Egg Bajji
Crispy, golden fritters with a surprise inside! Hard-boiled eggs are dipped in a savory, spiced chickpea flour batter and deep-fried to perfection. A classic South Indian tea-time snack that's utterly irresistible.
For 4 servings
Prepare the Hard-Boiled Eggs
- Place 4 large eggs in a saucepan and cover with cold water by at least one inch.
- Bring the water to a rolling boil over high heat. Once boiling, reduce heat to a gentle simmer and cook for 10-12 minutes.
- Immediately transfer the cooked eggs to a bowl of ice water for 5 minutes. This stops the cooking and makes them easier to peel.
- Peel the cooled eggs and carefully slice them in half lengthwise. Pat them dry with a paper towel and set aside.
Mix the Bajji Batter
- In a medium mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, ajwain, hing, baking soda, and salt.
- Whisk the dry ingredients thoroughly to ensure everything is evenly distributed.
- Gradually pour in the water while whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Heat the Oil for Frying
- Pour oil into a kadai or deep pan, ensuring it's at least 2-3 inches deep. Heat over medium-high flame.
- The ideal temperature for frying is between 175-190°C (350-375°F).
- To test if the oil is ready, drop a tiny bit of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is at the perfect temperature.
Coat and Deep-Fry the Bajjis
- Gently take one egg half and dip it completely into the batter, ensuring an even coating on all sides.
- Carefully slide the battered egg half into the hot oil. Repeat with 3-4 more pieces, being careful not to overcrowd the pan.
- Fry for about 2-3 minutes, flipping them occasionally with a slotted spoon, until they are a deep golden brown and crispy all over.
- Once cooked, remove the bajjis from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve Hot
- Repeat the frying process for the remaining egg halves.
- Serve the Egg Bajjis immediately while they are hot and crispy, accompanied by coconut chutney, green chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest bajjis, ensure your batter is thick. A thin batter will absorb too much oil and become soggy.
- 2Make sure the boiled eggs are completely dry before dipping. Any moisture can cause the hot oil to splatter dangerously.
- 3Maintain a consistent medium-high heat. If the oil is too cool, the bajjis will be greasy; if it's too hot, they will burn on the outside before the batter cooks through.
- 4For an extra light and fluffy texture, add a teaspoon of hot oil from the pan into the batter and mix well just before you start frying.
- 5Do not overcrowd the pan. Frying in small batches ensures the oil temperature remains stable, resulting in evenly cooked, crispy bajjis.
Adapt it for your goals.
Spicier Version
Add 1-2 finely chopped green chilies and 1/4 teaspoon of black pepper powder to the batter for an extra kick of heat.
Stuffed Egg BajjiStuffed Egg Bajji
Gently scoop out a small portion of the yolk from the egg halves. Mix the yolk with sautéed onions, ginger, garlic, and spices. Refill the egg whites with this mixture before dipping in batter and frying.
Whole Egg BajjiWhole Egg Bajji
Instead of halving the eggs, use whole, peeled hard-boiled eggs. Make a few shallow slits on the surface of the eggs so the batter adheres better and they don't burst while frying.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein, containing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Aids Digestion
The inclusion of spices like Ajwain (carom seeds) and Hing (asafoetida) in the batter is a traditional method to help improve digestion and reduce gas or bloating.
Provides Quick Energy
The combination of carbohydrates from the flour and fats from the oil provides a quick and satisfying source of energy, making it an effective snack to curb hunger.
Frequently asked questions
A single serving of two Egg Bajji pieces contains approximately 280-350 calories, primarily from the deep-frying oil and the egg. The exact number can vary based on the amount of oil absorbed.