Egg Chaap

1. 1
   boil · ~20 min

   Boil the eggs and potatoes.

   1.Place 4 eggs in a saucepan with enough water to cover. Bring to a rolling boil and cook for 8-10 minutes.

   2.In a separate pan, boil 300 g potatoes until fork-tender, about 15-20 minutes.

   3.Drain both and let cool completely. Peel the eggs and potatoes.

   TIPCool eggs in ice water for easier peeling and to prevent grey rings around the yolk.
2. 2
   prep · ~3 min

   Prepare the spiced potato mix.

   1.Mash the boiled potatoes in a large mixing bowl until smooth with no lumps.

   2.Halve the boiled eggs lengthwise and set aside.
3. 3
   saute · ~6 min

   Sauté the aromatics for the filling.

   1.Heat 2 tsp oil in a small pan over medium heat.

   2.Add 1 finely chopped onion and sauté until translucent, about 3-4 minutes.

   3.Add 1 tsp ginger paste and 1 tsp garlic paste. Sauté until the raw smell disappears, about 1 minute.

   4.Stir in 2 chopped green chilies, 1 pinch red chili powder, and 1 pinch turmeric powder. Cook for 30 seconds.

   5.Remove from heat and let it cool slightly.

   TIPDon't brown the onions too much; a soft, sweet base works best with the eggs.
4. 4
   mix · ~2 min

   Finish the potato filling.

   1.Add the sautéed onion mixture to the mashed potatoes.

   2.Season with 1 pinch garam masala and 0.25 tsp salt. Mix well until evenly combined.

   3.Taste and adjust seasoning.
5. 5
   assemble · ~5 min

   Shape the chaaps around the eggs.

   1.Divide the potato mixture into 4 equal portions.

   2.Flatten one portion in your greased palm. Place one egg half, cut-side down, in the center.

   3.Gently wrap the potato mix around the egg to form a smooth, oval cutlet. Seal any cracks.

   4.Repeat with the remaining 3 egg halves.

   TIPKeep your palms lightly oiled to prevent the potato mix from sticking.
6. 6
   mix · ~1 min

   Make the flour slurry.

   1.In a shallow bowl, whisk together 3 tbsp all-purpose flour, 2 tbsp corn flour, and 6 tbsp water with a pinch of salt.

   2.Mix until you have a smooth, lump-free batter with a thin, flowing consistency.

   TIPThe slurry should coat the back of a spoon lightly but remain runny.
7. 7
   fry · ~4 min

   Coat and crumb the chaaps.

   1.Spread 1 cup breadcrumbs on a flat plate.

   2.Dip each oval cutlet into the flour slurry, letting the excess drip off.

   3.Roll it gently in the breadcrumbs to coat evenly on all sides. Set aside on a tray.

   4.For an extra-crispy crust, double-coat: dip again in slurry and roll again in breadcrumbs.

   TIPDouble-coating makes the crust extra thick and crunchy, staying crisp longer.
8. 8
   fry · ~8 min

   Deep fry the Egg Chaap until golden.

   1.Heat oil for deep frying in a deep pan over medium heat. Test by dropping a breadcrumb — it should sizzle and rise.

   2.Gently slide in 2 chaaps at a time. Fry for 3-4 minutes, turning occasionally, until deep golden brown.

   3.Remove with a slotted spoon and drain on paper towels.

   4.Repeat with the remaining chaaps.

   TIPMaintain steady medium heat. Frying too fast will darken the crumbs before the filling heats through.
9. 9
   serve

   Serve the Egg Chaaps immediately.

   1.Cut each chaap in half diagonally to reveal the egg inside.

   2.Serve hot with kasundi (Bengali mustard) or tomato ketchup, and a side of sliced onion and cucumber salad.

   TIPThe visual of the halved egg inside is the signature of a well-made egg chaap.

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