A classic Bengali street food delight! Hard-boiled eggs are enveloped in a savory, spiced potato mash, coated in crispy breadcrumbs, and deep-fried to a perfect golden-brown. This beloved snack is best enjoyed hot with a side of tangy kasundi mustard.
Prep30 min
Cook20 min
Servings4
Serving size: 2 pieces
562cal
16gprotein
64gcarbs
27g
Ingredients
4 piece Large Eggs
400 g Potatoes (About 3 medium, preferably starchy variety)
1 medium Onion (Finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 piece Green Chilies (Finely chopped, adjust to taste)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A hearty and flavorful curry from Eastern India, made from dried yellow peas slow-cooked in a fragrant blend of onions, tomatoes, and aromatic spices. This popular street food is a comforting and nutritious dish, perfect with puffed bread or as a standalone snack.
Crispy, protein-packed Dimer Chop with fiber-rich Ghuguni – a soul-satisfying, energy-giving comfort meal.
This odia dish is perfect for lunch. With 1842.76 calories and 53.14g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 tbsp Coriander Leaves (Freshly chopped)
1.25 tsp Salt (Divided for potato filling and slurry)
2 tbsp Vegetable Oil (For sautéing the masala)
0.5 cup All-Purpose Flour (Also known as Maida, for the slurry)
0.75 cup Water (To make the slurry, adjust as needed)
1.5 cup Breadcrumbs (Preferably panko or coarse homemade)
2 cup Oil (For deep frying)
Instructions
1
Boil Eggs and Potatoes
Place the eggs and potatoes in a large pot. Add enough water to cover them completely.
Bring to a rolling boil over high heat. Cook for 12-15 minutes, or until the potatoes are fork-tender. The eggs will be perfectly hard-boiled in this time.
Carefully drain the hot water. Allow the eggs and potatoes to cool down until they are comfortable to handle.
Peel the potatoes and mash them in a large bowl until smooth, with no lumps. Peel the eggs and slice them in half lengthwise.
2
Prepare the Spiced Potato Filling
Heat 2 tbsp of vegetable oil in a pan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the ginger paste, garlic paste, and green chilies. Cook for 1 minute until the raw aroma disappears.
Stir in the turmeric powder, red chili powder, and cumin powder. Sauté for 30 seconds until fragrant.
Add the mashed potatoes and 1 tsp of salt to the pan. Mix thoroughly to combine all the spices with the potatoes.
Cook for 2-3 minutes, stirring occasionally. Turn off the heat and mix in the garam masala and chopped coriander leaves.
Spread the potato mixture on a plate to cool down completely. This is crucial for easy handling.
3
Assemble the Chops
Once the potato mixture is cool, divide it into 8 equal portions.
Lightly grease your palms with a drop of oil. Take one portion of the potato mix and flatten it into a disc on your palm.
Place one egg half, yolk-side down, in the center of the potato disc.
Carefully fold the potato mixture around the egg, sealing it completely. Gently shape it into a smooth, crack-free oval or round shape.
Repeat this process for all 8 egg halves.
4
Coat the Chops
In a shallow bowl, whisk together the all-purpose flour, the remaining 0.25 tsp of salt, and water. Create a smooth, thin, lump-free slurry. It should be the consistency of a thin pancake batter.
Spread the breadcrumbs evenly on a separate plate or tray.
Take one assembled chop and gently dip it into the flour slurry, ensuring it's coated on all sides.
Lift it out, allowing any excess slurry to drip back into the bowl. Immediately transfer it to the plate of breadcrumbs.
Roll the chop in the breadcrumbs, pressing gently, until it is thoroughly coated. Set aside on a clean plate and repeat for all chops.
5
Deep-Fry to Perfection
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The oil should be around 175-180°C (350°F). To test, drop a small piece of breadcrumb; it should sizzle immediately and rise to the surface.
Carefully slide 2-3 coated chops into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
Fry for 3-4 minutes, turning them gently halfway through, until they are a deep golden brown and crispy all over.
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 excess oil.
6
Serve Hot
Serve the Dimer Chop immediately while they are hot and crispy.
They pair wonderfully with Kasundi (Bengali mustard sauce), tomato ketchup, or a simple salad of sliced onions and cucumbers.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
4.5 cup Water (4 cups for pressure cooking and 0.5 cup for adjusting gravy)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pcs Bay Leaf
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Soak and Pressure Cook the Peas
Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker.
Add 4 cups of fresh water, 1 teaspoon of salt, and the turmeric powder. Stir well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Turn off the heat and allow the pressure to release naturally.
2
Prepare the Masala Base
Heat oil in a large pan or kadai over medium heat. Once hot, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and well-integrated into the onion base.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
Sauté Spices and Combine
Reduce the heat to low. Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 teaspoon of salt. Stir continuously for 1-2 minutes until the spices are aromatic and you see oil separating from the masala.
Carefully pour the cooked peas along with their cooking liquid into the pan with the masala. Mix everything gently to combine.
If the consistency is too thick, add up to 0.5 cup of hot water to reach your desired gravy thickness.
4
Simmer and Finish
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb all the flavors of the spices.
Turn off the heat. Stir in the garam masala powder and fresh lemon juice.
Garnish generously with chopped coriander leaves. Let it rest for 5 minutes before serving.
