Name: Egg and Chutney Bondas recipe by Nisha Thomas at BetterButter
Prep time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Eggs - 6, hard boiled; For the chutney:; Grated coconut - 1 cup; Coriander leaves - 1 cup; Mint leaves - 12; Tamarind paste - 1 tsp; Green chilli - 1; Salt - to taste; For the batter:; Gram flour - 2 tbsp; Plain flour - 2 tbsp; Ajwain seeds - 1/4 tsp; Chilli powder - 1/2 tsp; Fennel seeds, powdered - a generous pinch; Baking soda - 1/4 tsp; Salt - to taste; Water - enough to make a thick batter

ABOUT Egg and Chutney Bondas RECIPE

I would say these are like Scotch eggs, but like a poorer cousin with coconut chutney instead of meat. Its a great appetiser and a different one at that.

Ingredients Serving: 6

Eggs - 6, hard boiled
For the chutney:
Grated coconut - 1 cup
Coriander leaves - 1 cup
Mint leaves - 12
Tamarind paste - 1 tsp
Green chilli - 1
Salt - to taste
For the batter:
Gram flour - 2 tbsp
Plain flour - 2 tbsp
Ajwain seeds - 1/4 tsp
Chilli powder - 1/2 tsp
Fennel seeds, powdered - a generous pinch
Baking soda - 1/4 tsp
Salt - to taste
Water - enough to make a thick batter

Instructions

Hard boil the eggs. Drain, peel and keep aside.
Grind together all the ingredients for the chutney in a food processor/ blender, scraping down the sides at intervals, until you get a smooth-ish paste. Resist the urge to add water.
Transfer to an air tight container and refrigerate till ready to use.
Mix together all the dry ingredients for the batter in a mixing bowl and add enough water to make a thick batter, almost paste-like.
Make sure its not too loose, or else it won't stick to the egg. That said, if it does end up being too loose, just add some more flour to get the desired consistency. Or if too thick, loosen it with water, 1 tsp at a time.
When ready to cook, heat oil in a deep pan.
Wrap the coconut chutney around the egg tightly and make into a smooth ball. Do so with all the eggs, making sure you don't over do the chutney on each egg.
Cover the balls in batter and drop them into the hot oil.
Cook for about 2 minutes on each side, remove with a slotted spoon and drain on kitchen towels.
Serve hot with spicy ketchup.

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