Egg Pakoras

                         - India


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Makes 12


India’s cuisine is replete with delicious finger foods or snack foods, sold from street venders.  One delectable example are these tasty Egg Pakoras.  Pakoras are basically fritters.  They may be made from just about anything.  The main difference is that pakoras are usually made with “Besan,” a flour made from chickpeas. 


1 cup besan (chickpea flour)

1 teaspoon baking powder
1/2 teaspoon cayenne
Sea salt to taste
1/4 teaspoon ground cumin
1 clove garlic, finely minced
1 teaspoon fresh ginger, minced or grated


1 egg, beaten
2 tablespoons cold water


6 eggs, hard-boiled


Vegetable oil for deep-frying


Combine the first seven ingredients and mix with a fork.  Add the beaten egg and water and continue to mix.  You may need a bit more water.  The batter should be the consistency of thick pancake batter.  Heat 3 or 4 inches of vegetable oil in a wok or heavy pot to deep frying temperature, between 350° to 375°.  Cut the hard boiled eggs in half.  One or two at a time, dip the eggs in the batter, gently shake off any excess batter and carefully slide into the hot oil.  Fry until the pakoras are a golden brown all over.  Remove with a slotted spoon and drain on paper towels or pieces of brown paper grocery bags.  Continue until all are fried.  Serve warm with your favorite  Chutney or yogart.

The English Country Kitchen

        Copyright © 2008 - Geraldine Duncann

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