• Prep Time 5-10 minutes
  • Cook Time 10-15 mins minutes
  • Serving For 4 People
  • Difficulty

Recipe Description


Egg and methi dumplings, mixed with spices and deep fried, a perfect snack for any occasion.

Ingredient                                                                 Quantity

Eggs boiled                                                                  3 no.

Fresh fenugreek leaves finely chopped and boiled     1 no. (Small bunch)

Onion chopped                                                             1 no. (Small)

Ginger chopped                                                           1 tsp

Green chilies chopped                                                 3 no.

Turmeric powder                                                         1 tsp

Red chili powder                                                          1 tsp

Garam masala powder                                                1 tsp

Salt                                                                              to taste

Kasoori methi                                                              ½ tsp

Cooking soda                                                                ¼ tsp

Carom seeds (Ajwain)                                                  1 tsp

Gram flour (Besan)                                                      6 Tbsp

Oil for frying                                                                for frying

Chaat masala                                                               to sprinkle

Tomato                                                                        for garnish

Green chilli slit                                                            3 no.



  1. In a large bowl Grate boiled eggs.
  2. Add chopped onion, ginger, green chillies, boiled methi, turmeric powder, red chilli powder , garam masala, salt, kasoori methi, cooking soda,  carom seeds(ajwain), gram flour and mix well.
  3. Add little water to get adequate binding.
  4. Mean while heat oil in a pan.
  5. Dip two spoons in water and take mixture in one spoon and with help of other spoon shape the mixture like egg.
  6. Deep fry the pakoda and fry till half done.
  7. Remove the pakoda half done on an absorbent paper.
  8. Take a tomato and trim the head, remove the skin in a circular action. Shape the skin as rose and place on the serving plate.
  9. Take few green chilles, slit and fry them. Place on the serving plate, with some chopped coriander.
  10. Reheat the oil and deep fry the pakodas again till golden and crisp.
  11. Once crisp remove on an absorbent paper. Sprinkle chat masala.
  12. Place the pakodas on a serving plate and serve hot with schezwan chutney



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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