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Egg Pakoda

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  • Ready in: 2 - Large eggs
  • Serves: 1
  • Complexity: very easy
  • Origin: India
Egg Pakoda


  • 2 - Large eggs
  • 1 cup - Besan / gram flour
  • 1/4 tsp - Red chili powder
  • 1/4 tsp - Coriander powder
  • 1/4 tsp - Garam masala powder
  • 1/4 tsp - Amchoor powder / dry mango powder
  • 1/8 tsp - Dry ginger powder
  • 1 to 2 tbsp - Coriander leaves, chopped finely
  • Salt to taste
  • Oil to deep fry


  1. Beat eggs. Do not add salt to it. Heat a little oil in a pan. Pour egg to the pan and make omelette. Take off the pan, cool and cut it into thick long strips.
  2. For the batter - Sift besan to remove lumps. Add to besan, red chili powder, coriander powder, garam masala powder, amchoor powder, dry ginger powder ( if you don't have dry ginger, add little grated fresh ginger ) coriander leaves, salt to taste and by adding little water at time make a semi-thick batter. ( you can adjust the masala powders as per your taste) Add egg strips into the batter and coat it well with batter.
  3. Heat a wok or kadai with enough oil to deep fry. Let the oil heat up. Then add one by one egg strips well coated with batter into the hot oil. Deep fry on both sides to a golden brown color. Take pakoda out of the oil and drain on a paper towel.