How to make tasty egg pakoda

 Ingredients :

• 6 Eggs
• 1 cup Besan/ Gram Flour
• 1 teaspoon Red Chili Flakes
• 1 teaspoon Red Chili Powder
• ½ teaspoon Turmeric Powder
• Salt to taste
• ½ teaspoon Ginger
• 1 teaspoon Chaat Masala
• 1 teaspoonCoriander/Dhaniya Powder
• 225 ml Water
• Oil for deep frying

• Instructions:

  • Take a mixing bowl and crack 6 eggs in it.
  • Then add a teaspoon of red chili flakes and salt on the eggs.
  • With a hand whisk, whisk the eggs, salt, and red chili flakes until all of these are well blended and then keep the egg mixture in the bowl aside.
  • Now, take a glass tray and apply some oil on it. Brush the oil on all the sides of the tray and gently pour the egg batter in the glass tray.
  • Heat water and when it becomes is hot enough place the greased tray on it. Cover and let it steam for 10-15 mins.
  • When the egg batter is well steamed, switch off the heat and take off the lid. You can check if it is well steamed by inserting a knife or toothpick in it. If it comes out clean, then the eggs are well steamed.
  • Allow it to cool down and then cut them in small pieces.
  • Start heating oil for deep frying in a wok or kadai.
  • While oil if being heated, In another bowl start making the batter for the pakoda.
  • Take a cup of besan and add a teaspoon of red chili powder, half a teaspoon turmeric powder, and salt to taste.
  • After that add half a teaspoon of ginger paste/crushed and a teaspoon of coriander and chaat masala.
  • With a spoon mix, the ingredients well and add water in small batches to make a batter of thick consistency.
  • Now, heat oil in a pan, when oil starts to smoke gently coat one piece of egg pakora in the besan batter and pour it in the pan.
  • Likewise, pour 3-4 more pakoras in the pan. Try not to overcrowd the pan by adding too many pakoras at a time.
  • Deep fry until they are golden brown. When all the pakoras are fried, switch off the heat and serve the pakoras topped with onion, coriander and lime juice.