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