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Egg pakora is a versatile appetizer made by frying hard-boiled eggs in a crispy and spicy coating of gram flour mixed with ginger, garlic, onions, fresh coriander leaves and other ingredients. You can make egg pakoras easily at home following a few simple steps as described in by recipe. Read on.

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KEY TAKEAWAYS

Egg pakoras are delightful appetizers easily made with a few common ingredients.
These pakoras are best enjoyed with cool and refreshing mint chutney, tangy tamarind sauce, a simple yogurt dip, fresh coriander chutney, classic tomato ketchup, crispy fried onion rings, cool cucumber slices, or lemon wedges.

Egg pakora tastes spicy, savory, and succulent.
Egg chop and egg cutlet tastes similar as egg pakora.

The Ingredients:

3 pieces eggs (hard-boiled, each cut into 4 pieces)
3 pieces onions (large, finely sliced)
3 pieces fresh green chilies (finely chopped)
1 tsp garlic (finely chopped)
1 tsp ginger (finely chopped)
½ tsp chili flakes
½ cup fresh coriander leaves (finely chopped)
10 pieces black pepper (crushed)
½ tsp turmeric powder
Salt to taste
2 tbsp rice flour
1.5 cups gram flour (besan)
4 tbsp water
Cooking oil an Adequate amount for frying
Tomato ketchup a small bowl for serving

I first tasted it in a tiny restaurant tucked inside a Pune bylane. The place looked unassuming—fluorescent lighting, chipped plates—but the food told a different story. The dish came sizzling, full of character, like it had history.

I asked the chef what made it so good, and he just grinned. I attempted to make it at home the next Sunday, trying to mimic the flavor and intensity. It took me three tries to get it even close. Now, I cook it often with a sense of pride, like I am a part of that secret.

How to Make Egg Pakora? (Step by Step Guide with Images)

Step 1: First, in a plate or a bowl take 3 pieces of finely sliced large onions, 3 to 4 pieces of finely chopped fresh green chilies, 1 tsp of finely chopped garlic, 1 tsp of finely chopped ginger, ½ tsp of chili flakes, ½ cup of fresh coriander leaves, 8 to 10 pieces of crushed black pepper.

(Pro tip: In place of crushed black pepper, you can use 1 tsp of dry red chili powder as its alternative).

Step 2: Now add ½ tsp turmeric powder and salt to taste. Mix them all nicely.

Step 3: Now, add 2 tbsp of rice flour to it along with 1.5 cups of gram flour (besan).

(Pro tip: You can use an equal amount of corn flour or puffed rice flour to it as an alternative to rice flour. Do not add the entire amount of gram flour at once. Add it gradually while mixing the ingredients).

Step 4: Mix them nicely using your hand without adding any water initially. Add water as required during the mixing process.

(Pro tip: Do not add the entire amount of gram flour at once. Add it gradually while mixing the ingredients).

Step 5: The mixture should not be too dry or too runny. When done, keep the mixture aside.

Step 6: Now, take 3 pieces of hard-boiled eggs and cut each of them into 4 pieces.

Step 7: Now, rub a little bit of oil in your hand and take a little bit of the mixture. Make a deep dent in the middle. Place a slice of egg there.

Step 8: Now, take some more mixture and put it over the egg. Cover the entire egg piece with it.

Step 9: Now, keep them all on a plate and let it rest for a while.

Step 10: In the meantime, take a kadai and put an adequate amount of oil in it. Heat it on a high flame. When it is sufficiently hot, turn the flame to medium so that the chops do not get burnt quickly and remain uncooked from the inside. Put the chops one by one very carefully so as not to splash the hot oil.

(Pro tip: Fry only 3 to 4 pieces at a time. Adding too many chops together will hinder even frying and proper cooking).

Step 11: Flip them occasionally and fry them until they are brown in color. Remove them when they are fried evenly on all sides.

Step 12: Your tasty and spicy homemade egg pakoras are finally ready to serve. Arrange them on a plate, cut one piece in half, and serve them hot with a small bowl of tomato ketchup.