Egg Pakora
Crispy, golden, and bursting with flavor, Egg Pakora is the ultimate snack for lovers of bold Indian street food. This easy-to-make recipe transforms humble hard-boiled eggs into irresistible treats by coating them in a spiced chickpea and rice flour batter, seasoned with aromatic spices like garam masala, red chili powder, and turmeric. Deep-fried to perfection, these pakoras achieve a crunchy exterior that contrasts beautifully with the creamy richness of the egg inside. Perfectly versatile, they can be customized with chopped green chilies and fresh coriander for an extra kick. Ready in just 30 minutes, Egg Pakoras make an ideal appetizer, tea-time snack, or party starter. Pair them with mint chutney, tamarind chutney, or your favorite dipping sauce for an authentic and satisfying experience!
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Recipe Information
Ingredients
- 4 pieces Eggs
- 1 cup Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala powder
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 0.5 cup Water
- 3 cups Vegetable oil (for deep frying)
- 2 pieces Green chilies (optional)
- 2 tablespoons Fresh coriander leaves (chopped, optional)
Instructions
Place the eggs in a pot of water and boil them for 6-8 minutes until hard-boiled. Remove from heat, cool them under cold water, and peel the shells.
Cut each boiled egg in half lengthwise and set them aside.
In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, coriander powder, garam masala powder, salt, and baking soda.
Gradually add water to the dry ingredients while whisking to form a smooth and thick batter. The batter should coat the back of a spoon without dripping too much.
If desired, finely chop green chilies and coriander leaves and stir them into the batter for extra flavor.
Heat vegetable oil in a deep frying pan or wok over medium heat until it reaches 350°F (175°C). Test by dropping a small amount of batter into the oil; it should sizzle and rise quickly.
Dip each egg half into the batter, making sure it's fully coated. Gently lower it into the hot oil.
Fry the batter-coated eggs in small batches until golden brown and crispy, about 2-3 minutes per batch. Turn them gently during frying to ensure even cooking.
Remove the fried egg pakoras with a slotted spoon and drain them on paper towels to remove excess oil.
Serve hot with mint chutney, tamarind chutney, or a side of ketchup. Enjoy!
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.6 g | 237% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.9 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 373 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
