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Crispy on the outside, with a spicy, flavorful masala paste hugging a perfectly boiled egg inside. This popular Hyderabadi street food is the ultimate savory snack, perfect with a cup of chai.
For 4 servings
Boil and Prepare Eggs
Create the Masala Paste
Coat the Eggs
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Crispy on the outside, with a spicy, flavorful masala paste hugging a perfectly boiled egg inside. This popular Hyderabadi street food is the ultimate savory snack, perfect with a cup of chai.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 439.86 calories per serving with 21.75g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Prepare the Batter
Fry the Bondas
Serve
For a richer flavor, add 1 tablespoon of finely chopped cashews or desiccated coconut to the masala paste.
Increase or decrease the number of green chilies and the amount of red chili powder to customize the heat level.
For a different texture, you can add a tablespoon of fine semolina (rava) to the batter for extra crunch.
Add a pinch of chaat masala to the masala paste for a tangy twist.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Eggs provide essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are important for bone health, brain function, and metabolism.
The batter and masala contain spices like ajwain (carom seeds) and ginger, which are traditionally known to aid digestion and prevent bloating.
The combination of protein from eggs and carbohydrates from the besan and rice flour batter provides a substantial energy boost, making it a filling snack.
Hyderabadi Egg Bonda is a deep-fried snack, so it is high in calories and fat and should be consumed in moderation. However, the eggs provide a good source of protein, and the spices used in the masala offer some health benefits.
One serving, which consists of two egg bondas, contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the size of the eggs.
Eggs can burst in hot oil due to the pressure build-up from steam trapped inside. To prevent this, it is essential to make a few shallow slits in the hard-boiled eggs before coating and frying them. This allows the steam to escape safely.
While traditional egg bonda is deep-fried, you can make a healthier version in an air fryer. After coating the eggs in batter, spray them lightly with oil and air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp. The texture will be different from the deep-fried version but still delicious.
The key to a crispy coating is the batter consistency and the oil temperature. The batter should be thick enough to coat the egg well, and adding rice flour helps immensely. Frying in medium-hot oil (around 175°C/350°F) ensures the bonda cooks through and becomes crispy without absorbing too much oil.
Store leftover egg bondas in an airtight container in the refrigerator for up to 2 days. To reheat and regain some crispiness, place them in an oven or air fryer at 180°C (350°F) for 5-7 minutes. Microwaving is not recommended as it will make them soggy.