Mutta Bajji | Egg Bonda | Stuffed Egg Pakora (Step by Step Pics)

Rainy season always demands something spicy and chatpata to savour especially garam pakoras(hot fritters). And today's post is a pakora made with eggs and tastes delicious with the masala filling in it. This is a Malabar egg snack and can be prepared for Iftar during Ramadan or even as a protein packed evening snack for kids. This post doesn't need any expert hands to try on and so can be tried anytime. Try this simple tea time snack that you can prepare with hard boiled eggs in very less time and kids will surely enjoy these. They taste delicious with the masala filling and outer crispy covers. Serve it hot else it becomes soggy. The spicy green chutney goes well with this snack more than ketchups.

Preparation time~ 30 minutes
Cooking time~ 20 minutes
Serves ~8
Ingredients
hard boiled eggs 4; sliced in half
pepper powder 1/2 tsp
garam masala 1/2 tsp
salt to taste
oil 2-3 tsp
below ingredients to be finely chopped
shallots 4-5
green chillies 2
curry leaves 1 sprig
ginger chopped 2 tsp

for cover(dipping the egg)
maida 2-3 tbsp
rice flour 1tbsp
water 3-4 tbsp
salt to taste

oil to deep fry

Method

• Hard boil the eggs with enough water and salt for 7-10 minutes. Drain the water and add cold water to the eggs,leave for 3 minutes. Then peel the skin off,clean under running water to remove any struck egg shell. Cut in halves,separate the egg yolks and egg white,keep aside.

• Heat a pan,add 2tsp oil and add the finely chopped ingredients listed above. Saute until slightly wilted and browned. Add in the spice powders on low flame and saute. Switch off flame,remove this mix in  a plate and  add the egg yolks to this mix.Crumble the egg yolks and mix with the onion mix. Fill this mix in the egg whites,keep aside.

• Make a batter using maida and rice flour,add salt and water. Make a thick batter to coat the eggs. 
• Heat a kadai with atleast 2" deep oil(if deep frying). I opted to shallow fry, which takes slightly longer to evenly brown the sides than deep fry.Wait till the oil gets heated. Now dip each prepared egg in the prepared batter. Using a spoon,transfer this to the kadai. Let the bajji get cooked well,flip both sides till its lightly browned. You can add as many as the space of kadai permits in one batch. Don't over crowd the wok/kadai. Repeat the same steps till you finish making all.
• Serve warm with tomato ketchup or any spicy chutney.

NOTES
* I feel a pinch of turmeric powder to the batter would have added color to the cover.
* Alter or increase spices as per your tolerance.


Few more snack recipes with egg,if interested check them out-
Egg Chutney Balls
Egg Puffs
Kaya Pola