Mutta Bajji
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
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place 4 large eggs in a saucepan and cover with cold water by at least 1 inch. Bring the water to a rolling boil over high heat.
- c.Once boiling, immediately turn off the heat, cover the pan with a lid, and let the eggs stand for 10-12 minutes.
- d.Prepare an ice bath. Carefully transfer the cooked eggs to the ice bath for 5 minutes to stop the cooking process and make them easier to peel.
- e.Peel the eggs and gently slice them in half lengthwise. Pat them dry with a paper towel and set aside.
- 2
Step 2
- a.Make the Batter
- b.In a medium-sized mixing bowl, combine 1 cup of besan, 2 tbsp of rice flour, 1 tsp of red chilli powder, 0.25 tsp of turmeric powder, 0.25 tsp of hing, 0.5 tsp of ajwain, 0.25 tsp of baking soda, and 0.75 tsp of salt.
- c.Whisk the dry ingredients thoroughly to ensure everything is evenly distributed.
- d.Gradually add about 3/4 cup of water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
- e.Let the batter rest for 5-10 minutes.
- 3
Step 3
- a.Heat the Oil
- b.Pour 2 cups of oil into a kadai or a deep, heavy-bottomed pan. Heat the oil over a medium-high flame.
- c.To check if the oil is at the correct temperature (around 180°C or 350°F), drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready.
- 4
Step 4
- a.Fry the Bajjis
- b.Take one egg half and dip it completely into the batter, ensuring it is evenly coated on all sides. Let any excess batter drip off.
- c.Carefully slide the coated egg half into the hot oil. Fry in batches of 3-4 at a time to avoid overcrowding the pan, which can lower the oil temperature.
- d.Fry for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy all over.
- e.Once cooked, remove the bajjis from the oil using the slotted spoon.
- 5
Step 5
- a.Drain and Serve
- b.Place the fried bajjis on a wire rack or a plate lined with paper towels to drain any excess oil.
- c.For an extra touch, you can sprinkle a pinch of chaat masala over the hot bajjis.
- d.Serve immediately while hot and crispy with coconut chutney, green chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the batter has a thick, coating consistency. If it's too thin, add a little more besan; if too thick, add a teaspoon of water at a time.
- 2Patting the boiled eggs dry is a crucial step. A dry surface helps the batter adhere properly and prevents splattering.
- 3Maintain a consistent medium-high heat for the oil. Oil that is not hot enough will result in greasy bajjis, while oil that is too hot will burn the outside before the batter is cooked through.
- 4For extra flavor, you can add 1/2 teaspoon of ginger-garlic paste to the batter.
- 5Serve the mutta bajjis immediately after frying, as they lose their crispness upon cooling.
Adapt it for your goals.
Flavor Enhancement
Add 1/4 teaspoon of garam masala and a tablespoon of finely chopped cilantro (coriander leaves) to the batter for a more aromatic version.
Stuffed Mutta BajjiStuffed Mutta Bajji
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.
Whole Egg BajjiWhole Egg Bajji
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.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Source of Essential Nutrients
Eggs provide key vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, which support brain health, immunity, and metabolism.
Gluten-Free Snack Option
The batter is made from besan (chickpea flour), making this a naturally gluten-free snack suitable for those with gluten intolerance or celiac disease.
Frequently asked questions
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.