In this Crispy Egg Pakora Recipe, I’ll share an amazing Anda Pokora recipe made from Eggs, Besan, and spices. Egg Pakoda or Ande Ke Pakode is a very crispy and delicious recipe and is a non-veg version of a bread roll or bread Pakoda where we prepare the filling from spices and Potato Masala, and coat Eggs with this Spicy Mixture. The roll is then dipped in a Gram Flour batter and coated with breadcrumbs. This is then fried and makes for an amazing evening snack. The snack is also protein rich due to Eggs and tastes great. This is an easy-to-make snack that you all will love. Serve them with either green chutney or tomato ketchup.
Check my other Egg Recipes like Spicy Egg 65, Omelet, Egg Biryani, Egg Tawa Masala, Egg Fry, Egg Chilli, Egg Burger Recipe, and Egg Curry. Also, check my other Pakora Recipes like Mix veg Pakora.
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Egg Pakora Recipe Video
Egg Pakora Recipe Ingredients
- 4 boiled Eggs
- For Aloo Masala
- 2 to 3 tbsp oil
- 2 chopped green chilli
- chopped coriander leaves
- 1 tbsp crushed ginger garlic
- 2 chopped onion
- 1 tsp cumin
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp red chilli flakes
- 1 tsp Maggie masala
- 1/2 tsp turmeric powder
- salt to taste
- 5 medium size potatoes
- 1/4 cup roasted peanut powder(optional)
- For Slurry
- 4 tbsp gram flour
- 1/4 tsp garam masala
- 1/4 tsp red chilli flakes
- 1/4 tsp turmeric powder
- salt to taste
- coriander leaves
- water as required
- For Coating
- breadcrumbs
- 1-1.5 cup oil for frying
How To Make Egg Pakora
1. Heat 2-3 tbsp oil in a Kadai.
2. Prepare the following veggies: 2 chopped green chilli, 4 tbsp chopped coriander leaves, 1 tbsp crushed ginger garlic, and 2 chopped onion. Keep them aside.
3. Once the oil is heated, add 1 tsp cumin. Add the chopped green chilli and crushed ginger garlic. Saute on a medium flame for 15 seconds.
4. Next, add the onions and cook until they get soft.
5. Turn the flame to low and add the following spices now: ½ tsp Garam Masala, 1 tsp Coriander powder, ½ tsp Red Chilli Flakes, 1 tsp Maggi Masala, ½ tsp Turmeric powder, and salt to taste. Mix well.
6. Add 5 medium-sized boiled and grated potatoes. Mix it well with the spices on low flame.
7. Add ¼ cup roasted peanut powder(Optional). Mix it well. Add chopped fresh coriander leaves. Mix it well. The mixture is ready now. Check if the salt is ok as per your taste or else add more. Turn off the flame. Keep the mixture in a separate bowl for 10-15 minutes to cool down.
8. Take 4 tbsp Besan(gram flour) in a mixing bowl. Add ¼ tsp garam masala, ¼ tsp red chilli flakes, ¼ tsp turmeric powder, salt as per taste, and chopped fresh coriander leaves. Add water in stages to prepare a soft batter. The consistency of the batter should not be too runny and should be thick. Keep it aside.
9. Take 4 Boiled Eggs. Cut them into two halves. Keep them aside.
10. The potato mixture has cooled down. Take a big spoonful of mixture, flatten it, and then keep one-half of an Egg in between.
11. Make a roll by sealing off the Egg with the mixture just like making a bread roll.
12. Prepare all the Egg Rolls in the same manner.
13. Dip the Egg Rolls in the Besan batter.
14. Now, coat the Egg Rolls in the breadcrumbs.
15. Heat 1-1.5 cup of oil on medium flame. Once the oil is heated, add the Egg Rolls for frying.
16. Once one side gets fried, flip it to the other side to fry it evenly.
17. Flip and fry the Egg Rolls evenly until they become crispy. Take them out using a strainer.
18. Serve the Crispy Egg Pakora with tomato ketchup or green chutney. Enjoy.
Recipe Card
Egg Pakora Recipe: Anda Pakora
Ingredients
- 4 boiled Eggs
- For Aloo Masala
- 2 to 3 tbsp oil
- 2 chopped green chilli
- chopped coriander leaves
- 1 tbsp crushed ginger garlic
- 2 chopped onion
- 1 tsp cumin
- 1/2 tsp garam masala
- 1 tsp coriander powder
- 1/2 tsp red chilli flakes
- 1 tsp Maggie masala
- 1/2 tsp turmeric powder
- salt to taste
- 5 medium size potatoes
- 1/4 cup roasted peanut powder optional
- For Slurry
- 4 tbsp gram flour
- 1/4 tsp garam masala
- 1/4 tsp red chilli flakes
- 1/4 tsp turmeric powder
- salt to taste
- coriander leaves
- water as required
- For Coating
- breadcrumbs
- 1-1.5 cup oil for frying
Instructions
- Heat 2-3 tbsp oil in a Kadai.
- Prepare the following veggies: 2 chopped green chilli, 4 tbsp chopped coriander leaves, 1 tbsp crushed ginger garlic, and 2 chopped onion. Keep them aside.
- Once the oil is heated, add 1 tsp cumin. Add the chopped green chilli and crushed ginger garlic. Saute on a medium flame for 15 seconds.
- Next, add the onions and cook until they get soft.
- Turn the flame to low and add the following spices now: ½ tsp Garam Masala, 1 tsp Coriander powder, ½ tsp Red Chilli Flakes, 1 tsp Maggi Masala, ½ tsp Turmeric powder, and salt to taste. Mix well.
- Add 5 medium-sized boiled and grated potatoes. Mix it well with the spices on low flame.
- Add ¼ cup roasted peanut powder(Optional). Mix it well. Add chopped fresh coriander leaves. Mix it well. The mixture is ready now. Check if the salt is ok as per your taste or else add more. Turn off the flame. Keep the mixture in a separate bowl for 10-15 minutes to cool down.
- Take 4 tbsp Besan(gram flour) in a mixing bowl. Add ¼ tsp garam masala, ¼ tsp red chilli flakes, ¼ tsp turmeric powder, salt as per taste, and chopped fresh coriander leaves. Add water in stages to prepare a soft batter. The consistency of the batter should not be too runny and should be thick. Keep it aside.
- Take 4 Boiled Eggs. Cut them into two halves. Keep them aside.
- The potato mixture has cooled down. Take a big spoonful of mixture, flatten it, and then keep one-half of an Egg in between.
- Make a roll by sealing off the Egg with the mixture just like making a bread roll.
- Prepare all the Egg Rolls in the same manner.
- Dip the Egg Rolls in the Besan batter.
- Now, coat the Egg Rolls in the breadcrumbs.
- Heat 1-1.5 cup of oil on medium flame. Once the oil is heated, add the Egg Rolls for frying.
- Once one side gets fried, flip it to the other side to fry it evenly.
- Flip and fry the Egg Rolls evenly until they become crispy. Take them out using a strainer.
