Anda Bhajiya with Masala Chai

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least one inch.
   • Bring the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10-12 minutes.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cooled, peel the eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter stick.
2. 2

   Make the Batter

   • In a medium-sized mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, ajwain, garam masala, baking soda, and salt.
   • Add the ginger-garlic paste.
   • Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Let the batter rest for 5-10 minutes.
3. 3

   Deep Fry the Bhajiyas

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat (around 180°C or 350°F).
   • To check if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature.
   • Take one egg half, dip it completely into the batter, ensuring it's evenly coated.
   • Carefully slide the battered egg into the hot oil. Repeat with 3-4 more pieces, being careful not to overcrowd the pan.
   • Fry for 3-4 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried bhajiyas from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • While they are still hot, sprinkle a generous pinch of chaat masala over them.
   • Garnish with finely chopped coriander leaves and serve immediately with green chutney or tomato ketchup.