Egg Pakoda Recipe

Name: Egg Pakoda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 7 eggs; ¾ cup gram flour; ½ teaspoon ginger; ½ teaspoon red chili powder; 2 finely chopped green chili peppers; 2 tablespoons finely chopped cilantro; ½ teaspoon thymol seeds; 1 teaspoon cornflour; to taste salt; cooking oil (for frying)

Servings: persons

7 eggs
¾ cup gram flour
½ teaspoon ginger
½ teaspoon red chili powder
2 finely chopped green chili peppers
2 tablespoons finely chopped cilantro
½ teaspoon thymol seeds
1 teaspoon cornflour
to taste salt
cooking oil (for frying)

1
Hard boil six eggs and cut each egg in the middle length wise.
2
Whisk one egg and prepare the batter by mixing besan with the egg whisked, green chili, red chili powder, ginger paste, ajwain, salt and chopped coriander leaves adding about half cup water.
3
Mix in the corn flour to the batter.
4
Adjust water so that the batter is of coating consistency.
5
Heat oil and dip the egg halves in the batter and fry in medium heat to light brown.
6
Keep fried egg Pakora in a dish with paper towel so that the excess oil is absorbed.
7
Serve hot with green chutney.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7 eggs, ¾ cup gram flour, ½ teaspoon ginger, ½ teaspoon red chili powder, and more.

Yes, Egg Pakoda falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Pakoda

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