By Egg Pakora, also known as Egg Bhaji or Anda Pakora, is a popular Indian street food and tea-time snack. This crispy, savory treat combines the richness of boiled eggs with a spiced chickpea flour (besan) batter, deep-fried to golden perfection. Loved across the country for its simplicity and taste, Egg Pakora is not only easy to prepare but also packs a protein punch, making it a satisfying snack for any time of the day.
Ingredients
To prepare delicious Egg Pakoras, you will need the following ingredients:
For the Pakora Batter:
- 4 boiled eggs (cut into halves or quarters)
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon cumin seeds or ajwain (carom seeds)
- Salt to taste
- A pinch of baking soda (optional)
- Water (as needed)
- Chopped coriander leaves (optional)
- 1-2 green chilies (finely chopped, optional)
For Frying:
- Oil (for deep frying)
Step-by-Step Preparation
Step 1: Boil the Eggs
Start by boiling the eggs. Place the eggs in a saucepan with enough water to cover them. Bring it to a boil and cook for 8–10 minutes. Once done, transfer the eggs to cold water and let them sit for a couple of minutes. Peel the shells and slice each egg into halves or quarters, depending on your preference.
Step 2: Prepare the Batter
In a mixing bowl, combine the gram flour (besan) and rice flour. The rice flour helps make the pakoras extra crispy. Add red chili powder, turmeric, garam masala, cumin seeds or ajwain, and salt. If you like a slightly fluffy texture, add a pinch of baking soda.
Next, gradually add water while stirring to form a smooth, lump-free batter. The consistency should be thick enough to coat the eggs but not too watery. Add chopped coriander and green chilies to the batter for added flavor.
Step 3: Heat the Oil
Pour oil into a deep frying pan or kadhai and heat it on medium flame. To test if the oil is hot enough, drop a small bit of batter into the oil. If it sizzles and rises to the top, the oil is ready for frying.
Step 4: Coat and Fry the Eggs
Dip each egg piece into the batter, ensuring it is fully coated. Gently slide the coated egg into the hot oil. Do not overcrowd the pan. Fry in small batches for better control and even cooking.
Fry the pakoras until they turn golden brown and crisp on all sides. Use a slotted spoon to remove them and drain excess oil on paper towels.
Repeat the process with the remaining egg pieces.
Serving Suggestions
Egg Pakoras taste best when served hot and crispy. They pair wonderfully with:
- Mint chutney or tamarind chutney
- Tomato ketchup
- A hot cup of masala chai or filter coffee
You can also serve them with sliced onions, lemon wedges, and a sprinkle of chaat masala for an extra zing.
Tips for Perfect Egg Pakoras
- Use fresh besan – Old or stale gram flour may alter the flavor.
- Don’t make the batter too runny – A thick batter sticks better to the egg.
- Control the heat while frying – Too high, and the outside will burn; too low, and the pakoras will absorb too much oil.
- Add herbs and spices to your liking – You can add ginger-garlic paste or a bit of crushed kasuri methi for an extra layer of flavor.
- Make them ahead? – While Egg Pakoras are best fresh, you can boil the eggs and prepare the batter in advance to save time.
Variations
- Spicy Egg Pakora: Add finely chopped onions, extra green chilies, and garlic paste to the batter.
- Cheesy Egg Pakora: Place a small cube of cheese between two egg slices before dipping them in batter.
- Stuffed Egg Pakora: Scoop out the yolk, mix with spices or mashed potatoes, stuff it back, and then coat and fry.
Final Thoughts
Egg Pakora is a quick, tasty snack that delivers on both flavor and texture. Whether it’s a rainy evening, a party starter, or just a casual craving, this dish never disappoints. With its crispy exterior and soft, protein-rich center, Egg Pakora is sure to become a favorite at your home. Try it once, and you’ll find yourself making it again and again!
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