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Crispy, golden fritters with a surprise inside! These South Indian egg bajjis feature hard-boiled eggs dipped in a savory, spiced chickpea flour batter and deep-fried to perfection. A popular street food snack that's perfect for a rainy day.
For 4 servings
Prepare the Eggs
Make the Batter
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Crispy, golden fritters with a surprise inside! These South Indian egg bajjis feature hard-boiled eggs dipped in a savory, spiced chickpea flour batter and deep-fried to perfection. A popular street food snack that's perfect for a rainy day.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 295.54 calories per serving with 11.9g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Heat the Oil
Fry the Bajjis
Drain and Serve
Add 1/4 teaspoon of garam masala and a tablespoon of finely chopped cilantro (coriander leaves) to the batter for a more aromatic version.
Carefully scoop out the cooked yolks from the egg halves. Mash them with finely chopped onions, green chillies, salt, and a pinch of pepper. Refill the egg whites with this mixture before dipping in batter and frying.
Instead of halving the eggs, you can make small slits on the whole boiled eggs and fry them. This requires a slightly thicker batter to ensure it coats the entire egg.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Eggs provide key vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which support brain health, immunity, and metabolism.
The batter is made from besan (chickpea flour), making this a naturally gluten-free snack suitable for those with gluten intolerance or celiac disease.
The key to extra crispy bajjis is using rice flour in the batter, ensuring your oil is at the correct hot temperature (around 180°C/350°F), and not overcrowding the pan while frying. A pinch of baking soda also helps in making them light and crispy.
This usually happens for two reasons: the surface of the boiled egg is wet, or the batter is too thin. Make sure to pat the egg halves completely dry with a paper towel. If the batter is too runny, whisk in a tablespoon of besan to thicken it.
Yes, you can make a healthier version in an air fryer. Preheat it to 200°C (400°F). Place the battered eggs in the basket, ensuring they don't touch. Spray them generously with oil and air fry for 10-12 minutes, flipping halfway through, until golden and crisp. The texture will be less like deep-fried bajjis but still delicious.
Mutta Bajji pairs wonderfully with a variety of dips. Traditional accompaniments include coconut chutney and spicy green chutney. They also taste great with simple tomato ketchup or a tangy tamarind chutney.
Mutta Bajji is a deep-fried snack, which makes it high in calories and fat. While eggs are a great source of protein, this dish is best enjoyed in moderation as an occasional treat rather than a regular part of a healthy diet.
A typical serving of two Mutta Bajji pieces contains approximately 250-300 calories, depending on the size of the eggs and the amount of oil absorbed during frying.