Egg Bonda Recipe

Cooking Directions

• STEP 1.In a bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder, salt, and baking soda.
• STEP 2.Gradually add water to make a smooth batter.
• STEP 3.Peel the boiled eggs and make small cuts on them to allow the batter to coat them evenly.
• STEP 4.Dip each egg in the batter, making sure it is coated evenly.
• STEP 5.Heat oil in a deep pan or kadai for frying.
• STEP 6.Carefully drop the coated eggs into the hot oil and fry until golden brown and crispy.
• STEP 7.Remove the Egg Bonda from the oil and drain on a paper towel to remove excess oil.
• STEP 8.Serve the Egg Bonda hot with chutney or ketchup.

Cooking Tips

• To make the batter more flavorful, you can add finely chopped onions, green chilies, and curry leaves.
• Make sure the oil is hot enough before frying the Egg Bonda to ensure a crispy texture.
• You can also add a pinch of asafoetida (hing) to the batter for added flavor.

Storage and Serving

• Egg Bonda is best served fresh and hot.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the Egg Bonda in a preheated oven at 350°F for a few minutes until heated through.
• Serve the leftovers with chutney or ketchup.