Be it wintery days, monsoon or a regular day out with friends, egg pakodas are unique and perfect for any occasion. It requires only a handful of ingredients that you can easily find in your kitchen and takes only 30-35 minutes to make. To give this recipe a try, read on!
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How to Make Tasty Egg Pakodas at Home
In a mixing bowl, crack 6 eggs and add chilli flakes and salt. Whisk until all the ingredients blend well and keep it aside.
Grease a glass tray with some oil on all the sides and gently pour the egg mixture in it. In a steamer, heat water and once it is hot enough, place the greased tray in it. Cover and steam for about 10-15 minutes. Once done, let it cool down and then cut small pieces out of it.
In a wok, heat oil for deep frying. Meanwhile, in a bowl, mix besan, red chilli powder, turmeric, salt, ginger-garlic paste, coriander powder and chaat masala and add water to make a thick batter.
Once the oil heats, coat one piece of steamed egg in the batter and gently drop it in the pan. Repeat the process for the remaining pakodas and deep fry until golden brown.
Garnish with chopped onion, coriander and lemon juice. Serve hot with mint-coriander chutney and a cup of hot tea/coffee.
In one batch, fry 4-5 pakodas. Avoid overcrowding the pan with too many pakodas at a time.
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Frequently Asked Questions
How will I know if the egg mixture is well steamed?
Use a knife or fork to gently press the steamed mixture or insert the knife in the mixture. If it solidifies or comes out clean, it is well steamed.
Why do the pakodas stick to the bottom of the pan?
Drop in the pakodas only when the oil is hot enough. If you pour the pakodas before the oil is heated, they will sink to the bottom and stick to the pan.