Ingredients with Measurements:
- 4 hard-boiled eggs, peeled
- 1 cup chickpea flour
- 1/2 teaspoon salt
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon baking soda
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Deep-frying pan
- Slotted spoon
Step-by-step instructions:
1. Cut the hard-boiled eggs into halves and set aside.
2. In a mixing bowl, combine chickpea flour, salt, cumin powder, turmeric powder, red chili powder, and baking soda.
3. Gradually add water to the mixture and whisk until smooth.
4. Heat oil in a deep-frying pan over medium heat.
5. Dip each egg half into the batter, making sure it is fully coated.
6. Carefully drop the egg halves into the hot oil and fry until golden brown, turning occasionally.
7. Using a slotted spoon, remove the egg pakoras from the oil and place them on a paper towel to remove excess oil.
8. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 8 egg pakoras, serving 4 people.
Nutritional information:
Calories per serving: 190
Total fat: 12g
Saturated fat: 2g
Cholesterol: 106mg
Sodium: 320mg
Total carbohydrates: 14g
Dietary fiber: 3g
Protein: 8g
Substitutions for ingredients:
- Chickpea flour can be substituted with all-purpose flour or rice flour.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped onions, green chilies, or cilantro to the batter for extra flavor.
- Use quail eggs instead of chicken eggs for bite-sized pakoras.
Tips and tricks:
- Make sure the oil is hot enough before frying the egg pakoras to prevent them from becoming greasy.
- Do not overcrowd the pan while frying the pakoras.
- Serve the egg pakoras immediately after frying for the best taste and texture.
Storage instructions:
Egg pakoras can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat egg pakoras, preheat the oven to 350°F and bake for 5-7 minutes until heated through.
Presentation ideas:
Arrange the egg pakoras on a platter and garnish with chopped cilantro or mint leaves.
Garnishes:
Chopped cilantro or mint leaves.
Pairings:
Egg pakoras pair well with mint chutney, tamarind chutney, or ketchup.
Suggested side dishes:
Serve egg pakoras with a side of steamed rice or naan bread.
Troubleshooting advice:
- If the batter is too thick, add more water to achieve a smooth consistency.
- If the pakoras are not crispy, increase the heat of the oil or add more baking soda to the batter.
Food safety advice:
- Make sure the eggs are fully cooked before using them in the recipe.
- Use caution when frying the egg pakoras to prevent oil splatters.
Food history:
Pakoras are a popular snack in South Asian cuisine, typically made with vegetables or meat coated in a spiced batter and deep-fried.
Flavor profiles:
Egg pakoras are crispy on the outside and soft on the inside, with a savory and slightly spicy flavor.
Serving suggestions:
Serve egg pakoras as an appetizer or snack.
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Region: Indian