These Egg Pakora features slices of hard boiled eggs, coated with gram flour batter and deep fried to perfection. Serve them for a snack or a party appetizer.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Snack
  • Cuisine: Indian

Ingredients

  • 4 to 5 large hard boiled eggs
  • ½ cup besan ((gram flour))
  • 2 tablespoons rice flour ((corn flour/ corn starch))
  • ¼ teaspoon carom seeds ((ajwain))
  • ¼ to ½ teaspoon red chili powder
  • ½ teaspoon salt ((adjust to taste))
  • ⅛ teaspoon turmeric
  • ½ to ¾ teaspoon garam masala (or meat masala)
  • 1 to 2 green chillies (fine chopped (or ¼ teaspoon black pepper))
  • 2 tablespoons coriander leaves ((1 tbsp more to serve, very fine chopped))
  • 1 teaspoon ginger (grated or ginger garlic paste)
  • ⅓ to ½ cup water ((start with lower amount))
  • oil (to deep fry)
  • ¼ cup onions ((1 small onion fine chopped))
  • 1 teaspoon chaat masala
  • lemon juice (as needed)

Method

  1. Prick each hard boiled egg with a fork randomly on all the sides. This prevents the eggs from bursting. Slice each egg to 3 to 4 thick portions and drizzle a pinch of salt. Avoid slicing too thin to prevent messing the yolks.
  2. To a wide shallow bowl, add besan, corn starch, salt, turmeric, coriander leaves, garam masala, ginger, chili powder, green chilies and ajwain.
  3. Pour water little by little in batches, using a whisk make a thick lump free batter. Bring it to a thick yet flowing consistency by pouring more water as needed. (Check the pictures for details). Taste test and add more salt or spices if you want.
  4. Heat oil (about 2 inches) in a deep pan. When it is medium hot, place each slice of egg in the pakora batter. Using a spoon, coat it with batter on all the sides.
  5. Pick up with the spoon, letting the excess batter drip down in the bowl. Slowly slide into the hot oil. This way add as many slices as you can without over crowding the pan. Fry them on a medium heat.
  6. Avoid disturbing for 2 to 3 mins, later stir gently and fry until crisp and golden. Fry the remaining in batches. Remove to a cooling rack.
  7. Mix together fine chopped onions, lemon juice and coriander leaves in small bowl. When you are ready to serve, place the chopped onions on the egg pakora, sprinkle a bit of chaat masala and serve. You can also serve them with a drizzle of mint chutney.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.