Anda Chop with Coriander Mint Chutney

Instructions

1. 1

   Prepare Eggs and Potatoes

   • Place eggs and potatoes in a large pot with enough water to cover them completely. Bring to a boil over medium-high heat.
   • Cook the eggs for 10-12 minutes to hard-boil them. Remove the eggs with a slotted spoon and place them in a bowl of cold water to stop the cooking process.
   • Continue boiling the potatoes until they are fork-tender, which should take about 15-20 minutes depending on their size.
   • Drain the potatoes. Once cool enough to handle, peel the eggs and potatoes.
   • Cut the hard-boiled eggs in half lengthwise. Mash the potatoes until smooth, ensuring there are no lumps, and set aside.
2. 2

   Create the Spicy Potato Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger paste, garlic paste, and green chilies. Cook for another minute until the raw aroma disappears.
   • Stir in the spice powders: turmeric, red chili, cumin, and coriander powder, along with 1 tsp of salt. Cook for 30 seconds, stirring constantly to prevent burning.
   • Add the mashed potatoes to the pan. Mix thoroughly until the spices are evenly incorporated into the potatoes.
   • Cook the mixture for 2-3 minutes, stirring occasionally. Turn off the heat and stir in the garam masala and chopped coriander leaves.
   • Transfer the potato mixture to a plate or tray and spread it out to cool down completely. This is a crucial step to prevent the chops from breaking later.
3. 3

   Assemble the Chops

   • Once the potato mixture is completely cool, divide it into 8 equal portions.
   • Lightly grease your palms with oil. Take one portion of the potato mix and flatten it on your palm to form a disc about 3 inches in diameter.
   • Place one half of a boiled egg in the center, with the cut-side facing down.
   • Carefully fold the edges of the potato mixture over the egg, ensuring it is completely sealed. Gently shape it into a smooth oval or round chop. Repeat this process for all the egg halves.
4. 4

   Coat the Chops for Frying

   • In a shallow bowl, whisk together the besan, 1/4 tsp salt, and water. Add water gradually to form a thin, smooth, lump-free batter. It should have the consistency of a thin crepe batter.
   • Spread the breadcrumbs evenly on a flat plate or tray.
   • Take one assembled chop and carefully dip it into the besan batter, making sure it's coated on all sides. Let any excess batter drip off.
   • Immediately transfer the batter-coated chop to the plate of breadcrumbs. Gently roll it until it's evenly coated. Shake off any excess breadcrumbs. Place the coated chop on a separate plate and repeat for all remaining chops.
5. 5

   Fry to Golden Perfection

   • Heat the oil for deep frying in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a small piece of breadcrumb into it; it should sizzle and rise to the surface immediately.
   • Carefully slide 2-3 coated chops into the hot oil at a time. Avoid overcrowding the pan as it will lower the oil temperature.
   • Fry for 3-4 minutes, turning them gently and occasionally, until they are a deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried chops from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Repeat the frying process for the remaining chops.
6. 6

   Serve Hot

   • Serve the Anda Chops immediately while they are hot and crispy. They pair wonderfully with kasundi (Bengali mustard sauce), tomato ketchup, or a side of sliced onions and a sprinkle of black salt.