Name: Crispy Egg Bonda
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 Egg, hard boiled and halved; ½ cup Gram Flour, besan; 1 tbsp Rice Flour, for a crisp outer shell; ½ tsp Red Chilli Powder; ⅛ tsp Ground Turmeric; ¼ tsp Garam Masala; ¼ tsp Carom Seeds, crushed; ⅛ tsp Baking Soda, just a pinch; ½ tsp Chaat Masala, for sprinkling later; 1 cup Cooking Oil, for deep frying; ½ tsp Salt, to taste; ¼ cup Water, as needed for batter

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

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.

How to tell it's done

A crisp, well-spiced, firm golden shell that shatters onto a warm, soft hard-boiled egg inside.

Getting it right

Tip

Chef's Tip: Don't let the oil get too hot. In very hot oil the besan coating burns on the outside while it is still raw against the egg inside.

What to serve it with

Serve them hot as an evening snack, with thinly sliced onion, green chillies and a sweet tamarind chutney.

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