Recipes

Egg Tikka Pakoras with Coriander Mint Chutney

Hard boiled egg and chickpea flour fritters served with a bright, herby coriander mint chutney.

Serves:
24
Prep Time:
20 min
Cook Time:
15 min

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 1/2 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

  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

  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

  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. 

  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.

Notes

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!