Egg Bonda
Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.
Ingredientsfor 4 servings
- 600 g All purpose flour Maida
- 10 nos Eggs
- Butter, to taste
- 1 tsp Red chilly powder
- 2 tbsp Coriander leaves
- 4 nos Onions
- 1 tbsp Fresh Pepper
- Salt, to taste
- Oil
Preparation
Step 1
Heat water, salt and butter in a vessel.
Step 2
When it boils and get mixed well without lumps, add Maida to this and Stir everything together thoroughly.
Step 3
Cook it with hot water and butter. Allow it to reduce the temperature.
Step 4
Add the beaten egg and mix it evenly. With the remaining heat the egg gets cooked.
Step 5
Add chopped onions, chopped green chilly, crushed fresh pepper, coriander leaves and chilly powder and Stir everything together thoroughly.
Step 6
Make small balls of the batter and fry in hot oil in oil. When it goes golden brown, drain and remove.
Step 7
Serve it with sauce or any chutney.
Tip
Drain on a wire rack instead of paper towels — the rack keeps the bottom from getting steamy and losing its crispness.
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