Anda Aloo Pakora, or crispy egg and potato fritters, is a beloved Indian street food snack, perfect for enjoying during Ramadan or any time you crave a flavorful and satisfying treat. The delightful combination of soft potatoes and fluffy eggs, encased in a golden-brown, crunchy batter, creates an irresistible textural contrast. Spiced with aromatic herbs and a hint of chili, these pakoras offer a delicious explosion of flavors in every bite. Their portability makes them ideal for breaking your fast or sharing with friends and family.
This simple yet flavorful recipe is easily adaptable to your spice preferences, allowing you to customize the heat and taste to your liking. Whether you're a seasoned cook or a culinary novice, you'll find this recipe easy to follow and incredibly rewarding. Ready to embark on a culinary journey that will tantalize your taste buds? Let's dive into the step-by-step instructions to make your own batch of delectable Anda Aloo Pakoras.
Tools Needed
- Pot
- Bowl
- Knife
- Spoon/Fork
- Frying Pan
Ingredients
- Eggs: 9
- Potatoes: 400 grams
- Garam Masala Powder: 1 tsp
- Salt: 1 tsp
- Chaat Masala Powder: 1 tsp
- Dried Mango Powder: 1 tsp
- Cumin Powder: 1/2 tsp
- Black Pepper Powder: 1/2 tsp
- Turmeric Powder: 1/2 tsp
- Coriander Powder: 1/2 tsp
- Green Chilies: 4
- Ginger: 1 inch piece
- Onion: 1 big size
- Green Coriander: a handful
- Gram Flour: 1 cup
- Red Chili Powder: 1/2 tsp
- Baking Soda: 2 pinches
- Oil
- Tomato Ketchup
- Green Chutney
Step-by-Step Instructions
Step 1. Prepare the Filling and Eggs
- Boil and cut 9 eggs into halves. Boil and peel 400 grams of potatoes, then mash them.
- Mix 1 tsp garam masala, 1 tsp salt, 1 tsp chaat masala, 1 tsp dried mango powder, 1/2 tsp cumin powder, 1/2 tsp black pepper powder, 1/2 tsp turmeric powder, and 1/2 tsp coriander powder.
- Add 4 finely chopped green chilies, 1 inch finely chopped ginger, 1 finely chopped onion, and a handful of finely chopped green coriander to the masala. Mix well.
- Stuff the potato masala into the egg halves.
Step 2. Make the Pakora Batter
- In a bowl, mix 1 cup gram flour, 1/4 tsp salt, 1/2 tsp red chili powder, and 2 pinches of baking soda. Add water gradually to make a pakoda batter.
Step 3. Coat and Fry the Pakoras
- Dip the stuffed egg halves in the batter, ensuring they are fully coated.
- Heat oil in a pan. Fry the egg pakoras on medium-low heat until golden brown and crispy. Avoid high heat to prevent them from being raw inside.
Step 4. Fry Green Chilies (Optional Garnish)
- Gently fry 5-6 green chilies in hot oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't fry the pakoras on high flame; otherwise, they will remain raw.
- Fry until they get a good color and are crispy.
Nutrition
- N/A
FAQs
1. Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Just give it a good stir before frying.
2. What if my pakoras are not crispy?
Ensure your oil is hot enough before adding the pakoras. Overcrowding the pan can also reduce crispiness; fry in smaller batches.
So there you have it – a delicious and easy recipe for crispy egg and potato pakoras, perfect for breaking your fast or enjoying any time of day. The satisfying crunch and flavorful spices make these pakoras a true crowd-pleaser. Happy cooking, and enjoy the delightful results!