Pakoras are one of the main contenders of the street food game in India. Egg pakoras are a cheap protein alternative to their vegetable counterpart, nevertheless heavily indulged in by the masses.






Skill level

Average: 5 (1 vote)


  • vegetable oil, for deep-frying
  • 125 g (1 cup) chickpea flour
  • ½ tsp garam masala
  • 1 tsp ground turmeric
  • ½ tsp chilli powder
  • ¼ tsp baking powder
  • salt, to taste
  • 4 eggs, soft–boiled, chilled and peeled
  • pinch of chaat masala, see note

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Pour the oil into a saucepan or deep–fryer and heat to 180˚C.
  2. Place the chickpea flour, garam masala, turmeric, chilli powder, baking powder and a generous pinch of salt in a bowl and whisk to combine well. Gradually whisk in enough cold water to achieve a fairly thick pancake batter consistency.
  3. Dip the peeled and boiled eggs into the batter making sure the eggs are completely coated with the batter (food handling gloves are a good option here as the turmeric can stain). Carefully lower the eggs into the hot oil, one at a time and fry, turning regularly until light golden. Remove the eggs with a slotted spoon and drain on paper towel.
  4. Cut the eggs in half with a serrated knife, sprinkle with chaat masala and serve hot.

• Chaat masala is a tangy pungent spice mix available at Indian grocery stores and some supermarkets in the Indian/Asian section.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.