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Egg bonda

Egg bonda is a popular Indian Starter
Author :
Category :
Course :
Cuisine :
Technique :
Deep Fry
Difficulty :
Servings :
Serves 4
Rated 2.5 based on 100 votes


5 boiled eggs

250g - besan/gram flour

2 tbsp - Rice flour

1 tsp - Green chilli paste

1/2 tsp - carom seeds/ajwain


Oil to deep fry

1/8 tsp - baking soda

1 tbsp - very finely chopped, Coriander leaves

1/8 tsp - Garam Masala


  1. Remove shells of boiled eggs, slice them into 4 pieces (cut transversely); keep them aside.
  2. Mix all the ingredients (except oil)
  3. Prepare a thick batter (bajji batter)
  4. Dip the egg pieces in batter and drop in medium hot oil.
  5. Remove the bajjis when they turn light golden colour.
  6. Put them on a paper napkin to remove excess oil.
  7. Serve them as starters/evening snack with any sauce/chutney.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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