Egg bonda | Egg bajji | Egg pakora | How to make Egg bajji

Egg bonda/bajji/pakora is a famous south Indian snack recipe. Serve this as a tasty evening snack with hot tea. My family is full of egg lovers and I have learned to cook many egg recipes over the years. This one is a hit recipe in my home. This delicious egg bonda is prepared with hard boiled eggs and besan or gram flour as main ingredients. Moreover, this is a low carb recipe.

Adding eggs often in kids menu is very healthy. Eggs are known to have high vitamin A and protein content. Those who have a problem with the digestion of egg yolk can opt to follow the same recipe only with boiled egg white. But for kids, it is recommended to give both egg white and yolk to get the whole health benefits.

For similar egg recipes: Egg gravy

Egg fried rice

Hard-boiled eggs are the safest choice comparatively when consuming eggs. This egg bonda/bajji batter preparation is same as other bajji preparations. I never use readymade bajji bonda mix, as I feel it is not very difficult to mix it on our own.

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Egg bonda | Egg bajji | Egg pakora | How to make Egg bajji

Sangskitchen

Egg bonda/bajji/pakora is a famous south Indian recipe. It can be served as a tasty evening snack with a hot tea. This delicious egg bonda is prepared with hard boiled eggs and besan or gram flour as main ingredients.

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Prep Time 10

Cook Time 20

Total Time 30

Course Appetizer, Snack

Cuisine Indian

Servings

Calories 100 kcal

Ingredients

Ingredients:

Eggs – 6
Besan/gram flour – 250 gm
Rice flour – 3 tbsp
Hing/Asafoetida – 1 pinch
Chilli powder – ¾ tsp
Cumin/Jeera seeds – ½ tsp
Baking soda/powder – a pinch
Ginger garlic paste – ½ tsp optional
Salt – 1 tsp
Water to mix
Cooking oil for frying

Instructions

Preparation:

Boil the eggs with enough water for 20 mins, peel the shell and keep aside.
Take cooking oil in a kadai to the level of dipping for frying the bondas.

Recipe:

Cut boiled eggs into half.
In a large bowl take mentioned quantity of besan flour, rice flour, salt, chilli powder, asafoetida, baking salt and cumin together. Mix all dry ingredients.
Add ginger garlic paste if you like. This is purely optional. Without gg paste also this egg pakora tastes great.
Add around two cups(240ml cup used) of water to make a thick batter. The consistency of the batter should be as thick as idly batter as shown in picture. Add water gradually to get the correct consistency.
Heat oil in a kadai for deep frying. You can heat the oil while mixing the batter. Check the heat by dropping a small drop of batter. If it is raising immediately that is correct heat to fry bondas.
Dip half cut eggs carefully in the batter and drop into hot oil carefully from the corners and fry in medium flame. Fry 3 to 4 bondas in a batch.
Leave them untouched for about 2 mins till the bottom side of the bajjis are cooked and flip them carefully with a steel strainer.
Since the eggs are already boiled, the time for frying is only the time taken for outer layer cooking.
Wait till the golden color comes and the bubbles are settling by this time. Carefully strain the egg bondas/pakoras and keep in a paper towel to remove excess oil.
Serve hot with tea or any kind of chutney/dip or tomato ketchup. Also these delicious egg bondas can be enjoyed without any dip.

Notes

Tips/notes:1) Make sure to boil the eggs perfectly. Soft boiled eggs cannot be sliced properly. 2)The same recipe can be made with whole boiled eggs also. 3)If the layer of the egg is not covered properly with batter some eggs are tend to pop/burst lightly.4) Beginners should be careful while dropping eggs in hot oil. 5)Instead of jeera seeds, ½ tsp of jeera powder can also be used. Cumin helps the digestion.

Nutrition

Calories: 100kcal

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Pictorial explanation:

Preparation:

Boil the eggs with enough water for 20 mins, peel the shell and keep aside.
Take cooking oil in a kadai to the level of dipping for frying the bondas.

Recipe:

Cut boiled eggs into half.

In a large bowl take the mentioned quantity of besan flour, rice flour, salt, chilli powder, pepper, asafoetida, baking salt, and cumin together. Mix all dry ingredients.

Add ginger garlic paste if you like. This is purely optional. Without gg paste also this egg pakora tastes great.

Start adding around two cups(240ml cup used) of water to make a thick batter. The consistency of the batter should be as thick as idly batter as shown in the picture. Add water gradually to get the correct consistency.

Heat oil in a kadai for deep frying. You can heat the oil while mixing the batter. Check the heat by dropping a small drop of batter. If it is raising immediately that is correct heat to fry bondas.
Dip half cut eggs carefully in the batter and drop into hot oil carefully from the corners and fry in medium flame. Fry 3 to 4 bondas in a batch.

Leave them untouched for about 2 mins till the bottom sides of the bajjis are cooked and flip them carefully with a steel strainer.
Since the eggs are already boiled, the time for frying is only the time taken for outer layer cooking.
Wait till the golden color comes and the bubbles are settling by this time. Carefully strain the egg bondas/pakoras and keep in a paper towel to remove excess oil.

Serve hot with tea or any kind of chutney/dip or tomato ketchup. Also, these delicious egg bondas can be enjoyed without any dip.

Tips/notes:

Make sure to boil the eggs perfectly. Soft boiled eggs cannot be sliced properly.
The same recipe you can follow to make whole boiled egg bonda also, however, be careful with egg skin pops in hot oil.
If the layer of the egg is not covered properly with batter some eggs tend to pop/burst lightly. Beginners should be careful while dropping eggs in hot oil.
Instead of jeera seeds, you can use ½ tsp of jeera powder. Cumin helps the digestion.

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Egg bonda | Egg bajji | Egg pakora | How to make Egg bajji