• Recipes

Hard-cooked egg chick-pea flour fritters served with a bright, herby coriander mint chutney

  • Yield : 24 Pakoras
  • Prep Time: 20 min
  • Cook Time: 15 min
Nutrition Facts
2 cups (500 ml) 6
oil, for deep frying hard-cooked eggs, peeled and quartered
Coriander Mint Chutney:
1 cup (250 ml) 1 cup (250 ml) 1 tsp. (5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) 2 ½ ½ tsp. (2.5 ml) ½ 1 tbsp. (15 ml)
cilantro mint leaves sugar cumin seeds salt (or to taste) garlic cloves apple lemon juice small green chili (optional) water
Pakora Batter:
1½ cup (375 ml) ¾ tsp. (3.75 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) ¼ tsp. (1.25 ml) ¼ tsp. (1.25 ml) ¾ cup (175 ml)
chick-pea flour (besan), sifted salt (or to taste) coriander powder cumin powder ajwain seeds chili powder turmeric powder baking soda water, plus 1 tbsp. extra, if required
Step 1
Coriander Mint Chutney: In a blender or food processor, mix together all chutney ingredients. Blend until smooth paste forms. Remove to a small bowl. Set aside and refrigerate.

Step 2
Pakora Batter: In a large bowl, mix together chick-pea flour with salt, coriander, cumin, ajwain seeds, chili, turmeric and baking soda. Stir to combine. Add water to make a thick batter. If consistency is too thick, add 1 tbsp. of water to slightly thin out. Allow batter to rest for 10 minutes.

Step 3
In a wok or kadai, heat oil on medium-high. Drop some batter in oil, if floats to the top then oil is ready.

Step 4
Drop egg quarters one a time in pakora batter and coat well. Place in hot oil. Continue with a few at a time. Cook pakoras until golden brown on all sides. Drain on paper towel. Serve as an appetizer or snack with coriander mint chutney.


Don’t overcrowd wok with too many pakoras, fry a few at a time so pakoras are crispy. Pakoras are the perfect snack for a road trip or picnic!