• Prep Time 15-20 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.


  • Eggs boiled peeled and grated – 3
  • Fresh fenugreek leaves finely chopped and boiled – 1/2 cup
  • Gram flour( besan ) – 6 tbsp
  • Carom seeds (ajwain) – 1/2tsp
  • Turmeric powder – ½ tsp
  • Baking soda – ½ tsp
  • Oil for frying – For frying
  • Chaat masala – To sprinkle
  • Garam masala powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Onion chopped – 1 small
  • Ginger chopped – 1 tsp
  • Green chillies chopped – 3


  1. Grate boiled eggs. In a large bowl Add grated boiled eggs, onion, ginger, green chillies, turmeric powder, red chilli powder , garam masala powder, salt, boiled methi, cooking soda, ajwain, besan and mix well with little bit of water.
  2. Heat sufficient oil in a kadai.. Dip two spoons in hot oil; take some of the mixture on one spoon ad with the help of the other spoon shape into egg shaped pakodey.
  3. Deep fry these in the hot oil till they are half cooked.
  4. Drain on absorbent paper and rest them for some time. Heat up the oil once again and fry till golden and crisp.
  5. Once again drain on absorbent paper. Sprinkle chat masala over them.
  6. Serve hot with tomato ketchup.




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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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