Bengali Dimer Chop – Egg Chop With Mashed Potato

Egg Cutlet

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.

Bengali Dimer Chop Easy Recipe

Dimer Chop Bengali recipe turns out real nice and it’s well worth the effort. Crispy and really, really good! You just can’t get much more authentic than this traditional egg recipe from Kolkata.

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. Potato Egg Chop Bengali style is a popular evening snack.

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.

Serve Egg Chop with some sweet and sour sauce and salad.

If you are looking for more anda recipes, then do try out Classic Stuffed Eggs

Dimer Chop Serving Suggestions

Bengali Egg Chop is best served hot and crispy. Here are some serving suggestions:

Serve with green chutney or ketchup as a dipping sauce.
Pair it with a side of sliced onions and green chilies for an authentic Bengali street food experience.
Enjoy it as an appetizer or evening snack with a cup of hot chai.

Dimer Chop Variations

For a vegetarian version, you can replace the hard-boiled eggs with boiled and mashed vegetables like carrots, peas, and corn.
For Paneer Chop, substitute eggs with paneer/cheese.

Egg Chop Recipe details below:

Bengali Dimer Chop

Bengali Dimer Chop aka egg chop is a great evening snack that’s both delicious and filling. Aloo anda cutlet is made with wrapping boiled eggs with a mashed potato mixture, dipping the cutlets in corn flour, rolling in breadcrumbs and deep-frying them to perfection.

The Bengali Dimer Chop recipe is a delightful way to enjoy eggs in a crispy, flavorful avatar. This popular street food can easily be recreated at home, allowing you to savor the authentic taste of Bengali cuisine. Whether you're serving it as an appetizer at a party or enjoying it as an evening snack, these egg chops are sure to be a hit with family and friends.

Course Snack

Cuisine Bengali

Prep Time 30

Cook Time 10

Total Time 40

Servings 2

Calories 475kcal

Author Shil

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.