Egg Pakora
Crispy, golden fritters with a soft, boiled egg center. These savory egg pakoras are a popular Indian tea-time snack, perfect with a sprinkle of chaat masala and a side of tangy chutney.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Hard-boil and prepare the eggs
- b.Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
- c.Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
- d.Carefully transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
- e.Peel the cooled eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter stick.
- 2
Step 2
- a.Prepare the pakora batter
- b.In a medium mixing bowl, whisk together the besan, rice flour, salt, turmeric powder, red chili powder, ajwain, and garam masala. Add the optional baking soda if using.
- c.Stir in the ginger garlic paste and finely chopped coriander leaves.
- d.Gradually add water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- e.Let the batter rest for 5-10 minutes. This allows the besan to hydrate fully.
- 3
Step 3
- a.Fry the egg pakoras
- b.Heat the vegetable oil in a deep pan or kadai over medium-high heat until it reaches about 180°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the surface quickly without browning too fast.
- c.Carefully dip each egg half into the batter, ensuring it is fully and evenly coated. Let any excess batter drip off.
- d.Gently slide the battered egg halves into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan, which can lower the oil temperature.
- e.Fry for 2-3 minutes per side, turning occasionally, until they are deep golden brown and crispy.
- f.Using a slotted spoon, remove the pakoras from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- 4
Step 4
- a.Serve
- b.Sprinkle the hot egg pakoras generously with chaat masala.
- c.Serve immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup for the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter is thick enough to coat the eggs well. If it's too thin, it will slide off; if too thick, the inside might remain uncooked.
- 2Pat the boiled eggs completely dry before dipping. Any moisture will prevent the batter from adhering properly.
- 3Maintain a consistent oil temperature. If the oil is too hot, the outside will burn before the batter cooks through. If it's too cool, the pakoras will be greasy.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature and results in soggy pakoras. Fry in small batches.
- 5For a lighter, fluffier texture, add a pinch of baking soda to the batter.
- 6Serve the pakoras immediately after frying to enjoy their maximum crispiness.
Adapt it for your goals.
Stuffed Egg Pakora
Carefully scoop out the yolks from the boiled egg halves. Mash them with finely chopped onions, green chilies, coriander, and a pinch of salt. Refill the egg whites with this mixture before dipping in batter and frying.
Spicier VersionSpicier Version
Add 1-2 finely chopped green chilies or 1/4 teaspoon of black pepper to the batter for an extra kick of heat.
Air Fryer MethodAir Fryer Method
For a healthier option, preheat your air fryer to 200°C (400°F). Place the battered egg halves in the basket in a single layer, spray with a little oil, and air fry for 8-10 minutes, flipping halfway, until golden and crisp.
Whole Egg PakoraWhole Egg Pakora
Instead of slicing the eggs, you can coat and fry the whole boiled eggs. You may need to make small slits in the eggs to prevent them from bursting in the hot oil.
Why this is on our healthy list.
Excellent Source of Protein
Both eggs and besan (gram flour) are rich in protein, which is crucial for muscle building, tissue repair, and overall body function.
Rich in Essential Nutrients
Eggs are a nutritional powerhouse, providing high-quality protein, Vitamin D, Vitamin B12, selenium, and choline, which is important for brain health.
Naturally Gluten-Free
The batter is made from besan, which is naturally gluten-free. This makes Egg Pakora a suitable snack option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
A serving of two Egg Pakora pieces contains approximately 220-250 calories, primarily from the eggs, batter, and the oil absorbed during deep-frying.