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)
Experience the authentic taste of Goa with Pauruti, a traditional Goan bread. Known for its soft, airy interior and a distinct, rustic crust dusted with wheat bran, this bread is the perfect companion for sopping up rich Goan curries like Vindaloo or Sorpotel. Simple to bake at home, it brings the warmth of a Goan bakery right to your kitchen.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
Crispy Dimer Chop with soft pauruti and aromatic chai. A comforting, energy-giving snack or breakfast!
This bengali dish is perfect for breakfast. With 1040.49 calories and 34.43g 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.
Servings4
Serving size: 2 pauruti
379cal
14gprotein
81gcarbs
4gfat
Ingredients
250 g Atta (Also known as whole wheat flour)
125 g Maida (Also known as all-purpose flour)
1.5 tsp Active Dry Yeast
1 tbsp Sugar
1 tsp Salt
250 ml Warm Water (Should be between 105-115°F or 40-46°C)
50 g Wheat Bran (For dusting)
1 tsp Oil (For greasing the bowl)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let the mixture stand for 5-10 minutes until it becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2
Prepare and Knead the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and pour in the activated yeast mixture.
Mix with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 10-12 minutes until it is smooth, soft, and elastic. It should spring back when gently pressed with a finger.
3
First Rise (Bulk Fermentation)
Lightly grease a clean bowl with oil.
Place the kneaded dough in the bowl, turning it once to coat the surface with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4
Shape the Pauruti
Gently punch down the risen dough to release the air.
Divide the dough into 8 equal portions.
Roll each portion into a smooth ball, then flatten it into a square or round disc about 4 inches across and 1/2 inch thick.
5
Second Rise (Proofing)
Place the shaped dough on a baking sheet lined with parchment paper, leaving some space between each piece.
Generously sprinkle the tops with wheat bran.
Cover loosely with a clean cloth and let them rest for another 30 minutes. They will become slightly puffy.
6
Bake the Pauruti
During the last 10 minutes of the second rise, preheat your oven to 220°C (425°F).
For a crispier crust, place a tray of hot water on the bottom rack of the oven to create steam.
Bake the pauruti for 12-15 minutes, until they are puffed up and have a deep golden-brown color.
7
Cool and Serve
Transfer the baked pauruti to a wire rack to cool slightly.
They are best enjoyed warm with your favorite Goan curry, stew, or simply with butter.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
