• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Vegetarian

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Egg Pakoras

    Jump to Recipe

    These egg pakoras are something a bit special: boiled eggs, dipped in spiced batter and deep fried until the coating is crisp and the yolk is custardy.

    Pakoras are, of course, an Indian snack food, characterised by being deep fried in a batter made primarily from gram flour (also known as chickpea flour, garbanzo flour or besan).

    These egg pakora are arguably not entirely authentic as I've chosen to aim for semi-set, jammy yolk rather than a hard boiled one, but I promise they're very, very tasty.

    To start, you'll get a pan on water onto a rolling boil and add salt and vinegar - these additions help make the shell easier to peel. You'll then boil the eggs for 6 minutes before plunging into cold water and peeling.

    For the batter, you'll combine gram flour with a little rice flour (it helps with crunch) as well as chilli, cumin, coriander, turmeric and just enough water to form a thick batter.

    You'll then get your oil nice and hot, before rolling the eggs in the batter and then lowering them into the oil. It's such fun to see them float to the surface and turn golden brown.

    The resulting batter is crisp on the outside, sort of pancake like on the inner side and with a lovely, set white and just-set yolk. You'll love them!

    Here's the recipe for my version of egg pakoras. I've included lots of step-by-step photos to help you along the way.

    Ingredients

    For the eggs

    • 6 large eggs room temp
    • ½ tsp (0.5 tsp) salt
    • 2 tbsp vinegar

    For the batter

    • 125 g (4.4 oz) chickpea flour
    • 25 g (0.9 oz) rice flour
    • 1/2 tsp (0.5 tsp) salt
    • 1/4 tsp (0.3 tsp) freshly ground black pepper
    • 1/2 tsp (0.5 tsp) chili powder
    • 1/4 tsp (0.3 tsp) ground coriander
    • 1/2 tsp (0.5 tsp) turmeric powder
    • 1/2 tsp (0.5 tsp) cumin
    • 1/2 red chili finely chopped
    • vegetable oil to fry

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Whisk
    • Deep fat fryer or suitable high-sided saucepan
    • Slotted spoon
    • Kitchen paper

    Instructions

    Boil the eggs

    Fill a pan with water, salt and vinegar. Bring to the boil.

    Gently lower the eggs into the water with a slotted spoon so that they don’t crack, then replace the lid and boil for and simmer for 6 minutes.

    Lift the eggs from the pan with a slotted spoon and plunge into a bowl of ice water to prevent them cooking further. If you don’t have ice, put them in cold water and run the cold tap into the bowl for a minute to help it stay cold.

    Once the eggs cold, remove them from the water and gently tap them on the counter to break the shell all over.

    Now they’re ready to peel carefully and pat dry.

    Make the pakoras

    Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl.

    Whisk together.

    Measure 150ml (2/3 US cup) of water a little at a time, whisking until you have a very thick, pancake-like batter.

    It needs to be thick to cling to the eggs, so you might not need all of the water. Leave to rest for 10 minutes.

    Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.

    Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.

    Dip an egg into the batter and turn so that it is well coated (the batter should be thicker than it looks here!), then lower straight into the oil. Don’t fry them all at once as you’ll overcrowd the pan. Aim for 2-3 eggs at a time.

    Fry for 6 minutes until crisp and golden, turning gently as needed.

    Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.

    If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.

    Enjoy!

    Print this Egg Pakoras recipe

    Print Recipe
    5 from 1 vote

    Egg Pakoras Recipe

    These egg pakoras are something a bit special: boiled eggs, dipped in spiced batter and deep fried until the coating is crisp and the yolk is custardy.
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Side Dish, Spicy
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Servings: 6 eggs
    Author: Emily Leary

    Ingredients

    For the eggs

    • 6 large eggs room temp
    • ½ tsp (0.5 tsp) salt
    • 2 tbsp vinegar

    For the batter

    • 125 g (4.4 oz) chickpea flour
    • 25 g (0.9 oz) rice flour
    • 1/2 tsp (0.5 tsp) salt
    • 1/4 tsp (0.3 tsp) freshly ground black pepper
    • 1/2 tsp (0.5 tsp) chili powder
    • 1/4 tsp (0.3 tsp) ground coriander
    • 1/2 tsp (0.5 tsp) turmeric powder
    • 1/2 tsp (0.5 tsp) cumin
    • 1/2 red chili finely chopped
    • vegetable oil to fry

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Whisk
    • Deep fat fryer or suitable high-sided saucepan
    • Slotted spoon
    • Kitchen paper

    Instructions

    Boil the eggs

    • Fill a pan with water, salt and vinegar. Bring to the boil.
    • Gently lower the eggs into the water with a slotted spoon so that they don’t crack, then replace the lid and boil for and simmer for 6 minutes.
    • Lift the eggs from the pan with a slotted spoon and plunge into a bowl of ice water to prevent them cooking further. If you don’t have ice, put them in cold water and run the cold tap into the bowl for a minute to help it stay cold.
    • Once the eggs cold, remove them from the water and gently tap them on the counter to break the shell all over.
    • Now they’re ready to peel carefully and pat dry.

    Make the egg pakoras

    • Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl and whisk together.
    • Measure 150ml (2/3 US cup) of water a little at a time, whisking until you have a very thick, pancake-like batter. It needs to be thick to cling to the eggs, so you might not need all of the water. Leave to rest for 10 minutes.
    • Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It’s no more than one third full to allow for safe expansion during heating and cooking.
    • Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
    • Dip an egg into the batter and turn so that it is well coated, then lower straight into the oil. Don’t fry them all at once as you’ll overcrowd the pan. Aim for 2-3 eggs at a time.
    • Fry for 6 minutes until crisp and golden, turning gently as needed.
    • Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
    • If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.

    Video

    Nutrition

    Calories: 284kcal | Carbohydrates: 16g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 467mg | Potassium: 265mg | Fiber: 3g | Sugar: 3g | Vitamin A: 334IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    If you enjoyed this recipe, why not also try my cauliflower pakoras or my delicious veggie korma.

    Pin this Egg Pakoras recipe

    More pakora recipes to try

    Cabbage Pakoras Recipe
    These cabbage pakoras are packed with flavour and beautifully soft and light inside with a crisp, spiced batter.
    Get the recipe
    Aubergine Pakoras Recipe
    These aubergine pakoras are perfect. A crisp, spiced batter conceals soft, slippery aubergine within. Each bite of this fried snack is dreamy!
    Get the recipe
    Sweet Potato Pakoras Recipe
    If you love spice, crunch and a little sweetness then you'll be in heaven with these sweet potato pakoras.
    Get the recipe
    Beetroot Pakoras Recipe
    These vibrant beetroot pakoras are crisp on the outside, tender and yielding in the centre and so perfectly spiced, you're sure to want more than one!
    Get the recipe
    Mushroom Pakoras Recipe
    These mushroom pakoras are little bites of heaven. Crisp on the outside, juicy on the inside and with just the right amount of spice.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Zucchini Tempura
    Mushroom Pakoras »

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.