India's street food is famous for its tasty and savory snacks and meals, and one of these days I'd like to eat myself right across the sub-continent. But in the meantime, even if I've never actually been to India, I can still bring the Indian street to my kitchen. Egg pakoras, also known as egg bhajis, are batter-fried hard-boiled eggs that are one of those fabled Indian street snacks, and they're also very simple to make if you don't mind cleaning up a little splattered oil mess afterwards. They're great at any time of day, on their own or with a fresh green chutney, but I have to confess that I like to eat them for breakfast on a Sunday morning when I'm feeling indulgent.
The chickpea flour batter also adapts very well to different seasonings, so the spicing I use here can be played around with to suit your own tastes. For example, try using chat masala or amchoor powder in place of the garlic, ginger and cumin. You can find besan or chickpea flour as well as ajwain seeds at any Indian and most Asian grocers.
|Egg Pakoras (Egg Bhajis)|
|Recipe by Lisa Turner|
Published on January 30, 2008
Hard-boiled eggs fried in a thick savory and spicy batter — simple, classic Indian street food snack
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