Egg bonda recipe also called as egg bajji or egg pakora. To make these delicious bonda or bajji, boiled eggs are dipped in a spiced batter and deep fried until golden. Chopped onions, lemon juice and coriander leaves can be topped over these and enjoyed. These can be served as a evening snack or a starter in a meal.
Egg pakora or pakoda can be made quickly, if you have boiled eggs ready. It makes a good addition to a party menu or a get together.
For more bonda recipes, you can check
Mysore bonda
Aloo bonda
Veg bonda
Punugulu
Egg pakora or egg bonda or Egg bajji
Egg bonda
Ingredients (1 cup = 240ml )
- 4 to 5 boiled eggs
- ½ cup besan or gram flour
- 2 tbsp rice flour or corn flour
- 1/8 tsp ajwain/ vaamu/ caram seeds
- ¼ tsp red chili powder (use as needed)
- salt as needed
- little turmeric
- ½ tsp meat masala or garam masala (optional)
- water as needed
- oil for deep frying
to blend (optional)
- 1 medium onion
- 1 green chilli
- 1 tsp ginger garlic paste
How to make the recipe
Preparartion
- Slice the hard boiled eggs and set aside. Pierce them with fork randomly, 4 times on each egg covering all the sides. This prevents the eggs from bursting. Slice each egg to 3.
- Blend together onion, chili and ginger garlic with 2 tbsp. water to make a fine paste.
- Mix together besan, salt, turmeric, masala powder, rice flour, chili powder and ajwain.
- Add onion paste to this and make a batter using more water as needed.
Making egg bonda
- Heat oil to deep fry, when the oil is hot enough. dip each slice in the batter. Fry in hot oil until golden.
- Top egg bonda with chopped lemon onions and serve.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
If you are new to cooking, follow my detailed step by step photo instructions for best results.
Preparation to make egg bonda or egg bajji recipe
1. Add besan, ajwain (vaamu), salt, red chilli powder, masala powder, rice flour (or corn flour) and turmeric.
2. Mix everything well.
3. This one and the next step are optional but this adds a lot of flavor. Add cubed onions, ginger garlic paste and green chili to a blender. You can also use ginger garlic.
4. Pour 1 to 2 tbsp. water and make a fine paste.
5. Add this to the pokara mix. Also pour enough water and make batter.
6. The consistency of the batter should not be very thin or very thick. If the consistency is very thick, it will not coat the egg. If very thin, then it will drip.
7. Remove the shells from hard boiled eggs. Pierce each egg 4 times randomly, once on each side with fork. Slice them and set aside. I sliced one egg to 3 slices. If using large eggs, you may slice to 4. Do not use whole egg to make pakora, it may burst.
How to make egg bonda or egg bajji recipe
8. Add each slice to the batter. Flip it gently in the batter.
9. Make sure the egg is coated well with batter. With the help of a steel table spoon lift it from the batter.
10. Drop it gently in hot oil and fry.
11. After few minutes, flip it to the other side and fry until golden on both sides.
12. Drain them on a kitchen tissue.
13. Chop onions, coriander and squeeze off little lemon juice. Mix them well.
14. Top the egg bonda or bajjis with onions mixture. Egg bonda or bajji is ready.
Sheema says
hi can i use wheat flour instead of besan,,plz guide.fan frm Malaysia
swasthi says
Hi Sheema
Wheat flour doesn’t taste good like besan but the recipe works.
Sri Rekha says
Too good and delicious!!!!! Ur recipes are amazing……
swasthi says
Thanks Sri rekha
jangaiah says
super iteams are supper and i have interest to do this type of business, so am requesting to you please share with me new ideas and new type of foods
thanking you
Shachi Aherrao says
The recepies are really simple and interesting..
swasthi says
Thank you
Kavita singh says
I like your recipes specialy boiled eggs pakoda thanks a lot….swasti
swasthi says
Welcome Kavitha
Thanks for the feedback. Happy to know you like the pakoda
veena pai says
this recipe is really good. ….specially the onion blend gave it a good taste…..my hubby and 10 yr old daughter liked it very much……Thanks for such a wonderful easy quick recipe
swasthi says
Welcome Veena
Glad to know you all liked it.
Thanks for the feedback
SHAILESH KUMAR SINHA says
This web site is very easy to learn how is make our testy. I did not no make any thing, but now we can make healthy and delicious food at some minutes.
Thank you very much
Shailesh Kumar Sinha, Ranchi, Jharkhand, India
swasthi says
Welcome Shailesh Kumar,
Glad to know the recipes are helpful. Thanks for the feedback.
kallpana says
Hi,
Such a Mouthwatering recipe….
I made these pakoras ones, of course without the blended mixture which u have added for additional taste…..
But my pakoras with eggslices having yolk bursted in oil while egg white pakoras came nicely….I had to discard eggyolk & prepare them…
what could be the reason for that ???
Thanks in advance…
swasthi says
Hi Kallpana,
I suppose eggs burst if not sliced properly, meaning thick slices can burst. Slicing a small egg to 3 and a large one to four will not burst. Even a slightly runny yolk can burst while frying. So far I have made these a few times after hearing a lot from 2 of my friends and they specifically told me to slice each egg to at least 3 otherwise they may burst. I have updated the post with tips to prevent bursting, piercing eggs with fork, just as we do for boiled egg roast. Thanks for bringing this up.
Nikhitha says
looks crazy…! have to try. Thanks for sharing.
swasthi says
🙂
ramya says
yummy yummy
Anju Bala says
Egg pakoras look very tempting.