New Crispy Egg Pakora | Ramadan Special Easy Quick Recipe | Egg Pakora Recipe | Easy Iftar Snack

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes are lower in calories and higher in nutrients.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers are often cheaper.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and lower in heat.

Wash the eggs and place them in a pot with some water.

Add 1/2 teaspoon salt to the water and cover the pot partially.

Boil the eggs on medium heat for about 7-8 minutes.

Turn off the heat and transfer the eggs to cold water.

Peel the eggs and cut each into 4 pieces.

Slice 2 medium-sized onions and mix with 1/2 teaspoon salt and 1/4 teaspoon turmeric powder.

Mash the onion mixture well to release water and soften the onions.

Add 6 tablespoons of besan to the onion mixture, along with 5-6 finely chopped green chilies and 1 handful of coriander leaves.

Mix everything well without adding water, as the onions will provide moisture.

If needed, add 2 more tablespoons of besan and 1 tablespoon of water to adjust the consistency.

Grease your hands and take a small amount of the mixture to form a thin layer around each egg piece, ensuring it's well covered.

Heat refined oil in a frying pan on medium heat until hot.

Carefully place the coated egg pieces in the hot oil and fry until golden and crispy, turning occasionally.

Remove the fried egg pakoras and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens