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Anda Bhajiya

Name: Anda Bhajiya
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: indian
Ingredients: 4 pcs egg (hard boiled, peeled, halved lengthwise); 1 cup chickpea flour (for batter); 2 tbsp rice flour (for extra crispness); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds (lightly crushed); 1 pcs green chili (finely chopped); 2 tbsp cilantro (finely chopped); 0.5 tsp salt; 0.75 cup water (for batter); 2 cup oil for deep frying

RATING

4.4/5(63)

TASTE SCORE

9/10

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.

PREP

15m

COOK

20m

SERVES

1 PIECE

149 cal

SERVINGS

METHOD · 4 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the boiled egg halves completely dry before dipping, or the batter will slide off in the oil.
2
Let the batter rest for 5-10 minutes so the besan hydrates and coats the eggs more evenly.
3
If the batter feels runny after resting, add a spoon of besan; it should cling thickly to each half.
4
Fry cut-side down first for a few seconds to help the coating set around the egg neatly.
5
Do not overcrowd the kadai; small batches keep the oil temperature steady and the bhajiya crisp.
6
Serve immediately after frying, since the besan coating softens as it sits.
7
Leftovers can be reheated in an oven or air fryer to revive the crust better than microwaving.