Mutta Bajji with Masala Chai

Instructions

1. 1

   Prepare the Eggs

   • Place 4 large eggs in a saucepan and cover with cold water by at least 1 inch. Bring the water to a rolling boil over high heat.
   • Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
   • Prepare an ice bath. Carefully transfer the cooked eggs to the ice bath for 5 minutes to stop the cooking process and make them easier to peel.
   • Peel the eggs and gently slice them in half lengthwise. Pat them dry with a paper towel and set aside.
2. 2

   Make the Batter

   • In a medium-sized mixing bowl, combine 1 cup of besan, 2 tbsp of rice flour, 1 tsp of red chilli powder, 0.25 tsp of turmeric powder, 0.25 tsp of hing, 0.5 tsp of ajwain, 0.25 tsp of baking soda, and 0.75 tsp of salt.
   • Whisk the dry ingredients thoroughly to ensure everything is evenly distributed.
   • Gradually add about 3/4 cup of 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

   Heat the Oil

   • Pour 2 cups of oil into a kadai or a deep, heavy-bottomed pan. Heat the oil over a medium-high flame.
   • To check if the oil is at the correct temperature (around 180°C or 350°F), drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready.
4. 4

   Fry the Bajjis

   • Take one egg half and dip it completely into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
   • Carefully slide the coated egg half into the hot oil. Fry in batches of 3-4 at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy all over.
   • Once cooked, remove the bajjis from the oil using the slotted spoon.
5. 5

   Drain and Serve

   • Place the fried bajjis on a wire rack or a plate lined with paper towels to drain any excess oil.
   • For an extra touch, you can sprinkle a pinch of chaat masala over the hot bajjis.
   • Serve immediately while hot and crispy with coconut chutney, green chutney, or tomato ketchup.