Egg Bonda with Masala Chai

Instructions

1. 1

   Boil and Prepare Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes.
   • Carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes.
   • Peel the cooled eggs and slice them in half lengthwise. Gently pat the cut surfaces with a paper towel to remove excess moisture.
2. 2

   Prepare the Batter

   • In a medium-sized mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, garam masala, ajwain, hing, baking soda, and salt.
   • Whisk the dry ingredients together to ensure they are evenly distributed.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to pancake batter—it should coat the back of a spoon without being too runny or too thick.
   • Let the batter rest for 10-15 minutes. This allows the besan to hydrate fully, resulting in a better texture.
3. 3

   Heat Oil for Frying

   • Pour oil into a kadai, wok, or deep pan, ensuring it's at least 2 inches deep. Heat over medium-high flame.
   • The oil is ready when it reaches a temperature of 350-375°F (175-190°C). To test without a thermometer, drop a tiny bit of batter into the oil. It should sizzle and rise to the surface immediately without browning too quickly.
4. 4

   Coat and Fry the Bondas

   • Once the oil is hot, give the batter a final whisk. You can add 1 teaspoon of the hot oil to the batter and mix well for extra crispiness.
   • Take one egg half and dip it completely into the batter, ensuring an even coating on all sides.
   • Gently slide the coated egg half into the hot oil. Repeat with 3-4 more halves, being careful not to overcrowd the pan.
   • Fry for about 2-3 minutes, turning them occasionally with a slotted spoon, until they are an even golden brown and crispy.
   • Remove the fried bondas from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
5. 5

   Serve

   • Serve the Egg Bondas immediately while they are hot and crispy.
   • They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.