Egg Potato Chop with Masala Chai

Instructions

1. 1

   Boil Potatoes and Eggs

   • Place the potatoes in a pot, cover with water, add a pinch of salt, and boil for 15-20 minutes or until fork-tender. Drain, peel, and mash until completely smooth. Set aside to cool.
   • In a separate pot, hard-boil the 4 eggs for 10-12 minutes. Immediately transfer to an ice bath or run under cold water. Peel the eggs and slice them in half lengthwise.
2. 2

   Prepare the Potato Filling

   • Heat 1 tbsp of mustard oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until 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. Cook for 30 seconds.
   • Add the mashed potatoes and 1 tsp of salt to the pan. Mix thoroughly to combine all the spices with the potato. Cook for 3-4 minutes, stirring continuously.
   • Turn off the heat. Stir in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and allow it to cool down completely.
3. 3

   Assemble the Chops

   • Once the potato mixture is cool to the touch, divide it into 8 equal portions.
   • Take one portion of the potato mix, flatten it into a disc in your palm.
   • Place one half of a boiled egg in the center, cut-side facing the potato.
   • Carefully enclose the egg with the potato mixture, shaping it into a smooth, compact oval. Ensure there are no cracks, as this can cause it to break while frying.
   • Repeat for all 8 egg halves.
4. 4

   Coat the Chops

   • In a shallow bowl, whisk the all-purpose flour with about 1/2 cup of water and the remaining 1/2 tsp of salt to create a thin, lump-free slurry.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Dip one assembled chop into the flour slurry, ensuring it is fully coated.
   • Lift it out, allowing excess slurry to drip off, and immediately place it in the breadcrumbs. Gently roll and press to coat it evenly on all sides.
   • Place the coated chops on a plate. For best results, refrigerate them for 20-30 minutes to help the coating set firmly.
5. 5

   Deep Fry to Perfection

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil is ready when a small piece of breadcrumb sizzles and rises to the top immediately (around 180°C / 350°F).
   • Carefully slide 2-3 chops into the hot oil at a time, avoiding overcrowding the pan.
   • Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and uniformly crispy.
   • Using a slotted spoon, remove the chops from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
   • Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup.