Egg Bonda
IndianIndian RecipesDesi eggsEasy
Golden South Indian egg fritters in a spiced besan batter — crisp outside, soft egg inside, served with chutney.
Prep time10 min
Cook time15 min
Total time25 min
Servings4
Ingredients
- 4 eggs, boiled and halved
- 1 cup besan (gram flour)
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp salt
- 1 green chilli, finely chopped
- Fresh coriander, chopped
- Oil for deep frying
Method
- Mix besan, red chilli powder, turmeric, ajwain, salt, green chilli and coriander with water into a thick batter.
- Dip each egg half in the batter to coat evenly.
- Deep-fry in hot oil until golden and crisp.
- Drain on paper and serve hot with chutney.
Nutrition — estimated per serving
Calories (estimate)240 kcal
Protein (estimate)12 g
Fat (estimate)13 g
Carbs (estimate)14 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
The batter should coat the egg in a thick layer — if it is too thin it slides off. Food safety: eggs must be fully boiled; fry in hot oil. Allergens: contains egg and legumes (besan). Substitute: add a pinch of baking soda for a puffier coating, or use the same batter for potato bonda. Nutrition is an estimate per serving.