Air fryer recipe · Snacks
Egg Pakora Bites
Boiled egg halves cloaked in spiced gram-flour batter and crisped without a fryer.
- 19 minTotal time
- 190°CAir fryer
- 3Serves
- Contains eggDiet
Nutrition per serving
- 225kcal
- 15.4 gprotein
- 18.9 gcarbs
- 9.6 gfat
- 3.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled eggs4, halved
- Gram flour (besan)3/4 cup
- Red chilli powder1 tsp
- Ajwain (carom seeds)1/2 tsp
- Wateras needed
- Oil sprayas needed
Method
Make the batter
Whisk the gram flour with the chilli powder, ajwain, salt and just enough water to make a thick, clingy batter. It should coat the back of a spoon without running off, so it wraps the egg in a full jacket.
Coat the eggs
Halve the boiled eggs lengthways and dip each half fully into the batter. Let the extra batter drip away so the coating is even and does not pool and stay raw and pasty in thick spots.
Mist and arrange
Set the coated egg halves cut-side up in the basket on perforated paper. Spray them well with oil, which is what turns the dry besan crust crisp and golden instead of leaving it powdery.
Air-fry until crisp
Cook at 190°C for 13 min, flipping once midway and re-spraying with oil. The pakoras are done when the besan crust is firm and golden brown and the eggs are hot right through.
