Mutta Bajji
A popular South Indian tea-time snack made by coating hard-boiled eggs in a spiced chickpea flour batter and frying until crisp outside and tender inside. Best served hot with chutney or ketchup.
For 4 servings
- prep · ~7 min
Prepare the eggs.
1.Boil the eggs if not already boiled, then cool and peel them.2.Make one lengthwise slit on each egg without cutting it into two pieces.3.Pat the eggs dry so the batter sticks well. - mix · ~4 min
Make the batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric powder, asafoetida, and salt to a bowl.2.Pour in water little by little and whisk to a smooth, thick batter.3.Mix until there are no lumps and the batter can coat an egg well.TIPKeep the batter thick, not runny, or it will slide off the eggs in the oil. - fry · ~12 min
Heat the oil and fry the bajji.
1.Heat oil for frying in a deep kadai over medium heat.2.Dip each egg in the batter and coat it evenly on all sides.3.Slide the coated eggs gently into the hot oil.4.Fry 2 to 3 eggs at a time until the coating turns crisp and golden, about 3 to 4 minutes.5.Lift them out and let the excess oil drain.TIPUse medium heat so the batter cooks through and turns crisp without getting too dark. - serve
Serve the Mutta 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 eggs completely dry before dipping, or the besan batter will slide off in the oil.
- 2Keep the slit shallow and intact so the egg holds together while frying and gets more surface for batter.
- 3Whisk the batter until smooth and thick enough to cling; it should coat the egg without dripping fast.
- 4Add water little by little, because a thin batter gives a patchy coating and less puff on the bajji.
- 5Fry on medium heat only; high heat browns the outside before the chickpea flour cooks through.
- 6Do not overcrowd the kadai, or the oil temperature drops and the coating turns oily instead of crisp.
- 7Serve immediately after frying for the best contrast between the crisp shell and soft egg inside.
Adapt it for your goals.
Spicier
Increase red chili powder slightly or add finely crushed pepper to the batter for a hotter tea-time snack.
low oilLow-oil
Make smaller battered egg halves and shallow-fry them in less oil; you get a lighter version with some crispness.
onion batterOnion-batter
Mix a little finely chopped onion and green chili into the batter for extra texture and a more street-style bajji taste.
egg halvesEgg-halves
Instead of slitting whole eggs, halve them and coat the cut side too for more crunchy batter in every bite.
Why this is on our healthy list.
Protein-Rich Snack
Boiled eggs add good-quality protein, making this tea-time snack more filling than many flour-only fritters.
Legume-Based Batter
Chickpea flour contributes plant protein and fiber, adding more substance and satiety to the crispy coating.
Naturally Gluten-Free Ingredients
With besan and rice flour as the batter base, this dish avoids wheat while still delivering a crisp crust.
Frequently asked questions
Usually the eggs are damp or the batter is too thin. Pat the eggs dry well and keep the batter thick and smooth.
