Dim er Chop
Crispy, golden potato croquettes stuffed with a spiced boiled egg center. This beloved Bengali street food and tea-time snack wraps a whole boiled egg in a seasoned mashed potato shell, then coats it in breadcrumbs and fries until crunchy. Best served hot with kasundi or a tangy tomato sauce, with a cup of chai on the side.
For 4 servings
- boil · ~18 min
Boil the potatoes and eggs.
1.Place potatoes in a pot, cover with water, and boil until fork-tender, about 15-18 minutes.2.In a separate pot, boil eggs for 10 minutes until hard boiled.3.Drain potatoes, let cool slightly, then peel and mash smooth.4.Transfer eggs to cold water, then peel and halve lengthwise.TIPCool eggs immediately in ice water — it stops the green ring and makes peeling easier. - saute · ~8 min
Make the spiced potato mixture.
1.Heat 2 tsp oil in a pan over medium heat.2.Add chopped onions and sauté until translucent, about 3-4 minutes.3.Stir in ginger paste and green chilies; cook 1 minute until fragrant.4.Add turmeric and red chili powder; stir for 30 seconds.5.Add the mashed potatoes, a pinch of salt, and a pinch of garam masala. Mix everything well.6.Cook for 2 minutes, then let the mixture cool completely.TIPThe potato mixture must be completely cool and dry before wrapping, otherwise the chops will crack during frying. - prep · ~1 min
Season the boiled egg halves.
Sprinkle the egg halves with a pinch of salt and a pinch of black pepper. Set aside.
- prep · ~2 min
Prepare the breading station.
1.In one small bowl, mix all-purpose flour with water to make a smooth, thin slurry.2.Spread breadcrumbs on a flat plate. - assemble · ~8 min
Form the chops.
1.Divide the cooled potato mixture into 4 equal portions.2.Flatten one portion in your palm into a patty.3.Place one seasoned egg half in the center.4.Gently wrap the potato mixture around it, sealing the edges to form a smooth oval.5.Repeat with remaining portions.TIPWet your hands slightly to keep the potato mixture from sticking while shaping. - fry · ~6 min
Coat and fry the chops.
1.Heat oil in a deep kadai over medium-high heat.2.Dip each chop in the flour slurry to coat evenly.3.Roll immediately in breadcrumbs until well covered all over.4.Gently slide into hot oil and fry until deep golden brown and crispy, about 3-4 minutes.5.Turn once halfway through for even colour.6.Drain on paper towels.TIPFry only two at a time. Overcrowding drops the oil temperature and makes the chops soggy. - serve
Serve the Dim er Chop hot.
Place the crispy chops on a serving plate. Serve immediately with kasundi and a few slices of onion and cucumber on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potatoes until just fork-tender; overboiling makes them waterlogged and hard to shape.
- 2Cool the mashed potato mixture completely before wrapping — warmth creates steam that cracks the crust.
- 3Lightly moisten your palms with water or oil to prevent the potato mixture from sticking while shaping.
- 4Use stale breadcrumbs for a crunchier coating; fresh breadcrumbs absorb more oil and turn soggy.
- 5Fry at 170–180°C; too low and the chops absorb oil, too high and they brown before the center heats through.
- 6Make a double batch and freeze the uncooked chops on a tray, then store in a zip-lock bag for up to a month.
Adapt it for your goals.
Air-fryer
Brush the breaded chops lightly with oil and air-fry at 200°C for 12–14 minutes, flipping halfway. Cuts oil usage by over 80% while keeping the crust crunchy.
chaat styleChaat-style
After frying, halve each chop, top with chopped onion, tomato, yogurt, tamarind chutney, and a sprinkle of chaat masala for a street-food chaat twist.
high proteinHigh-protein
Replace half the potato with mashed paneer or crumbled tofu, and use chickpea flour (besan) for the slurry to boost protein without changing the texture.
keema stuffedKeema-stuffed
Swap the whole egg for a spoonful of spiced minced mutton or chicken keema — it’s a popular Kolkata variation called 'keema chop'.
Why this is on our healthy list.
Good Source of Protein
Each chop contains a whole boiled egg, providing about 6 grams of high-quality protein that supports muscle repair and satiety.
Rich in Potassium
Potatoes are naturally high in potassium, an essential mineral that helps regulate blood pressure and muscle function.
Contains Anti-Inflammatory Spices
Turmeric and ginger in the potato mixture offer natural anti-inflammatory compounds like curcumin and gingerol.
Frequently asked questions
The potato mixture was either too moist or not cool enough. Ensure the mash is dry and completely chilled before wrapping, and seal the edges firmly with no gaps.
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