Boil the eggs until they are hard-boiled. Peel and set aside.
In a mixing bowl, combine gram flour, fresh coriander, cumin seeds, red chilli powder, turmeric powder, and salt.
Gradually add water to the mixture, stirring continuously, until you achieve a thick batter consistency.
Heat oil in a deep frying pan over medium heat.
Dip each hard-boiled egg into the batter, ensuring it’s coated evenly.
Carefully place the coated eggs into the hot oil and fry until they are golden brown and crispy.
Remove the pakoras from the oil and place them on kitchen paper to drain excess oil.
Serve hot with your favourite chutney or sauce.
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