Egg Pakoda Recipe
Summary
Ingredients
| Egg | 7 | |
| Gram flour | 3⁄4 Cup (12 tbs) | |
| Ginger | 1⁄2 Teaspoon | |
| Red chili powder | 1⁄2 Teaspoon | |
| Green chili | 2 , finely chopped | |
| Finely chopped cilantro | 3 | |
| Ajwain | 1⁄2 Teaspoon (Tymol Seeds) | |
| Corn flour | 1 Teaspoon | |
| Salt | To Taste | |
| Cooking oil | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 486 Calories from Fat 369
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 7.3 g36.7%
Trans Fat 0 g
Cholesterol 370.1 mg123.4%
Sodium 234.7 mg9.8%
Total Carbohydrates 13 g4.4%
Dietary Fiber 2.4 g9.5%
Sugars 2.9 g
Protein 15 g30.8%
Vitamin A 13% Vitamin C 23.3%
Calcium 5.9% Iron 15%
*Based on a 2000 Calorie diet
Directions
2. Whisk one egg and prepare the batter by mixing besan with the egg whisked, green chili, red chili powder, ginger paste, ajwain, salt and chopped coriander leaves adding about half cup water. Mix in the corn flour to the batter. Adjust water so that the batter is of coating consistency.
3. Heat oil and dip the egg halves in the batter and fry in medium heat to light brown. Keep fried egg Pakora in a dish with paper towel so that the excess oil is absorbed.
4. Serve hot with green chutney.
Chef
