bengaliMediumeggetariandairy freenut free

Anda Chop

Name: Anda Chop
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 8 pcs egg (for the filling and coating); 500 g potato (medium, peeled); 2 pcs onion (medium, finely chopped); 3 pcs green chili (finely chopped); 1 inch ginger (grated); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 tsp roasted cumin powder; 1 pinch salt; 2 tsp oil (for sauteing); 1 cup oil for shallow frying; 1 cup breadcrumbs; 4 tbsp all-purpose flour; 4 tbsp water; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(92)

TASTE SCORE

9/10

Crispy, golden breaded croquettes filled with a spiced mashed potato mixture wrapped around a whole boiled egg. A beloved Bengali street food and tea-time snack, these Anda Chops are crunchy on the outside, soft and flavorful on the inside, and best enjoyed with a drizzle of kasundi or some fresh salad on the side.

PREP

25m

COOK

20m

SERVES

1 PIECE

237 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil the eggs and potatoes.
Place the potatoes and 4 eggs in a saucepan. Cover with water and bring to a boil. Cook until potatoes are tender and eggs are hard-boiled, about 12-15 minutes. Drain and let cool completely.
TIPAdding a pinch of salt to the boiling water prevents the eggs from cracking.
prep
Peel and prepare the ingredients.
Once cool, peel the potatoes and mash them in a bowl. Peel the hard-boiled eggs and set aside. Finely chop the onion, green chilies, and grate the ginger.
saute · ~8 min
Cook the spiced potato filling.
1.Heat 2 tsp oil in a pan over medium heat.
2.Add the chopped onions and sauté until translucent (3-4 min).
3.Add green chilies and grated ginger, sauté for 1 minute until fragrant.
4.Stir in the turmeric, red chili powder, and garam masala. Cook for 30 seconds.
5.Add the mashed potatoes, roasted cumin powder, salt, and chopped coriander. Mix well and cook for 2-3 minutes.
TIPMake sure the onion mixture is completely cool before wrapping around the eggs to prevent the potato casing from cracking.
rest
Cool the potato mixture completely.
Remove the spiced potato mixture from the heat and spread it on a plate. Let it cool down to room temperature before handling.
prep
Prepare the batter and breading station.
In a small bowl, whisk 1 raw egg until smooth. In a second bowl, mix the all-purpose flour with 4 tbsp water to make a smooth, thin batter. In a third bowl, spread the breadcrumbs.
assemble
Assemble the Anda Chops.
1.Divide the cooled potato mixture into 4 equal portions.
2.Pat one portion into a flat disc in your palm. Place one hard-boiled egg in the center.
3.Gently encase the egg completely with the potato mixture, sealing any cracks. Shape into a smooth oval or round croquette.
4.Repeat with remaining eggs and potato mixture.
TIPWet your palms slightly with water to prevent the potato mixture from sticking.
fry · ~15 min
Coat and shallow fry the chops.
1.Dip each chop first into the flour batter, letting excess drip off.
2.Next, dip it into the beaten egg, coating evenly.
3.Finally, roll it generously in breadcrumbs until fully covered.
4.Heat 1 cup of oil in a frying pan over medium heat.
5.Fry the breaded chops in batches for 3-4 minutes per side until deep golden brown and crispy.
6.Drain on paper towels to remove excess oil.
TIPKeep the heat at medium. High heat will burn the breadcrumbs before the inside warms through.
serve
Serve the Anda Chops hot.
Cut each Anda Chop in half to reveal the egg inside. Serve immediately with a side of kasundi (Bengali mustard sauce) or tomato ketchup, and a simple salad of sliced onion and cucumber.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the potato mixture completely before wrapping; warm filling will make the casing crack and fall apart.
2
Wet your palms lightly with water when shaping the croquettes to stop the potato from sticking to your hands.
3
Use medium heat for shallow frying; high heat burns the breadcrumbs before the centre is hot.
4
Seal any cracks in the potato casing gently with a pinch of moistened potato to prevent the egg from peeking out during frying.
5
Pat the breadcrumb coating firmly onto each chop so it adheres well and gives an extra-crispy crust.
6
Make-ahead tip: Assemble the chops a few hours in advance, refrigerate uncovered, then bread and fry just before serving.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Increase the green chilies to 5-6 and add a pinch of cayenne to the potato mixture for those who want a fiery kick.

cheesy

Cheesy

Mix 2 tablespoons of grated mozzarella or cheddar into the cooled potato filling before wrapping the egg for a melty, indulgent surprise inside.

baked

Baked

For a lighter version, arrange the breaded chops on a greased baking tray, spray or brush with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp.

jain

Jain

Replace onion and garlic with asafoetida (hing) and use a pinch of black salt. Skip the egg coating; use only flour batter and breadcrumbs to bind, and serve with a dairy-free chutney.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Protein

Each Anda Chop contains a whole boiled egg, providing high-quality protein that supports muscle repair and keeps you full longer.

✓

Rich in Resistant Starch

Potatoes that are boiled and then cooled (as in this recipe) develop resistant starch, which promotes better gut health and steady blood sugar levels.

✓

Antioxidant Spices

Turmeric, cumin, and ginger add anti-inflammatory compounds and antioxidants that support overall immunity without added calories.

✓

Low in Added Sugar

This snack relies on savoury spices and natural flavours, containing no added sugar, making it a better choice than many sweet fried snacks.

QUESTIONS?

Frequently asked questions

The potato mixture was likely too warm or too dry when wrapping. Always cool the spiced mash completely and keep your hands slightly moist to seal cracks.