Go Back
+ servings

Egg Pakora

Egg Pakora recipe is a crispy, North Indian snack and street food in which egg is dipped in a spicy besan gram flour batter and then deep-fried to golden perfection. Dip it in ketchup and serve as tea time snack with chai for the perfect taste.
5 from 1 vote
Print Pin
Course: Appetizer, Snack
Cuisine: Indian
Keyword: eggs, pakoda, pakora, pakora recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Calories: 175.5kcal
Author: Rekha Kakkar


  • 6 Eggs
  • 1 cup Besan/ Gram Flour
  • 1 teaspoon Red Chili Flakes
  • 1 teaspoon Red Chili Powder
  • ½ teaspoon Turmeric Powder
  • Salt to taste
  • ½ teaspoon Ginger
  • 1 teaspoon Chaat Masala
  • 1 teaspoon Coriander/Dhaniya Powder
  • 225 ml Water
  • Oil for deep frying


  • 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.


Serving: 3pakora | Calories: 175.5kcal | Protein: 5g | Fat: 11.5g | Cholesterol: 163mg | Sodium: 260mg | Fiber: 0.9g | Sugar: 0.3g