By Devi Poojari
July 10, 2024
Made using hard-boiled eggs, these underrated pakodas are a textural treat that have a crisp exterior encasing a soft-fluffy centre. Dip these in some spicy chutney or ketchup and enjoy this snack option with a hot beverage of your choice.
4 hard-boiled eggs, peeled ½ cup gram flour 1 tablespoon rice flour 2 teaspoons hot oil ¼ teaspoon ajwain seeds 1 teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon ginger-garlic paste 2 teaspoons chopped coriander 1 pinch garam masala Salt, to taste Water, for mixing Oil, for deep-frying
Combine the flours, spice powders, ginger-garlic paste, chopped coriander and hot oil in a bowl.
Mix well before adding some water to adjust the consistency and make a thick batter.
Season with salt, while you slice the boiled eggs into halves for dipping.
Heat oil in a large pan and dip each egg half into the batter before dropping in gently and frying for 2-3 minutes over medium-high heat.
Once golden-brown and crisp, remove on to a paper towel to soak up excess oil before serving hot.