Stuffed Egg Bonda
30-09-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Stuffing
4 hard-boiled eggs, cut in half lengthwise
1 medium onion, finely chopped
1-2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala
1/2 teaspoon coriander powder
2 tablespoons fresh coriander leaves, chopped
Salt to taste
1 tablespoon oil
For the Batter
1 cup gram flour (besan)
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1/4 teaspoon carom seeds (ajwain)
A pinch of baking soda (optional, for a fluffier coating)
Salt to taste
Water as needed
For Frying
Oil for deep frying
Instructions:
Prepare the Stuffing
Heat oil in a pan and sauté chopped onions until golden brown.
Add green chilies and ginger-garlic paste. Sauté until the raw smell disappears.
Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Stir well to combine.
Cook for 2-3 minutes, then add fresh coriander leaves and garam masala. Mix thoroughly and remove from heat.
Once cooled, spoon a small portion of this stuffing mixture on top of each boiled egg half. Press gently so the stuffing adheres to the egg.
Prepare the Batter
In a mixing bowl, combine gram flour, red chili powder, turmeric powder, carom seeds, baking soda (if using), and salt.
Gradually add water and whisk until you have a smooth, thick batter. Ensure there are no lumps.
Coat the Eggs
Heat oil in a deep-frying pan on medium heat.
Dip each stuffed egg half into the gram flour batter, ensuring it is evenly coated on all sides.
Gently place the coated eggs into the hot oil and fry until golden brown and crisp on all sides.
Serve
Remove the Stuffed Egg Bondas from the oil and drain on paper towels.
Serve hot with mint chutney or tomato sauce as a delicious snack or appetizer.
Enjoy your crispy, flavorful Stuffed Egg Bonda, perfect for any occasion!
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