Egg Chops

Instructions

1. 1

   Prepare the Spicy Potato Filling (15 minutes)

   • Slice the hard-boiled eggs in half lengthwise and set aside.
   • Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they turn 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.
   • Add the mashed potatoes and 1 tsp of salt. Mix thoroughly to combine all the spices with the potatoes. Cook for 3-4 minutes.
   • Turn off the heat. Stir in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and let it cool completely.
2. 2

   Assemble the Egg Chops (10 minutes)

   • 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 into a disc on your palm.
   • Place one egg half, yolk-side down, in the center of the potato disc.
   • Carefully wrap the potato mixture around the egg, ensuring it's fully and evenly covered. Gently shape it into a smooth oval.
   • Repeat the process for all the remaining egg halves and potato portions. Place the assembled chops on a plate.
3. 3

   Coat the Chops (5 minutes)

   • In a shallow bowl, whisk together the all-purpose flour, 1/4 tsp salt, and water to create a thin, smooth slurry without any lumps.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Carefully dip one assembled chop into the flour slurry, ensuring it's coated on all sides.
   • Lift it out, allowing any excess slurry to drip off, and immediately transfer it to the breadcrumbs. Roll gently until it's fully covered. Set aside and repeat for all chops.
4. 4

   Deep Fry to Perfection (10 minutes)

   • Heat 2 cups of oil in a deep pan or kadai over medium-high heat. The oil is ready when a small piece of breadcrumb dropped in sizzles and rises to the top immediately.
   • Gently slide 2-3 coated chops into the hot oil at a time. Do not overcrowd the pan, as this can lower the oil temperature.
   • Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup.