Egg Bonda (4pcs) Recipe

Boil eggs

Place the 4 eggs in a medium saucepan and cover with about 1 litre of cold water so water is 1 inch above eggs. Add 1 tsp salt. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to maintain a simmer and cook for 9 minutes for hard-boiled yolks. Remove from heat and transfer eggs to a bowl of ice water; let cool 5–10 minutes. Peel eggs gently and set aside.

Pat peeled eggs dry with paper towels. To help batter adhere, roll each egg lightly in 1/2 tbsp all-purpose flour so they are evenly dusted; tap off excess.

Make the batter

In a medium bowl whisk together 1 cup gram flour, 2 tbsp rice flour, 1 tbsp semolina (if using), 1 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1 tsp amchur (or chaat masala), 1 tsp salt and a pinch of asafoetida. Add 2 tbsp chopped cilantro (optional) and 1 tsp lime juice. Add water gradually (about 3 quarter-cup measures = 3/4 cup total) and whisk until you have a smooth, thick batter that will coat the back of a spoon and cling to the egg — slightly thicker than pancake batter. Adjust water or flour to reach desired consistency. Let batter rest 5 minutes; if it thickens too much, thin with a little water.

Transfer batter to a tall glass or narrow container (this makes dipping the eggs easier). If you want extra crunchy exterior, spread breadcrumbs on a plate beside the batter for an additional coating after batter.

Heat oil

Pour about 500 ml (enough for deep frying) oil into a deep pan or kadhai to a depth of 1.5–2 inches. Heat over medium-high until oil reaches 170–180°C (340–355°F) or a small breadcrumb sizzles and rises immediately.

Coat eggs

One at a time, hold a floured peeled egg with tongs or on a fork. Dip and roll it in the batter so it is evenly coated. If using breadcrumbs: immediately roll the batter-coated egg in breadcrumbs to cover. Repeat for all eggs. For a thicker crust, double-dip: coat eggs in batter, roll in breadcrumbs, dip again in batter and finish with breadcrumbs.

Fry eggs

Carefully lower 1–2 eggs (do not overcrowd) into hot oil. Fry, turning occasionally, until golden brown and crisp, about 3–5 minutes. Maintain oil temperature — if oil is too hot the crust will burn before heating through; if too cool, crust will absorb oil. Remove with a slotted spoon and drain on paper towels. Fry remaining eggs.

While still hot, sprinkle a pinch of chaat masala or salt over bondas if desired.

Transfer egg bondas to a serving plate. Serve hot with mint chutney or tamarind chutney and lemon wedges on the side. Each bonda is best eaten immediately while crisp.