Anda Bhajiya
Spiced boiled eggs are coated in a light besan batter and fried until crisp outside and soft inside. This popular street-style snack is simple to make and tastes great with chai or green chutney.
For 8 servings
- boil · ~15 min
Boil and prepare the eggs.
1.Place the eggs in a pot and cover with water.2.Bring to a boil, then cook until hard boiled (10-11 min).3.Cool the eggs under running water, peel them, and cut each one in half lengthwise.TIPCool the eggs fully before peeling so the whites stay smooth and intact. - mix · ~4 min
Make the bhajiya batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, coriander powder, cumin seeds, green chili, cilantro, and salt to a bowl.2.Pour in the water a little at a time and whisk to a smooth, thick batter.3.Mix until the batter is lump-free and thick enough to coat the egg halves well.TIPKeep the batter thick; a thin batter slips off the eggs in hot oil. - fry · ~15 min
Coat the eggs and fry the bhajiya.
1.Heat the oil for deep frying in a kadai over medium heat.2.Dip each egg half into the batter and coat it well on all sides.3.Slide the coated eggs gently into the hot oil.4.Fry in batches until the coating is crisp and golden, turning once or twice (3-4 min per batch).5.Lift out and drain briefly before frying the next batch.TIPFry on medium heat so the coating cooks through without turning dark too fast. - serve
Serve the Anda Bhajiya hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled egg halves completely dry before dipping, or the batter will slide off in the oil.
- 2Let the batter rest for 5-10 minutes so the besan hydrates and coats the eggs more evenly.
- 3If the batter feels runny after resting, add a spoon of besan; it should cling thickly to each half.
- 4Fry cut-side down first for a few seconds to help the coating set around the egg neatly.
- 5Do not overcrowd the kadai; small batches keep the oil temperature steady and the bhajiya crisp.
- 6Serve immediately after frying, since the besan coating softens as it sits.
- 7Leftovers can be reheated in an oven or air fryer to revive the crust better than microwaving.
Adapt it for your goals.
Air-fryer
Brush or spray the battered egg halves with oil and air-fry until golden for a lighter version with less deep-frying.
extra spicyExtra-spicy
Increase green chili and red chili powder for a hotter street-style snack that pairs especially well with chai.
onion besanOnion-besan
Add very thin onion slices to the batter for a pakora-like texture and a slightly sweeter, fuller bite.
ajwain flavoredAjwain-flavored
Add a pinch of ajwain to the batter for a more aromatic coating that complements besan and fried snacks beautifully.
Why this is on our healthy list.
Protein-Rich Snack
Eggs provide satisfying protein, making this snack more filling than many plain fried nibbles.
Contains Legume Flour
Chickpea flour adds plant-based protein and fiber along with the classic nutty flavor of besan.
Herb and Spice Boost
Cilantro, cumin, coriander, turmeric, and chili add flavor depth so the dish relies on spices, not just salt.
Frequently asked questions
The eggs are usually too wet or the batter is too thin. Dry the eggs well and keep the batter thick enough to coat without dripping heavily.
