Egg Pakora

1. Peel and cut boiled egg into two halves.

2. Sprinkle little salt and pepper on eggs.

3. In a bowl mix the chickpea flour with salt and cayenne to taste and make a thick batter by adding a little water.

4. Heat oil in a skillet (depth of about 1 inch).

5. Dip each egg piece in the batter and deep fry till golden brown.

6. Serve egg pakora hot .

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Nutrient	Quantity
Total fats	1.154 g
Protein	3.8623 g
Carbohydrates	9.974 g
Energy	66.7575 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0193 g
Water	1.7733 g
Calcium, Ca	7.7625 mg
Fiber, total dietary	1.863 g
Carotene, beta	4.3125 g
Niacin	0.3039 mg
Vitamin A, RAE	0.345 g
Riboflavin	0.0183 mg
Sodium, Na	11.04 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0022 g
Total lipid (fat)	1.154 g
Manganese, Mn	0.276 mg
Fatty acids, total saturated 16:0	0.0957 g
Sugars, total	1.8716 g
Fatty acids, total saturated 18:0	0.0162 g
Vitamin B-6	0.0849 mg
Selenium, Se	1.4318 g
Ash	0.4864 g
Fatty acids, total saturated 18:1 undifferentiated	0.257 g
Pantothenic acid	0.1045 mg
Copper, Cu	0.1573 mg
Thiamin	0.0838 mg
Iron, Fe	0.8384 mg
Carbohydrate, by difference	9.974 g
Phosphorus, P	54.855 mg
Folate, total	75.3825 g
Fatty acids, total saturated 18:2 undifferentiated	0.4952 g
Fatty acids, total saturated 14:0	0.0017 g
Zinc, Zn	0.4847 mg
Fatty acids, total polyunsaturated	0.5146 g
Vitamin A, IU	7.0725 IU
Folate, DFE	75.3825 g
Phytosterols	6.7275 mg
Vitamin K (phylloquinone)	1.5698 g
Fatty acids, total saturated	0.1195 g
Fatty acids, total monounsaturated	0.2594 g
Folate, food	75.3825 g
Vitamin E (alpha-tocopherol)	0.1432 mg
Magnesium, Mg	28.635 mg
Potassium, K	145.935 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Oil	0	0	0	0
black pepper	0	0	0	0
cayenne pepper	0	0	0	0
hard egg	4	0	0	0
chickpea flour	3 tablespoons	66.7575	9.974	1.154