Onion And Egg Recipe By ijaz Ansari

Ingredients

• 4 medium Onion (finely chopped, like for curry base)
• 2 large Egg (beaten)
• 1 cup Besan (Gram Flour) (sifted)
• 0.5 cup Thick Yogurt (cold, Greek‑style consistency)
• 5 cloves Garlic Clove (peeled)
• 0.25 cup Fresh Mint Leaves (tightly packed)
• 0.25 cup Fresh Coriander Leaves (tightly packed)
• 2 pieces Green Chili (chopped, adjust heat to taste)
• 1 tsp Salt (plus pinch for chutney)
• 0.5 tsp Turmeric Powder (ground)
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Red Chili Flakes (for extra heat)
• 1 tbsp Roasted Coriander Powder (freshly roasted for aroma)
• 0.5 tsp Roasted Cumin Powder (freshly roasted)
• 1 pinch Ajwain (Carom Seeds) (optional)
• 1 tbsp Ghee or Vegetable Oil (for crispiness)
• 3 tbsp Water (just enough to bind batter)

Instructions

1. Finely Chop Onions

   Peel and finely chop the 4 medium onions, keeping the pieces small and uniform.

   Time: PT5M

2. Beat the Eggs

   In a small bowl, beat the 2 large eggs until well combined.

   Time: PT2M

3. Prepare Yogurt Chutney

   Add 5 garlic cloves, 1/4 cup mint leaves, 1/4 cup coriander leaves, 1 tbsp chopped green chilies, a pinch of salt, a pinch of black pepper, and a pinch of cumin to the blender. Add 3‑4 tbsp thick yogurt and blend until smooth. Do not add water unless the mixture is too thick.

   Time: PT5M

4. Sift and Mix Dry Ingredients

   Sift 1 cup besan into a large mixing bowl. Add 1 tsp salt, 0.5 tsp turmeric, 0.5 tsp red chili powder, and 1 tsp red chili flakes. Stir to combine.

   Time: PT3M

5. Add Roasted Spice Powders

   Add 1 tbsp roasted coriander powder, 0.5 tsp roasted cumin powder, and a pinch of ajwain to the besan mixture. Mix well.

   Time: PT2M

6. Incorporate Fat and Water

   Stir in 1 tbsp melted ghee (or oil) and 3 tbsp water to the dry mixture, creating a thick but spoon‑able batter.

   Time: PT2M

7. Combine Onions and Eggs

   Add the finely chopped onions and the beaten eggs to the batter. Mix until the onions are fully coated. Fold in the optional chopped green chilies, coriander, and mint.

   Time: PT4M

8. Heat Oil for Frying

   Pour enough oil into a frying pan to allow shallow frying. Heat over low‑to‑medium flame until the oil reaches about 350°F (175°C).

   Time: PT2M

   Temperature: 350°F

9. Fry the Pakoras

   Drop spoonfuls of batter into the hot oil, spacing them apart. Fry for 3‑4 minutes on each side, turning gently, until golden brown and crisp. Adjust flame if they brown too quickly.

   Time: PT8M

   Temperature: 350°F

10. Drain and Serve

    Transfer fried pakoras onto paper towels to absorb excess oil. Serve hot with the prepared yogurt chutney.

    Time: PT3M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

12 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: Shallots (use less quantity)
• Instead of Egg: Egg substitute (e.g., flax egg) for vegans
• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Thick Yogurt: Greek yogurt, labneh
• Instead of Garlic Clove: Garlic paste (1 tsp)
• Instead of Fresh Mint Leaves: Fresh cilantro (different flavor)
• Instead of Fresh Coriander Leaves: Parsley
• Instead of Green Chili: Red chili flakes (1 tsp)
• Instead of Salt: Sea salt
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Red Chili Flakes: Crushed red pepper
• Instead of Roasted Coriander Powder: Coriander seeds (ground)
• Instead of Roasted Cumin Powder: Cumin seeds (ground)
• Instead of Ghee or Vegetable Oil: Vegetable oil
• Instead of Water: Milk (will change flavor)

Equipment Needed

• Knife
• Cutting Board
• Mixing Bowl
• Blender or Food Processor
• Measuring Spoons
• Frying Pan / Kadhai
• Spatula
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Finely chopping the onions ensures a crisp texture.
• Maintaining low‑to‑medium flame while frying prevents the exterior from burning before the interior cooks.
• Ensuring the batter has more onion than besan gives the pakoras their signature crunch.
• Adding beaten eggs to the batter creates a light, airy crust.

Chef Tips from the Video

• Use cold, thick yogurt for a smoother, less watery chutney.
• Roast coriander and cumin seeds just until fragrant (about 30 seconds) for maximum aroma.
• A pinch of baking soda in the batter can make the pakoras extra fluffy, if desired.

Troubleshooting

Storage

Refrigerator: Yogurt chutney keeps 3‑4 days in an airtight container. Fried pakoras stay fresh for up to 1 day; reheat in oven for crispness.

Freezer: Pakoras can be frozen for up to 1 month. Freeze on a tray, then transfer to a zip‑lock bag. Reheat directly in oven.

Room temperature: Best served hot. Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the yogurt chutney a day ahead and store it in the refrigerator.
• Roast coriander and cumin seeds in advance; store in an airtight jar.
• Dry spice mix can be pre‑measured and kept ready; add wet ingredients just before frying.

Frequently Asked Questions