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Crispy on the outside, soft on the inside, with a spicy kick! This classic Andhra street food features hard-boiled eggs coated in a flavorful gram flour batter and deep-fried to golden perfection. A perfect tea-time snack.
For 3 servings
Boil and Peel the Eggs: Place the eggs in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan, and let it stand for 10-12 minutes. Drain the hot water and run cold water over the eggs to stop the cooking process. Carefully peel the eggs and pat them dry. Make 2-3 shallow vertical slits on each egg; this prevents them from bursting while frying.
Prepare the Batter: In a medium mixing bowl, whisk together the besan, rice flour, red chilli powder, turmeric powder, garam masala, ajwain, baking soda, and salt. Gradually add water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon. Add the ginger-garlic paste and mix well. Let the batter rest for 10-15 minutes.
Heat the Oil: Pour oil into a kadai or deep pan and heat over medium-high flame. To check if the oil is ready, drop a small speck of batter into it. If it sizzles and rises to the surface immediately without changing color too quickly, the oil is at the perfect temperature (around 180°C or 350°F).
Coat and Fry the Bondas: Gently dip one slit egg into the batter, ensuring it is fully and evenly coated. Carefully slide the battered egg into the hot oil. Repeat with 2-3 more eggs, being careful not to overcrowd the pan. Fry in batches.
Fry to Golden Perfection: Fry the bondas for 4-5 minutes, turning them occasionally with a slotted spoon to ensure even cooking. Continue frying until they are a deep golden brown and crispy all over. Remove them from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
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Crispy on the outside, soft on the inside, with a spicy kick! This classic Andhra street food features hard-boiled eggs coated in a flavorful gram flour batter and deep-fried to golden perfection. A perfect tea-time snack.
This andhra recipe takes 40 minutes to prepare and yields 3 servings. At 445.34 calories per serving with 20.22g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Serve Hot: Serve the Andhra Egg Bondas immediately while they are hot and crispy. They can be served whole or sliced in half, accompanied by green chutney, tamarind chutney, or tomato ketchup, and a side of sliced raw onions.
Slice the hard-boiled eggs in half. Gently scoop out the yolks and mash them with finely chopped onions, coriander, green chilies, and a pinch of salt. Stuff this mixture back into the egg whites, press the halves together, and then dip in batter and fry.
Create a thick paste of finely chopped onions, green chilies, coriander, and mint leaves. Apply a thin layer of this paste onto the boiled eggs before dipping them in the besan batter for an extra layer of flavor.
Add finely chopped onions, curry leaves, or spinach directly into the besan batter for added texture and nutritional value.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
The besan (gram flour) used in the batter is a complex carbohydrate with a lower glycemic index than refined flours, providing a more sustained release of energy.
Eggs are packed with essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which are vital for brain health and immune function.
Eggs can burst in hot oil due to steam building up inside. To prevent this, always make a few shallow slits on the surface of the hard-boiled eggs before coating them with batter. This allows the steam to escape safely.
The key to a crispy coating is adding rice flour to the besan batter and frying at the correct oil temperature (medium-high heat). If the oil is not hot enough, the bondas will absorb too much oil and become soggy.
Andhra Egg Bonda is a deep-fried snack, which makes it high in calories and fat. While eggs are a great source of protein, this dish is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
A single serving of two Andhra Egg Bondas contains approximately 350-450 calories, depending on the size of the eggs and the amount of oil absorbed during frying.
Yes, you can make a healthier version in an air fryer. Dip the eggs in batter, place them in the air fryer basket, and spray generously with oil. Air fry at 190°C (375°F) for 12-15 minutes, flipping halfway through. The texture will be less crispy than the deep-fried version but still delicious.
Egg bonda is traditionally served hot with spicy green chutney (coriander-mint), sweet and tangy tamarind chutney, or simple tomato ketchup. A side of thinly sliced raw onions and a cup of hot chai completes the experience.