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A crispy, golden-brown croquette with a surprise inside! A spicy mashed potato mixture encases a hard-boiled egg, creating the perfect Bengali tea-time snack. It's delicious with a side of kasundi.
For 4 servings
Prepare Eggs and Potatoes
Cook the Potato Filling
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A crispy, golden-brown croquette with a surprise inside! A spicy mashed potato mixture encases a hard-boiled egg, creating the perfect Bengali tea-time snack. It's delicious with a side of kasundi.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 650.8 calories per serving with 16.38g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Chops
Coat the Chops
Fry the Chops
Replace the hard-boiled egg with a filling of spicy cooked minced meat (keema). The potato covering remains the same.
For a vegetarian version, omit the egg. Add finely chopped and sautéed vegetables like carrots, peas, and beetroot to the potato mixture for a colorful and flavorful filling.
Use a filling made from cooked, deboned, and flaked fish (like Rohu or Bhetki) mixed with onions and spices, encased in the same potato covering.
The egg at the center is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this a filling and satisfying snack.
This snack offers various nutrients, including Vitamin B12 and Selenium from eggs, and Potassium and Vitamin C from potatoes.
A single Dim er Chop contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying.
Dim er Chop is a deep-fried snack, making it high in calories and fat, so it should be enjoyed in moderation. However, it does provide protein from the egg and carbohydrates from the potato.
Yes, for a healthier version. To air fry, spray the coated chops with oil and cook at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp. To bake, place them on a greased baking sheet, spray with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping once. The texture will be less crispy than the deep-fried version.
This usually happens for a few reasons: the potato mixture was too moist, the chop wasn't sealed properly around the egg, the oil wasn't hot enough, or the pan was overcrowded, causing the temperature to drop.
Store leftover chops in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, use an air fryer or bake in an oven at 180°C (350°F) for 5-7 minutes. Avoid microwaving as it will make them soggy.
Dim er Chop is traditionally served hot with Kasundi (a pungent Bengali mustard sauce), tomato ketchup, and a simple salad of sliced onions and cucumbers.