Bengali Dimer Chop recipe is a delicious Indian snack where hard boiled eggs are enveloped in a potato masala coating and deep-fried to a crispy brown. This simple and delicious Kolkata Egg Chop recipe with mashed potatoes is easy to prepare and very filling.
Golden, crunchy on the outside and deliciously soft on the inside, Bengali Dimer Chop – Egg Chop With Mashed Potato is a much-loved Kolkata-style street food that brings the irresistible flavours of Bengal straight to your kitchen!
Imagine a perfectly boiled egg wrapped in a spiced, creamy mashed potato mixture, coated in breadcrumbs, and fried until beautifully crisp. One bite delivers a delightful combination of crunchy coating, savoury potato filling, and rich egg. You just can’t get much more authentic than this traditional egg recipe from Kolkata.
What Is Dimer Chop?
Dimer chop is a popular Bengali snack made with a boiled egg encased in a flavourful mashed potato mixture, shaped into an oval or round cutlet, coated in breadcrumbs, and deep-fried until crisp and golden brown. The word dimer means “of egg” in Bengali, while chop refers to a savoury cutlet or croquette.
Popular at Kolkata street-food stalls, tea shops, and Bengali homes, this delicious egg chop with mashed potato is typically seasoned with ginger, green chillies, pepper, chaat masala, and fresh coriander. It is commonly served with Bengali kasundi mustard sauce, ketchup, or sliced onions.
The contrast between the crispy exterior, soft potato coating, and firm-boiled egg makes this classic Bengali snack a favourite for evening tea, parties, and festive gatherings.
Health Benefits of Eggs
- 🥚 High-quality protein: Eggs contain all nine essential amino acids and help support muscle maintenance and tissue repair.
- 🧠 Choline for normal brain function: Eggs are a dietary source of choline, which supports normal brain and nervous-system function.
- 👀 Eye health nutrients: Egg yolks contain lutein and zeaxanthin, carotenoids associated with eye health.
- 🦴 Vitamin D and other nutrients: Eggs provide vitamin B12, selenium, and smaller amounts of vitamin D, depending on the egg.
- ⚡ Supports fullness: Protein-containing foods can help you feel satisfied after a meal or snack.
Bengali Dimer Chop Recipe:
Bengali cuisine is known for its rich flavors and diverse snacks, and one such popular street food is the Bengali Dimer Chop. This crispy egg delight is a perfect blend of spices and textures that will tantalize your taste buds.
Egg chop is a popular Bengali recipe that involves enveloping boiled eggs with a spicy potato coating and frying them to golden brown.
Whether you’re craving an authentic Bengali evening snack, planning a festive menu, or searching for a crowd-pleasing appetiser, this traditional Bengali egg chop recipe is sure to impress. Serve it hot with kasundi, ketchup, or a steaming cup of cha (tea) for the ultimate Kolkata street-food experience.
If you love homemade Indian snacks, this easy Dimer Chop recipe deserves a place in your collection of classic Bengali recipes!
How to make Bengali Dimer Chop:
- For this yummy egg recipe, firstly boil the eggs and potatoes. Remove the egg shells and slice the eggs into half.
- Next peel the boiled potatoes and keep aside.
- Then chop half an onion and the coriander leaves. Grate the ginger and finely chop the green chilli.
- Now take a mixing bowl and transfer the potatoes into it. Mash them well.
- Add chopped onions, fresh coriander leaves, grated ginger, green chilli, pepper powder, chaat masala, chilli powder and salt.
- Combine well to form a soft mixture.
- Divide the potato mixture into 4 equal portions.
- Take a portion of the mixture, gently flatten it on your palm and place half an egg in the centre.
- Cover the egg uniformly with the potato mixture and shape into cutlets. Refrigerate the cutlets for about 15 minutes.
- Take corn flour in a bowl. Add salt and water and make a smooth batter. Keep aside. Take some bread crumbs on a plate.
- Remove the egg cutlets from the refrigerator and bring to room temperature.
- Dip the cutlets in the corn flour batter, roll in bread crumbs and place on a plate.
- Heat oil for deep frying in a wok. Slowly release the cutlets into the hot oil and fry to a golden brown.
Drain and remove.
Drain and remove.
- Serve Egg Chop with some sweet and sour sauce and salad.
Explore more Anda Recipes for delicious ways to include eggs in your everyday meals, like this Classic Stuffed Eggs
Serving Suggestions for Bengali Dimer Chop
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🍵 Masala chai: Enjoy a hot, crispy egg chop with a steaming cup of Indian tea for a classic Bengali evening snack.
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🌶️ Bengali kasundi: Serve with pungent mustard sauce for a traditional Kolkata street-food flavour.
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🍅 Tomato ketchup: A sweet-and-tangy dip that complements the savoury potato filling.
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🧅 Sliced onions and green chillies: Add crunch and a sharp, fresh contrast to the rich cutlets.
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🥒 Cucumber and tomato salad: Balance the fried snack with a refreshing side of vegetables.
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🍞 Bread or pav: Serve alongside lightly toasted bread for a more filling snack.
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🎉 Party appetiser platter: Arrange the egg chops with vegetable cutlets, chutneys, and other Bengali snacks for a festive spread.
Variations for Kolkata Egg Chop
- Mini Dimer Chop: Use smaller portions of potato mixture and quartered boiled eggs to make bite-sized appetisers for parties and gatherings.
- Air-Fryer Egg Chop: Lightly brush the coated chops with oil and air-fry at approximately 180°C for 10–15 minutes, turning halfway through. Adjust the time to your appliance and the thickness of the coating.
- Baked Egg Chop: Arrange the chops on a lined baking tray, brush lightly with oil, and bake at around 200°C for 20–25 minutes, turning once until golden and crisp.
- Masala Dimer Chop: Add crushed roasted peanuts, extra green chillies, or a pinch of Bengali bhaja moshla to the potato mixture for a more robust, aromatic filling.
- Extra-Crispy Egg Chop: Double-coat the chops by dipping them in the besan batter and breadcrumbs twice. Chill briefly before frying to help the coating stay intact.
Tips for Perfect Bengali Egg Chop
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✅ Use completely cooled potatoes: Warm potato mash can become sticky and make shaping difficult.
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✅ Remove excess moisture: Dry potatoes help the coating adhere and prevent the cutlets from breaking.
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✅ Season the filling properly: Taste the potato mixture before shaping and adjust the salt and spices.
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✅ Keep the potato layer even: A consistent layer helps the chops hold their shape and cook uniformly.
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✅ Seal the egg completely: Cover every exposed part of the egg with potato mixture to prevent the filling from leaking.
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✅ Use fine breadcrumbs: A fine, even coating produces a crisp exterior.
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✅ Chill before frying: Refrigerate the shaped, coated chops for 15–20 minutes if the mixture feels soft.
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✅ Maintain the correct oil temperature: Oil that is too cool can produce greasy chops; oil that is too hot may brown the coating before it crisps evenly.
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✅ Fry in small batches: Overcrowding lowers the oil temperature and affects the texture.
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✅ Drain properly: Use a wire rack or paper towels to remove excess oil after frying.
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✅ Serve immediately: Dimer chop tastes best while the coating is still crunchy.
🍽️ You Might Also Love
- 🌯 Kolkata Egg Roll: A flaky paratha wrapped around egg, onions, and tangy chutney—a Kolkata street-food favourite.
- 🥣 Bengali Ghugni: A flavourful yellow-peas curry topped with onions, chillies, and fresh coriander.
- 🌿 Hara Bhara Kebabs: Crisp, savoury green patties that make a delicious vegetarian appetiser.
Egg Chop Recipe details below:
Bengali Dimer Chop
Ingredients
- Eggs - 2
- Potatoes – 4 small
- Coriander leaves chopped – 1 tbsp
- Salt to taste
- Ginger – ¼ tsp grated
- Chaat Masala – ¼ tsp
- Onion – ½ small
- Green chilli - 1
- White pepper powder – ¼ tsp
- Chilli powder – ¼ tsp
- Corn flour – 2 tbsp
- Breadcrumbs – ½ cup
- Oil for deep frying
Instructions
- Hard boil the eggs and de-shell. Cut into halves and keep aside.
- Boil the potatoes and remove skin. Mash the potatoes well. Add chopped coriander leaves, chopped onions, green chilli, salt, ginger, pepper powder, chilli powder and chaat masala. Mix well.
- Divide the potato mixture into 4 portions.
- Take a portion of the potato mixture, flatten it and place half an egg in the centre. Cover the entire egg with the potato mixture. There should be no gaps. Do the same with the rest of the egg halves.
- Refrigerate for 15 minutes.
- Meanwhile, take some corn flour in a bowl. Add a pinch of salt and a little water and blend into a smooth paste.
- Tip some breadcrumbs onto a plate.
- Remove the prepared cutlets from the refrigerator and allow it to come to room temperature.
- Dip the cutlets in corn flour slurry, roll in breadcrumbs and place on a plate.
- Heat oil for deep frying in a kadai. Gently drop the cutlets into the oil and fry on medium heat to a golden brown.
- Remove with a slotted spoon and place on paper towels.
- Serve Kolkata Egg Chop hot with tomato ketchup.
🥚💛 Chop, chop… time for another bite! Loved these crispy Bengali Dimer Chops? Don’t forget to share, comment, and follow Seasonal Flavours for more drool-worthy recipes that bring the magic of Bengali kitchens to your plate! 🍽️✨
Very helpful recipe and the easy one. Must try someday.