Egg Tikka Pakoras with Coriander Mint Chutney
Serves
24
Prep Time
20 min
Cook Time
15 min
Print RecipeIngredients
Ingredients
- 2 cups (500 mL) oil, for deep frying
- 6 hard boiled eggs, peeled and quartered
Coriander Mint Chutney
- 1 cup (250 mL) cilantro
- 1 cup (250 mL) mint leaves
- 1 tsp (5 mL) sugar
- ½ tsp (2.5 mL) cumin seeds
- ½ tsp (2.5 mL) salt (or to taste)
- 2 garlic cloves
- ½ apple
- ½ tsp (2.5 mL) lemon juice
- ½ small green chili (optional)
- 1 tbsp (15 mL) water
Pakora Batter
- 1 ½ cup (375 mL) chickpea flour (besan), sifted
- ¾ tsp (4 mL) salt (or to taste)
- ½ tsp (2.5 mL) ground coriander
- ½ tsp (2.5 mL) ground cumin
- ½ tsp (2.5 mL) ajwain seeds
- ¼ tsp (1.25 mL) chili powder
- ¼ tsp (1.25 mL) ground turmeric
- ¼ tsp (1.25 mL) baking soda
- ¾ cup (175 mL) water, plus 1 tbsp. extra, if required
Instructions
Coriander Mint Chutney
- Step 1
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.
Pakora Batter
- Step 1
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.
Preparation
- Step 1
In a wok or kadai, heat oil on medium-high. Drop some batter in oil, if batter floats to the top then oil is ready.
- Step 2
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.
Tips
Don’t overcrowd the 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!
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 73 |
| Fat | 5 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 5 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 3 g |
| Sodium | 158 mg |
