Egg Pakora

Crispy, golden, and bursting with flavor, Egg Pakora is the ultimate snack for lovers of bold Indian street food. This easy-to-make recipe transforms humble hard-boiled eggs into irresistible treats by coating them in a spiced chickpea and rice flour batter, seasoned with aromatic spices like garam masala, red chili powder, and turmeric. Deep-fried to perfection, these pakoras achieve a crunchy exterior that contrasts beautifully with the creamy richness of the egg inside. Perfectly versatile, they can be customized with chopped green chilies and fresh coriander for an extra kick. Ready in just 30 minutes, Egg Pakoras make an ideal appetizer, tea-time snack, or party starter. Pair them with mint chutney, tamarind chutney, or your favorite dipping sauce for an authentic and satisfying experience!

Nutriscore Rating: 48/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 4 pieces Eggs
• 1 cup Chickpea flour (Besan)
• 2 tablespoons Rice flour
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala powder
• 1 teaspoon Salt
• 0.25 teaspoon Baking soda
• 0.5 cup Water
• 3 cups Vegetable oil (for deep frying)
• 2 pieces Green chilies (optional)
• 2 tablespoons Fresh coriander leaves (chopped, optional)

Directions

Step 1

Place the eggs in a pot of water and boil them for 6-8 minutes until hard-boiled. Remove from heat, cool them under cold water, and peel the shells.

Step 2

Cut each boiled egg in half lengthwise and set them aside.

Step 3

In a mixing bowl, combine chickpea flour, rice flour, red chili powder, turmeric powder, coriander powder, garam masala powder, salt, and baking soda.

Step 4

Gradually add water to the dry ingredients while whisking to form a smooth and thick batter. The batter should coat the back of a spoon without dripping too much.

Step 5

If desired, finely chop green chilies and coriander leaves and stir them into the batter for extra flavor.

Step 6

Heat vegetable oil in a deep frying pan or wok over medium heat until it reaches 350°F (175°C). Test by dropping a small amount of batter into the oil; it should sizzle and rise quickly.

Step 7

Dip each egg half into the batter, making sure it's fully coated. Gently lower it into the hot oil.

Step 8

Fry the batter-coated eggs in small batches until golden brown and crispy, about 2-3 minutes per batch. Turn them gently during frying to ensure even cooking.

Step 9

Remove the fried egg pakoras with a slotted spoon and drain them on paper towels to remove excess oil.

Step 10

Serve hot with mint chutney, tamarind chutney, or a side of ketchup. Enjoy!

Nutrition Facts

Serving size	1221.4 grams (1221.4g)

Amount per serving	% Daily Value*
Calories	7150

Total Fat 738.30g	947%
Saturated Fat 106.70g	534%
Polyunsaturated Fat 0.00g
Cholesterol 744mg	248%
Sodium 3053mg	133%
Total Carbohydrate 97.30g	35%
Dietary Fiber 17.30g	62%
Total Sugars 16.10g
Protein 56.00g	112%

Vitamin D 164IU	820%
Calcium 217mg	17%
Iron 13mg	72%
Potassium 1571mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 91.6%

Protein: 3.1%

Carbs: 5.4%