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Egg Pakoras Recipe


Indian pakoras are delicious fried fritters often served as a snack along with tea. Generally, they are made using a variety of vegetables but they can also be made using paneer (Indian cheese) or even chicken. Pakoras are enjoyed throughout India and have even become popular around the globe.

These pakoras are unique in that they use egg, but not the more common hard-boiled egg dipped in batter and simply deep-fried type of pakoras – my delicious Egg Pakoras are much more interesting than that! They are super crispy, super crunchy & full of yummy flavor! Serve them as either an appetizer, side dish or teatime snack.

Both besan (chickpea flour or gram flour) and rice flour can easily be found in any Indian grocery store or market.

I especially enjoy my pakoras on cold rainy days along with a steaming hot cup of masala chai (Indian spiced tea). The beauty of this recipe is that it is both low carb and high protein in nature so eat up and enjoy!


EGG PAKORAS (Egg Fritters)

Ingredients:

2 large eggs, well beaten
1 large onion, finely diced
2-3 small green Thai chilies, finely minced
1 large garlic clove, finely minced
½” piece of ginger, peeled & grated
2 tbsp cilantro leaves, finely minced
¼ cup toasted unsalted peanuts
¼ cup besan (chickpea flour)
2 tbsp rice flour
½ tsp red chili powder, to taste
¼ tsp ground coriander powder
salt & pepper, to taste
enough peanut oil for frying (or vegetable oil)

METHOD:

In a large mixing bowl, combine the beaten eggs with the onion, green chilies, garlic, ginger, cilantro leaves and peanuts. Next, add in the besan and rice flour. Then add in the spices (red chili powder, ground coriander powder, salt and pepper). You shouldn’t need to add any water since the eggs help to make a batter. Just make sure it is a thick batter ☺.

In a deep pot on medium low heat, add enough peanut oil for frying. When the oil is hot, carefully add spoonfuls of the batter into the hot oil. Then fry the egg pakoras on medium low, turning them just once. The pakoras should be golden on all sides and crispy. Remove and drain well on absorbent paper towels. Serve right away with your favorite chutneys or sauces.


VARIATIONS:

Feel free to add your favorite vegetables to this basic recipe such as various bell peppers, spinach, potatoes, carrots, zucchini, cabbage, cauliflower…

You could also make this recipe using hard-boiled eggs (quartered) or even thin strips of an omelet.

 photo EggPakoras.jpg
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Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

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