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close up of egg pakoda
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5 from 1 vote

Egg Pakoda

Imagine crispy bits of egg in every bite, these egg pakodas are absolutely delicious! Serve with chutney, ketchup, and pipping hot tea for the perfect rainy day snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 3
Author: Richa

Ingredients

  • 3 hard boiled eggs
  • ¼ cup gram flour besan
  • 1 tablespoon rice powder
  • 1 finely chopped green chilli
  • ¼ cup finely chopped onions
  • ⅛ teaspoon salt
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon kashmiri chilli powder
  • 1 tablespoon finely chopped coriander
  • 1 tablespoon finely chopped curry leaves
  • ¾ teaspoon chat masala
  • 4 tablespoons water
  • cooking oil for deep frying

Instructions

  • Chop eggs into ½ cm pieces and set aside.
    3 hard boiled eggs
  • In a bowl, add the rest of the pakoda ingredients except water & oil and mix them well, preferably with your hand. Add chopped eggs to the bowl & give it a good mix.
    ¼ cup gram flour, 1 tablespoon rice powder, 1 finely chopped green chilli, ¼ cup finely chopped onions, ⅛ teaspoon salt, ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri chilli powder, 1 tablespoon finely chopped coriander, 1 tablespoon finely chopped curry leaves, ¾ teaspoon chat masala
  • Add water a tablespoon at a time and mix to get a thick batter.
    4 tablespoons water
  • Heat about 2 inches of oil in a deep kadai or pan. Once the oil is medium hot, take about a tablespoon of the batter (the size of limes) and drop them in oil.
    cooking oil for deep frying
  • Do not overcrowd the pan to avoid the pakodas from sticking to each other.
  • Fry on medium heat until they are golden brown. Transfer them to a plate. Repeat with the rest of the batter till all the pakoras are fried. Serve hot.

Notes

  1. Make the batter just before frying because the batter gets too watery if it sits around
  2. Make sure that the consistency  of the batter is such that it coat the eggs or they can burst while frying.
  3. Oil should always be medium hot.
  4. Fry the pakodas on medium heat to get crispy pakodas. This is important so that the pakoras are cooked from inside. If pakodas are fried on high heat, they tend to be undercooked inside.

Nutrition

Calories: 132kcal | Carbohydrates: 10g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 187mg | Sodium: 220mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 200mg | Calcium: 75mg | Iron: 1mg