Egg Bonda (Egg Pakora)

Treat yourself to these delicious Egg Bonda or Egg Pakora for a protein packed and fun-filled snacking. Sliced hard boiled eggs are dipped in a seasoned gram flour batter and deep fried to crispy perfection. These are also known as Egg Bajji and are a street food. They are also served as a tea-time snack in the cafes and eateries in India.

About Egg Pakora

While the onion pakoda and vegetable Pakora are made often in our home, Bajji, Bonda, Pakora and samosa get their turn occasionally only when the cravings kick-in. These Egg bonda are a kids friendly snack but everyone loves them.

They go well with a spicy chutney like Mint chutney or Cilantro chutney. You can also make an Egg Pakora Chaat where these are drizzled with date chutney, green chutney, chaat masala and garnished with sev or farsan.

A lot of eateries make these with halved or whole hard boiled eggs. But during my attempts I figured out the egg pakoras made with whole eggs turned out soft too early after removing from oil. The hot moist yolk sweats from inside and makes them soggy.

There is also a chance of the eggs getting burst if the yolk is too soft/ undercooked. The halved eggs were okay but I felt slicing the eggs to roundels and frying were best. These make a bite sized snack and everyone will love this way.

Eggs being bland and I have had people not liking these. So we even made Vada pav with these Egg Pakora a few times and I suggest you should try that for a flavorsome variation. Stuff your chutney smeared pav with 2 to 3 egg pakoras and sprinkle the dry garlic chutney. They turn out so yum! I have all recipe to make the dry garlic chutney in my vada pav post.

For flavoring the batter, apart from ajwain and red chili powder I use a paste made with onion, green chili, ginger and garlic. This is my Mom’s style of making pakora/ bajji batter. If you don’t want to use onion, omit it and simply use the other ingredients to make the covering more flavorful.

Photo Guide

Step by Step photos to make Egg Bonda

Make Batter

1. To a wide shallow bowl, add besan, ajwain, salt, red chili powder, masala powder, rice flour (or corn flour) and turmeric.

2. Mix everything well.

3. Grate ginger, fine chop green chili and coriander leaves. (I use my mom’s method to make a paste of few cubed onions, ginger garlic and green chili.) If you want you may do the same.

4. Add the ginger, chili and coriander to the pakora mixture. Also pour ⅓ cup water and begin to make a thick lump free batter. Add more water to bring to a thick batter yet slightly flowing consistency.

5. 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 a lot. Taste test and adjust the salt and spice.

6. 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.

7. Add each slice to the batter. Flip it gently in the batter.

Make the Egg Pakora

8. Make sure the egg is coated well with batter. With the help of a spoon lift it from the batter.

9. Slide it gently to medium hot oil. Do not disturb for 2 to 3 mins.

10. After few minutes, turn them the other side and fry until golden on both sides.

11. Remove to a cooling rack or to paper towels. Discard the oil after use.

12. Chop onions, coriander and squeeze off little lemon juice. Mix them well.

14. Top the egg bonda or bajjis with onions mixture and sprinkle little chaat masala. Egg bonda or bajji is ready.

Related Recipes

Recipe Card