INGREDIENTS
5 Eggs
Oil for Deep Frying
For Filling
½ Small Onion
½ Small Tomato
2 Green Chillies
1 tsp Coriander Leaves*
1 tsp Salt
For Batter
6 tbsp Flour
1 tbsp Oil
¼ tsp Chillie Powder
½ tsp Salt
½ tsp Baking Powder
DIRECTIONS
Hard boil the eggs. Remove it's shells and cut them into halves.
Gently take out the egg yolks from the egg pieces and collect the yolks in a small bowl.
Sprinkle a little salt over the egg whites and leave them aside.
Finely chop the onion, tomato, coriander leaves and green chillies. Add them to the egg yolks along with the salt and mix well.
Now make equal 10 portions of the yolk mixture and fill them back into the cavities of the egg whites.
To make the batter, take the flour in a bowl and mix the oil well with the flour. Then add the other ingredients and a little water so as to get a thick and consistent batter.
Make sure not to add too much water as the batter should not be thin.
In a pan heat enough oil for deep frying the pakoras. Coat each egg carefully with the batter, without spoiling it's filling and drop them into the oil.
Fry till golden brown on high flame.
Take them out on an absorbent paper so that the excess oil is drained out. Serve as snacks or as accompaniment.