Everyone has ‘that’ kind of family member. You know the one I am talking about – the one who knows that you dislike a certain kind of food but tries to feed it to you anyways. Growing up, I had an aunt like that too. She knew I wasn’t a big fan of eggs and cauliflower but tried umpteen variations to trick me into eating it. From hiding them in baked dishes to grilling sandwiches to mask the flavour of egg – she’s tried it all with me.
Last year when I went to New Zealand she had us over for tea. It was pouring cats and dogs outside and I was really wishing I could have been in Mumbai so that I could have run across the road and got some bhajiyas to indulge in over a hot cup of tea. I was therefore, pleasantly surprised when aunty brought out the tea as well as a big bowl of bhajiyas.
Dream come true, I proceeded to have atleast six of them before I saw a grin spreading across her face.
After much prodding and guessing about the source of her grin, she whispered that these were a very special kind of bhajiyas and had boiled eggs in them! I was shocked – she had finally managed to trick my tastebuds. They were so delicious however, that I forgot about being angry and coerced her into sharing her recipe. Since then, I’ve made them for all my Eedu loving friends and its always a big hit. I also now have them on the Bawi Bride Kitchen menu and they are now one of our top ten most ordered dishes!
Here’s how you can make it too – ingredients at the bottom as always! Also, if you’re a big fan of Eedu, do check out my crowd source e-book, Best Kept Secrets: Eedu Edition.
Boil and chop the eggs. Keep them aside.
Finely chop the onions, coriander and chillies and mix it with the eggs. Also add in all the spices, bread crumbs and gram flour and mix until well incorporated. Slowly add in about 1⁄4 cup of water mixing all the time – you just want everything to combine but the mixture shouldn’t become runny.
Once the oil is hot, make small balls with the bhajiya mixture and fry until golden.
Serve them hot with some chili sauce or sandwiched in some bread alongside a mug
of hot tea.
To make enough for 15 bhajiyas you will need:
3 boiled eggs chopped finely
1⁄2 onion chopped finely
1 tsp red chilli powder
1 tsp turmeric powder
1⁄2 bunch coriander chopped finely
2 chillies chopped finely
1⁄2 tbsp bread crumbs
1⁄2 cup chana aata (gram flour)
Salt to taste
Oil for deep frying