Egg Pakoda Recipe | Crispy Egg Pakoda

 Simple Egg Pakoda Recipe- Crispy Egg Pakoda

Crispy Egg Pakoda

Simple Egg Pakoda Recipe is a popular Indian snack featuring hard-boiled eggs coated in a spiced gram flour batter and deep-fried to golden perfection. The dish starts with peeled, hard-boiled eggs, sliced into halves or quarters. 

A thick batter is prepared using gram flour, a pinch of rice flour for crispiness, and a blend of spices like red chili powder, turmeric, and cumin or carom seeds, seasoned with salt. The egg pieces are dipped into this savory batter and fried in hot oil until they turn crunchy and golden brown. 

Drained of excess oil, these Egg pakoda Recipe offer a delightful contrast of tender egg inside a crispy, flavorful coating. Perfect as a quick snack, they pair wonderfully with chutney or a hot cup of tea."

Ingredients:

• 4 large eggs (hard-boiled and peeled)
• 1 cup gram flour (besan)
• 1 tablespoon rice flour (optional, for extra crispiness)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds or carom seeds (ajwain)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon finely chopped coriander leaves (optional)
• Water (as needed to make a thick batter)
• Oil (for deep frying)

Instructions:

1. Prepare the Eggs: Hard boil the eggs by placing them in boiling water for 10-12 minutes. Cool them in cold water, peel, and cut each egg into halves or quarters, depending on your preference.
2. Make the Batter: In a mixing bowl, combine gram flour, rice flour (if using), red chili powder, turmeric powder, cumin or carom seeds, salt, and chopped coriander leaves. Gradually add water, stirring continuously, until you get a smooth, thick batter that can coat the eggs without dripping too much.
3. Heat the Oil: Pour enough oil into a deep frying pan or wok and heat it over medium flame. To test if the oil is ready, drop a small bit of batter into it—it should sizzle and rise to the surface.
4. Coat and Fry: Dip each egg piece into the batter, ensuring it’s fully coated. Careful place the coated egg in the hot oil. Fry in batches, avoiding overcrowding, and cook until golden brown on all sides (about 2-3 minutes per side).
5. Drain and Serve: Remove the Egg Pakoda with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with your favorite chutney, ketchup, or a cup of tea.

Tips:

• Adjust spices to your taste—add garam masala or ginger paste for extra flavor if you like.
• Fry on medium heat to ensure the batter cooks through without burning.