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Crispy on the outside, soft on the inside! These popular South Indian street food fritters feature hard-boiled eggs coated in a spicy chickpea flour batter and deep-fried to perfection. A perfect evening snack with a cup of chai.
Prepare the Eggs
Make the Batter
Heat Oil for Frying
Crispy on the outside, soft on the inside! These popular South Indian street food fritters feature hard-boiled eggs coated in a spicy chickpea flour batter and deep-fried to perfection. A perfect evening snack with a cup of chai.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 316.68 calories per serving with 12.32g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Bajjis
Drain and Serve
After halving the boiled eggs, gently remove the yolk. Mash the yolk with sautéed onions, ginger, garlic, and spices. Refill the egg whites with this mixture before dipping in batter and frying.
Before dipping in the wet batter, lightly coat the boiled egg halves in a dry spice mix of red chili powder, turmeric, and salt for an extra layer of flavor.
Instead of halving, make a few small slits in whole, peeled, hard-boiled eggs. Coat them in the batter and fry until golden. This version is popular in some regions.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
The chickpea and rice flour batter is a good source of complex carbohydrates, which provide a sustained release of energy, making this a filling and satisfying snack.
A serving of two Muttai Bajjis contains approximately 250-300 calories, primarily from the eggs, flour, and absorbed oil from deep-frying.
Muttai Bajji is a deep-fried snack, so it should be consumed in moderation. While eggs are a great source of protein and nutrients, the deep-frying process adds significant fat and calories.
Yes, you can make a healthier version in an air fryer. Preheat the air fryer to 375°F (190°C). Dip the eggs in a slightly thicker batter, spray them lightly with oil, and air fry for 10-12 minutes, flipping halfway, until golden and crisp. The texture will be less traditional but still delicious.
This usually happens for two reasons: the egg surface was wet, or the batter was too thin. Always pat the boiled eggs completely dry with a paper towel. If the batter is too thin, add a tablespoon of besan at a time until it reaches a thick, coating consistency.
Muttai Bajji is traditionally served hot with coconut chutney, green mint-coriander chutney, or simple tomato ketchup. A hot cup of masala chai is the perfect beverage to accompany it.
You can prepare the dry mix in advance. However, it's best to add water and make the wet batter just before frying. If you add water too early, the baking soda will lose its effectiveness, and the bajjis may not be as fluffy.
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