Egg pakoda

 Another great way to use chickpea flour, this is an interesting manner to eat bland boiled eggs.

The fragments of the egg dip are..

Chickpea flour - 1/2 cup

Carom seeds - 1/2 tsp

Kashmiri chili powder - 1/2 tsp

Pepper - 1/4 tsp

Salt - a little less than 1/4 tsp

Lemon juice - juice of 1 small lemon

Water - 3 Tbsp

The course of action ...

Boil three eggs in water with a pinch of salt for 20 minutes. Allow to cool and remove shells. Divide each egg into three parts. 

Put together all the egg dip portions mentioned above. Heat a saucepan and brush olive oil. Dip egg pieces in the chickpea dip mixture and gently place on pan. Cook on slow heat for 5 to 6 minutes and flip sides. It's done when the chickpea mixture is cooked and lightly browned on both sides of the egg pieces. Have a ball with the pakodas with tomato ketchup!

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