Egg Pakora

Crispy, spiced Egg Pakora (also known as egg bonda) is a quick and tasty snack made with hard-boiled eggs coated in a flavourful gram flour (besan) and rice flour batter.

Ingredients

• Hard-boiled eggs: 4 to 5 large (sliced into halves, quarters, or rounds)
• Gram flour (besan): ½ cup
• Rice flour (or cornstarch): 2 tablespoons (for extra crunch)
• Onions: ¼ cup to 1 medium, finely chopped or sliced
• Green chilies: 1 to 2, finely chopped
• Ginger-garlic paste or grated ginger: 1 teaspoon
• Spices:
  • ¼ teaspoon carom seeds (ajwain)
  • ¼ to ½ teaspoon red chili powder
  • ⅛ teaspoon turmeric powder
  • ½ to ¾ teaspoon garam masala or chaat masala
• Salt: ½ teaspoon (adjust to taste)
• Herbs: 2 tablespoons fresh coriander leaves (and a few curry leaves if desired)
• Water: ⅓ to ½ cup (added gradually)
• Oil: For deep frying

Instructions

1. Prepare the eggs: Boil the eggs, peel them, and cut them into halves, quarters, or thick rounds depending on your preference.
2. Make the batter: In a mixing bowl, combine the gram flour, rice flour, turmeric powder, red chili powder, carom seeds (ajwain), garam masala/chaat masala, and salt.
3. Add aromatics: Stir in the chopped onions, green chilies, ginger-garlic paste, and fresh coriander leaves.
4. Adjust consistency: Slowly pour in water (about ⅓ to ½ cup) and mix well until you get a thick, smooth, and clinging batter—not too runny.
5. Coat the eggs: Heat oil in a deep pan on medium heat. Dip each boiled egg piece into the batter, making sure it is well-coated on all sides.
6. Fry: Gently drop the coated eggs into the hot oil. Fry in batches on medium heat, turning occasionally, until they turn golden brown and crispy (about 3–4 minutes).
7. Drain and serve: Remove with a slotted spoon and drain on paper towels. Dust lightly with chaat masala and serve hot with green chutney or tomato ketchup.