Dimer Chop

1. 1
   prep · ~15 min

   Boil and prepare the eggs and potatoes.

   1.Boil the eggs until hard-boiled, cool them, and peel them.

   2.Boil the potatoes until tender, peel them, and mash until smooth.

   3.Cut each boiled egg in half lengthwise and set aside.

   TIPCool the eggs fully before peeling so the whites stay smooth and intact.
2. 2
   saute · ~8 min

   Cook the spiced potato coating.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add onion, ginger, and green chili, then cook until the onion softens, about 3 to 4 minutes.

   3.Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, black pepper, and half the salt.

   4.Add the mashed potato and grated beetroot, then mix well until the masala coats the potato evenly.

   5.Stir in coriander leaves and cook for 1 minute more.

   TIPKeep the mixture fairly dry so it wraps around the eggs without cracking.
3. 3
   rest · ~10 min

   Cool the potato mixture.

   Transfer the potato mixture to a plate and let it cool until easy to handle. A cooler mixture shapes neatly and holds better during frying.

4. 4
   mix · ~2 min

   Make the flour slurry.

   Mix all-purpose flour, water, and the remaining salt in a small bowl to make a smooth, light slurry with no lumps.

5. 5
   assemble · ~10 min

   Shape the chops.

   1.Divide the potato mixture into 4 equal portions.

   2.Flatten one portion in your palm and place 2 egg halves together in the center to form one whole egg shape.

   3.Wrap the potato mixture all around the egg and seal the edges gently.

   4.Shape it into an oval chop and repeat with the remaining eggs and potato mixture.

   TIPLightly grease your palms with a few drops of oil if the potato mixture sticks.
6. 6
   assemble · ~4 min

   Coat the chops.

   1.Dip each shaped chop in the flour slurry.

   2.Roll it in bread crumbs until fully coated.

   3.Press gently so the crumbs stick well on all sides.
7. 7
   fry · ~10 min

   Fry the chops until crisp.

   1.Heat the oil for frying in a pan over medium heat.

   2.Place the chops in the oil carefully and shallow fry in batches.

   3.Turn them gently and fry until evenly deep golden on all sides, about 4 to 5 minutes per batch.

   4.Lift them out and let any excess oil drip off.

   TIPUse medium heat throughout so the coating turns crisp without splitting or browning too fast.
8. 8
   serve · ~1 min

   Serve the dimer chop hot.

   Serve hot while the crust is crisp and the center is soft. This snack is especially good with kasundi or tomato ketchup.

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