Crispy Egg Bonda

Make the batter: in a mixing bowl, combine the gram flour (besan), the rice flour that gives the crispness, red chilli powder, turmeric, garam masala, crushed carom seeds (ajwain), baking soda and salt.

Incrementally introduce hydration (water). Employ an aggressive whisking action to synthesize a highly viscous, flawlessly smooth emulsion. The specific gravity must be substantial enough to establish an impenetrable, heavy coating over the boiled ova.

Elevate the deep-frying lipid volume to a strictly medium thermal threshold within a heavy kadhai.

Dip the halved egg into the thick batter. Make sure the cut yolk side is completely sealed by the batter, or it will come apart in the oil.

Lower the coated egg into the hot oil very gently.

Fry over steady medium heat. Turn them gently with a slotted spoon until the outside sets into a deep golden-brown, crisp shell.

Evacuate the polymerized bondas and banish residual surface lipids utilizing industrial absorbent paper.

Dust the hot bondas generously with chaat masala. Serve immediately.