Egg Bhajji

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • Egg - 10
  • Onions, finely chopped - 4
  • Tomatoes, finely chopped - 3
  • Garlic - 6 cloves
  • Cardamom - 3
  • Red chillies - 2 pieces
  • Cinnamon - 10 g
  • Bay leaves - 3
  • Garam masala powder - 1.5 tsp
  • Turmeric - 3 tsp
  • Red chilli powder - 1 tbsp
  • Mustard oil - 7 tbsp
  • Salt to taste

How to Make Egg Bhajji

  • Boil and peel the eggs, separate the white and yellow portions
  • Chop the white portion and keep aside the yellow portion
  • In a thick bottomed vessel, heat oil, add garlic, cardamom, cinnamon, bay leaves, red chillies and saute till they become soft
  • Add the onions, mix and fry on a low flame until they brown, for about 10 minutes
  • Put the tomatoes in the mixture and cook for about 7-8 minutes
  • Add the garam masala, red chilli powder, salt and turmeric and mix it well
  • Cook on a low flame for about 10-15 minutes
  • Add the yellow portions of the eggs and grind them to make an even mixture
  • Keep stirring until well mixed for about 8-10 minutes
  • Add the chopped egg whites and mix.
  • Take it off the flame, cover and leave aside for 15 minutes before serving.