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Egg pockets are made with eggs mixed with several other ingredients, white bread, and fried with a coating of refined wheat flour in hot cooking oil. Learn the easy steps to make egg pockets at home from my simple recipe.

Table of Contents

KEY TAKEAWAYS

Egg pockets are easy to make at a home.
Enjoy them with tomato ketchup, mayonnaise, mint chutney, any hot sauce, or salad.
Egg pockets taste spicy and savory.
Egg chops, egg cutlets, egg samosas, egg fingers, egg samosas, egg nuggets, egg lollipops offer similar taste as egg pockets.

The Ingredients:

To make the stuffing for the egg pockets:

3 pieces eggs
2 tbsp cooking oil
1 tsp cumin seeds
2 pieces green chilies (finely chopped)
1 tsp ginger and garlic paste
2 pieces onions (medium size, finely chopped)
2 tbsp capsicum (finely chopped)
1 tsp red chili flakes
1 tsp regular table salt
1 tsp roasted cumin powder
½ tsp black pepper powder
1 tsp chaat masala powder
2 tbsp coriander leaves (finely chopped)

To make the pockets:

4 slices white bread (without edges)

To make the slurry:

2 tbsp refined wheat flour (maida)
Water – As required

To make the batter for coating the egg pockets:

2 tbsp refined wheat flour (maida)
½ tsp red chili flakes
½ tsp salt
Water – As required

For additional coating of the egg pockets:

Cornflakes – An adequate amount

For shallow frying of the egg pockets:

Cooking oil – An Adequate amount

For garnishing the egg pockets:

Fresh coriander leaves – A few stems

For serving the egg pockets:

Tomato ketchup – A small bowl

This recipe came from a street fair in Shillong. A young guy was selling it while playing indie rock from a speaker. I chatted with him about the recipe, scribbled what I could, and walked away with sauce-stained hands. I tried making it at home a few days later with my own spin. Now it is my dinner to feel a little rebellious or a little loud dish in a family get-together.

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

Step 1: Take a bowl. Beat 3 eggs and keep the bowl aside.

Step 2: Now, take a frying pan. Put 2 tbsp of cooking oil in it and heat it on a low flame. When it is hot, put 1 tsp of cumin seeds in it and stir it for about 30 seconds until it stops crackling.

Step 3: When the cumin seeds are fried nicely, put 2 pieces of finely chopped fresh green chilies in it and stir it nicely for another 30 seconds or so.

Step 4: Then, put 1 tsp of ginger and garlic paste in it. Mix it well and let everything cook nicely for another half to 1 minute until it does not smell raw anymore.

Step 5: Now, put the finely chopped pieces of 2 onions of medium size. Stir it and cook it for another minute or two until it turns to light golden brown in color after becoming translucent.

(Pro tip: Add the onions only when the ginger and garlic paste are cooked nicely and become dry).

Step 6: When the onion is cooked nicely, put 2 tbsp of finely chopped pieces of fresh capsicum in it. Stir it and mix it nicely.

Step 7: Now, add the spices to it starting with 1 tsp of red chili flakes, 1 tsp of regular table salt, 1 tsp of roasted cumin powder, and ½ tsp of black pepper powder to the ingredients in the frying pan. Mix them nicely and cook for about a minute more.

Step 8: Now, add the beaten eggs to it. Let it cook for about a minute on a medium flame.

Step 9: Then add 2 tbsp of fresh coriander leaves (finely chopped) to it.

Step 10: Mix it nicely and cook it for a minute or two. Mash it and cut it with your spatula to scramble the eggs.

Step 11: Check when the eggs are nicely minced and mixed with the other ingredients. Turn your gas stove off and let it sit for a while to cool down.

(Pro tip: To make the stuffing tastier, you can add grated cheese or cheese slices to it at this point).

Step 12: In the meantime, take 4 slices of white bread and cut the edges of each of them.

(Pro tip: I have taken white bread here. You can take any type of bread you like or have at home).

Step 13: Take a rolling surface and pin to spread and flatten the bread slices a bit. Do not press them too hard.

Step 14: Now, take a plate, put ½ cup of refined wheat flour (maida), and add a little bit of water to make a thick slurry.

Step 15: Then, put the filling on one side of each flattened bread slice. Use a brush to put the slurry on the edges to seal the pockets.

Step 16: Fold it. Press it.

Step 17: Make sure that all the sides of the pocket are sealed properly. Make all the pockets in this way and put them aside on a plate.

Step 18: Now, take another bowl and put 2 tbsp of refined wheat flour (maida), ½ tsp of red chili flakes, ½ tsp of regular table salt, and a little bit of water at first. Mix them nicely with a whisker and ensure there are no lumps.

Step 19: Add more water gradually and make a smooth batter with a running consistency. Check it.

Step 20: Now, take another plate and put an adequate amount of cornflakes in it.

(Pro tip: Crush the cornflakes further with your hand or a rolling pin to make smaller pieces. This will ensure that the pockets are coated and fried nicely and the cornflakes do not get burnt in the process rendering a bitter taste to the egg pockets.

Step 21: Put this plate, the bowlful of batter, and the plate with the egg pockets close by for your convenience. Use one hand to take an egg pocket, put it in the batter, coat it nicely, and put it on the plate of cornflakes. Use your other hand to coat it with cornflakes evenly from all sides.

(Pro tip: If you do not have cornflakes at home, use store-bought bread crumbs. You can also use the cut edges of bread and grind them in a grinder after roasting them a bit to make your homemade bread crumbs).

Step 22: Repeat the process to coat all the pockets and keep them on a plate. Refrigerate it for about 5 to 6 minutes so that it sets properly.

(Pro tip: Refrigerating the coated egg pockets before frying them will add to the crispiness of the egg pockets).

Step 23: In the meantime, take a kadai, put an adequate amount of cooking oil of any brand in it, and heat it on a high flame. Reduce the flame when the oil is smoking hot. Take out the refrigerated egg pockets and put them gently one by one into the oil carefully so that you do not splash hot oil.

(Pro tip: Always shallow fry the egg pockets on a medium flame. This ensures even frying and perfect cooking from the outside as well as from the inside).

Step 24: Flip the egg pockets only after a minute or so after it becomes slightly golden in color. Do not flip them immediately after putting them in the oil. Rushing will loosen and remove the pieces of cornflakes from it and may break it.

(Pro tip: Do not put more than 3 to 4 egg pockets at a time in the oil. Overcrowding will make it difficult to flip them).

Step 25: Fry the egg pockets for about 3 to 4 minutes on a medium to high flame, changing it as and when required. Make sure you flip them from time to time to ensure they are cooked and fried nicely on both sides. Take them out when they turn light brown in color. Fry all the egg pockets in the same way.

(Pro tip: When you fry the second batch, make sure that you heat the oil again to smoking hot first and then turn the flame to medium before putting the egg pockets in it).

Step 26: Your tasty and spicy homemade egg pockets are eventually done and ready to be served. Arrange them nicely on a plate and garnish them with a few stems of fresh coriander leaves. Serve them hot along with a small bowl of tomato ketchup, mayonnaise, or any other condiment of your choice.