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Egg Pakora | Ande Ka Pakora

Egg Pakora, also known as Ande Ka Pakora, is a crispy and flavorful Indian snack made by coating boiled egg halves in a spiced gram flour (besan) batter and deep-frying them until golden brown. The batter is typically seasoned with spices like red chili powder, turmeric, ajwain (carom seeds), and garam masala to enhance the taste.
Perfect for tea-time or as a party starter, these pakoras are crunchy on the outside and soft inside, with the richness of boiled eggs making them extra satisfying. Serve hot with mint chutney or ketchup for a delicious snack enjoyed by all ages.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Snack, Starters
Cuisine Indian
Servings 4

Ingredients
  

For the Filling

  • Boiled eggs – 8 nos
  • Mayonnaise – ½ cup
  • Salt 
  • Onion chopped – 2tbsp
  • Coriander chopped – 1tbsp
  • Green chilli chopped – 1tsp 
  • Ginger chopped – ½ tsp
  • Pepper powder – a pinch  
  • Chilli powder – ½ tsp
  • Chaat masala – ½ tsp
  • Garlic chopped – ¼ tsp
  • Lemon juice – 1tbsp

Besan Batter 

  • Besan (gram flour) – 1cup 
  • Ginger chopped – 2tsp
  • Green chilli chopped – 2tsp
  • Ajwain (carom) – ½ tsp 
  • Salt 
  • Chilli powder – 1tsp
  • Turmeric – ½ tsp
  • Cumin powder – ½ tsp
  • Coriander chopped – 
  • Kasoori Methi powder – ½ tsp
  • Water – 1¾ cups (approx.)
  • Oil – for deep frying 
  • Chopped Peppers – for garnish 

Instructions
 

  • Boil the eggs and peel them. Cut them into two, remove the yolks and put them in a separate bowl.
    On the whites sprinkle some chaat masala and keep aside. In the yolks add all the ingredients under stuffing. Mix them together and put them in a pipping bag and keep aside.
  • In a fresh bowl add all the ingredients for the batter. Whisk to make a smooth pouring batter. Dip the egg whites in the batter and deep fry in hot oil. Remove and keep aside.
    Pipe the stuffing in the cavity of the eggs, garnish with some chopped peppers and coriander sprig and serve them.

Tips while cooking eggs.

  • For hard boiled eggs boil eggs for 10-12mins. If there is a grey circle around the egg yolk, then it is over boiled
  • Make sure to use fresh eggs only. To make sure eggs are fresh place the raw eggs in a bowl of water, if they sink to bottom then they are fresh.

Make Boondi using leftover besan batter for pakora

  • Strain the batter. Now place a perforated frying spoon on top of hot oil. Pour the batter on this spoon and let it drop into the hot oil. Fry the boondi till it is crisp, remove and serve.
Keyword Egg Pakora | Ande Ka Pakora
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