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Ingredients
- 6 Eggs
- 1 cup Gram Flour
- 1 teaspoon red chilli flakes
- 1 teaspoon Red chilli powder
- 1/2 tablespoon Turmeric
- Salt to taste
- 1/2 teaspoon Ginger
- 1 teaspoon Chaat masala
- 1 teaspoon Coriander Powder
- 1/4 cup Water - Quarter
- Oil - to grease
Ingredients
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Instructions
- In a mixing bowl, crack 6 eggs and add chili flakes and salt. Whisk until all the ingredients blend well and keep it aside.
- Grease a glass tray with some oil on all the sides and gently pour the egg mixture into it. In a steamer, heat water, and once it is hot enough, place the greased tray in it.
- Cover and steam for about 10-15 minutes. Once done, let it cool down and then cut small pieces out of it.
- In a wok, heat oil for deep frying. Meanwhile, in a bowl, mix besan, red chili powder, turmeric, salt, ginger-garlic paste, coriander powder, and chaat masala and add water to make a thick batter.
- Once the oil heats, coat one piece of steamed egg in the batter and gently drop it in the pan. Repeat the process for the remaining pakodas and deep fry until golden brown.
- Garnish with chopped onion, coriander, and lemon juice. Serve hot with mint-coriander chutney and a cup of hot tea/coffee.