These egg pakodas are unlike any pakoda you’ve had before! Extra crispy with bits of egg in every bite – truly addictive and perfect for this rainy season!
Love pakodas? Check out my Paneer Pakodas Two Ways and Crispy Onion Pakodas!
It’s pakoda season, and you need to check out this Egg Pakoda recipe! I have no idea why these aren’t more popular because if you ask me, egg pakodas are the ULTIMATE rainy day snack!
Imagine bits of boiled egg coated in a spiced besan mix and clustered together before deep frying. The result? Insanely delicious egg pakodas that are crispy on the outside and creamy on the inside. Sooo good! I’m already thinking about the next time I’ll make these!
Serve these boiled egg pakoras with some ketchup or coriander chutney + chai and thank me later. Helloooo monsoon snacking!
Table of contents
Egg Pakoda Ingredients Overview
The best thing about making this egg pakoda dish is that the ingredients are pretty straightforward. The main ingredients you’ll need are eggs, besan (chickpea flour), a handful of spices and oil for frying. We also add some rice flour to amp up the crispiness of the pakodas. Apart from this, there’s onions, fresh coriander and curry leaves that deliver loads of extra flavor and freshness to the dish.
Richa’s Top Tricks
- We use hard boiled eggs for this recipe. Learn how to cook perfect hard-boiled eggs (not the ugly green-ish yellow overboiled yolk) every time in this blog post!
- When making the batter, do not pour all the water at once or you will end up with a lumpy batter, Add a tbsp at a time and mix until thick.
- Be careful about the consistency of the batter – it should be smooth and thick enough to coat the egg. A thin batter will spread and sizzle in the oil and cause the egg to burst while frying since it won’t be thoroughly coated.
- Make sure to fry the pakodas on medium heat for pakodas that are crispy on the outside and cooked through.
- I prefer to make these crispy Egg Pakodas with bite sized egg pieces clustered together (similar to how we make onion pakodas). But you can also cut the egg into disks or halves (or even keep them whole but these are more likely to burst while frying).
Note
The frying time of the pakodas will change according to the surface area of the cut. A good rule of thumb to follow would be to fry them until they’re golden brown. If using larger pieces of egg, I recommend poking holes into the egg with a fork to prevent them from bursting.
Frequently Asked Questions
Egg bonda, egg pakoda, and egg bajji are all interchangeable names for the same deep-fried besan coated egg snack. Egg bonda/bajji are the names commonly used for the dish in South India.
Make sure that you wait until the oil is medium hot before dropping the batter into the oil. If the oil is not hot enough, the pakodas will absorb too much oil and won’t crisp up.
If your egg pakodas are bursting in oil, then it’s mostly because the egg has not been coated sufficiently by the batter (the batter must be too thin in consistency). The key when making the batter is to only add a tbsp of water at a time and mix until thick and smooth.
This week’s forecast is rain with a 100% chance of an Egg Pakoda and chai sesh 
I can’t think of a better snack to make in these monsoons and if you haven’t tried Egg Pakodas before then consider this your sign to! Enjoy these in the rains and send me pictures over on my IG @my_foodstory.
Egg Pakoda
Ingredients
- 3 hard boiled eggs
- ¼ cup gram flour besan
- 1 tablespoon rice powder
- 1 finely chopped green chilli
- ¼ cup finely chopped onions
- ⅛ teaspoon salt
- ¼ teaspoon turmeric powder
- ¼ teaspoon kashmiri chilli powder
- 1 tablespoon finely chopped coriander
- 1 tablespoon finely chopped curry leaves
- ¾ teaspoon chat masala
- 4 tablespoons water
- cooking oil for deep frying
Instructions
-
Chop eggs into ½ cm pieces and set aside.3 hard boiled eggs
-
In a bowl, add the rest of the pakoda ingredients except water & oil and mix them well, preferably with your hand. Add chopped eggs to the bowl & give it a good mix.¼ cup gram flour, 1 tablespoon rice powder, 1 finely chopped green chilli, ¼ cup finely chopped onions, ⅛ teaspoon salt, ¼ teaspoon turmeric powder, ¼ teaspoon kashmiri chilli powder, 1 tablespoon finely chopped coriander, 1 tablespoon finely chopped curry leaves, ¾ teaspoon chat masala
-
Add water a tablespoon at a time and mix to get a thick batter.4 tablespoons water
-
Heat about 2 inches of oil in a deep kadai or pan. Once the oil is medium hot, take about a tablespoon of the batter (the size of limes) and drop them in oil.cooking oil for deep frying
-
Do not overcrowd the pan to avoid the pakodas from sticking to each other.
-
Fry on medium heat until they are golden brown. Transfer them to a plate. Repeat with the rest of the batter till all the pakoras are fried. Serve hot.
Notes
- Make the batter just before frying because the batter gets too watery if it sits around
- Make sure that the consistency of the batter is such that it coat the eggs or they can burst while frying.
- Oil should always be medium hot.
- Fry the pakodas on medium heat to get crispy pakodas. This is important so that the pakoras are cooked from inside. If pakodas are fried on high heat, they tend to be undercooked inside.
Nutrition
This article was written by Navya Khetarpal.
The post Egg Pakoda appeared first on My Food Story.
0 Comments