Dim er Chop

1. 1

   Step 1

   • a.Prepare Eggs and Potatoes
   • b.Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes to hard-boil. Drain and place in ice water to cool.
   • c.Simultaneously, boil the peeled potatoes in a separate pot of salted water until fork-tender, about 15-20 minutes. Drain thoroughly and let them steam dry for a few minutes.
   • d.Peel the cooled eggs and cut them in half lengthwise. Mash the dry potatoes until completely smooth and set aside.
2. 2

   Step 2

   • a.Cook the Potato Filling
   • b.Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté for 4-5 minutes until soft and translucent.
   • c.Add the ginger paste, garlic paste, and green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
   • d.Stir in the turmeric powder, red chili powder, and roasted cumin powder. Cook for 30 seconds.
   • e.Add the mashed potatoes, salt, and sugar (if using). Mix vigorously until all the spices are well incorporated. Cook for 3-4 minutes, stirring constantly, to dry out the mixture.
   • f.Turn off the heat. Stir in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and allow it to cool completely to room temperature.
3. 3

   Step 3

   • a.Shape the Chops
   • b.Once the potato mixture is cool, divide it into 8 equal portions.
   • c.Lightly oil your palms. Take one portion of the potato mixture and flatten it into a disc.
   • d.Place one egg half, yolk-side down, in the center of the disc.
   • e.Carefully enclose the egg with the potato mixture, ensuring there are no cracks. Shape it into a smooth, compact oval (like an egg).
   • f.Repeat with the remaining potato mixture and egg halves. Place the shaped chops on a plate.
4. 4

   Step 4

   • a.Coat the Chops
   • b.In a shallow bowl, whisk together the all-purpose flour, corn starch, black pepper, and a pinch of salt. Gradually add about 3/4 cup of water, whisking continuously to form a smooth, thin, lump-free slurry.
   • c.Spread the breadcrumbs evenly on a separate flat plate or tray.
   • d.Carefully dip one shaped chop into the slurry, coating it completely. Let any excess drip off.
   • e.Immediately transfer the slurry-coated chop to the breadcrumbs. Roll it gently until it's evenly and generously coated on all sides. Press lightly to help the crumbs adhere.
   • f.Place the coated chop on a clean plate. Repeat for all chops.
5. 5

   Step 5

   • a.Fry the Chops
   • b.Heat vegetable oil in a kadai or deep pan over medium-high heat until it reaches 175-180°C (350°F). If you don't have a thermometer, drop a small piece of breadcrumb in; it should sizzle and turn golden in 30 seconds.
   • c.Carefully slide 2-3 chops into the hot oil, ensuring not to overcrowd the pan.
   • d.Fry for 4-5 minutes, turning them gently a couple of times, until they are deep golden brown and uniformly crispy.
   • e.Using a slotted spoon, remove the chops from the oil and place them on a wire rack to drain excess oil and maintain crispiness.
   • f.Repeat the frying process with the remaining chops. Serve hot.

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