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Crispy, golden fritters with a surprise inside! These savory snacks feature boiled eggs coated in a flavorful chickpea flour batter and fried to perfection. A popular Indian street food, perfect for tea time.
Prepare the Eggs
Make the Batter
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Crispy, golden fritters with a surprise inside! These savory snacks feature boiled eggs coated in a flavorful chickpea flour batter and fried to perfection. A popular Indian street food, perfect for tea time.
This indian recipe takes 30 minutes to prepare and yields 4 servings. At 300.56 calories per serving with 12.1g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Deep Fry the Bhajiyas
Drain and Serve
Add 1-2 finely chopped green chilies and a pinch of black pepper to the batter for an extra kick of heat.
Mix 1 tablespoon of finely chopped mint leaves or 1 teaspoon of kasuri methi (dried fenugreek leaves) into the batter for a fresh, aromatic twist.
Carefully scoop out the yolks from the boiled egg whites. Mash the yolks with chaat masala, chopped onions, and coriander, then stuff the mixture back into the egg white cavities before dipping in batter and frying.
Instead of slicing the eggs, you can fry them whole. Use a fork to gently prick the whole boiled eggs a few times before coating them in batter; this prevents them from bursting in the hot oil.
Eggs and chickpea flour (besan) are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Eggs provide vital nutrients like Vitamin D, Vitamin B12, selenium, and choline, which support bone health, immune function, and brain development.
The batter is made from naturally gluten-free chickpea and rice flours, making this a suitable and delicious snack for individuals with gluten intolerance or celiac disease.
A serving of two Anda Bhajiyas contains approximately 330-350 calories, primarily from the eggs, besan, and the oil absorbed during deep-frying.
Anda Bhajiya is a good source of protein from eggs and besan. However, since it is deep-fried, it is high in fat and calories. It is best enjoyed in moderation as an occasional treat rather than a daily snack.
Yes, you can make a lower-fat version in an air fryer. Dip the eggs in batter, place them in the air fryer basket in a single layer, and spray with oil. Air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp. The texture will be less traditional but still delicious.
Oily bhajiyas are usually a result of two things: the oil temperature being too low, which causes the batter to absorb oil instead of cooking quickly, or overcrowding the pan, which drastically lowers the oil temperature. Ensure your oil is properly heated before frying.
Yes, you can make the batter a few hours ahead of time and store it in the refrigerator. It may thicken upon resting, so you might need to add a tablespoon or two of water to adjust the consistency before frying.
This usually happens if the boiled eggs are wet. Make sure to pat the egg halves completely dry with a paper towel before dipping them in the batter. A slightly thick batter consistency also helps it adhere better.