non-vegetariannut-free
andhra
Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
65 min
541 cal
44gProtein
56gCarbs
18gFat
3Recipes
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Protein-packed Andhra Egg Bonda, crispy and perfectly spiced. A delicious, energy-giving snack!
Crispy on the outside, soft on the inside, with a spicy kick! This classic Andhra street food features hard-boiled eggs coated in a flavorful gram flour batter and deep-fried to golden perfection. A perfect tea-time snack.
Serving size: 2 pieces
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Protein-packed Andhra Egg Bonda, crispy and perfectly spiced. A delicious, energy-giving snack!
This andhra dish is perfect for snack. With 445.34 calories and 20.22g of protein per serving, it's a nutritious choice for your meal plan.
Boil and Peel the Eggs: Place the eggs in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and run cold water over the eggs to stop the cooking process. Carefully peel the eggs and pat them dry. Make 2-3 shallow vertical slits on each egg; this prevents them from bursting while frying.
Prepare the Batter: In a medium mixing bowl, whisk together the besan, rice flour, red chilli powder, turmeric powder, garam masala, ajwain, baking soda, and salt. 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. Add the ginger-garlic paste and mix well. Let the batter rest for 10-15 minutes.
Heat the Oil: Pour oil into a kadai or deep pan and heat over medium-high flame. To check if the oil is ready, drop a small speck of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the perfect temperature (around 180°C or 350°F).
Coat and Fry the Bondas: Gently dip one slit egg into the batter, ensuring it is fully and evenly coated. Carefully slide the battered egg into the hot oil. Repeat with 2-3 more eggs, being careful not to overcrowd the pan. Fry in batches.
Fry to Golden Perfection: Fry the bondas for 4-5 minutes, turning them occasionally with a slotted spoon to ensure even cooking. Continue frying until they are a deep golden brown and crispy all over. Remove them from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve Hot: Serve the Andhra Egg Bondas immediately while they are hot and crispy. They can be served whole or sliced in half, accompanied by green chutney, tamarind chutney, or tomato ketchup, and a side of sliced raw onions.