Stuffed Egg Bonda

Instructions

1. 1

   Prepare Eggs and Potatoes

   • Place eggs and potatoes in a pot with enough water to cover. Bring to a boil and cook for 10-12 minutes until eggs are hard-boiled and potatoes are fork-tender.
   • Drain the water. Once cool enough to handle, peel the eggs and potatoes.
   • Cut the eggs in half lengthwise. Gently scoop out the yolks into a mixing bowl. Set the egg white halves aside.
   • Add the peeled potatoes to the bowl with the yolks and mash them together until well combined.
2. 2

   Create the Masala Stuffing

   • Heat 1 tbsp of vegetable oil in a small pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
   • Add the ginger-garlic paste and green chilli. Sauté for another minute until the raw smell disappears.
   • Stir in the turmeric powder, red chilli powder, and garam masala. Cook for 30 seconds.
   • Transfer this cooked mixture to the bowl with the mashed potato and egg yolks. Add chopped coriander leaves and 0.5 tsp salt. Mix thoroughly to create a uniform stuffing.
3. 3

   Stuff the Eggs

   • Take a small portion of the potato masala and carefully fill the cavity of an egg white half.
   • Gently mound the filling over the egg white, creating a smooth, oval shape. Repeat this process for all the egg white halves.
4. 4

   Prepare the Batter

   • In a separate mixing bowl, combine the besan, rice flour, ajwain, hing, and 0.75 tsp salt.
   • Gradually pour in the water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
5. 5

   Fry the Bondas

   • Heat the oil for deep-frying in a kadai or deep pan over medium-high heat (around 180°C or 350°F).
   • To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.
   • Carefully dip one stuffed egg into the batter, ensuring it is completely and evenly coated.
   • Gently slide the battered egg into the hot oil. Fry 3-4 bondas at a time to avoid overcrowding the pan.
   • Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
   • Use a slotted spoon to remove the bondas and place them on a plate lined with paper towels to absorb excess oil.
6. 6

   Serve

   • Serve the Stuffed Egg Bondas hot with coconut chutney, mint chutney, or tomato ketchup.