Anda Pakora
PakistaniPakistani RecipesDesi eggsMedium
Crispy besan-coated boiled egg halves, deep-fried golden — a popular Pakistani tea-time snack with chutney.
Prep time15 min
Cook time15 min
Total time30 min
Servings4
Ingredients
- 4 eggs, boiled and halved
- 1 cup besan (gram flour)
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/2 tsp salt
- 1 green chilli, finely chopped
- 2 tbsp fresh coriander, chopped
- Water as needed
- Oil for deep frying
Method
- Mix besan, chilli powder, turmeric, cumin, salt, green chilli and coriander. Add water little by little to make a thick batter that coats a spoon.
- Heat oil in a karahi on medium heat.
- Dip each boiled egg half in the batter, letting the excess drip off.
- Fry 3–4 pakoras at a time until deep golden and crisp, about 3 minutes. Drain on paper towel.
- Serve hot with imli or green chutney and a cup of chai.
Nutrition — estimated per serving
Calories (estimate)290 kcal
Protein (estimate)13 g
Fat (estimate)18 g
Carbs (estimate)20 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
The batter must be thick enough to coat the egg — if it slides off, add a little more besan. Food safety: fry until the coating is crisp and golden; the eggs inside are already boiled. Allergens: contains egg and besan (legume). Substitute: add a pinch of ajwain to the batter for extra flavour, or use rice flour mixed with besan for extra crunch.