Egg Bajji Recipe

Boil eggs

Place the eggs in a saucepan and cover with cold water by about 1 inch. Add 1/2 tsp salt. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to maintain a gentle boil and cook for 9 minutes for fully set yolks. Remove from heat and transfer eggs to an ice bath or very cold water. Cool for 5–10 minutes.

Peel the cooled eggs carefully. Pat dry with paper towels. For a classic egg bajji: leave eggs whole. Optionally, make 2–3 shallow lengthwise slits around each egg (or halve eggs) to help the batter adhere and to create more surface area for crispiness.

In a medium bowl whisk together gram flour, rice flour, cornstarch, turmeric, red chili powder, garlic powder, cumin powder (if using), salt and baking soda until evenly combined.

Gradually whisk in about 3/4 cup water to form a thick, smooth batter that will coat the back of a spoon. If batter looks too thick for coating whole eggs, add up to 2 tablespoons more water. Stir in 1 teaspoon vegetable oil to help create a crisp finish.

If using semolina or panko for extra crunch, spread it on a shallow plate for dredging.

Heat oil in a deep skillet or a deep fryer to 350°F (175°C). If you do not have a thermometer, test with a small drop of batter — it should sizzle and rise slowly without burning.

Working with one egg at a time, pat eggs dry. Hold the egg with a slotted spoon or skewer and dip into the batter, turning to fully coat. Allow excess batter to drip back into the bowl.

If using semolina/panko: immediately roll the battered egg in the semolina/panko to coat evenly for a crunchier exterior. Press gently so the crumbs adhere.

Place coated eggs on a tray or plate while you batter the rest.

Carefully lower 2–3 battered eggs into the hot oil (do not overcrowd). Fry, turning occasionally, until the exterior is golden brown and crisp, about 3–4 minutes depending on size and oil temperature.

Using a slotted spoon, transfer fried eggs to a paper towel–lined plate to drain excess oil. Repeat with remaining eggs and batter.

If frying in batches and the batter thickens, whisk in 1–2 tbsp water to maintain a smooth dipping consistency.

If desired, slice each egg in half lengthwise or make a small cut to expose the yolk and sprinkle with chopped cilantro and an extra pinch of salt.

Serve hot with lemon wedges and chutney or ketchup on the side.