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).

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

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).

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).

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

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

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.

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

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

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).

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

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.