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A classic Bengali street food delight! Hard-boiled eggs are enveloped in a savory, spiced potato mash, coated in crispy breadcrumbs, and deep-fried to a perfect golden-brown. This beloved snack is best enjoyed hot with a side of tangy kasundi mustard.
For 4 servings
Boil Eggs and Potatoes
Prepare the Spiced Potato Filling
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A classic Bengali street food delight! Hard-boiled eggs are enveloped in a savory, spiced potato mash, coated in crispy breadcrumbs, and deep-fried to a perfect golden-brown. This beloved snack is best enjoyed hot with a side of tangy kasundi mustard.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 561.54 calories per serving with 16.12g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Chops
Coat the Chops
Deep-Fry to Perfection
Serve Hot
Replace the egg with a filling of paneer, mixed vegetables, or beetroot to make a classic Bengali Vegetable Chop.
Instead of an egg, use a spoonful of cooked spicy minced meat (keema) in the center to make Keema Chop.
For a more authentic flavor, use Bhaja Moshla (a roasted spice mix of cumin, coriander, and red chilies) instead of plain cumin and garam masala powder.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The potatoes offer complex carbohydrates, which are digested slowly, providing a steady and sustained release of energy to keep you active.
Spices like turmeric, ginger, and garlic used in the filling are known for their anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
One serving, which consists of two Dimer Chops, contains approximately 500-550 calories. The exact number can vary based on the size of the chops and the amount of oil absorbed during frying.
Dimer Chop is a deep-fried snack and is best enjoyed in moderation as an occasional treat. While it contains protein from eggs and carbohydrates from potatoes, the deep-frying process adds a significant amount of fat and calories.
Yes, you can. For baking, preheat your oven to 200°C (400°F), spray the chops with oil, and bake for 20-25 minutes, flipping halfway through. For air-frying, preheat to 190°C (375°F), spray with oil, and air-fry for 12-15 minutes, flipping once. The texture will be less crispy than the deep-fried version but still delicious.
The key is to ensure there are no cracks in the potato coating. Also, make sure the oil is hot enough before you add the chops, and don't overcrowd the pan. Chilling the coated chops for 30 minutes before frying also helps them hold their shape.
You can assemble and coat the chops and store them in the refrigerator for up to a day. Fry them just before you plan to serve for the best crispy texture. They do not reheat well and tend to become soggy.
The traditional and most popular accompaniment is Kasundi, a pungent Bengali mustard sauce. Tomato ketchup or a simple green chutney also works well.