Ingredients
Eggs about 12-15
Besan - 1.5 cups
Garam Masala - 1 tsp
Amchur - 1 tsp (or as per taste)
Salt - as per taste
Sugar - a pinch
Baking Soda - 1/8 tsp
Baking Soda - 1/8 tsp
Ajwain - a pinch (aids digestion of deep-fried food, prevents heart-burn)
Canola Oil - for deep frying
Method
Layer the eggs in a saucepan and fill with cold water so the eggs are fully covered in water. Bring to a boil in high heat. Reduce heat to Medium and let it simmer for another 5 mins. Cover and keep aside for the eggs to continue cooking. When the container becomes room temperature or easy to handle, remove the water and peel the eggs. (This was Rachael Ray's tip for perfect boiled eggs.)
Chop the eggs into halves length-wise.
Make a batter of the remaining ingredients (except oil and baking soda). Keep the consistency thick so that it will stick to the slippery egg. Add the baking soda to the batter just before dipping the eggs in the batter and mix the batter well. Note - If there is more batter than you need, keep it aside before adding the baking soda; the batter lasts longer (one of my friend's mom's tip).
Heat the oil. Drop in one egg piece at a time gently so that the oil does not splatter and burn your hand, etc.
If there is time before you eat, keep it warm in oven at 175 degrees F. Don't microwave it else the egg may turn rubbery and the crispiness of the outer shell will no longer be there.
Chop the eggs into halves length-wise.
Make a batter of the remaining ingredients (except oil and baking soda). Keep the consistency thick so that it will stick to the slippery egg. Add the baking soda to the batter just before dipping the eggs in the batter and mix the batter well. Note - If there is more batter than you need, keep it aside before adding the baking soda; the batter lasts longer (one of my friend's mom's tip).
Heat the oil. Drop in one egg piece at a time gently so that the oil does not splatter and burn your hand, etc.
If there is time before you eat, keep it warm in oven at 175 degrees F. Don't microwave it else the egg may turn rubbery and the crispiness of the outer shell will no longer be there.
Serve with Tomato ketchup, slice of Onion and Lime. Chilli Sauce would also be a good accompaniment.
9 comments:
Thanks pragyan..will surely try this
Love to finish that whole plate rite now,irresistible and seriously tempting pakoras.
Oh ... you are posting again! This recipe is an all time fav Pragnya ... thanks for reminding. Will be great during these monsoon days. :-)
Egg Pakora looks like Guajrati Poteto pakora, like it, I like this food.. I am a foodies so, search many things on net I found two more links are awesome 1st is Ahmedabad Best Restaurants
and 2nd is Find best dishes at restaurants in Ahmedabad, you can also upload your recipe here..
Hope you like it...
Dear Pragyan,
You may read my two recent posts to get a glimpse of the cyclone 'Phailin' which devastated Odisha on the 12th October.
This sounds so good. I shall try it very soon. Greetings from France.
how are you ? No posts since a long time... I have been swamped too...
its nice,i will try this one.
pls visit Oriya Food Recipes
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