Egg pakora or pakoda can be made quickly, if you have boiled eggs ready. It makes a good addition to a party menu or a get together. For more bonda recipes, you can checkMysore bondaAloo bondaVeg bondaPunugulu

Preparation to Make Egg Bonda or Egg Bajji

  1. Add besan, ajwain (vaamu), salt, red chilli powder, masala powder, rice flour (or corn flour) and turmeric.
  2. Mix everything well.
  3. This one and the next step are optional but this adds a lot of flavor. Add cubed onions, ginger garlic paste and green chili to a blender. You can also use ginger garlic.
  4. Pour 1 to 2 tbsp. water and make a fine paste.
  5. Add this to the pokara mix. Also pour enough water and make batter.
  6. The consistency of the batter should not be very thin or very thick. If the consistency is very thick, it will not coat the egg. If very thin, then it will drip.
  7. Remove the shells from hard boiled eggs. Pierce each egg 4 times randomly, once on each side with fork. Slice them and set aside. I sliced one egg to 3 slices. If using large eggs, you may slice to 4. Do not use whole egg to make pakora, it may burst.

How to Make Egg Bonda or Egg Bajji

  1. Add each slice to the batter. Flip it gently in the batter.
  2. Make sure the egg is coated well with batter. With the help of a steel table spoon lift it from the batter.
  3. Drop it gently in hot oil and fry.
  4. After few minutes, flip it to the other side and fry until golden on both sides.
  5. Drain them on a kitchen tissue.
  6. Chop onions, coriander and squeeze off little lemon juice. Mix them well.
  7. Top the egg bonda or bajjis with onions mixture. Egg bonda or bajji is ready. Related Recipes

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