Dimer Chop with Ghuguni

Instructions

1. 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. 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. 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. 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. 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. 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.