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Egg Bonda Recipe by Pichekkista Bobby: A Street-Style Delight
When it comes to street food in India, nothing quite matches the earthy, tantalizing flavors of a good egg bonda. This delectable snack, often enjoyed during the rainy season, brings warmth and joy to any gathering. Featuring a crispy exterior paired with a spicy onion filling, egg bonda elevates the humble boiled egg to new heights. Here’s a simple yet delicious recipe inspired by the street-style influences of Pichekkista Bobby.
Ingredients
For the Egg Filling:
- 4 boiled eggs
- 1 large onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to taste)
- 1 tablespoon ginger-garlic paste
- Fresh coriander leaves, chopped (a handful)
- Salt to taste
- 1 teaspoon garam masala
For the Bonda Batter:
- 1 cup besan (gram flour)
- 2 tablespoons rice flour (for extra crispiness)
- 1 teaspoon red chili powder
- 1/2 teaspoon baking soda (optional, for a fluffier texture)
- Salt to taste
- Water (as needed for consistency)
- Oil for deep frying
Instructions
Step 1: Prepare the Filling
- Boil the Eggs: Start by boiling the eggs until they reach hard-boiled consistency (about 10-12 minutes). Allow them to cool, then peel and set aside.
- Mix the Ingredients: In a bowl, combine the chopped onions, green chilies, ginger-garlic paste, coriander leaves, salt, and garam masala. Mix well to combine all the flavors.
Step 2: Prepare the Bonda Batter
- Combine Dry Ingredients: In a mixing bowl, combine besan, rice flour, red chili powder, baking soda (if using), and salt.
- Add Water: Gradually add water to the dry mixture to form a thick batter. Aim for a consistency that can coat the back of a spoon.
Step 3: Assemble the Egg Bonda
- Stuff the Eggs: Take each boiled egg and cut it in half. Carefully scoop out a little of the white (optional) to make room for the filling, or simply place some of the filling on the egg chunks once halved.
- Coat the Eggs: Dip each stuffed half into the batter, ensuring it’s well-coated.
Step 4: Frying
- Heat the Oil: In a deep pan,heat enough oil to submerge the bondas. The oil should be hot but not smoking.
- Fry the Bondas: Carefully drop in the batter-coated egg halves, cooking them in batches to avoid overcrowding. Fry until they turn golden brown and crispy, around 3-4 minutes.
- Drain Excess Oil: Once fried, use a slotted spoon to remove the bondas and place them on paper towels to absorb excess oil.
Step 5: Serve and Enjoy
Serve the egg bondas hot with green chutney, tamarind chutney, or tomato ketchup. Pair with a cup of masala chai for the ultimate street-food experience.
Tips for Perfect Egg Bondas
- Spice It Up: Adjust the chili level in the filling to suit your taste. You can add chaat masala or lemon juice for an extra zing.
- Experiment with Filling: Feel free to add grated carrots, peas, or boiled potatoes for variation.
- Storage: The batter can be prepared in advance and stored for a few hours in the refrigerator.
Conclusion
With its crispy exterior and flavorful filling, egg bonda serves as a delightful snack that captures the essence of street food culture. Inspired by Pichekkista Bobby’s style, this recipe is perfect for hosting friends or simply enjoying a cozy evening at home. Dive into this dish and relish the flavors of India, one bite at a time!
