Egg Chop with Tomato Ketchup

Instructions

1. 1

   Boil Eggs and Potatoes

   • Place 4 eggs in a saucepan, cover with cold water, and bring to a rolling boil. Cook for 10 minutes to hard-boil. Immediately transfer to an ice water bath to cool. Once cooled, peel the eggs and slice them in half lengthwise.
   • Simultaneously, boil the potatoes in a separate pot of salted water until they are completely tender, about 15-20 minutes. Drain, peel, and mash them thoroughly while still warm, ensuring no lumps remain. Set aside.
2. 2

   Prepare the Spicy Potato Filling

   • Heat 2 tbsp of 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-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chili powder, and roasted cumin powder. Sauté for 30 seconds until fragrant.
   • Add the mashed potatoes and 1 tsp of salt. Mix vigorously to combine all the ingredients into a uniform mixture. Cook for 2-3 minutes, stirring continuously.
   • Turn off the heat. Fold in the garam masala and chopped coriander leaves. Taste and adjust seasoning if needed. Transfer the mixture to a plate and allow it to cool completely.
3. 3

   Assemble the Egg Chops

   • Once the potato mixture is cool to the touch, divide it into 8 equal portions.
   • Take one portion of the potato mix and flatten it on your palm to create a disc.
   • Place one half of a hard-boiled egg in the center, with the yolk side facing down.
   • Carefully enclose the egg with the potato mixture, molding it into a smooth, compact oval shape. Ensure there are no cracks. Repeat this process for all the egg halves.
4. 4

   Prepare for Frying

   • In a shallow bowl, whisk together the maida, the remaining 0.5 tsp of salt, and water. Mix until you have a smooth, thin, lump-free slurry, similar in consistency to a crepe batter.
   • Spread the breadcrumbs evenly on a separate wide plate or tray.
5. 5

   Coat and Deep Fry

   • 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; it should sizzle and rise to the surface immediately.
   • Take one assembled chop and dip it into the maida slurry, ensuring it is fully coated.
   • Lift it out, allowing any excess slurry to drip back into the bowl. Immediately transfer it to the plate of breadcrumbs and roll gently until it's evenly coated on all sides.
   • Carefully slide the coated chop into the hot oil. Fry in small batches of 2-3 to maintain the oil temperature and prevent them from sticking.
   • Fry for 3-4 minutes, turning occasionally, until the chops are a deep golden brown and perfectly crisp.
   • Using a slotted spoon, remove the fried chops and place them on a wire rack or paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Egg Chops immediately while they are hot and crispy. They pair wonderfully with kasundi (Bengali mustard sauce), tomato ketchup, or a simple side of sliced onions and lemon wedges.