Mutta Bonda with Coconut Chutney

Instructions

1. 1

   Boil and Peel the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a gentle simmer and cook for 10 minutes for perfectly hard-boiled eggs.
   • Immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
   • Carefully peel the eggs, rinse to remove any shell fragments, and pat them completely dry with a paper towel. Set aside.
2. 2

   Prepare the Batter

   • In a medium mixing bowl, sift together the besan and rice flour to remove any lumps.
   • Add the red chili powder, turmeric powder, garam masala, hing, ajwain, baking soda, and salt. Whisk the dry ingredients until well combined.
   • Add the ginger-garlic paste.
   • Gradually pour in the water while whisking continuously to form a smooth, thick, lump-free batter. The ideal consistency is like a thick pancake batter, able to coat the back of a spoon without being runny.
   • Let the batter rest for 10-15 minutes. This allows the flour to hydrate and results in a crispier coating.
3. 3

   Fry the Bondas

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil should be around 350°F (175°C).
   • 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 temperature is perfect.
   • Gently dip one dry, boiled egg into the batter, using a spoon or your fingers to ensure it is fully and evenly coated.
   • Carefully slide the coated egg into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 4-5 minutes, turning occasionally, until the bondas are a deep golden brown and crispy on all sides.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried bondas from the oil, allowing excess oil to drip back into the pan.
   • Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
   • Serve the Mutta Bondas immediately while they are hot and crispy, with coconut chutney, mint chutney, or tomato ketchup.