Egg Pakora Recipe – Crispy Besan & Spice Coated Indian Snack

Last Updated on 4 months by Neha Deshmukh

Egg Pakora Recipe – Crispy Besan & Spice Coated Indian Snack

Hey everyone! If you’re anything like me, you love a good snack. And honestly, is there anything more satisfying than something crispy, spicy, and totally addictive? Today, I’m sharing my go-to recipe for Egg Pakora – those golden, flavourful, utterly delicious Indian fritters. I first made these when I was craving something comforting and a little bit spicy, and they’ve been a hit ever since! They’re surprisingly easy to make, and perfect for a rainy afternoon or a little party nibble.

Why You’ll Love This Recipe

These Egg Pakoras are seriously special. They’re crunchy on the outside, soft and flavourful on the inside, and packed with a wonderful blend of spices. Plus, they’re ready in under 30 minutes – perfect when those snack cravings hit! They’re a fantastic way to use up boiled eggs, and honestly, who doesn’t love a good excuse to enjoy a little fried goodness?

Ingredients

Here’s what you’ll need to make these amazing Egg Pakoras:

• 2 boiled eggs
• 1 cup chickpea flour (besan) – about 120g
• 1 tablespoon rice flour – about 8g
• Salt to taste (around ¾ teaspoon)
• 0.5 teaspoon red chili powder (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder
• 1 tablespoon green chilies, finely chopped
• 1 tablespoon coriander leaves, chopped
• 1 teaspoon ginger paste
• 1 pinch baking soda
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan – Chickpea Flour: This is the star of the show! Besan gives pakoras their signature texture and flavour. Make sure yours is fresh for the best results.
• Spice Blend: Feel free to play around with the spices. I love this combination, but a little garam masala or amchur (dry mango powder) can add a lovely twist.
• Regional Variations in Spice Levels: Spice levels in India vary so much! In some regions, they like it super fiery, while others prefer a milder flavour. Adjust the chili powder to your liking – don’t be afraid to experiment! My friend’s grandmother always adds a pinch of asafoetida (hing) for extra flavour, which is delicious too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your eggs for 10-15 minutes until hard-boiled. Once cooled, peel them carefully and set them aside.
2. In a nice big bowl, combine the besan, rice flour, salt, red chili powder, turmeric powder, green chilies, coriander leaves, ginger paste, and baking soda.
3. Now, gradually add water – about ¾ cup to start – and mix everything together. You want a thick coating batter, not too runny. It should coat the back of a spoon nicely.
4. Heat up plenty of oil in a kadhai or wok over medium heat. You want enough oil for the pakoras to float.
5. Dip each boiled egg into the batter, making sure it’s fully coated.
6. Carefully lower the coated eggs into the hot oil. Fry them on medium heat until they’re golden brown and beautifully crisp – about 3-4 minutes per side.
7. Remove the pakoras with a slotted spoon and drain them on paper towels to get rid of any excess oil.
8. Slice them in half (or quarters, if you’re feeling fancy!) and sprinkle with a little chaat masala if you like.

Expert Tips

A few little things that’ll take your Egg Pakoras to the next level:

• Don’t overcrowd the kadhai. Fry in batches to maintain the oil temperature.
• Make sure the oil is hot enough before adding the pakoras. If it’s not, they’ll absorb too much oil and become soggy.
• A pinch of baking soda helps create a light and airy texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based egg substitute! Tofu or even mashed potatoes work well.
• Gluten-Free Adaptation: Swap the rice flour for gluten-free all-purpose flour.
• Spice Level Adjustments: Add more or less chili powder to control the heat. A dash of cayenne pepper can also give it a kick.
• Street Food vs. Home-Style Versions: Street food pakoras are often a bit more rustic and heavily spiced. For a home-style version, you can use a slightly finer batter and more subtle spice blend.

Serving Suggestions

Serve these Egg Pakoras hot, hot, hot! They’re amazing with:

• Mint chutney – a classic pairing!
• Tomato ketchup – a childhood favourite.
• A cup of hot chai – the perfect comfort food combo.
• A sprinkle of lemon juice for a little zing.

Storage Instructions

Leftover Egg Pakoras are best enjoyed fresh, but you can store them in an airtight container in the fridge for up to 2 days. They’ll lose some of their crispness, but you can reheat them in a preheated oven or air fryer to revive them.

FAQs

Got questions? I’ve got answers!

• What type of oil is best for frying pakoras? Peanut oil or vegetable oil are great choices. They have a high smoke point and a neutral flavour.
• Can I make the batter ahead of time? Yes, you can! Just add a tablespoon of water before frying to loosen it up a bit.
• How do I get the pakoras extra crispy? Make sure the oil is hot enough and don’t overcrowd the kadhai. Adding a little rice flour to the batter also helps.
• What is the best way to peel boiled eggs easily? After boiling, immediately transfer the eggs to an ice bath. This helps separate the shell from the egg.
• Can I air fry these instead of deep frying? Absolutely! Lightly spray the coated eggs with oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious!

Enjoy making these Egg Pakoras! I hope they bring a little bit of Indian flavour and joy to your kitchen. Let me know how they turn out in the comments below!