The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Egg Bonda
Course: Indian foods, TraditionalCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
20
minutesCooking time
20
minutesCalories
261
kcalTotal time
40
minutesDelight in crispy chickpea flour-coated egg halves filled with savory spiced onion mixture, fried to golden perfection—a delicious and satisfying treat for any occasion!
Ingredients
- For the Batter:
1 cup chickpea flour (besan)
2 tablespoons rice flour
1/2 teaspoon baking soda
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
Water, as needed
- For Filling:
4 hard-boiled eggs, peeled
1 onion, finely chopped
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
A few curry leaves, chopped
Salt to taste
1 tablespoon oil
- For Frying:
Oil for deep frying
Directions
- Preparation:
- Prepare the Batter:
- In a mixing bowl, combine chickpea flour, rice flour, baking soda, red chili powder, turmeric powder, and salt.
- Gradually add water to make a smooth batter with a consistency similar to pancake batter. Set aside.
- Prepare the Filling:
- Heat oil in a pan. Add mustard seeds and cumin seeds. Allow them to splutter.
- Add chopped onions, green chilies, ginger-garlic paste, and curry leaves. Sauté until onions turn translucent.
- Cut each hard-boiled egg into halves and add them to the pan.
- Sprinkle salt and sauté for a couple of minutes. Remove from heat and let the filling cool down.
- Cooking:
- Assembly:
- Take each egg half and coat it evenly with the prepared filling mixture. Ensure each egg half is well coated.
- Frying:
- Heat oil in a deep frying pan over medium heat.
- Dip each filled egg half into the prepared batter, ensuring it is coated completely.
- Carefully drop the coated egg halves into the hot oil and fry until golden brown and crispy.
- Remove the fried egg bondas using a slotted spoon and drain excess oil on paper towels.
- Serving:
- Serve hot with mint chutney or tomato ketchup.
Note
- You can increase the amount of spices as you like
