Egg Pakoda Food
EGG PAKORA
These tasty treats are easy to make for an appetizer or snack. Make them as spicy (or not) as you want by varying the amount of cayenne. Recipe found at IndianFoodForever.com
Provided by loof751
Categories Indian
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut boiled egg into two halves.
- Sprinkle little salt and pepper on eggs.
- In a bowl mix the chickpea flour with salt and cayenne to taste and make a thick batter by adding a little water.
- Heat oil in a skillet (depth of about 1 inch).
- Dip each egg piece in the batter and deep fry till golden brown.
- Serve egg pakora hot .
Nutrition Facts : Calories 94.2, Fat 5.6, SaturatedFat 1.7, Cholesterol 186.5, Sodium 64.8, Carbohydrate 3, Fiber 0.5, Sugar 1, Protein 7.3
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- Put a pan on a high flame and add water to it. Bring it to a boil and add the eggs in it along with a teaspoon of salt for boiling. This should not take more than 5-8 minutes.
- Meanwhile, prepare the batter for the pakoras. Take a large bowl and add besan (gram flour) in it along with water. Stir well to make a batter for the eggs. Next, add chilli flakes, ginger-garlic paste along with salt in it.
- Stir well all the ingredients and add black pepper powder in the batter along with meat masala. The batter should be mixed well so that it becomes fluffy and thick without any lumps. Make sure the batter is not runny, or else it will not stick to the eggs.
- Remove the eggshells of the boiled eggs and put them in the gram flour batter, coat them well. You can dip twice or thrice to make sure the eggs have been coated completely. Now, heat oil in a kadhai and add the coated eggs carefully in the hot oil one by one. Let these coated eggs fry until they turn golden brown in colour. Keep the flame low so that the batter gets cooked well. When all the eggs are fried, remove them and place on kitchen towel so that the extra oil is absorbed completely.
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