Stuffed Egg Bonda
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Eggs and Potatoes
- b.Place eggs and potatoes in a pot with enough water to cover. Bring to a boil and cook for 10-12 minutes until eggs are hard-boiled and potatoes are fork-tender.
- c.Drain the water. Once cool enough to handle, peel the eggs and potatoes.
- d.Cut the eggs in half lengthwise. Gently scoop out the yolks into a mixing bowl. Set the egg white halves aside.
- e.Add the peeled potatoes to the bowl with the yolks and mash them together until well combined.
- 2
Step 2
- a.Create the Masala Stuffing
- b.Heat 1 tbsp of vegetable oil in a small pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- c.Add the ginger-garlic paste and green chilli. Sauté for another minute until the raw smell disappears.
- d.Stir in the turmeric powder, red chilli powder, and garam masala. Cook for 30 seconds.
- e.Transfer this cooked mixture to the bowl with the mashed potato and egg yolks. Add chopped coriander leaves and 0.5 tsp salt. Mix thoroughly to create a uniform stuffing.
- 3
Step 3
- a.Stuff the Eggs
- b.Take a small portion of the potato masala and carefully fill the cavity of an egg white half.
- c.Gently mound the filling over the egg white, creating a smooth, oval shape. Repeat this process for all the egg white halves.
- 4
Step 4
- a.Prepare the Batter
- b.In a separate mixing bowl, combine the besan, rice flour, ajwain, hing, and 0.75 tsp salt.
- c.Gradually pour in the water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
- 5
Step 5
- a.Fry the Bondas
- b.Heat the oil for deep-frying in a kadai or deep pan over medium-high heat (around 180°C or 350°F).
- c.To test the oil, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately, the oil is ready.
- d.Carefully dip one stuffed egg into the batter, ensuring it is completely and evenly coated.
- e.Gently slide the battered egg into the hot oil. Fry 3-4 bondas at a time to avoid overcrowding the pan.
- f.Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- g.Use a slotted spoon to remove the bondas and place them on a plate lined with paper towels to absorb excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Stuffed Egg Bondas hot with coconut chutney, mint 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, it will slide off the egg. If too thick, the coating will be doughy inside.
- 2Fry on a consistent medium heat. If the oil is too hot, the outside will burn before the inside cooks. If it's not hot enough, the bondas will absorb too much oil.
- 3Do not overcrowd the pan while frying, as this lowers the oil temperature and can result in soggy bondas.
- 4Let the boiled eggs cool completely before handling. This makes them firmer and easier to cut and stuff without breaking.
- 5For an extra flavor boost, you can add a pinch of chaat masala to the stuffing.
Adapt it for your goals.
Healthier Version
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.
Filling VariationFilling Variation
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.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Both eggs and besan (gram flour) are rich in protein, which is essential for muscle repair, growth, and overall body function.
Provides Energy
The potatoes in the stuffing are a good source of complex carbohydrates, providing sustained energy to keep you active.
Rich in Micronutrients
Eggs are a great source of vitamins like B12 and D, while spices like turmeric offer anti-inflammatory properties.
Frequently asked questions
A single serving of two Stuffed Egg Bondas contains approximately 350-400 calories, primarily from the deep-frying process, potatoes, and eggs.