Last Updated on 4 months by Neha Deshmukh

Egg Pakora Recipe – Crispy Indian Street Food with Besan & Spices

Introduction

Oh, pakoras! Is there anything more comforting than a plate of these crispy, golden delights? Especially when it’s raining, or you just need a little something to brighten your day. Egg pakora holds a special place in my heart – I first made these when I was craving something quick and satisfying, and they’ve been a family favorite ever since. This recipe is super simple, and the result is seriously addictive. Get ready to enjoy a taste of India right in your kitchen!

Why You’ll Love This Recipe

This egg pakora recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s incredibly flavorful, with a lovely blend of spices. And honestly, who doesn’t love a crispy, golden snack? It’s perfect as an evening tea-time treat, a starter for a meal, or just a little something to munch on. Plus, it’s a fantastic way to use up any leftover eggs.

Ingredients

Here’s what you’ll need to make these delicious egg pakoras:

• 4 eggs
• 2 large onions, finely diced
• 1 tsp ginger paste
• 2 green chillies, finely chopped
• 5-6 curry leaves, chopped
• A pinch of hing (asafoetida)
• 1 cup besan (gram flour)
• 0.5 cup all-purpose flour
• 0.5 tsp turmeric powder
• 0.5 tsp red chilli powder
• Salt to taste
• Water as needed
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Eggs: Quality and Freshness

Using good quality, fresh eggs is key. They hold their shape better during frying and give a richer flavor.

Besan (Gram Flour): The Key to Crispy Pakoras

Besan is the secret to that perfect crispy texture. Don’t skip it! You can find it at most Indian grocery stores, and increasingly in the international aisles of larger supermarkets. (Approximately 100g)

Hing (Asafoetida): A Unique Flavor Profile

Hing has a really unique, pungent aroma – don’t be put off by it! It adds a lovely depth of flavor to the pakoras. A little goes a long way. If you can’t find it, you can omit it, but it really does add something special.

Regional Variations in Spice Levels

Spice levels are totally customizable! Some families like it mild, others like a real kick. Feel free to adjust the amount of green chillies and red chilli powder to your liking.

Oil for Frying: Choosing the Right Oil

I prefer using vegetable oil or sunflower oil for frying, as they have a high smoke point. (Around 500ml needed)

Step-By-Step Instructions

Alright, let’s get cooking!

First, boil your eggs until they’re hard-boiled – about 8-10 minutes. Once cooled, peel them and cut them into quarters.

In a large bowl, combine the diced onions, ginger paste, chopped green chillies, curry leaves, hing, besan, all-purpose flour, turmeric powder, red chilli powder, and salt.

Now, gradually add water while mixing. You want to create a thick batter – not too runny, not too thick. It should coat the back of a spoon nicely.

Heat oil in a kadai or deep frying pan over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately.

Dip each egg quarter into the batter, making sure it’s fully coated. Don’t be shy with the batter!

Carefully slide the coated egg into the hot oil. Fry for about 3-4 minutes per side, until golden brown and crispy.

Remove with a slotted spoon and drain excess oil on a kitchen towel.

Repeat with the remaining egg pieces. Serve warm with your favorite chutney or sauce!

Expert Tips

Here are a few tricks I’ve learned over the years to make the perfect egg pakoras.

Achieving the Perfect Batter Consistency

The batter is the most important part! If it’s too thin, the pakoras will be soggy. Too thick, and they won’t cook through properly. Add water a little at a time until you get the right consistency.

Ensuring Even Coating

Make sure each egg piece is fully coated in batter. This helps them get nice and crispy all over.

Maintaining Oil Temperature

Keep the oil at a consistent medium heat. If it’s too hot, the pakoras will burn on the outside before cooking through. Too cold, and they’ll absorb too much oil.

Preventing Pakoras from Becoming Soggy

Drain the pakoras on a kitchen towel immediately after frying to remove excess oil. This will keep them nice and crispy.

Variations

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

Vegan Egg Pakora (Using a Plant-Based Egg Substitute)

My friend, Priya, is vegan and loves these! You can substitute the eggs with crumbled firm tofu or potato cubes.

Gluten-Free Egg Pakora (Using Gluten-Free Flour Blend)

For a gluten-free version, simply replace the all-purpose flour with a gluten-free flour blend.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of green chillies and red chilli powder to suit your taste. Start with less and add more if you like it spicy!

Festival Adaptations (Diwali, Holi)

These are especially popular during festivals like Diwali and Holi. They’re a great snack to share with family and friends.

Serving Suggestions

Egg pakoras are delicious on their own, but they’re even better with a dipping sauce! I love serving them with:

• Tomato ketchup
• Mint-coriander chutney
• Tamarind chutney
• Chilli garlic sauce

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

Can I make the batter ahead of time?

You can, but the batter is best used immediately. If you do make it ahead, store it in the refrigerator and whisk well before using.

What is the best way to prevent the pakoras from sticking together?

Don’t overcrowd the pan! Fry in batches to ensure each pakora has enough space.

Can I bake these instead of frying?

While frying gives the best results, you can try baking them. Preheat your oven to 200°C (400°F), place the coated egg pieces on a baking sheet, and bake for 15-20 minutes, flipping halfway through. They won’t be as crispy, but still tasty!

What is hing and where can I find it?

Hing, also known as asafoetida, is a resin with a pungent smell. You can find it at Indian grocery stores or online.

How do I adjust the spice level for kids?

Reduce or omit the green chillies and red chilli powder. You can also serve them with a cooling yogurt dip.

What is the best sauce to serve with Egg Pakora?

Honestly, it depends on your preference! But a classic mint-coriander chutney is always a winner.