Egg Bajji with Coconut Chutney

Instructions

1. 1

   Prepare the Hard-Boiled 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, reduce heat to a gentle simmer and cook for 10-12 minutes.
   • Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
   • Peel the cooled eggs and carefully slice them in half lengthwise. Pat them dry with a paper towel and set aside.
2. 2

   Mix the Bajji Batter

   • In a medium mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, ajwain, hing, baking soda, and salt.
   • Whisk the dry ingredients thoroughly to ensure everything is evenly distributed.
   • Gradually pour in the water while whisking continuously to create 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.
3. 3

   Heat the Oil for Frying

   • Pour oil into a kadai or deep pan, ensuring it's at least 2-3 inches deep. Heat over medium-high flame.
   • The ideal temperature for frying is between 175-190°C (350-375°F).
   • To test 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.
4. 4

   Coat and Deep-Fry the Bajjis

   • Gently take one egg half and dip it completely into the batter, ensuring an even coating on all sides.
   • Carefully slide the battered egg half into the hot oil. Repeat with 3-4 more pieces, being careful not to overcrowd the pan.
   • Fry for about 2-3 minutes, flipping them occasionally with a slotted spoon, until they are a deep golden brown and crispy all over.
   • Once cooked, remove the bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Repeat the frying process for the remaining egg halves.
   • Serve the Egg Bajjis immediately while they are hot and crispy, accompanied by coconut chutney, green chutney, or tomato ketchup.