Fry Away the Rainy Day Blues!
As I woke up to the pitter-patter of rain on my window this morning, I was reminded of the rainy evenings growing up. The golden brown aroma of pakoras frying were the best part of the evening and made rainy days something to look forward to rather than dread. If by chance it rained after many days, the accompanying smell of petrichor with the pakoras made for the most pleasant of evenings. Also, while I wasn't a tea drinker as a child, now I savor a well-brewed masala chai. I have a recipe for chai in my previous blog post. Today, I decided to fry up an egg pakora (aka egg bajji, egg bonda). Here's my recipe below:
Ingredients:
-8 eggs boiled and peeled
For the batter:
-2 cups of chickpea flour (besan)
-1 tbsp of caraway seeds (shahi jeera)
-1 tbsp of salt
-1/2 tbsp. of black pepper powder (preferably ground peppercorns)
-1/2 tbsp of red chilli powder
-3/4 tbsp of cumin powder
-3/4 tbsp of coriander powder
-1/4 tbsp of turmeric
-4-5 cloves of garlic
-1/2 inch of ginger
-2 green chillis
-3/4 cup of water
-1 cup of oil for deep frying
Preparation:
-In a mixing bowl, add the chickpea flour and spices and mix together.
-Make a paste of the garlic, ginger, and green chillis*
-Add the paste and the water to the chickpea flour. If the batter is a bit too thick, feel free to add more water. It will also depend on how watery the paste was. The batter should be a bit on the thicker side so it doesn't slide off the eggs and run in to the oil.
-Make a cross section slice on the top of the egg, but don't cut through the egg. This is so steam doesn't get trapped inside and cause the egg to burst open while frying. Another option is to split them in half. I believe this may be a better option as the batter gets coated more easily when it's cut in half, however, I wanted to try frying it whole as well.
-Dip the eggs in the batter and deep fry in hot oil. The hot oil is important or else the eggs will sit in lukewarm oil and the batter will start to run off. Remember eggs have a slippery outer layer, so it's very easy for the better to run off.
-Serve this up with some sriracha ketchup or chutney and enjoy.
Notes:
*I used a mortar and pestle to make the paste, but if you don't have one, you can use a blender.
Ingredients:
-8 eggs boiled and peeled
For the batter:
-2 cups of chickpea flour (besan)
-1 tbsp of caraway seeds (shahi jeera)
-1 tbsp of salt
-1/2 tbsp. of black pepper powder (preferably ground peppercorns)
-1/2 tbsp of red chilli powder
-3/4 tbsp of cumin powder
-3/4 tbsp of coriander powder
-1/4 tbsp of turmeric
-4-5 cloves of garlic
-1/2 inch of ginger
-2 green chillis
-3/4 cup of water
-1 cup of oil for deep frying
Preparation:
-In a mixing bowl, add the chickpea flour and spices and mix together.
-Make a paste of the garlic, ginger, and green chillis*
💪🏽 💪🏽 💪🏽
-Add the paste and the water to the chickpea flour. If the batter is a bit too thick, feel free to add more water. It will also depend on how watery the paste was. The batter should be a bit on the thicker side so it doesn't slide off the eggs and run in to the oil.
-Make a cross section slice on the top of the egg, but don't cut through the egg. This is so steam doesn't get trapped inside and cause the egg to burst open while frying. Another option is to split them in half. I believe this may be a better option as the batter gets coated more easily when it's cut in half, however, I wanted to try frying it whole as well.
-Dip the eggs in the batter and deep fry in hot oil. The hot oil is important or else the eggs will sit in lukewarm oil and the batter will start to run off. Remember eggs have a slippery outer layer, so it's very easy for the better to run off.
-Serve this up with some sriracha ketchup or chutney and enjoy.
Notes:
*I used a mortar and pestle to make the paste, but if you don't have one, you can use a blender.
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