Stuffed egg bajji. Give the classic bajjis or pakoras that are all about deep fried egg snacks a flavor boost with unique filling. The easy filling certainly adds the wow factor with double the deliciousness, and the crunchy coating is simply irresistible. Undoubtedly, the best way to unlock new levels of deliciousness!
What’s your favorite street eat when the weather is moody and you are craving deep fried goodies? Let me tell you, these egg bites hit different. Whether you call them bajji or pakora, they scream crispy vibes and deliciousness. Let’s take this classic favorite up a notch with a stuffed version.
Well, the traditional snack is prepared by coating eggs with chickpea flour batter and deep frying until golden. The stuffed version is slightly different with a mix of yolk and masala stuffed in the white of the egg, very similar to deviled eggs . The stuffing consists of yolk and flavorful mix of onions, ginger, garlic and a few spices. You will need to dip the stuffed eggs in batter and deep fry. It’s absolutely flavorful inside and out, trust me, it’s worth the calories. Why wait? Whip up a batch, and watch them disappear right before your eyes.
Key Ingredients In Egg Bajji
- Eggs - Hardboiled eggs are stuffed and deep fried until golden.
- Chickpea (gram) flour - The base of the batter.
- Spices - For the stuffing as well as the batter.
- Rice flour - For crispier bajjis or pakoras.
- Oil - For deep frying.
How To Make Egg Bajji
Egg filling - Lightly sauté onions, garlic, ginger, ground turmeric, red chili powder and garam masala. Add the yolks from the hardboiled eggs to this mixture, and mash it lightly. Stuff the holes of the whites with this mixture. Make sure you press down firmly so the filling will stay in place.
Whip up the batter - This is just a simple combination of chickpea (gram) flour, rice flour and red chili powder. Season it with a little asafetida. Stir in enough water to make smooth batter.
Fry bajjis or pakoras - Carefully coat each egg with the batter and add to oil to deep fry. Flip and cook until all the sides are evenly golden. Now, all you need to do is dunk in your favorite dip and munch on these tasty savory treats.
Tips To Make Perfect Bajjis Or Pakoras
Make sure the eggs are fully cooked.
Pat dry egg whites with a paper towel to ensure better coating with batter.
Rice flour in the batter is optional, but it makes the pakoras extra crunchy.
The batter should be thick enough to coat the eggs.
Ingredients
Stuffing:
- ▢ 6 hardboiled eggs, peeled
- ▢ 1 tablespoon oil
- ▢ ¼ cup chopped onion
- ▢ 1 garlic, chopped
- ▢ 1 cm ginger, chopped
- ▢ ¼ teaspoon ground turmeric
- ▢ ½ teaspoon red chili powder
- ▢ ½ teaspoon garam masala
- ▢ 2 tablespoons chopped coriander (cilantro) leaves
- ▢ Salt to taste
Batter:
- ▢ ½ cup gram (chickpea) flour
- ▢ 2 tablespoons rice flour
- ▢ ½ teaspoon red chili powder
- ▢ A pinch asafetida
- ▢ Water
- ▢ Salt to taste
Deep fry:
- ▢ Oil
To serve (choose one or two):
- ▢ Coconut chutney, classic option
- ▢ Tamarind chutney
- ▢ Mint chutney
Instructions
Make stuffing:
- Slice the eggs into halves, and separate whites and yolks.
- Heat oil in a frying pan over medium-high heat.
- Add onions, garlic and ginger. Saute, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent.
- Add ground turmeric, red chili powder and garam masala. Season with salt.
- Saute, stirring, for 30 seconds.
- Add coriander (cilantro) leaves. Stir to combines.
- Add yolks. Mash and stir to combine.
Batter:
- Place chickpea (gram) flour, rice flour, red chili powder and asafetida in a large bowl.
- Add water to make smooth lump-free batter.
- Season with salt.
Fry bajjis:
- Heat oil for deep frying.
- Meanwhile, stuff the egg whites with small amounts of stuffing.
- Dip the eggs in batter, coat and transfer to hot oil.
- Flip and fry for about 2-3 minutes or until golden.
- Deep fry in batches if required.
Video
Notes
- Oil - Fry in medium-high heat for perfect texture.
- No overcrowding - Fry in batches if required.
- More flavor - Sprinkle with chat masala.
Nutrition
Like this egg bajji recipe? Then join Nish Kitchen on Facebook , Pinterest and Instagram . Watch exclusive recipe videos on YouTube . Check out more classic Indian snack recipes:
- Poha Cutlet | Rice Flakes Cutlet
- Indian Spicy Mixture
- Fish Pakora | Fish Pakoda
- Vegetable Cutlet | Indian Veggie Cakes
Ingredients
Stuffing:
- ▢ 6 hardboiled eggs, peeled
- ▢ 1 tablespoon oil
- ▢ ¼ cup chopped onion
- ▢ 1 garlic, chopped
- ▢ 1 cm ginger, chopped
- ▢ ¼ teaspoon ground turmeric
- ▢ ½ teaspoon red chili powder
- ▢ ½ teaspoon garam masala
- ▢ 2 tablespoons chopped coriander (cilantro) leaves
- ▢ Salt to taste
Batter:
- ▢ ½ cup gram (chickpea) flour
- ▢ 2 tablespoons rice flour
- ▢ ½ teaspoon red chili powder
- ▢ A pinch asafetida
- ▢ Water
- ▢ Salt to taste
Deep fry:
- ▢ Oil
To serve (choose one or two):
- ▢ Coconut chutney, classic option
- ▢ Tamarind chutney
- ▢ Mint chutney
Instructions
Make stuffing:
- Slice the eggs into halves, and separate whites and yolks.
- Heat oil in a frying pan over medium-high heat.
- Add onions, garlic and ginger. Saute, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent.
- Add ground turmeric, red chili powder and garam masala. Season with salt.
- Saute, stirring, for 30 seconds.
- Add coriander (cilantro) leaves. Stir to combines.
- Add yolks. Mash and stir to combine.
Batter:
- Place chickpea (gram) flour, rice flour, red chili powder and asafetida in a large bowl.
- Add water to make smooth lump-free batter.
- Season with salt.
Fry bajjis:
- Heat oil for deep frying.
- Meanwhile, stuff the egg whites with small amounts of stuffing.
- Dip the eggs in batter, coat and transfer to hot oil.
- Flip and fry for about 2-3 minutes or until golden.
- Deep fry in batches if required.
Video
Notes
- Oil - Fry in medium-high heat for perfect texture.
- No overcrowding - Fry in batches if required.
- More flavor - Sprinkle with chat masala.
