Kodi Guddu Bajji
Boiled eggs are coated in a spiced besan batter and fried until crisp outside and soft within. This popular Andhra-style snack is great with tea and tastes best straight from the pan with a little onion and lemon on the side.
For 8 servings
- boil · ~10 min
Boil the eggs.
Place the eggs in a pot, cover with water, and boil until hard-cooked, about 10 minutes. Cool, peel, and cut each egg in half lengthwise to make 8 pieces.
- mix · ~5 min
Make the bajji batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, cumin seeds, asafoetida, salt, and baking soda to a bowl.2.Pour in water little by little and whisk to a smooth, thick batter.3.Mix until the batter is lump-free and thick enough to coat the egg halves well.TIPKeep the batter thick; a thin batter will slide off the eggs in hot oil. - rest · ~5 min
Rest the batter for 5 minutes.
- fry · ~4 min
Heat the oil for frying.
Heat the oil in a deep pan over medium heat until hot but not smoking. The batter should rise steadily when a small drop is added.
TIPUse medium heat so the coating cooks through before turning too dark. - fry · ~15 min
Coat the eggs and fry the bajji.
1.Dip each egg half in the batter and coat it fully.2.Slip a few coated egg halves carefully into the hot oil without crowding the pan.3.Fry until crisp and golden on all sides, turning gently, about 3 to 4 minutes per batch.4.Lift out and drain well before frying the remaining pieces. - serve
Serve the Kodi Guddu Bajji hot.
What to keep in mind.
7 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 slip off in the oil.
- 2Keep the batter thick enough to cling to the cut side of the eggs without dripping heavily.
- 3Resting the besan batter for 5 minutes helps it hydrate and fry into a more even crust.
- 4Fry on medium heat only; high heat browns the outside before the besan coating cooks through.
- 5Turn the bajjis gently with a slotted spoon so the egg halves stay intact and the coating does not tear.
- 6Serve immediately after frying with sliced onion and lemon, because the crust softens as it sits.
- 7If making ahead, boil and halve the eggs earlier, but mix the baking soda into the batter just before frying.
Adapt it for your goals.
Spicier
Increase red chili powder slightly and add a pinch of black pepper for a sharper Andhra-style heat.
onion studdedOnion-studded
Mix very finely chopped onions, green chilies, and coriander into the batter for more texture and a pakora-like finish.
low oilLow-oil
Use a paniyaram pan or shallow-fry the coated egg halves with less oil if you want a lighter snack.
garlicGarlic
Add a little crushed garlic to the batter for a bolder, more savory flavor that pairs well with eggs.
Why this is on our healthy list.
Protein-Rich Snack
Eggs provide satisfying protein, making this bajji more filling than many flour-only fried snacks.
Naturally Gluten-Free Flours
The coating uses chickpea flour and rice flour instead of wheat, which suits cooks avoiding gluten ingredients.
Spice-Driven Flavor
Cumin, chili, turmeric, and asafoetida bring strong flavor, so the snack tastes bold without needing complex additions.
Frequently asked questions
Usually the eggs are damp or the batter is too thin. Dry the eggs well and keep the batter thick enough to coat heavily.
