Crispy Steamed Egg Pakoda FingersEgg
Elevate your snack game with these Crispy Steamed Egg Pakoda Fingers! By steaming a perfectly spiced egg mixture first, you create a firm, flavorful base that is cut into finger-shaped pieces, coated in a seasoned gram flour (besan) batter, and deep-fried until golden brown and irresistibly crispy. These crunchy egg fingers are perfect as a tea-time snack, party appetizer, or evening treat. Serve them hot with green chutney, tomato ketchup, or your favorite dip for a delicious snack everyone.
Ingredients
For the Egg Mixture:
8 piece Egg
to taste Salt
1 tsp Black Pepper Powder
2 piece Green Chilli (chopped)
1 inch Ginger (chopped)
2 tbsp Coriander Leaves (chopped)
1 heaped tbsp Oil
1 tsp Oil (for greasing the mould)
For the Batter:
1 cup Gram Flour (besan)
1 tbsp Ginger-Garlic Paste
to taste Salt
1 tsp Asafoetida
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Carom Seeds (Ajwain)
1 piece Egg
2 tbsp Curd
Gram flour (for dusting)
For the Salad:
1/2 Red bell pepper, julienned
1/2 Green bell pepper, julienned
1/2 Yellow bell pepper, julienned
A few Coriander Leaves (chopped)
1 medium Lemon
to taste Salt
1 tsp Salad Oil
For Garnish:
Lemon Wedges
handful Fresh Coriander
Instructions
Step 1— Prepare the Egg Mixture
1
In a bowl, crack 8 whole eggs.
2
Add salt, black pepper powder, chopped green chillies, chopped ginger, chopped coriander leaves, and a heaped tablespoon of oil.
3
Mix everything together thoroughly.
Step 2— Steam the Eggs
1
Grease a mould with 1 teaspoon of oil.
2
Pour the egg mixture into the greased mould.
3
Place it in a steamer and steam until the mixture is fully cooked.
Step 3— Shape and Cool
1
Once steamed, allow the eggs to rest and cool down.
2
Carefully demould the cooked egg block and cut it into finger shapes.
3
Place the egg fingers in the fridge to cool completely.
Step 4— Prepare the Batter
1
In a bowl, combine gram flour (besan), ginger-garlic paste, salt, asafoetida (hing), turmeric powder, degi red chilli powder, carom seeds, one egg (essential for the batter texture), and curd.
2
Mix well to form the batter and let it rest.
Step 5— Fry the Pakoda Fingers
1
Coat the cooled egg fingers in dry gram flour.
2
Optionally, insert a wooden skewer into each finger.
3
Dip the fingers into the prepared batter.
4
Deep fry in medium-hot oil until they are golden brown and crispy on all sides.
Step 6— Serving
1
Remove onto absorbent paper to drain excess oil.
2
Serve warm with a fresh salad of julienned bell peppers tossed with lemon juice, salt, and oil.
Nutrition Facts
2 servings per recipe
