The rain gods have blessed the capital of India with a few days of mild showers and pleasant weather. Given that Dilli ki baarish, as most people call it, has arrived early, who wouldn’t be craving crispy and deep-fried delicacies at this point? The quintessential monsoon-desi treat that every North Indian swears by is pakoras. These deep-fried fritters can be filled with a variety of fillings and will brighten your mornings and evenings.
Making pakoras is not a tough task. But the catch is to keep them crisp and crunchy until one bites into them. Several tips and tricks are used to make this possible. These include adding rice flour to the pakora coating along with gram flour. Moreover, the variety of pakoras is also wide-ranging, be it a veggie fritter like aloo, paneer, or gobhi pakora or a meaty delight like chicken pakora or egg pakora, and more.
Yes, you read that right. The eggs that are generally devoured for breakfast can be turned into a fried delight too. For this, you would need some boiled eggs that are chopped and sliced into small pieces. Mixed with spices, coriander leaves, and onions, they are dipped in a gram flour batter. Once the oil is hot in the kadhai, the balls are dipped in it and deep-fried until golden brown. Tempted much? Then go ahead and try this yummy egg pakora treat today.
• 1 cup gram flour
• 1 tsp red chilli powder
• 3 boiled eggs
• 1 teaspoon cumin seeds
• Salt to taste
• 1/2 cup chopped coriander leaves
• 1/2 cup chopped onions
• A pinch of chaat masala
• 3 boiled and mashed potatoes
• Add water to a pot and boil the eggs in it.
• Sprinkle some salt while boiling them, and take them off the heat after 15 minutes.
• Meanwhile, prepare the batter for the pakora.
• In a mixing bowl, combine the gram flour, salt, red chili powder, and cumin seeds.
• Mix it all together and add some chopped onions and coriander leaves to it.
• Add some water and combine it well to make the batter.
• Then, take your boiled eggs and chop them into pieces.
• Bind the eggs with mashed potatoes, dip them in the batter, and place them in the oil.
• Fry until golden brown before taking them off the heat.
• Serve hot with tomato ketchup and mint-coriander chutney.