Masala Egg Pakora
Crispy on the outside, soft on the inside! These savory fritters feature hard-boiled eggs coated in a spicy chickpea flour batter and fried to golden perfection. A popular Indian street food snack that's perfect for rainy days or as a party appetizer.
For 4 servings
5 steps. 15 minutes total.
- 1
Prepare the eggs
- a.Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a rolling boil, then cover the pan, turn off the heat, and let it stand for 10-12 minutes. Transfer eggs to an ice bath to cool completely. Peel the hard-boiled eggs and slice them in half lengthwise. Pat them dry gently with a paper towel.
- 2
Make the pakora batter
- a.In a mixing bowl, combine besan, rice flour, red chili powder, turmeric, coriander powder, garam masala, ajwain, hing, salt, and baking soda. Whisk to mix. Add the ginger-garlic paste and chopped coriander leaves. Gradually pour in water while whisking continuously to form a smooth, thick, lump-free batter. It should be the consistency of pancake batter, thick enough to coat the back of a spoon.
- 3
Heat oil for frying
- a.Pour oil into a kadai or deep pan and heat over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately. Do not let it smoke.
- 4
Fry the egg pakoras
- a.Carefully dip each egg half into the batter, ensuring it is evenly coated on all sides. Gently slide the battered egg halves into the hot oil, one by one. Do not overcrowd the pan; fry in batches of 3-4. Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy. Once done, use a slotted spoon to remove the pakoras from the oil.
- 5
Drain and serve the pakoras
- a.Place the fried pakoras on a plate lined with paper towels to absorb any excess oil. Sprinkle with a pinch of chaat masala if desired. Serve hot with mint chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. If it's too thin, it won't coat the eggs properly. If too thick, the pakoras will be doughy inside.
- 2Fry on medium heat. If the oil is too hot, the outside will burn before the batter inside is cooked.
- 3Adding a tablespoon of hot oil to the batter before frying can make the pakoras extra crispy.
- 4Ensure the boiled eggs are patted dry. A dry surface helps the batter stick better.
- 5For the best texture, serve the pakoras immediately after frying as they can lose their crispiness over time.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free. Just ensure your brand of asafoetida (hing) is certified gluten-free as some may contain wheat flour.
kid friendlyKid friendly
To make it milder for children, reduce the red chili powder to 1/4 teaspoon and skip any green chilies.
healthyHealthy
For a lower-oil version, use an air fryer. Spray the battered eggs with a little oil and air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp.
quickQuick
Use pre-boiled eggs from the store to cut down the preparation time significantly. The batter itself comes together in just 5 minutes.