Egg Pakoda (Anda Bhaji)
4 eggs; hard boiled,
1/2 cup besan / gram flour,
1 tbsp cornflour or rice flour,
1 green chilli; very finely chopped,
2 tbsp chopped coriander leaves,
1/4 tsp turmeric powder,
1/4 tsp red chilli powder,
A pinch of black pepper,
Salt to taste,
Oil for frying.
Peel and cut the boiled eggs into 3 slices each. In a bowl mix all the ingredients for the batter and add water as per requirement to get a dropping consistency but still thick. Heat oil in a kadhai (wok) on a medium flame. When oil is hot enough, take out a tbsp of oil and add to the batter, mix well. Now lower the flame, drop each egg slice into the batter, coat it well and then slowly drop it into the oil. Fry on lower flame till it turns golden all over and crisp. Serve hot as a snack with tomato ketchup.
1. Adding cornflour or rice flour to the batter makes the pakodas more crisp.
2. Experiment with the taste by adding 1 tsp of ginger-garlic paste to the batter.