Egg bajji recipe, egg pakora recipe, egg bonda
Egg bajji recipe, egg pakora, egg bonda.A simple, delicious and crispy tea time snack or appetizer made with hard boiled egg as a stuffing inside the batter of besan flour.
When it comes to bajji, my all time favorite is egg bajji, prawn bajji, vazhaikkai bajji and onion bajji. I love the crispy edges of the bajji. Oh my god, I can’t get enough of them. Even if you offer bajji as a regular meal for me, I would be more than happy to have them.
Egg bajji is made by coating the halved eggs in spiced batter and deep frying it in hot oil once or twice.Once you deep fry it, the outer layer of the bajji would be crispy and crunchy. I like to deep fry the eggs twice just because the outer crust would be thicker and crispier. It is up to you to deep fry it once or twice. They always come out perfect so do not worry about the taste or texture.
Beginners, you may refer bajji,bonda,pakora mix powder to make a quick and easy bajji at home.
How to make egg bajji or egg pakora or egg bonda:
1. Boil the eggs, peel them and cut then in half. In a mixing bowl, add besan flour, all purpose flour, rice flour, turmeric powder, chilli powder, pepper powder, saunf powder, baking soda, and salt. Mix well.2. Now add water little by little and make a smooth batter. Make sure there are no lumps. Now, dip the halved egg in the batter. The egg should be coated well in the batter.3. Heat oil for deep frying. When the oil is hot, drop the egg into the hot oil and cook for a minute. Set aside. Do the same for the remaining eggs.4. Now, dip the fried eggs in the batter again to fry it for the second time.5. Again, drop the eggs into the hot oil and fry it until crisp and golden brown. Drain the egg bajji on a tissue paper to remove excess oil.Now, egg bajji or egg pakora is ready! Serve it with ketchup or dip of your personal choice.
- You can also add a pinch of asafoetida to the batter.
- You do not have to fry the eggs for the second time, but I fry it twice because I like my bajjis to have a thick crust.