Egg Bajji
Hard-boiled eggs coated in a spiced chickpea flour batter and fried until golden, Egg Bajji is a popular South Indian tea-time snack with a crisp shell and soft center. Serve it hot with chutney or ketchup.
For 4 servings
- boil · ~15 min
Boil the eggs.
1.Place the eggs in a saucepan and cover with water.2.Bring to a boil over medium-high heat.3.Cook for 10 minutes until hard-boiled.4.Drain, cool, and peel the eggs.TIPCool the eggs fully before peeling so the whites stay smooth and intact. - prep · ~2 min
Prepare the eggs.
Slice each boiled egg lengthwise into 2 halves and set aside.
- mix · ~5 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, baking soda, and salt to a bowl.2.Pour in water little by little.3.Whisk to a smooth, thick batter that coats the back of a spoon.TIPKeep the batter thick so it clings well to the eggs and fries up crisp. - fry · ~4 min
Heat the oil and coat the eggs.
1.Heat oil for deep frying in a kadai over medium heat.2.Dip each egg half into the batter and coat it well.3.Lift gently and let excess batter drip off for a second. - fry · ~6 min
Fry the egg bajji.
1.Slide the coated eggs carefully into the hot oil.2.Fry in batches until golden and crisp on all sides, turning gently.3.Remove with a slotted spoon and drain.TIPDo not crowd the pan or the batter will spread and stick instead of puffing around the eggs. - serve
Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the boiled egg halves completely dry before dipping, or the batter can slide off in the oil.
- 2If the batter feels runny after resting, whisk in a little chickpea flour so it clings thickly to each half.
- 3Fry with the cut side facing up first to help the coating set neatly around the egg.
- 4Keep the oil at medium heat; too hot browns the batter before the coating turns crisp all the way through.
- 5Drain on a rack instead of paper alone if you want the bajji shell to stay crisp for longer.
- 6For tea-time serving, boil and peel the eggs ahead, but mix the batter just before frying for the best texture.
Adapt it for your goals.
Extra-spicy
Increase the chili powder slightly and add a pinch of crushed black pepper to the batter for a sharper tea-stall style heat.
onion batterOnion-batter
Mix a little very finely chopped onion and green chili into the batter for more texture and a fuller savory flavor.
air fryerAir-fryer
For a lighter version, make the batter slightly thicker, coat the eggs well, brush with oil, and air-fry until crisp.
whole egg bajjiWhole-egg bajji
Use whole peeled boiled eggs instead of halves for a chunkier snack with more egg in every bite.
Why this is on our healthy list.
Protein-Rich Snack
Eggs provide satisfying protein, making this tea-time snack more filling than many flour-only fried snacks.
Legume-Based Coating
The chickpea flour batter adds plant protein and fiber along with a nutty taste and sturdy crisp texture.
Spice-Forward Flavor
Chili, turmeric, and asafoetida bring strong flavor, so the bajji tastes bold without needing heavy sauces.
Frequently asked questions
The eggs are usually too wet or the batter is too thin. Dry the egg halves well and keep the batter thick enough to coat the back of a spoon.
