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Crispy, golden fritters with a surprise inside! Hard-boiled eggs are dipped in a savory, spiced chickpea flour batter and deep-fried to perfection. A classic South Indian tea-time snack that's utterly irresistible.
For 4 servings
Prepare the Hard-Boiled Eggs
Mix the Bajji Batter
Heat the Oil for Frying
Crispy, golden fritters with a surprise inside! Hard-boiled eggs are dipped in a savory, spiced chickpea flour batter and deep-fried to perfection. A classic South Indian tea-time snack that's utterly irresistible.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 297.63 calories per serving with 11.94g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Coat and Deep-Fry the Bajjis
Serve Hot
Add 1-2 finely chopped green chilies and 1/4 teaspoon of black pepper powder to the batter for an extra kick of heat.
Gently scoop out a small portion of the yolk from the egg halves. Mix the yolk with sautéed onions, ginger, garlic, and spices. Refill the egg whites with this mixture before dipping in batter and frying.
Instead of halving the eggs, use whole, peeled hard-boiled eggs. Make a few shallow slits on the surface of the eggs so the batter adheres better and they don't burst while frying.
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The inclusion of spices like Ajwain (carom seeds) and Hing (asafoetida) in the batter is a traditional method to help improve digestion and reduce gas or bloating.
The combination of carbohydrates from the flour and fats from the oil provides a quick and satisfying source of energy, making it an effective snack to curb hunger.
A single serving of two Egg Bajji pieces contains approximately 280-350 calories, primarily from the deep-frying oil and the egg. The exact number can vary based on the amount of oil absorbed.
Egg Bajji is a deep-fried snack, which makes it high in fat and calories. While eggs provide excellent protein, this dish is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
Yes, for a lower-fat version. Dip the egg halves in batter, place them in the air fryer basket in a single layer, and spray generously with oil. Air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through, until golden and crisp. The texture will be less traditional but still delicious.
Soggy bajjis are usually caused by three things: the oil temperature was too low, the batter was too thin, or you overcrowded the pan, which caused the oil temperature to drop. Ensure your oil is hot enough and your batter is thick.
You can mix the dry and wet ingredients (except baking soda) a few hours ahead and refrigerate. However, for the best fluffy and crispy results, it's recommended to add the baking soda just before you are ready to start frying.
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