These egg pakoras are unlike any pakoras you’ve ever had before! Super crispy with chunks of egg in every bite – really delicious and perfect for this rainy season!
Do you like pakoras? Watch my video Paneer Pakodas Two Ways And Crispy Onion Pakodas!
It’s pakora season, and you must try this Anda Pakora recipe! I don’t know why these aren’t more popular, because if you ask me, Anda Pakora is the perfect rainy day snack!
Imagine boiled egg pieces coated in a spicy gram flour mixture and put together before being deep fried. The result? Delicious egg pakoras that are crispy on the outside and creamy on the inside. So delicious! I am already thinking about the next time I will make these!
Serve these boiled egg fritters with some sauce Or Coriander Chutney , Tea And thank me later. Hello monsoon snacking!
Egg Pakora Ingredients Overview
The best part about making this egg pakora is that the ingredients used are very simple. The main ingredients you will need are eggs, besan (chickpea flour), a handful of spices and oil for frying. We also add some rice flour to make the pakoras crispy. Apart from this, it also has onions, fresh coriander and curry leaves which add extra flavour and freshness to this dish.
Richa’s top tricks
- We use hard boiled eggs for this recipe. How to Cook Perfect Hard-Boiled Eggs ( not the ugly greenish-yellow boiled yolk ) every time in this blog post!
- When making the batter, do not add all the water at once, else the batter will become thick. Add one tablespoon at a time and mix until it thickens.
- keep this in mind Stability of the solution – It should be smooth and thick enough to coat the egg. A thin batter will spread and crackle in the oil and cause the egg to burst while frying as it will not be fully coated.
- Fry the pakoras well, take care of this Cook on medium flame to make pakoras that are crispy on the outside and cooked completely,
- I love to make these crispy egg fritters with little egg pieces in them (the way we make them) Onion fritters) but you can also cut the eggs into pieces or halves (or keep them whole, but they are more likely to burst when frying).
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The frying time for the dumplings will vary according to the surface area of ​​the cut. A good rule to follow would be to fry them until golden brown. If using a larger piece of egg, I recommend drill Poke them into the eggs with a fork to prevent them from cracking.
Frequently Asked Questions
Egg bonda, egg pakora and egg bajji are all interchangeable names for the same deep-fried gram flour coated egg snack. Egg bonda/bajji are the commonly used names for this dish in South India.
Make sure you wait until the oil is moderately hot before pouring the batter into it. If the oil is not hot enough, the pakoras will absorb too much oil and will not turn out crispy.
If your egg dumplings are bursting in the oil, the main reason is that the batter is not coated properly on the eggs (the batter should be very thin). The key when making the batter is to add only one tablespoon of water at a time and mix until thick and smooth.
There is rain forecast this week, along with a 100% chance of an egg pakora and tea session.
I can’t think of a better breakfast to make these monsoons and if you’ve never had egg pakoras before, consider this a hint for you! Enjoy these in the rain and send me pictures on my IG @my_foodstory.
Stop your screen from going black
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Chop the eggs into ½ cm pieces and keep aside.
3 boiled eggs
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Add all the pakora ingredients except water and oil to a bowl and mix them well, preferably with your hands. Add the chopped eggs to the bowl and mix well.
¼ cup gram flour, 1 tablespoon rice powder, 1 finely chopped green chilli, ¼ cup finely chopped onion, ⅛ tsp salt, ¼ tsp turmeric powder, ¼ tsp Kashmiri chili powder, 1 tablespoon finely chopped coriander, 1 tablespoon finely chopped curry leaves, ¾ tsp Chat Masala
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Prepare a thick batter by adding water one spoon at a time.
4 tablespoons water
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Heat about 2 inches of oil in a deep kadhai or pan. When the oil is medium hot, take about a tablespoon of the batter (lemon size) and drop it in the oil.
Cooking oil for deep frying
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To prevent the pakoras from sticking to each other, do not put too many pakoras in the pan at once.
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Fry them on medium flame till they turn golden brown. Take them out in a plate. Do the same with the remaining batter till all the pakoras are fried. Serve hot.
- Make the solution just before fry as if the batter is left to rest it becomes very watery
- Make sure that Stability The density of the mixture should be such that it sticks to the eggs, otherwise they may burst while frying.
- Oil is always Medium hot,
- Fry the dumplings medium heat To make crispy pakoras. This is necessary so that the pakoras are cooked from inside. If pakoras are fried on high flame, they remain undercooked from inside.
Calories: 132Kilo Calories, Carbohydrates: 10Yes, Protein: 9Yes, thick: 6Yes, Saturated Fats: 2Yes, Polyunsaturated fats: 1Yes, Monounsaturated fats: 2Yes, Cholesterol: 187MG, Sodium: 220MG, Potassium: 175MG, Fiber: 2Yes, Sugar: 3Yes, Vitamin A: 695IU, vitamin C: 200MG, Calcium: 75MG, Iron: 1MG
This article was written by Navya Khetrapal,
