Hyderabadi Egg Bonda

Instructions

1. 1

   Boil and Prepare Eggs

   • Place eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over high heat.
   • Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make peeling easier. Let them cool for 5 minutes.
   • Carefully peel the eggs and pat them completely dry with a paper towel. Make 2-3 shallow vertical slits on each egg. This is crucial to prevent them from bursting in hot oil.
2. 2

   Create the Masala Paste

   • In a small grinder or food processor, combine the chopped onion, ginger, garlic, green chilies, coriander leaves, and mint leaves.
   • Add 0.25 tsp turmeric powder, 1 tsp red chili powder, 0.5 tsp garam masala, lemon juice, and 0.5 tsp salt.
   • Grind into a thick, relatively smooth paste. Avoid adding water to ensure the paste is thick enough to coat the eggs.
3. 3

   Coat the Eggs

   • Take a portion of the prepared masala paste and carefully apply an even layer all over each dry, slit egg.
   • Set the masala-coated eggs aside and let them marinate for at least 10 minutes.
4. 4

   Prepare the Batter

   • In a medium mixing bowl, whisk together the besan, rice flour, ajwain, baking soda, the remaining 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt.
   • Gradually pour in the 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.
5. 5

   Fry the Bondas

   • Heat the oil in a deep kadai or pan over medium heat until it reaches approximately 175°C (350°F). To test, drop a small bit of batter into the oil; it should sizzle and rise to the top without browning too quickly.
   • Take one masala-coated egg and dip it into the besan batter, ensuring it is fully and evenly coated.
   • Gently slide the battered egg into the hot oil. Fry 2-3 bondas at a time to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for 4-5 minutes, turning occasionally, until the coating is a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the bondas from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
6. 6

   Serve

   • Serve the Hyderabadi Egg Bondas immediately while they are hot and crispy, accompanied by mint chutney, tamarind chutney, or tomato ketchup.