Better Than Street Food | Spicy Crispy Egg Bonda at Home
Spicy Egg Bonda / Egg Pakora (10 Eggs)
Ingredients
Eggs – 10
Batter
Besan (gram flour) – 1½ cups
Red chilli powder – 1 tsp
Turmeric powder – ¼ tsp
Green chillies – 2, finely chopped
Ginger-garlic paste – 1½ tsp
Ajwain (carom seeds) – ¾ tsp
Curry leaves – 1 sprig, finely chopped (optional )
Fresh coriander leaves – ¼ cup, chopped
Cooking soda – a tiny pinch (⅛ tsp max)
Salt – ¾ tsp (adjust)
Water – as needed (for thick batter)
Oil
For deep frying
Important Tips (don’t skip)
Batter must be thick, not watery
Too much soda will spoil taste
Medium flame gives crisp outside + cooked batter inside
Ajwain helps digestion & flavor
Tomato Chutney (South Indian Style)
Ingredients
Ripe tomatoes – 3 large (chopped)
Dry red chillies – 3 (adjust to taste)
Garlic – 3 cloves
Ginger – ½ inch
Tamarind – small marble-size (optional but recommended)
Salt – ¾ tsp (to taste)
Oil – 2 tbsp
For tempering
Oil – 1 tbsp, Mustard seeds – ½ tsp, Urad dal – ½ tsp, Curry leaves – 1 sprig
Hing (asafoetida) – a pinch
Method
Heat 2 tbsp of oil in a pan. Add dry red chillies, garlic, and ginger. Sauté till aromatic. Add chopped tomatoes and salt. Cook till tomatoes turn soft and pulpy . Add tamarind. Cook 2–3 minutes. Cool slightly and grind to a coarse or smooth paste (your choice). Heat 1 tbsp oil. Add mustard seeds. When they splutter, add urad dal, curry leaves, and hing. Pour tempering over chutney. Mix well.
Taste Adjustments
Too sour? Add a pinch of sugar
Too thick? Add 1–2 tbsp warm water
Green Chutney (Mint–Coriander)
Ingredients
Fresh coriander leaves – 1 cup (tightly packed)
Fresh mint leaves – ½ cup
Green chillies – 2 (adjust to taste)
Ginger – ½ inch
Garlic – 1 small clove (optional)
Lemon juice – 1½ tbsp (or 1 tbsp vinegar)
Salt – ¾ tsp (to taste)
Sugar – ½ tsp (optional but balances taste)
Roasted cumin powder – ½ tsp
Water – 2–3 tbsp (as needed)
Method
Wash coriander and mint well. Drain fully. Add all ingredients to a mixer jar.
Grind to a smooth, thick chutney. Taste and adjust salt, lemon, or chilli.
Texture Tip
For bonda & pakora → keep chutney thick
For sandwich spread → add 1–2 tbsp water