Recipe: Egg Pakoda Chaat Recipe

Monsoons get a whole lot delicious, with these egg pakodas!

three egg pakoda chaat placed on a wooden board
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“Sunday ho ya Monday, roz khao Ande!” Well, if it were up to us, then then we’d definitely have these egg pakoda chaats everyday!

If you found your mouth stuffed with eggs after this commercial began airing, you’re not alone. The myhoogah twist to this protein snack is spicy and crunchy. In every bite!! You’ll be singing the same jingle, away to glory. 

three egg pakoda chaat placed on a wooden board
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For best results, make sure the consistency of the batter is not too thick or thin. Moreover, once the pakodas are made, make sure to consume it soon after. Since the chaat is fried, the batter covering the eggs might get soggy over time. 

Serve hot with mint chutney and sweet chutney for the ideal experience!

three egg pakoda chaat placed on a wooden board
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Egg Pakoda Chaat

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Prep Time: 30 minutes
Cook Time: 30 minutes
1 hour
Yield: 12 pieces

Ingredients

FOR THE BESAN MIXTURE

  • 1 cup Gram Flour / Besan
  • 1 tbsp Cornflour / Cornstarch
  • ½ tsp Turmeric
  • ½ tsp Garam Masala
  • ½ tsp Cumin Seeds / Jeera
  • ½ tsp Red Chilli / Cayenne Powder
  • Salt (to taste)
  • ¾ cup Water

TO MAKE THE FRIED EGGS

  • ½ cup Red Onion (roughly chopped)
  • ½ Coriander / Cilantro (roughly chopped)
  • 1 tsp Raw Ginger (finely chopped )
  • 1 tsp Garlic Pods (finely chopped)
  • 1 tsp Black Pepper Powder
  • Salt (to taste)
  • 1 tbsp Canola / Vegetable Oil (for cooking )
  • 6 Eggs (boiled)

TO MAKE THE EGG PAKODA CHAAT

  • 1 Carrots (grated)
  • 2 Red Onion (roughly chopped)
  • ¼ cup Coriander / Cilantro (roughly chopped)
  • 1 tsp Red Chilli / Cayenne Powder
  • 1 tsp Chaat Masala (for garnish )
  • 1 tsp Salt
  • 1 Lemon (wedges, squeezed )

FOR GARNISH

  • 1 cup Mixture
  • 1 Red Onion (small, finely chopped )
  • 2 sprig Coriander / Cilantro (finely chopped )

EQUIPMENT USED

  • Cooking pot
  • Saucepan
  • Kadai

Instructions

PREPARING THE EGGS

  • Add water to a medium-sized vessel, covering roughly ¾ th of it
  • Add the eggs into the water, make sure it is all simmered inside and let it come to a boil. Let it boil for 8 - 10 minutes
  • Turn the flame off and transfer the eggs to a bowl filled with ice-cold water. Peel the shells off the eggs.
  • Once peeled, cut the eggs into 2 halves and scoop out the yolks carefully. Keep both aside in separate bowls
  • Alternatively, you can also just peel and keep some whole boiled eggs aside to fry later

PREPARING THE BATTER

  • In a large bowl, add besan, cornflour, rice flour, salt, turmeric, garam masala, cumin seeds and red chilly powder
  • To this dry mix, add water and mix well. Let it rest

PREPARING THE FILLING

  • In a small bowl, grate ginger and garlic and keep aside
  • Heat oil in a large saucepan over a medium flame for a minute or so
  • Add grated ginger and garlic, and saute it for 30 seconds over a low flame
  • Add chopped onions and turn the heat up to a medium flame. Saute it for a couple of minutes or until they are cooked
  • Add the boiled egg yolks to the pan and mix well
  • Add a pinch of salt, black pepper powder and chopped coriander. Mix thoroughly and take it off the flame. Let it cool.
  • Once it’s cooled, scoop out a little bit of it and start filling it into the halved egg whites
  • Repeat the process until all the egg whites are filled with the yolk mixture

FRYING THE EGG

  • In a large frying pan, add 1 1/2 cups of oil and heat it over a medium flame for a minute
  • Dip one half of the filled egg and dip it in the besan flour made earlier, and drop it into the oil
  • Let it fry for about 2 minutes after which transfer to a bowl covered with paper towels
  • Alternatively, you can also fry whole boiled eggs on their own. Follow the same procedure listed before by dipping it in the besan mixture
  • Once the oil is absorbed, transfer the eggs to a serving plate. If using whole boiled eggs, cut them in the middle but don’t halve them completely

MAKING THE CHAAT

  • In a large bowl, mix all the ingredients for chaat thoroughly
  • Carefully put them over the eggs in the serving plate.
  • You can also stuff this into the whole boiled eggs, and sprinkle some chaat masala on top.
  • Watch faces light up when you offer this at your next party!
three egg pakoda chaat placed on a wooden board
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  • These egg pakodas make a delicious Diwali party appetizer! While the chaos of poker and lights ensue, the eggs will keep every guest satiated

  • If you (like some of us) hate cooking but want to cook for family, this is your best bet! Parents happy = you happy. No?

All we’re going to say is Treat yourself. 

  • Coat the eggs completely with batter to get even golden color when fried

  • Make sure the oil is hot enough then only pour the pakora batter into it otherwise the pakoras will stick at the bottom of the pan

  • While deep frying the egg pakoras do not crowd the pan by dropping too many pakoras at a time

  • Fry the pakoras in low- medium flame to cook them properly

  • Boil the eggs and store them with the shell in an air-tight box. Refrigerate a day before you use

  • You can also chop some onions, ginger and garlic and keep it ready for assembling

  • Serve these Hot Egg pakora Chaat with some spicy green chutney by the side for the extra zest

  • You can have it along with a strong cup of hot chai by the side

  • Best had within a few hours of being made, we suggest not storing them beyond this point
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