Egg Pakoras (Egg Bhajis)

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 Cuisine: Indian Published on January 30, 2008 Hard-boiled eggs fried in a thick savory and spicy batter — simple, classic Indian street food snack Print this recipe Ingredients: 6 hard-boiled eggs, cooled 1 cup besan (chickpea flour) 1/2 teaspoon chili powder 1/2 teaspoon sea salt 1/2 teaspoon ajwain seeds 1/4 teaspoon ground cumin pinch of baking soda 1 clove garlic, crushed 1 teaspoon fresh ginger, minced or grated 1 egg, beaten 2 tablespoons water oil for frying Instructions: Cut the hard-boiled eggs into half length-wise. To make the batter, combine the besan (chickpea flour), chili powder, salt, ajwain seeds, ground cumin and baking soda together with the garlic and ginger in a mixing bowl. Stir in the beaten egg and water until the batter is combined, adding a little extra water only if necessary to mix. It should be a very thick sauce that will coat and stick to the eggs. Heat 1/4-inch or more of oil in a frying pan over medium-low heat. Dip the egg halves one at a time into the batter, turning around so that every surface of the egg is coated, and place gently into the heated oil. Fry, turning frequently, until the pakoras are golden brown all over. Remove with a slotted spoon and drain with paper towel on a plate. Serve hot or warm with a dipping sauce or chutney. Makes 12 pakoras