PACKED EGG PAKODA

Components

4 difficult boil eggs
Packing
1 small onion
1 tablespoon sliced fresh coriander leaves
2 green chillies, chopped
Squashed black peppercorns to taste
Salt to taste
1/4 tsp chaat masala + for scattering
1 tbsp schezwan sauce
Batter
1 1/2 cups gram flour
1/4 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
1/4 tsp carom seeds
A pinch of baking soda
1 tsp coriander leaves
Oil for deep frying
Tomato catsup to serve
Green chutney to serve

Method

1. To make the stuffing, cut hard-boiled eggs into half and transfer the yolks in a bowl, include onion, fresh coriander, green chillies, salt, crushed black peppercorns, and chaat masala and mix. Mash with the back of the spoon.
2. Include schezwan sauce and mix.
3. Fill the yolk mix into egg white shells.
4. To make the batter, take gram flour in a bowl, include red chilli powder, turmeric powder, salt, carom seeds, baking soda, coriander leaves and 1/2 cup water and blend till a smooth batter is formed.
5. Heat adequate oil in a kadai.
6. Dip the each packed egg into the batter and carefully slide into the hot oil. Deep fry till they turn golden brown and crisp. Drain pipes on an absorbent paper.
7. Organize the pakodas into a serving plate, spray chaat masala and serve hot with tomato catsup and green chutney.

FISH PAKODA

Components

300 grams fish fillets, cut into 1 inch pieces
1/4 teaspoon turmeric powder
Salt to taste
1 tablespoon fresh garlic paste
1 tablespoon lemon juice
1 1/2 cups gram flour (besan).
1 1/2 tablespoons red chilli paste.
8-10 curry leaves, chopped.
2-3 green chillies, chopped.
2 tablespoons sliced fresh coriander leaves.
1 tablespoon white sesame seeds.
1 teaspoon carom seeds (ajwain).
1/4 cup yogurt.
3/4 cup rice flour.
Oil for deep-frying.

Approach.

1. Put fish pieces in a bowl. Include turmeric powder, salt, garlic paste and lemon juice, mix well and set aside to marinate for 25-30 minutes.
2. Mix together gram flour, chilli paste, curry leaves, green chillies, coriander leaves, sesame seeds, carom seeds, yogurt, salt, 1 cup water and rice flour, mix well to make a thick batter.
3. Heat enough oil in a kadai.
4. Dip the marinaded fish pieces in the batter till well coated, move them into hot oil and deep-fry till golden brown. Drain on absorbent paper.
5. Serve hot with green chutney.

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