Egg Pakora

Prepare the Egg Filling:

• Hard boil the eggs. Here's a quick tip: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove the pan from the heat and cover it for 10-12 minutes. Plunge the eggs into an ice bath to stop the cooking process. Once cool, peel the eggs carefully. 

Make the Pakora Batter

• In a large mixing bowl, whisk together the gram flour, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder (if using), salt, and asafoetida (if using). Gradually add water, whisking continuously, until you achieve a smooth and slightly thick batter consistency. The batter should coat the back of a spoon without being too runny. 

Heat the Oil:

• Heat the vegetable oil in a frying pan over medium heat. Ideally, the oil should be around 350°F (175°C). To test the temperature, you can drop a small piece of batter into the oil. If it sizzles and floats to the surface immediately, the oil is hot enough. 

Assemble the Egg Pakora:

• One at a time, gently dip a peeled egg into the batter, making sure it's completely coated. 

Drain and Serve:

• Using a slotted spoon, carefully remove the fried egg pakora from the oil and transfer it to a plate lined with paper towels to drain any excess oil.
• Repeat steps 4 and 5 to fry the remaining eggs.
• Serve your crispy egg pakora 

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