Egg and Chutney Bondas | How to make Egg and Chutney Bondas

By Nisha Thomas  |  11th Oct 2016  |  
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  • Egg and Chutney Bondas, How to make Egg and Chutney Bondas
Egg and Chutney Bondasby Nisha Thomas
  • Prep Time

    60

    mins
  • Cook Time

    0

    mins
  • Serves

    6

    People

32

0

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.

Egg and Chutney Bondas is an authentic dish which is perfect to serve on all occasions. The Egg and Chutney Bondas is delicious and has an amazing aroma. Egg and Chutney Bondas by Nisha Thomas will help you to prepare the perfect Egg and Chutney Bondas in your kitchen at home. Egg and Chutney Bondas needs 60 minutes for the preparation and few minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Egg and Chutney Bondas. This makes it easy to learn how to make the delicious Egg and Chutney Bondas. In case you have any questions on how to make the Egg and Chutney Bondas you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Nisha Thomas. Egg and Chutney Bondas will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Egg and Chutney Bondas

Ingredients to make Egg and Chutney Bondas

  • 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

How to make Egg and Chutney Bondas

  1. Hard boil the eggs. Drain, peel and keep aside.
  2. 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.
  3. Transfer to an air tight container and refrigerate till ready to use.
  4. 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.
  5. 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.
  6. When ready to cook, heat oil in a deep pan.
  7. 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.
  8. Cover the balls in batter and drop them into the hot oil.
  9. Cook for about 2 minutes on each side, remove with a slotted spoon and drain on kitchen towels.
  10. Serve hot with spicy ketchup.

My Tip:

Make the chutney the previous day to save time. Bring it out to room temperature half an hour before making the bondas. If the chutney has dried a bit the next day, stir in 2 tsp of water so it would stick to the eggs. Please add water bit by bit because once it becomes too watery, there is no way to fix it.

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