Egg Bajji Recipe (Muttai Bajji Recipe)

Boiled egg bajjis are my favorite tea time snack prepared at home, one can also find these spongy and hot bajjis at tea stalls or street bajji carts. Best egg bajjis tasted are at Maraimalai Nagar, Tambaram (chennai), Bangalore (shivajinagar), Mumbai (Dadar). These egg fritters are very addictive and pairs well with chai.

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Ingredients Egg Bajjis:
6 Eggs (Boiled, Peeled and refrigerated one day ahead of time)
1 1/2 Cups Chickpea Flour (Kadalai Maavu)
1/2 Cup Maida (All Purpose Flour)
1 Tbsp Chilly Powder
1/4 Tsp Carom Seeds
1/4 Tsp Cooking Soda
1/4 Tsp Asafoetida

1 Tbsp Pav Bhaji Masala (Everest Brand)
1 Tbsp Chilly Powder
1 Tsp Chaat Masala
Salt as per taste
Oil for frying...

Method:
Heat oil in a wok for frying on lowest flame setting.

Sift chickpea flour and maida twice and add to a mixing bowl.
Add cooking soda, 1 tbsp chilly powder, 1/4 tsp asafoetida, 1/4 tsp carom seeds, 1 tbsp salt and 2 tbsp hot oil to the sifted flour.

Gradually add water little at a time and combine all ingredients to form a batter. Add water in small batches prepare a batter slightly thicker than pan cake batter.

Allow the batter to rest on the kitchen counter for 5 to 10 minutes.

Combine pav bhaji masala, chaat masala, chilly powder and salt in a mixing bowl and reserve this spice mix.

Once the oil reaches temperature start preparing the bajjis. Using a sharp knife cut the boiled eggs into half. Sprinkle tiny amount of spice mix on the halved eggs.

Mix the batter once dip the halved eggs in batter and gently drop in hot oil. Fry the egg bajjis on medium flame for two minutes on each side or until the batter coating turns golden in color.

Once the eggs have fried, drain from oil and reserve on a plate lined with tissue to absorb excess oil. Serve these egg bajjis as hot as possible...Enjoy 😊