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Punjabi Pakora Nargis

Pakora Scotch Eggs

  • Heat Mild
  • Serves 4
  • Dietary Info LACTOSE-FREE
  • Prep 15 mins
  • Cook 30 mins
Punjabi Pakora Nargis

Spiced Indian scotch eggs are simply delicious - this is one you have to try!

Hari says

This is a bit of a take on the Indian Nargis kebab  and the English scotch egg using a classic pakora mix. It takes all the good stuff from each dish and puts it together. A crispy bhaji or pakora mix, a soft boiled egg, a few spices - need I say more?

I like to keep the yolk runny so tend to place them into a pan of boiling water for 5 minutes but you can cook them for longer. By placing them straight into ice water it stops them cooking further but also makes shelling them a bit easier. They are very delicate so peel them carefully and you might want to boil and extra egg just incase.

Have your oil ready then gently coat the egg in flour and dip into the pakora mixture and coat one at a time - it's a bit messy! very carefully place into the hot oil and cook until golden and crispy. These are amazing with a mint chutney.

You can also use a the Nargis Kebab meat filling and then coat with this pakora mix on  the outside

Let me know how you get on!

  • Ingredients
  • Method
  • 4 eggs
  • 100g chickpea flour
  • 1 tsp corn flour
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1 tsp Kashmiri chilli powder
  • 1 chilli, chopped
  • Large pinch fresh coriander, chopped
  • ½ tsp turmeric
  • 1 tbsp fenugreek leaves
  • 2 onions, finely sliced
  • 1 potato peeled, shredded or grated
  • 1 tsp salt

For dusting the boiled eggs

  • 1 tbsp plain flour

Method

For the eggs

  1. Bring a pan of water to the boil and add a pinch of salt.
  2. Boil the eggs for 6 minutes. When cooked, remove and refresh in ice-cold water.
  3. When cool, very gently shell the eggs and set them aside.

Pakora mixture

  1. Put all the ingredients into a bowl and mix together. Squish through your fingers, add a little water (if needed) to make a very thick batter.
  2. Preheat a deep-fat fryer to 160°C (325°F). Test by droppingin a little of the pakora mixture - if it sinks and rises straight away it's ready.

To assemble

  1. Roll each boiled egg in flour and dust off the excess.
  2. Coat in the pakora mix and carefully lower into the fryer.
  3. Fry them for about 5 minutes until golden and crispy, remove from the fryer and drain the excess oil on kitchen roll.

This goes well with

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