Name: Egg Chop recipe by suravi jagdev at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: Egg 5 numbers; Potato 2 big size; Ginger garlic paste 2 tsp; Onion paste 2 tsp; Coriander powder 1 pinch; Chilli powder 1/2 tsp; Oil for Deep frying; Besan 100 gms; Corn flour 1 tsp; Meat masala 1/2 tsp; Salt to taste

ABOUT Egg Chop RECIPE

Egg boiled and stuffed with mashed potato. Deep fried. Egg Chop or Dimer Chop is basically one of the famous street foods of Kolkata. The crispy snack serves as a great tea time munching for the ladies. Be it children or adults, everybody just loves this evening snack. Egg Chop is a very healthy and heavy dish that totally fills your appetite.This super amazing snack is prepared from hardboiled eggs stuffed with a savory potato filling and covered with a layer of besan and breadcrumbs. The Egg Chop is then deep fried, which gives it a very crunchy texture from outside and a very soft texture from inside. Egg Chops or Dimer Chops are mostly served with green chutney or tomato ketchup. So the next time some uninformed guests get in, serve them these quick and easy crispy snacks and win over their hearts.

Ingredients Serving: 5

Egg 5 numbers
Potato 2 big size
Ginger garlic paste 2 tsp
Onion paste 2 tsp
Coriander powder 1 pinch
Chilli powder 1/2 tsp
Oil for Deep frying
Besan 100 gms
Corn flour 1 tsp
Meat masala 1/2 tsp
Salt to taste

Instructions

Boil egg and potato. Peel them. Keep the peeled eggs to cool. After cut them into equal halves. Mash potatoes well.
For batter: mix besan with water, 1 tsp corn flour and salt. Make a smooth batter.
Heat 4 tsp oil in a pan. Add ginger, garlic, onion paste. Add turmeric powder, coriander powder, chilli powder, meat masala, garam masala and salt to taste. Cook for 5-6 mins.
Then add mashed potatoes and mix well. Switch off the stove and let it cool.
Now make uniform balls in one part egg and another part potato that we have cooked.
Dip the balls in batter and deep fry till golden brown.
Cut them and serve hot.

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