​Boil and Prep Eggs: Boil the eggs until hard, peel off the shells, and set them aside. You can keep them whole or slice them in half depending on your preference.

​Prepare the Batter: In a clean mixing bowl, combine 1 cup of besan (gram flour), 2 tablespoons of rice flour, 1 teaspoon of Kashmiri red chilli powder, ¼ teaspoon of turmeric powder, and a pinch of asafoetida.

​Add Aromatics: Add 1 teaspoon of ginger-garlic paste, finely chopped green chilli, finely chopped curry leaves, and salt to taste into the dry flour mixture.

​Mix to Thick Consistency: Gradually pour in water little by little and mix thoroughly using a whisk or spoon to form a smooth, thick batter (the consistency should be thick enough to coat the back of a spoon and properly stick to the eggs without running off too fast).

​Heat Oil: Heat enough oil in a deep frying pan (kadai) over medium-high heat for frying.

​Coat and Fry: Take each egg piece, dip it thoroughly into the prepared besan batter ensuring an even coating, and gently drop it into the hot oil.

​Cook Until Golden: Fry on medium flame, turning occasionally, until the bondas turn golden brown and delightfully crispy on all sides.

​Drain & Serve: Remove the egg bondas using a slotted spoon and drain excess oil on a paper towel. Serve hot with a cup of tea!