Onion - egg Bhajias | How to make Onion - egg Bhajias

By Ananya Mohanty  |  18th Sep 2015  |  
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  • Onion - egg Bhajias, How to make Onion - egg Bhajias
Onion - egg Bhajiasby Ananya Mohanty
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About Onion - egg Bhajias Recipe

Tea time fried snack, specially during the rainy season.

Onion - egg Bhajias, a deliciously finger licking recipe to treat your family and friends. This recipe of Onion - egg Bhajias by Ananya Mohanty will definitely help you in its preparation. The Onion - egg Bhajias can be prepared within few minutes. The time taken for cooking Onion - egg Bhajias is 35 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Onion - egg Bhajias step by step. The detailed explanation makes Onion - egg Bhajias so simple and easy that even beginners can try it out. The recipe for Onion - egg Bhajias can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Onion - egg Bhajias from BetterButter.

Onion - egg Bhajias

Ingredients to make Onion - egg Bhajias

  • eggs - 2 (boiled cut in 4 pcs)
  • onions - 2 (large chopped)
  • Besan/ gram flour - 1 Cup
  • all purpose flour - 2 tbsp
  • turmeric powder - 1 tsp
  • red chilli powder - 1/2 tsp
  • mustard seeds - 2 tsp
  • cumin seeds - 1 tsp
  • onion seeds - 2 tsp
  • A pinch of asafoetida
  • water for binding
  • oil for frying
  • A pinch of baking soda
  • salt to taste

How to make Onion - egg Bhajias

  1. In a mixing bowl add the onions, sprinkle with gram flour and add all the spices.
  2. Gradually add water, to make thick batter set aside.
  3. Add a pinch of baking soda to ensure the fluffy texture of the batter.
  4. If your batter is runny then add in flour or else not required.
  5. Heat oil in a frying pan, test by putting a little drop of the batter. If it sizzles, then its ready.
  6. Make sure your boiled eggs are ready.
  7. Add in piece at a time and coat it with the batter.
  8. Slowly glide in the pakoras in the hot oil.
  9. Once golden brown, remove and place on paper to drain excess oil.
  10. Serve hot with tomato ketchup or green homemade chutney

My Tip:

Tip: Excess batter if any makes amazing plain pakoras as well.

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