Enjoy the crispiness of an Indian egg pakora, which is tasty to bite into while also being satisfying and flavoured. The dish is simple: a boiled egg rolled in spiced chickpea flour and then fried till delectable and scrumptious. Prepared for tea time and gatherings or even on a rainy day, this dish shall surely satisfy your cravings. This simple egg pakora recipe begins with boiled eggs halved, coated with a batter made from gram flour, and seasoned with turmeric, red chilli powder, cumin, and ajwain-carom seeds for a hint of pepperiness. These are then fried until the batter is crisp and golden brown. The outcome in this recipe is just irresistible, bite-sized but filling, flavorful and perfectly spiced. Egg pakoras are incredibly versatile; you can even have them just like that, or you can serve them with green chutney or tangy tamarind sauce for an extra flavour, or they also make a great accompaniment to any party platter. They can be served as a starter before your meal. So crispy from the outside and soft from within, this pakora is liked by all age groups. This allures the comfort of home Indian snacks to your table, so try out this egg pakora recipe, which would be a quick and delicious snack for you and immediately become a favourite!

• 5 eggs
• 1/2 cup besan
• 3 tbsp rice flour
• 1/2 tsp turmeric powder
• 2 tsp red chilli powder
• Oil
• Salt

• Let's explore the recipe of egg pakora. Egg pakoras the perfect crispy, spicy snack at any time of the day. Let's get started with it.
• First, boil the eggs; they are the hero of this recipe. Use a small pot with just enough water to cover the eggs and bring it to a boil. Add a pinch of salt as soon as the water boils.
• Place the eggs gently in the boiling water, then cook for about 15 minutes. As soon as the cooking time is over, remove the pot from the heat and drain hot water immediately. Let cold running water pass through the eggs to cool them down.
• Peel the shells off the eggs and slice each of them in half. Set them aside while you prepare the batter. Flour, a pinch of turmeric powder for its vibrant yellow color, a dash of red chilli powder for heat, and salt to taste. Mix them together with a gradual addition of water while stirring, creating a smooth batter. It must be thicker than dosa batter but thinner than idli batter, thick enough to coat the eggs without dripping everywhere. Heat oil in a kadai or deep pan over medium heat. Drop a small batter into it to check if the oil is ready. The oil is perfect for frying if it rises steadily to the surface. If it sinks, the oil needs more heat; cool it slightly if it rises too quickly.
• Dip each egg slice into the batter to completely cover it. Gently push the coated egg into the hot oil. Repeat with more slices, but do not overcrowd the pan; this could lower the oil's temperature and make the pakoras soggy.
• Fry an egg pakora for about two minutes on one side then flip it gently using a slotted spoon. Continue frying until golden brown and crispy on both sides. The batter needs to be crispy, whereas the eggs should remain soft inside. Pakoras, once fried, take them out with a slotted spoon and place them on paper towels so that extra oil drains, repeating the same with the remaining eggs and the batter. This delicious egg pakora recipe should be served hot with tomato garlic chutney, mint chutney. Crispy from the outside and soft from the inside, these pakoras just can't be resisted!
• Perfect as a tea-time snack, party appetiser, or a quick treat, these egg pakoras will be loved by everyone at the table. Enjoy the spicy, crispy goodness!