Egg Bonda Recipe

Place eggs in a single layer in a saucepan and add cold water to cover by about 1 inch (about 1 cup).

Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer 9 minutes for fully set yolks.

Immediately transfer eggs to an ice bath (bowl with ice and 2 cups cold water) to stop cooking. Chill 5–10 minutes.

Gently tap and peel the eggs. Rinse to remove shell bits and pat dry with paper towels. Lightly brush or rub with 1 tsp vegetable oil to prevent sticking.

Make 3–4 shallow lengthwise slits around each egg and roll gently so they hold batter better (optional).

In a medium mixing bowl, sift or whisk together 1 cup besan, 2 tbs rice flour, 1 tbs cornstarch, 0.25 tsp baking powder (if using), 1 tsp ajwain, 1 tsp red chili powder, 1 tsp turmeric, 0.5 tsp garam masala, 0.5 tsp amchur, 1 tsp salt and 0.25 tsp black pepper until uniform.

Add 0.5 tsp ginger paste, 0.5 tsp garlic paste (if using), 1 finely chopped small green chili and 2 tbsp chopped cilantro to the dry mix; stir to combine.

Gradually add about 3 tbsp of cold water and whisk to form a smooth, thick batter that will coat an egg. Batter should be thick but pourable — similar to pancake batter. Add an extra tablespoon of water if needed, but avoid making it too thin.

Let the batter rest 5 minutes; this hydrates the flour and improves texture.

Heat 400–450 ml of vegetable oil in a heavy-bottomed saucepan or deep fryer to 170–180°C (340–355°F). If you don't have a thermometer, oil is ready when a small drop of batter sizzles and rises slowly.

Place 1/4 cup dry besan (reserved) on a plate and 1/2 cup breadcrumbs on another plate. Lightly roll each peeled egg in the dry besan to dust off moisture — this helps batter adhere.

Using a fork or skewer, hold an egg and dip evenly into the batter, turning to coat completely. Allow excess batter to drip back into the bowl.

For extra crunch (optional), immediately roll the battered egg in breadcrumbs to coat. Press gently so crumbs adhere.

Carefully lower battered eggs into the hot oil, 3–4 at a time without overcrowding. Fry for 3–4 minutes, turning occasionally, until golden brown and crisp on all sides. Adjust heat as needed to maintain 170–180°C.

Use a slotted spoon to transfer egg bondas to a plate lined with paper towels to drain excess oil. Repeat with remaining eggs.

Let rest 1–2 minutes so they firm up then serve hot with lemon wedges and chutney or ketchup.