Egg Pakora Recipe (Indian-Style Egg Fritters)
Egg Pakora is a delightful, crispy snack made by coating boiled eggs in a seasoned gram flour batter and deep frying them to perfection. This Indian street food is a perfect combination of spiciness and crunch, making it ideal for tea-time or as a party appetizer. The added rice flour gives it a unique crispiness, making it even more irresistible! Follow this simple step-by-step recipe to enjoy this flavorful treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs (boiled) | 4-5 |
| Gram flour (besan) | 1/2 cup |
| Rice flour (optional) | 3 tbsp |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1-2 tsp |
| Salt | To taste |
| Water | As needed |
| Oil for frying | As needed |
Instructions
-
Boil the Eggs:
- Start by boiling water in a saucepan. Once the water comes to a boil, gently add the eggs along with a pinch of salt. Let the eggs cook for 15 minutes. Once cooked, turn off the heat and allow the eggs to cool down by placing them under cold running water.
-
Peel and Cut the Eggs:
- After the eggs have cooled, peel the shells off. Cut each egg in half carefully and set them aside.
-
Prepare the Batter:
- In a mixing bowl, combine the gram flour, rice flour (if using), turmeric powder, red chili powder, and salt. Add a little water at a time and mix to form a smooth, thick batter. The batter should be thick enough to coat the eggs evenly.
-
Heat the Oil:
- Heat oil in a deep frying pan or wok over medium heat. The oil should be hot enough to fry the pakoras but not smoking.
-
Coat the Eggs:
- Take each halved egg and dip it into the prepared batter, making sure it’s fully coated on all sides.
-
Fry the Egg Pakoras:
- Once the oil is hot, carefully drop the battered eggs into the oil. Fry the egg pakoras until they turn golden brown and crispy on both sides, about 3-4 minutes. Use a slotted spoon to remove them from the oil and drain any excess oil on paper towels.
-
Serve:
- Serve the egg pakoras hot, paired with your favorite chutney or dip, and enjoy with a steaming cup of coffee or tea for the perfect snack experience.
Tips for Perfect Egg Pakoras:
- Eggs: For a better texture, use slightly older eggs as they peel more easily.
- Batter Consistency: The batter should be thick enough to coat the eggs, but not too runny. Adjust the water accordingly.
- Oil Temperature: Make sure the oil is properly heated before adding the eggs. If the oil is not hot enough, the pakoras will absorb too much oil and become soggy.
- Serving Suggestions: These crispy egg pakoras taste best when served with tamarind chutney, mint chutney, or even ketchup for a quick snack. Pair them with a hot cup of masala chai or filtered coffee for a complete experience.
Nutrition Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 150-180 kcal |
| Protein | 6-7 g |
| Carbohydrates | 12-15 g |
| Fat | 10-12 g |
| Fiber | 1-2 g |
| Sodium | 250-300 mg |
Recipe Yield:
- Servings: 8
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Egg Pakora is a favorite snack for all ages, combining the goodness of boiled eggs with the crispy, spiced coating. Whether served as an appetizer at a party or as a side dish with your evening tea, this recipe is sure to be a hit. Enjoy the rich flavors of Indian cuisine with this easy-to-make, mouthwatering treat!
