An egg pakora that is not your usual egg pakora recipe. Also known as Anda pakora or Egg Pakora It is North Indian snack recipe or appetizer usually made with boiled eggs dipped in gram flour or besan batter and deep fried till golden perfection.
I am not making tall claims but this unique egg Pakora recipe I am sharing will blow your mind completely!
An easy recipe of Egg pakora that does not even look like egg pakora, if you haven’t watched me making this pakora video you wouldn't even believe it. Egg Pakora is a crispy pakora in which boiled and spiced egg is dipped in besan or gram flour batter batter and then deep-fried to golden perfection.
This Egg pakoda recipe is my twist to the popular south Indian Egg Bonda that I am sure all eggetarians will fall in love with. Try this tasty party appetizer from Indian cuisine with in your next dinner party your friends and family or serve it with ketchup for lazy weekend teatime snack.
We Indians love our about snacks and we just need an opportunity to serve our favorite snack on the table. It can be as an appetizer for weekend parties or a tea time snack to serve with tea or masala chai (in my case my special ginger mint tea).
Evening tea becomes extra special with these delicious snacks. For me, I love eggs for breakfast and I certainly don’t mind this pakora of egg for breakfast.
Jump to:
What are Pakora?
For those of you who have not heard about this before, Pakora is North Indian snack and popular street food . You can compare it to a savoury battered fritter recipe. Also, in many Indian meals pakora is served as a side dish.
How This Egg Pakora is Unique
As I said this is different from your regular egg pakora as you know I love cooking egg recipes in different ways. So this anda pakora recipe is exactly that is - easy to make, different, unique and incredibly tasty. In this egg recipe, I cooked eggs in different way first and then followed the pakora recipe and process for that.
The specialty of this egg pakora is hidden behind its texture and taste. It is easy-to-make and unlike other pakoras, it has a spicy taste and is flavorful.
The process takes similar time as regular egg pakora , but let me tell you the time you will spend making this is totally worth it.
Delicious Egg Pakora Recipe: A Crispy and Spicy Delight
When I think of comfort food, pakoras always come to mind. There's something incredibly satisfying about biting into a crispy, golden-brown pakora, especially when it's made with eggs. Egg pakoras are a unique twist on the classic Indian snack, combining the richness of eggs with the crunch of a gram flour batter. If you're looking for a quick snack or a delicious appetizer, this egg pakora recipe is perfect. Plus, it's easy to make and packed with flavors that will leave everyone asking for more.
Making egg pakoras at home is easier than you might think, and the result is a snack that’s crispy on the outside, soft on the inside, and bursting with flavor. Whether you’re making them for a cozy evening snack, a party appetizer, or just because you’re craving something delicious, this recipe is sure to impress. Serve protein-full steamed egg pakora to your kids or any other egg lover you know with ketchup.
Why Egg Pakoras?
Egg pakoras are not just a snack; they're an experience. The softness of the steamed egg combined with the spiced batter creates a delightful contrast in texture. The eggs are first steamed and then dipped in a seasoned gram flour (besan) batter before being deep-fried to perfection. The result? A crispy outer layer with a tender and flavorful egg inside.
Ingredients You’ll Need
Before we dive into the step-by-step instructions, let me walk you through the ingredients. The beauty of this recipe lies in its simplicity, yet it delivers an explosion of flavors.
- 6 Eggs: The star of the dish. Fresh eggs will give you the best texture and taste.
- 1 cup Gram Flour (Besan): This is the base for our batter, giving the pakoras their signature crunch.
- 1 teaspoon Red Chili Flakes: Adds a subtle heat to the eggs.
- 1 teaspoon Red Chili Powder: For a more pronounced spicy kick.
- ½ teaspoon Turmeric Powder: Adds color and a hint of earthiness.
- 1 teaspoon Salt: Enhances all the flavors.
- ½ teaspoon Ginger Paste/Crushed: For a warm, slightly spicy flavor.
- 1 teaspoon Chaat Masala: Brings in a tangy, zesty flavor.
- 1 teaspoon Coriander Powder: Adds a fresh, citrusy note.
- 225 ml Water: To help create the batter. Add as needed to achieve the right consistency.
- Oil for Deep Frying: Any neutral oil works well, such as vegetable oil.
Step-by-Step Instructions
Step 1: Prepare the Eggs
- First things first, we need to get the eggs ready. In a mixing bowl, crack 6 eggs. Add a teaspoon of red chili flakes and salt to the eggs. These simple ingredients will infuse the eggs with a subtle spice that pairs perfectly with the batter.
- Whisk the eggs, chili flakes, and salt together until well blended. This step is crucial as it ensures that the eggs have a uniform flavor. Once mixed, set the egg mixture aside.
Step 2: Steam the Eggs
- Next, we’ll steam the eggs, which is what makes this recipe so unique. Take a glass tray and brush it with a little oil to prevent the eggs from sticking. Gently pour the egg mixture into the greased tray.
- Now, heat some water in a large pot until it's hot but not boiling. Place the glass tray over the hot water, cover it, and let the eggs steam for 10-15 minutes. This method will cook the eggs without making them rubbery.
- To check if the eggs are done, insert a knife or toothpick into the center. If it comes out clean, the eggs are perfectly steamed. Allow the eggs to cool before cutting them into small pieces. This step ensures that the eggs hold their shape when coated in batter and fried.
Step 3: Prepare the Batter
- While the steamed eggs are cooling, it’s time to prepare the batter. In another mixing bowl, combine 1 cup of gram flour with the red chili powder, turmeric powder, and salt. To this, add the ginger paste, coriander powder, and chaat masala.
- Slowly add water to the dry ingredients while mixing continuously. The goal is to create a thick, smooth batter. The consistency should be thick enough to coat the back of a spoon but not so thick that it clumps. This batter will give the pakoras their signature crispiness.
Step 4: Fry the Pakoras
- Now comes the exciting part—frying the pakoras! Heat oil in a deep wok or kadai. You’ll know the oil is ready when it starts to smoke slightly. If you have a thermometer, aim for an oil temperature of around 350°F (175°C).
- Take each piece of steamed egg and coat it thoroughly in the gram flour batter. Make sure each piece is evenly coated, as this will ensure a uniform golden crust. Gently slide the coated egg pieces into the hot oil, one by one. Be careful not to overcrowd the pan—fry about 3-4 pakoras at a time to maintain the oil temperature.
- Deep fry the pakoras until they are golden brown, turning them occasionally to ensure even cooking. Once done, use a slotted spoon to remove the pakoras and drain them on paper towels to remove excess oil.
Step 5: Serve and Enjoy!
- Your egg pakoras are now ready to serve! You can just sprinkle some chaat masala and enjoy them.
- If you like to be a little extra like to garnish them with freshly chopped onions, coriander leaves, and a squeeze of lime juice. The lime juice adds a refreshing tang that complements the richness of the pakoras.
- Serve them hot with your favorite chutney or sauce. Trust me, these pakoras are so addictive, they’ll disappear in no time!
Tips for the Perfect Egg Pakoras
- When you make the egg pakora recipe, make sure that the eggs are of really good quality and then proceed on beating them.
- While steaming the egg batter, make sure to oil the tray before pouring the batter in it.
- Do Not Over Steam: When the batter rises and solidifies, switch off the heat and take it out.
- Check For Right Steaming: In order to check if the egg batter is well steamed, use a spoon or fork and press gently on the batter. If it solidifies then it is well steamed.
- Don’t Overcrowd the Pan: Frying too many pakoras at once will lower the oil temperature, leading to soggy pakoras. Fry them in batches for the best results.
- Check the Batter Consistency: The batter should be thick enough to coat the egg pieces without dripping too much. If it’s too thin, add a little more gram flour; if it’s too thick, add a splash of water.
- Serve Immediately: Pakoras are best enjoyed hot and crispy. If you have to wait, keep them warm in an oven set at a low temperature until ready to serve.
- Experiment with Spices: The spices in the batter can be adjusted to your taste. If you prefer a milder flavor, reduce the amount of chili powder. For extra zing, you can add a pinch of garam masala or amchur (dried mango powder).
Variations and Pairings
Egg pakoras are versatile and can be paired with a variety of sides and dips. Here are a few ideas:
- Mint Chutney: A cooling mint and yogurt chutney pairs perfectly with the spicy pakoras.
- Tamarind Chutney: The sweet and tangy notes of tamarind chutney complement the savory flavors of the pakoras.
- Masala Chai: Enjoy your egg pakoras with a hot cup of masala chai for a truly comforting experience.
- Salad: Serve them alongside a simple cucumber and tomato salad for a light and refreshing meal.
How To Deep Fry Egg Pakora
You can read my tips for deep frying and then proceed with deep frying the steamed egg pakoras.
- Unlike other pakoras, you cannot reuse the oil used for deep frying the egg pakoras. So, if you are planning to make two or more types of pakoras in one go, save the egg pakora for the last.
- You can also try variations of this recipe by adding different ingredients to the batter. A handful of chopped spinach or methi (fenugreek) leaves can add a nice twist.
I hope you enjoy making these egg pakoras as much as I do. Don’t forget to share your experience and any creative twists you might have tried with this recipe. Happy cooking!
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Egg Pakora Recipe Video
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📖 Recipe
Egg Pakora
Ingredients
- 6 Eggs
- 1 cup gram flour
- 1 teaspoon Red Chili Flakes
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Salt
- ½ teaspoon Ginger
- 1 teaspoon Chaat Masala
- 1 teaspoon Coriander powder
- 225 ml Water
- Oil for deep frying
Instructions
- Take a mixing bowl and crack 6 eggs in it.
- Then add a teaspoon of red chili flakes and salt on the eggs.
- With a hand whisk, whisk the eggs, salt, and red chili flakes until all of these are well blended and then keep the egg mixture in the bowl aside.
- Now, take a glass tray and apply some oil on it. Brush the oil on all the sides of the tray and gently pour the egg batter in the glass tray.
- Heat water and when it becomes is hot enough place the greased tray on it. Cover and let it steam for 10-15 mins.
- When the egg batter is well steamed, switch off the heat and take off the lid. You can check if it is well steamed by inserting a knife or toothpick in it. If it comes out clean, then the eggs are well steamed.
- Allow it to cool down and then cut them in small pieces.
- Start heating oil for deep frying in a wok or kadai.
- While oil if being heated, In another bowl start making the batter for the pakoda.
- Take a cup of besan and add a teaspoon of red chili powder, half a teaspoon turmeric powder, and salt to taste.
- After that add half a teaspoon of ginger paste/crushed and a teaspoon of coriander and chaat masala.
- With a spoon mix, the ingredients well and add water in small batches to make a batter of thick consistency.
- Now, heat oil in a pan, when oil starts to smoke gently coat one piece of egg pakora in the besan batter and pour it in the pan.
- Likewise, pour 3-4 more pakoras in the pan. Try not to overcrowd the pan by adding too many pakoras at a time.
- Deep fry until they are golden brown. When all the pakoras are fried, switch off the heat and serve the pakoras topped with onion, coriander and lime juice.
Video
Nutrition
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