Egg Bonda (Egg Pakora)
Egg pakora or egg bonda are crispy deep fried fritters made with hard boiled eggs coated in a spiced gram flour pakora batter.
Ingredients
- 5 large eggs hard boiled
- ½ cup (~85g) besan gram flour
- 6-7 tablespoon water or as needed
- ¾ teaspoon salt adjust to taste
- 3 green chilies (very hot), adjust to taste
- 1.5 tablespoon cilantro very finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon kasuri methi dry fenugreek leaves, skip if not available
- Chaat Masala to sprinkle
Instructions
- Peel the hardboiled eggs. Slice into into small rounds - about 3-4 slices per egg. Don't slice too thin else the yolk starts popping out while you are coating them with batter. Place on a plate, season with a bit of salt.Let stand.
- In a shallow wide bowl , make the pakora batter by mixing together gram flour, spices, salt, chopped cilantro, kasuri methi and green chillies. Add water slowly and whisk (best tool!) to make a thick flowing batter. I added water in 2-3 batches and used about 7 tablespoons water for ½ cup besan. Water quantity will vary depending on gram flour quality. Please see images in blog post to get an idea of the consistency. If you have time at hand, let the batter stand for 10 minutes for flavors to mingle.
- Place oil to heat up (I use my 8 inch cast iron skillet). We need about 2 inches of high smoking point oil. You wont be able to re-use this oil since it gets an eggy smell after cooling down. The oil should not be sizzling hot, neither it should be warm- we want the oil to be medium hot so that the pakoras cook in optimum temperature & time.
- Place 1 egg slice in the pakora batter and use a spoon to coat it in the batter on all sides. Pick the egg slice, let excess batter drip down.
- Carefully, slide into the hot oil. If needed, you could use another spoon to slide the egg into the hot oil. Repeat for other egg slices. Fry in batches without overcrowding else pakoras will get soggy or may start bursting if temperature drops.
- Let the coated eggs deep-fry until they achieve a golden-brown color on both sides and a crispy texture. It is important to fry them at the right temperature so that they cook evenly and attain a delicious crunch.
- Using a slotted spoon, transfer egg pakoras on paper towels to drain any excess oil.
- Serve hot sprinkled with chaat masala to add an additional layer of flavor. Sliced onions and green chutney are really delicious as sides.
Notes
- Make a flavorful pakora batter thats spicy, tangy and herbaceous for the best taste. Since eggs are pretty bland on their own, they need robust flavors in the batter for a great taste. Taste the batter and adjust the seasonings as per your taste.
- During recipe testing, I figured that if eggs are not coated very well in batter, they burst in oil. Make sure that the entire egg slice is coated in batter on sides to avoid this. Batter consistency is crucial to coat the eggs well.
- Double the recipe if you wish.
Tried this recipe?Let us know how it was!