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A popular South Indian tea-time snack! Whole hard-boiled eggs are dipped in a spicy chickpea flour batter and deep-fried to golden perfection. Crispy on the outside, soft on the inside.
For 4 servings
Boil and Peel the Eggs
Prepare the Batter
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A popular South Indian tea-time snack! Whole hard-boiled eggs are dipped in a spicy chickpea flour batter and deep-fried to golden perfection. Crispy on the outside, soft on the inside.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 433.85 calories per serving with 21.31g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Heat Oil for Frying
Coat and Fry the Bondas
Drain and Serve
Add 1/2 teaspoon of black pepper powder and 1 finely chopped green chilli to the batter for extra heat.
Carefully slice the boiled eggs in half. Mix the yolks with finely chopped onions, coriander, and a pinch of garam masala. Stuff this mixture back into the egg whites, join the halves, and then dip in batter and fry.
Replace the boiled eggs with cubes of firm tofu or whole boiled baby potatoes for a delicious vegan alternative.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Eggs provide key nutrients like Vitamin D, Vitamin B12, selenium, and choline, which support bone health, brain function, and metabolism.
The combination of protein from eggs and carbohydrates from the chickpea flour batter provides a sustained release of energy, making it a filling snack.
This can happen if there's moisture on the egg or if the egg has cracks. Pat the boiled eggs completely dry before dipping them in the batter. Also, ensure the batter coats the egg completely with no gaps, sealing it entirely.
While traditional Muttai Bonda is deep-fried for its signature crispy texture, you can make a healthier version in an air fryer. Spray the coated eggs with oil and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway, until golden and crisp. The texture will be less fluffy and more dense than the deep-fried version.
Muttai Bonda pairs wonderfully with a variety of chutneys. Classic choices include coconut chutney, spicy green chutney (coriander-mint), or a simple tomato ketchup.
Muttai Bonda is a deep-fried snack, so it is high in calories and fat and should be enjoyed in moderation. However, the eggs provide a good source of high-quality protein, vitamins, and minerals.
One serving (2 pieces) of Muttai Bonda contains approximately 350-400 calories, primarily from the deep-frying oil and the besan batter. The exact count can vary based on the amount of oil absorbed during frying.
Yes, you can prepare the batter a few hours ahead of time and store it in the refrigerator. However, for the best fluffy texture, add the baking soda just before you are ready to fry. Whisk the batter well before using as it may have settled.