Egg Bonda (Egg Pakora)

Updated: August 1, 2022, By Swasthi

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.

Egg Pakora - Egg Bonda

Recipe Comments

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.

ingredients for batter

2. Mix everything well.

pakora mix

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.

bending onions chilli for egg bonda recipe

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.

making batter to make egg pakora recipe

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.

image for consistency of batter for egg pakora recipe

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.

slicing boiled eggs to make egg pakora recipe

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

dipping egg slices in 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.

egg is coated well with batter

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

fry batter coated egg slices

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

fry until golden

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

Egg Bajji on a kitchen paper

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

lemon onions for egg bajji

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

Egg Bonda - Egg Pakora Recipe

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Recipe Card

Egg Bonda - Egg Pakora

Egg Bonda (Egg Pakora)

5 from 21 votes
These Egg Pakora features slices of hard boiled eggs, coated with gram flour batter and deep fried to perfection. Serve them for a snack or a party appetizer.
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For best results follow the step-by-step photos above the recipe card

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients (US cup = 240ml )

  • 4 to 5 large hard boiled eggs
  • ½ cup besan (gram flour)
  • 2 tablespoons rice flour (corn flour/ corn starch)
  • ¼ teaspoon carom seeds (ajwain)
  • ¼ to ½ teaspoon red chili powder
  • ½ teaspoon salt (adjust to taste)
  • teaspoon turmeric
  • ½ to ¾ teaspoon garam masala or meat masala
  • 1 to 2 green chillies fine chopped (or ¼ teaspoon black pepper)
  • 2 tablespoons coriander leaves (1 tbsp more to serve, very fine chopped)
  • 1 teaspoon ginger grated or ginger garlic paste
  • ⅓ to ½ cup water (start with lower amount)
  • oil to deep fry

To serve

  • ¼ cup onions (1 small onion fine chopped)
  • 1 teaspoon chaat masala
  • lemon juice as needed


  • Prick each hard boiled egg with a fork randomly on all the sides. This prevents the eggs from bursting. Slice each egg to 3 to 4 thick portions and drizzle a pinch of salt. Avoid slicing too thin to prevent messing the yolks.
  • To a wide shallow bowl, add besan, corn starch, salt, turmeric, coriander leaves, garam masala, ginger, chili powder, green chilies and ajwain.
  • Pour water little by little in batches, using a whisk make a thick lump free batter. Bring it to a thick yet flowing consistency by pouring more water as needed. (Check the pictures for details). Taste test and add more salt or spices if you want.
  • Heat oil (about 2 inches) in a deep pan. When it is medium hot, place each slice of egg in the pakora batter. Using a spoon, coat it with batter on all the sides.
  • Pick up with the spoon, letting the excess batter drip down in the bowl. Slowly slide into the hot oil. This way add as many slices as you can without over crowding the pan. Fry them on a medium heat.
  • Avoid disturbing for 2 to 3 mins, later stir gently and fry until crisp and golden. Fry the remaining in batches. Remove to a cooling rack.
  • Mix together fine chopped onions, lemon juice and coriander leaves in small bowl. When you are ready to serve, place the chopped onions on the egg pakora, sprinkle a bit of chaat masala and serve. You can also serve them with a drizzle of mint chutney.


  • Avoid pouring all the water at one time, this makes more lumps. Start with smaller amounts and make a thick lump free batter first and then pour more water as needed.
  • You can also make a paste with ¼ cup diced onions, green chili, ginger and garlic. Add that to the batter.
  • Hard boil the eggs and poke them with a fork. This prevents the eggs from bursting. If the egg yolk is too soft, the pakoras can burst. Make sure the egg slices are coated with batter on all the sides else they can burst due to the moisture in the egg white and yolk. 

NUTRITION INFO (estimation only)

Nutrition Facts
Egg Bonda (Egg Pakora)
Amount Per Serving
Calories 301 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 2g13%
Cholesterol 186mg62%
Sodium 113mg5%
Potassium 230mg7%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 3g3%
Protein 10g20%
Vitamin A 310IU6%
Vitamin C 3.4mg4%
Calcium 38mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
hi can i use wheat flour instead of besan,,plz frm Malaysia

5 stars
Too good and delicious!!!!! Ur recipes are amazing……

5 stars
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

The recepies are really simple and interesting..

I like your recipes specialy boiled eggs pakoda thanks a lot….swasti

this recipe is really good. ….specially the onion blend gave it a good taste… hubby and 10 yr old daughter liked it very much……Thanks for such a wonderful easy quick recipe

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

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…

5 stars
looks crazy…! have to try. Thanks for sharing.

yummy yummy

Egg pakoras look very tempting.