Egg pakora is one of the snacks which can go with any chutney and sauce but, the best combination is sweet and sour ketchup. The feel of that tangy flavour melting inside your mouth is something one can’t easily get over. The soft Egg pakora, is very easy to prepare and delicious to eat.
This fritter had its origins from across the Indian subcontinent, very commonly seen being made by street vendors. The extra batter can be used for frying potatoes, egg plants (brinjal), onions and, now, people started trying pumpkin pakoras too. Not necessarily an evening snack, you can serve this as a starter as well.
This must-try appetiser recipe is a great option for egg lovers. Be it pot luck, picnics, evening parties or get-together, you can easily prepare this without any rush. So, just relax and enjoy this recipe with your loved ones.
4 eggs (serves 2); increase the number if members are more
2-4 cup gram flour (besan)
2 green chillies, finely chopped
½ spoon baking soda
½ -1 tsp black pepper
Fresh coriander leaves (optional)
Salt to taste
Aamchur or chaat masala
1-2 tsp ginger-garlic paste
1 tsp turmeric powder for color (optional)
1-2 tsp meat or chicken masala
• The very first step involves boiling of eggs for 5-10 minutes in a wok. Boil the water first, add a pinch of salt, and then add eggs. Let it boil till it’s hard cooked.
• Meanwhile, prepare the pakora batter. Take a clean large bowl, add besan into the bowl and keep pouring water, and mix the besan till it becomes consistent and thick enough to stick to the eggs, and is bubble-free.
• Add ginger-garlic paste to the batter along with finely chopped chillies, a pinch of turmeric powder, salt, black pepper, meat masala, and baking soda, and mix all of them nicely.
• Once the eggs are boiled nicely, take them out into chilled water for a while so that you may not burn your hand and also you can remove the egg shells easily. Once the egg shells are removed, cut it into four parts.
• Now, it’s time to fry those eggs. Heat the pan, add enough oil to deep fry the egg pakora. Dip the egg pieces into the batter and start adding the coated egg one by one into the hot oil.
• Fry it until it turns golden brown. Keep the flame low, so batter gets cooked well; high flame can leave the batter uncooked from inside whereas outer shell will appear as if it’s cooked, so make sure to turn the flame low.
• Transfer the pakora into serving plates covered with tissue papers or newspapers to absorb extra oil, and, lastly, don’t forget to sprinkle mango powder (aamchur) or chaat masala for better taste. Serve the pakoras hot, else they turn soggy if kept for too long.