Egg Potato Chops with Kachumber Salad

Instructions

1. 1

   Prepare Potatoes and Eggs

   • Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes, or until they are completely tender when pierced with a fork. Drain thoroughly.
   • While potatoes are boiling, place the eggs in a separate saucepan, cover with water, and bring to a boil. Cook for 10 minutes to hard-boil them. Immediately transfer to an ice bath to stop the cooking process.
   • Once cooled, peel the potatoes and mash them in a large bowl until smooth and lump-free. Peel the hard-boiled eggs and slice them in half lengthwise.
2. 2

   Create the Spiced Potato Mixture

   • Heat 1 tablespoon of the vegetable oil in a small 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, and cook for another minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chili powder, and cumin powder. Cook for 30 seconds, then turn off the heat.
   • Transfer this onion-spice mixture to the bowl with the mashed potatoes. Add the garam masala, chopped coriander leaves, lemon juice, and salt. Mix thoroughly until everything is well combined. Allow the mixture to cool completely to room temperature.
3. 3

   Assemble the Chops

   • Once the potato mixture is cool, divide it into 8 equal portions.
   • Lightly oil your palms to prevent sticking. Take one portion of the potato mix and flatten it into a disc about 3 inches in diameter.
   • Place one half of a boiled egg in the center, cut-side down.
   • Carefully fold the potato mixture around the egg, ensuring it is completely sealed. Gently shape it into a smooth oval or round patty. Make sure there are no cracks, as this will prevent them from breaking while frying. Repeat with the remaining portions.
4. 4

   Coat the Chops

   • In a shallow bowl, whisk together the maida, cornflour, a pinch of salt, and water to create a smooth, thin slurry without any lumps.
   • Spread the breadcrumbs evenly on a separate plate or tray.
   • Carefully dip one assembled chop into the slurry, coating it completely. Let any excess drip off.
   • Immediately transfer the chop to the breadcrumbs and roll gently until it's fully coated on all sides. Place the coated chop on a clean plate. Repeat for all the chops.
5. 5

   Shallow Fry to Perfection

   • Heat the remaining oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about 1-inch deep.
   • To check if the oil is ready, drop a small breadcrumb into it; if it sizzles and turns golden brown quickly, the oil is at the right temperature.
   • Carefully place 3-4 chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
6. 6

   Serve

   • Serve the Egg Potato Chops hot with tomato ketchup, mint chutney, or your favorite dipping sauce.