Muttai 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 the water to a rolling boil over high heat. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10-12 minutes.
   • Immediately transfer the eggs to a bowl of ice water to stop the cooking process and make them easier to peel.
   • Once cooled, carefully peel the eggs and pat them completely dry with a paper towel. Set aside.
2. 2

   Prepare the Batter

   • In a medium mixing bowl, combine the besan, rice flour, ginger garlic paste, red chilli powder, turmeric powder, garam masala, hing, baking soda (if using), and salt.
   • Whisk the dry ingredients to combine them evenly.
   • Gradually pour in the water while whisking continuously to create a thick, smooth, and lump-free batter. The consistency should be similar to thick pancake batter, thick enough to coat the back of a spoon.
   • Let the batter rest for about 10 minutes.
3. 3

   Heat Oil for Frying

   • Pour oil into a deep kadai or heavy-bottomed pan, ensuring it's at least 2-3 inches deep. Heat over a medium-high flame.
   • To test if the oil is ready (around 180°C / 350°F), drop a tiny bit of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is at the perfect temperature.
4. 4

   Coat and Fry the Bondas

   • Gently dip one dry, peeled egg into the batter. Use a spoon or your fingers to ensure it is fully and evenly coated.
   • Carefully slide the batter-coated egg into the hot oil. Repeat with 2-3 more eggs, but do not overcrowd the pan.
   • Fry for 3-4 minutes, turning them gently with a slotted spoon, until they are a deep golden brown and crispy on all sides.
   • Maintain a consistent medium heat to ensure even cooking.
5. 5

   Drain and Serve

   • Once golden and crisp, remove the bondas from the oil using a slotted spoon, allowing excess oil to drip back into the pan.
   • Place the fried bondas on a plate lined with paper towels to absorb any remaining excess oil.
   • If desired, sprinkle with chaat masala while they are still hot.
   • Serve immediately with coconut chutney, green chutney, or tomato ketchup.