Andhra Egg Bonda
Crispy golden fritters with a perfectly boiled egg hidden inside a spicy, gram-flour batter. This Andhra street-food classic hits all the right notes — crunchy on the outside, soft and protein-rich in the center, with a bold kick from green chilies and ginger. Enjoy it hot with a cup of chai on a rainy evening.
For 4 servings
- boil · ~9 min
Hard-boil the eggs.
Place eggs in a saucepan, cover with water, and bring to a rolling boil. Boil for 8-9 minutes. Drain, transfer to cold water, and let them cool completely. Peel and halve each egg lengthwise. Set aside.
TIPAdd a pinch of salt to the boiling water to prevent eggs from cracking. - mix · ~5 min
Prepare the spiced batter.
1.In a large mixing bowl, combine sifted besan, rice flour, red chili powder, turmeric powder, cumin seeds, baking soda, and salt.2.Add chopped onion, green chili, grated ginger, curry leaves, and coriander leaves.3.Gradually add water, whisking continuously, until you get a thick, smooth batter that coats the back of a spoon.TIPKeep the batter thick. A thin batter won't cling to the eggs properly and will make the bondas greasy. - fry · ~5 min
Heat the oil for deep frying.
Pour oil into a kadai or deep pan. Heat on medium-high until a drop of batter sizzles and rises to the surface immediately.
TIPThe oil should be around 350°F (175°C). If it's too hot, the bondas brown too fast and the batter stays raw inside. - fry · ~6 min
Coat and fry the egg bondas.
1.Take one egg half and dip it into the batter, ensuring it's fully and thickly coated.2.Carefully slide the coated egg into the hot oil.3.Fry 2-3 bondas at a time, turning occasionally, for 2-3 minutes until they turn a deep golden brown and crisp.4.Remove with a slotted spoon and drain on paper towels.TIPDon't overcrowd the pan. Frying too many at once drops the oil temperature and makes the bondas absorb more oil. - serve
Serve piping hot.
Arrange the crispy egg bondas on a plate. Serve immediately with coconut chutney, tomato ketchup, or a hot cup of chai.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Halve the eggs lengthwise for a flat surface that helps the batter cling evenly.
- 2Pat the boiled egg halves dry with a paper towel before dipping — moisture makes the batter slide off.
- 3Rest the batter for 5 minutes after mixing so the besan hydrates fully and the texture becomes fluffy.
- 4Test oil temperature by dropping a tiny blob of batter — it should sizzle and rise without browning in under 10 seconds.
- 5Use a slotted spoon to gently lower each coated egg half into oil to avoid splashing.
- 6Fry in small batches (2-3 per batch) so the oil stays hot and bondas turn crisp, not greasy.
- 7Serve within 10 minutes of frying — these bondas lose crunch quickly as the steam from the egg softens the crust.
Adapt it for your goals.
Baked version
Skip deep-frying: spray the batter-coated egg halves with oil and bake at 400°F on a greased wire rack for 12-15 minutes, flipping halfway. A lighter option that still delivers a crispy crust.
extra spicyExtra-spicy
Add 1/2 tsp crushed black pepper and 2 extra green chilies to the batter for a fiercer Andhra-style heat that balances the mild egg.
cheese stuffedCheese-stuffed
Gently press a small cube of mozzarella or paneer into the yolk cavity of each egg half before coating — you get a gooey, melty surprise inside.
gluten freeGluten-free
Replace besan (gram flour) with a fine chickpea flour is already gluten-free, but ensure your rice flour is certified gluten-free; this version is a celiac-safe street-food fix.
jainJain
Omit onion and garlic (already not used), replace green chilies with black pepper, and skip eggs — use boiled potato halves instead for a Jain-friendly bonda.
Why this is on our healthy list.
High in Plant Protein
Besan (chickpea flour) is rich in plant-based protein and fiber, supporting muscle repair and digestive health.
Good Source of Iron
Both eggs and gram flour contribute iron, essential for healthy red blood cells and oxygen transport.
Contains Antioxidant Spices
Turmeric and curry leaves offer curcumin and polyphenols that help fight inflammation and oxidative stress.
Protein-Packed Snack
Each egg half delivers about 6 grams of high-quality protein, making these bondas a satiating, energy-sustaining treat.
Frequently asked questions
The eggs were likely too moist or the batter was too thin. Pat the boiled egg halves dry, and ensure your batter is thick enough to coat the back of a spoon without dripping.
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