Egg pakoda is a popular Indian snack made by deep-frying boiled eggs coated in a spicy gram flour batter. A step-by-step guide on how to make egg pakoda:
Ingredients:
For the Batter:
- 4 boiled eggs, peeled and halved
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/2 teaspoon red chili powder (adjust to your spice preference)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- A pinch of asafoetida (hing)
- Salt to taste
- Water (as needed)
- Oil for deep frying
For Tempering:
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds (optional)
- A few curry leaves
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1/2 teaspoon grated ginger
- 1/2 teaspoon grated garlic (optional)
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped coriander leaves (cilantro)
- Salt to taste
Instructions:
1. Boil the Eggs:
- Start by boiling the eggs until they are hard-boiled. Allow them to cool, then peel and halve them. Set aside.
2. Prepare the Batter:
3. Mix Dry Ingredients:
- In a mixing bowl, combine the gram flour (besan), rice flour, red chili powder, turmeric powder, garam masala, asafoetida (hing), and salt.
4. Add Water:
- Gradually add water to the dry ingredients, stirring continuously, until you have a smooth batter with a thick consistency. The batter should coat the back of a spoon.
5. Heat Oil:
- Heat enough oil in a deep frying pan or kadai over medium-high heat for deep frying.
6. Dip Eggs in Batter:
- Dip each boiled egg half into the gram flour batter, ensuring it's coated evenly.
7. Deep Fry:
- Carefully slide the batter-coated egg halves into the hot oil. Fry them in batches if needed.
8. Fry Until Golden Brown:
- Fry the egg pakodas until they turn golden brown and crispy, which usually takes about 3-4 minutes per batch.
9. Drain Excess Oil:
- Using a slotted spoon, remove the fried egg pakodas from the oil and place them on a plate lined with paper towels to drain excess oil.
10. Prepare Tempering:
11. Heat Oil:
- In a separate pan, heat a little oil over medium heat.
12. Add Seeds:
- Add mustard seeds, cumin seeds, and fennel seeds (if using). Let them sizzle for a few seconds.
13. Add Aromatics:
- Add curry leaves, finely chopped green chilies, grated ginger, and grated garlic (if using). Sauté for a minute until they release their aroma.
14. Add Onions:
- Add finely chopped onions and cook until they become translucent and slightly browned.
15. Combine with Egg Pakodas:
- Add the fried egg pakodas to the pan with the tempering and stir gently to coat them with the aromatic mixture.
16. Garnish and Serve:
- Garnish with finely chopped coriander leaves (cilantro).
Serve your delicious and spicy egg pakodas hot as a snack or appetizer with your favorite chutney or sauce. Enjoy!