Daily Recco, October 9: Weekend snacking with egg bonda
Today is World Egg Day and what better day and weather than this to try out the egg bonda.
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There is no doubt whatsoever that egg is among the most versatile and healthy foods ever. You can break it and scramble, poach, fry it, or make omelettes, or simply boil it whole and you have a choice of hard, medium or soft boiled eggs. Eggs are also among the first recipes we learn how to make (besides instant noodles, of course) and one can have them anywhere — from hostel rooms to famine zones.
Today is World Egg Day and what better day and weather than this to make the egg pakora or the egg bonda. The upcoming weekend is a happy coincidence that will give you enough time to try this recipe out. So, weekend ho ya weekday, roz khao ande!
What you’ll need:
Five hard-boiled eggs
Half a cup besan (gram flour)
Two tablespoons rice flour
Half a teaspoon red chilli powder (depending on your spice tolerance)
A pinch of ajwain or carom seeds
A pinch of turmeric powder
Salt to taste
Cooking oil for deep-frying
Slice the hard-boiled eggs into halves or one-thirds and set them aside. Pierce them with a fork at random, covering all the sides. This prevents the eggs from exploding in the hot oil while frying. Alternately, you can also use whole hardboiled eggs after piercing them.
Combine the besan, rice flour, chilli powder, ajwain, turmeric and salt in a large mixing bowl. Make a batter of medium consistency with water.
Heat the oil in a frying pan and when it is hot enough, dip each egg slice (or the whole egg) in the batter and deep fry it till all sides are golden brown.
Have it hot with spicy chutney of your choice.