Rainy days call for cozy moments, and what better way to enjoy the monsoon season than with a plate of hot and crispy Egg Bajji? This delightful snack is a popular street food in India, especially during the rainy season. With its golden-brown crust and flavorful egg filling, Egg Bajji is sure to tantalize your taste buds. In this article, we will share a simple and easy-to-follow recipe for Egg Bajji, along with its preparation and cooking time.
Ingredients Eggs: 4
Gram flour (besan): 1 cup
Rice flour: 1/4 cup
Red chili powder: 1 teaspoon
Turmeric powder: 1/2 teaspoon
Salt: 1/2 teaspoon (adjust to taste)
Baking soda: 1/4 teaspoon
Water: as needed
Oil: for deep frying
Chopped coriander leaves: for garnishing (optional)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Method - Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil over medium heat.
- Once boiling, reduce the heat and let the eggs simmer for 8-10 minutes.
- Remove the eggs from the heat and transfer them to a bowl of cold water to cool down.
- Once cooled, peel the eggs and set them aside.
- In a mixing bowl, combine the gram flour, rice flour, red chili powder, turmeric powder, salt, and baking soda.
- Gradually add water to the dry ingredients while whisking to form a smooth batter. The consistency should be thick enough to coat the eggs.
- Heat oil in a deep frying pan or kadai over medium heat.
- Take one peeled hard-boiled egg and dip it into the batter, ensuring it is fully coated.
- Gently place the coated egg into the hot oil and repeat the process for the remaining eggs.
- Fry the eggs until they turn golden brown and crispy, flipping them occasionally for even cooking.
- Once cooked, remove the Egg Bajjis from the oil using a slotted spoon and drain them on a paper towel to remove excess oil.
- Transfer the Egg Bajjis to a serving plate.
- Garnish with chopped coriander leaves for an added freshness (optional).
- Serve hot with your favorite chutney, ketchup, or dip.