Egg Bhaji Combo Of 3 Recipe

Prepare vegetables and herbs

Peel and finely chop the onion so you have about 1/2 cup. Finely chop the green chili (remove seeds if you want milder heat). Finely chop the cilantro and set aside about 2 tablespoons.

Boil the eggs

Place the 3 eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil, then lower heat and simmer 9 minutes for firm-yolked hard-boiled eggs. Transfer immediately to ice water for 5 minutes, then peel and pat dry.

Make the gram-flour batter

In a mixing bowl combine 1/2 cup gram flour, 2 tsp rice flour, 1/4 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp amchur (or 1/2 tsp lemon juice), 1/4 tsp garam masala, 1 tsp salt, 1/8 tsp baking powder and optional 1/4 tsp ajwain. Stir to combine.

Add aromatics and water

Add the chopped onion (1/2 cup), chopped green chili, and chopped cilantro to the dry mix. Gradually whisk in about 3 tablespoons of water to form a thick, spoonable batter that will cling to the eggs. The batter should be slightly thicker than pancake batter—adjust with 1 tsp water at a time if needed.

Prepare the eggs for coating

Pat the peeled hard-boiled eggs dry. Using a sharp knife, make 3-4 shallow lengthwise slits around each egg (do not cut through) so the batter can adhere and create texture. Alternatively, you can halve the eggs lengthwise and coat each half for quicker frying; this recipe assumes whole eggs.

Heat the oil

In a heavy skillet or frying pan, add about 6 tablespoons vegetable oil and heat over medium. To test readiness, drop a small bit of batter—if it sizzles and browns gently, oil is ready (around 170–180°C / 340–360°F).

Coat the eggs

Using a spoon, coat each prepared egg evenly with the batter, pressing batter into the slits so it adheres. Shake off any excess batter so it doesn't drip into the oil and cause splatter.

Shallow-fry the eggs

Place the coated eggs gently into the hot oil. Fry on medium heat, turning carefully with tongs or a slotted spoon, until all sides are golden brown and crisp, about 6–8 minutes total. If the exterior browns too quickly, lower the heat so the center warms through without burning the crust.

Drain

Remove the fried eggs and drain on paper towels for 1–2 minutes to remove excess oil. Sprinkle a tiny pinch of salt or chaat masala on top while warm, if desired.

Arrange the 3 egg bhajis on a plate. Serve hot with ketchup or tamarind chutney, and accompany with sliced onion and lemon wedges. For a combo presentation, you can halve each bhaji and serve 6 halves for easier eating.