Egg Pakoda|How to make Crispy Egg Pakoda|Snack Recipe|Ramadan Recipe |Classic Kitchen|

besan (gram flour)

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is a healthier option with similar texture.

rice flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour can provide a gluten-free option.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers add flavor without heat.

Boil eggs until hard-boiled, about 10-12 minutes, then cool and peel them.

Slice the boiled eggs in half lengthwise and set aside.

In a mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, cumin seeds, and salt.

Add water gradually to the flour mixture to form a smooth batter.

Incorporate finely chopped onion, green chilies, ginger, garlic, and coriander leaves into the batter.

Mix well until all ingredients are combined evenly.

Heat oil in a deep frying pan over medium heat until hot.

Dip each egg half into the batter, ensuring it is fully coated.

Carefully place the coated eggs into the hot oil, frying in batches to avoid overcrowding.

Fry until golden brown and crispy, about 3-4 minutes, turning occasionally for even cooking.

Remove with a slotted spoon and drain on paper towels.

Serve hot with chutney or sauce of choice.

Cooking Techniques

Spice Level:

Allergens