Egg Tikka Pakoras with Coriander Mint Chutney

Serves 24
Prep Time 20 min
Cook Time 15 min
Print Recipe
This recipe transforms everyday ingredients into tantalizing pakoras, featuring the earthy flavours of chickpea flour and the richness of eggs. Coupled with a vibrant chutney, these bites are a fantastic way to introduce a hint of Indian cuisine into your snack rotation.

Ingredients

  • 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.

Paperclip IconTips

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
Calories73
Fat5 g
Saturated Fat0 g
Trans Fat0 g
Carbohydrate5 g
Fibre1 g
Sugars1 g
Protein3 g
Sodium158 mg