Egg Bonda is a mouth-watering snack recipe that you can cook for your loved ones in monsoons and winters. This South Indian snack is prepared by boiling eggs and then dipping into a batter made of rice flour, gram flour, green chillies, red chilli powder, black pepper powder, and salt. The dipped eggs are further deep fried in vegetable oil and served with tomato ketchup and green chutney.
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
Cut the boiled eggs into halves and sprinkle a little red chili powder, black pepper powder and salt over the boiled eggs.
Now, put a kadhai on medium flame and heat oil in it. Meanwhile, mix together gram four, rice flour, red chili powder, green chilies, black pepper powder and salt in a large bowl and add a little water to prepare the batter for the bajjis. Make sure the batter is thick and not runny.
By now, the oil will be hot enough to fry the bajjis. Dip the boiled egg pieces one by one into the batter and carefully place inside the hot oil. Deep fry the eggs until golden brown in colour and transfer them on a kitchen towel to soak the extra oil. Enjoy this delightful snack with tomato ketchup or green chutney.