Special egg veg bonda-egg snack-egg bajji Recipe

Cooking Directions

• STEP 1.In a bowl, mix chickpea flour, rice flour, red chili powder, turmeric powder, salt, and water to make a smooth batter.
• STEP 2.Boil the eggs, remove the shells, and keep them aside.
• STEP 3.In a separate bowl, mix finely chopped onions, carrots, capsicum, coriander leaves, green chilies, ginger-garlic paste, and salt.
• STEP 4.Take a portion of the vegetable mixture and flatten it on your palm. Place a boiled egg in the center and shape the mixture around it to form a ball.
• STEP 5.Dip each ball into the batter, ensuring it is coated evenly.
• STEP 6.Deep fry the bondas in hot oil until they turn golden brown and crispy.
• STEP 7.Remove from the oil and drain excess oil on a paper towel.
• STEP 8.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the batter is not too thick or too thin. It should have a pouring consistency.
• You can add a pinch of baking soda to the batter to make the bondas more fluffy.
• You can customize the vegetable filling according to your preference.
• To make it spicier, you can add more green chilies or red chili powder to the vegetable mixture.

Storage and Serving

• Special Egg Veg Bondas are best served hot and crispy.
• You can store any leftover bondas in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350掳F (175掳C) and bake the bondas for 10-15 minutes until heated through.
• Serve the bondas with mint chutney, tamarind chutney, or tomato ketchup for a delicious snack.