Go Back
+ servings
egg bonda - how to make

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

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. 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine Indian
Servings 6
Calories 100 kcal



  • 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



  • 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.


  • 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.


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.


Calories: 100kcal
Tried this recipe?Let us know how it was!