Crispy Steamed Egg Pakoda FingersEgg

Elevate your snack game with these Crispy Steamed Egg Pakoda Fingers! By steaming a perfectly spiced egg mixture first, you create a firm, flavorful base that is cut into finger-shaped pieces, coated in a seasoned gram flour (besan) batter, and deep-fried until golden brown and irresistibly crispy. These crunchy egg fingers are perfect as a tea-time snack, party appetizer, or evening treat. Serve them hot with green chutney, tomato ketchup, or your favorite dip for a delicious snack everyone.

Prep:15 min

Cook:30 min

Total:45 min

Serves:2

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Instructions

Step 1— Prepare the Egg Mixture

In a bowl, crack 8 whole eggs.

Add salt, black pepper powder, chopped green chillies, chopped ginger, chopped coriander leaves, and a heaped tablespoon of oil.

Mix everything together thoroughly.

Step 2— Steam the Eggs

Grease a mould with 1 teaspoon of oil.

Pour the egg mixture into the greased mould.

Place it in a steamer and steam until the mixture is fully cooked.

Step 3— Shape and Cool

Once steamed, allow the eggs to rest and cool down.

Carefully demould the cooked egg block and cut it into finger shapes.

Place the egg fingers in the fridge to cool completely.

Step 4— Prepare the Batter

In a bowl, combine gram flour (besan), ginger-garlic paste, salt, asafoetida (hing), turmeric powder, degi red chilli powder, carom seeds, one egg (essential for the batter texture), and curd.

Mix well to form the batter and let it rest.

Step 5— Fry the Pakoda Fingers

Coat the cooled egg fingers in dry gram flour.

Optionally, insert a wooden skewer into each finger.

Dip the fingers into the prepared batter.

Deep fry in medium-hot oil until they are golden brown and crispy on all sides.

Step 6— Serving

Remove onto absorbent paper to drain excess oil.

Serve warm with a fresh salad of julienned bell peppers tossed with lemon juice, salt, and oil.