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Crispy on the outside, with a savory surprise inside! Hard-boiled eggs are stuffed with a spicy potato masala, coated in a seasoned chickpea flour batter, and deep-fried to perfection. A classic South Indian tea-time snack.
For 4 servings
Prepare Eggs and Potatoes
Create the Masala Stuffing
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Crispy on the outside, with a savory surprise inside! Hard-boiled eggs are stuffed with a spicy potato masala, coated in a seasoned chickpea flour batter, and deep-fried to perfection. A classic South Indian tea-time snack.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 405.17 calories per serving with 14.05g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Stuff the Eggs
Prepare the Batter
Fry the Bondas
Serve
To reduce oil, you can cook these in an air fryer. Preheat the air fryer to 190°C (375°F), spray the battered eggs with a little oil, and air fry for 12-15 minutes, flipping halfway, until golden and crisp.
Add finely chopped vegetables like carrots, peas, or bell peppers to the potato stuffing for added texture and nutrition. You can also use crumbled paneer instead of potato for a different flavor profile.
Increase the amount of green chillies and red chilli powder in the stuffing. You can also add a pinch of black pepper to the batter for extra heat.
Both eggs and besan (gram flour) are rich in protein, which is essential for muscle repair, growth, and overall body function.
The potatoes in the stuffing are a good source of complex carbohydrates, providing sustained energy to keep you active.
Eggs are a great source of vitamins like B12 and D, while spices like turmeric offer anti-inflammatory properties.
A single serving of two Stuffed Egg Bondas contains approximately 350-400 calories, primarily from the deep-frying process, potatoes, and eggs.
While delicious, Stuffed Egg Bonda is a deep-fried snack and is high in calories and fat, so it should be enjoyed in moderation. The eggs and besan provide protein, but it's best considered an occasional treat rather than a health food.
You can prepare the stuffed eggs up to a day in advance and store them in an airtight container in the refrigerator. Prepare the batter and fry them just before serving for the best crispy texture.
Store leftover bondas in an airtight container in the refrigerator for up to 2 days. To reheat, use an air fryer or bake them in an oven at 180°C (350°F) for 5-7 minutes to regain some of their crispiness. Microwaving will make them soft.
This can happen if the batter is too thin and doesn't create a strong coating, or if the stuffing is not packed firmly onto the egg white. Ensure your batter is thick enough to coat the egg completely.
Yes, this recipe is naturally gluten-free as it uses besan (gram flour) and rice flour. Just ensure your hing (asafoetida) is a gluten-free variety, as some brands mix it with wheat flour.