- 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
Ingredients
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
METHOD OF PREPARATION:
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.
Tip
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!
