Egg pakora is a snack or starter that is simply deep fried boiled eggs coated in besan batter. Cut the egg bonda in half and you can sprinkle it with red chilli powder before serving with onions and lemon wedges. One of the best iftar recipes is this spicy egg bonda. Egg bonda, egg pakora, egg bajji, and egg pakora are other names for egg fritters.
It is a delicious snack recipe that you can make for your loved ones at any time of year. This South Indian dish is made by boiling eggs and then dipping them in a batter of rice flour, gramme flour, green chillies, red chilli powder, black pepper powder, and salt. Deep fried in vegetable oil, the dipped eggs are then served with tomato ketchup and green chutney. It is also known as egg pakoras and is simple to make at home. In the evening, serve these mouth-watering egg pakoras with a cup of hot tea.
INGREDIENTS
Total Time: 30m
Prep Time: 10 m
Calories: 555
Servings- 5
• 3 boiled egg
• 1 cup vegetable oil
• 1/2 cup rice flour
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon black pepper
• 2 green chilli
• 1 cup gram flour (besan)
• salt as required
Now, let’s look at the process to make this recipe-
PREPARATION:
• Boil the eggs for 20 minutes in enough water, then peel and set aside.
• Fill a kadai halfway with cooking oil for frying the bondas.
INSTRUCTIONS:
Step 1: Season the eggs with salt and pepper.
Cut the boiled eggs in half and sprinkle them with red chilli powder, black pepper powder, and salt.
Step 2: Prepare the batter
Now, heat the oil in a kadhai or a pan over medium heat. Meanwhile, make the bajji batter by combining gram flour, rice flour, red chilli powder, green chilli powder, black pepper powder, and salt in a large mixing bowl with a little water. Assemble the batter so that it is thick and not runny.
Step 3: Deep fry the Bonda and serve immediately!
The oil should be hot enough to fry the bajjis by now. Dip the boiled egg pieces into the batter one at a time and carefully place them in the hot oil. Deep fry the eggs until golden brown in colour, and then drain on a kitchen towel to absorb any excess oil. Serve with tomato ketchup or green chutney for a delicious snack.
Step 4: Garnish and serve the egg pakora
Place the egg pakora on a serving plate. Cut the egg pakora in half and sprinkle with red chilli powder. Serve with onion, lemon, or tomato sauce on top of the hot egg pakora.
TIPS
• Make sure the eggs are properly boiled, and only use hard boiled eggs.
• You can also add some sooji to the batter to make the coating more delicious.
• This recipe can also be made with whole boiled eggs.
• Some eggs will pop/burst lightly if the layer of the egg is not properly covered with batter.
• Beginners should exercise caution when dropping eggs into hot oil.
• Instead of jeera seeds, 1/2 teaspoon jeera powder can be substituted. Cumin aids digestion.
Last Updated on August 13, 2021
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