EGG Pakoda


4 nos – Boiled eggs
1 cup – Besan /Chickpea flour
1 1/2 tbsp – Red Chilly powder
1 tsp – Ajwain/Carom seeds
Salt to taste
1 tsp – Garlic paste (optional)
Oil to fry

Heat oil in a wok.
In a small mixing bowl take besan. Add
Chilly powder, salt and ajwain and dry mix it. Do not add water yet.
Once the oil is hot, add a tbsp of the hot oil to the besan mixture. It will bubble up. Mix the oil well into the besan mixture. This step will ensure that you have crisp pakodas. Now mix water to the mixture and make a thick batter.

Slice the eggs to your liking or use the whole egg and dip it in the batter. Deep fry it till the outer layer is cooked. Drain it and keep it aside. You will see that the egg is not covered in the batter well and covered completely.
Once all the eggs are fried, add a little quantity of water to the batter and dip the fried eggs back in the batter and fry them till it is crisp.

Serve the pakodas with lemon wedges, Tomato ketchup and Cucumber mint chutney.



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