bengaliMediumeggetariandairy freenut free

Egg Chop

Name: Egg Chop
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 4 pcs egg (whole, for boiling); 500 g potato (medium, peeled); 2 tsp oil (for the potato mixture); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 0.5 tsp cumin powder; 0.5 tsp coriander powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 0.25 cup all-purpose flour (for slurry); 0.25 cup water (for flour slurry); 1 cup breadcrumbs (for coating); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

9/10

Crispy, golden-brown croquettes with a spiced mashed potato shell wrapped around a whole boiled egg. A beloved Bengali street food and tea-time snack, these egg chops are crunchy outside and soft inside, best enjoyed with a drizzle of kasundi or a cup of hot chai.

PREP

30m

COOK

20m

SERVES

1 PIECE

337 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Boil the eggs and potatoes.
1.Place 4 eggs in a saucepan, cover with water and boil for 8-10 minutes.
2.In a separate pot, boil the peeled potatoes until fork-tender.
3.Peel the boiled eggs and set aside to cool.
4.Drain potatoes and mash them smooth while still warm.
TIPDon't overcook the eggs. A green ring around the yolk means they boiled too long.
saute · ~10 min
Prepare the spiced potato mixture.
1.Heat 2 tsp oil in a pan over medium heat until shimmering.
2.Add chopped onion and sauté until translucent, about 4 minutes.
3.Add minced garlic, grated ginger, and chopped green chili. Sauté 1 minute until fragrant.
4.Stir in turmeric, cumin, coriander, red chili powder, and 0.5 tsp salt. Cook for 30 seconds.
5.Add the mashed potatoes and mix well until spices are evenly incorporated.
6.Turn off heat, sprinkle garam masala and chopped coriander leaves. Mix well and let cool.
TIPMake sure the potato mixture is completely cool before wrapping eggs — warm mash is too sticky to handle.
prep · ~2 min
Set up the breading station.
1.In a small bowl, whisk together all-purpose flour and water to make a smooth slurry.
2.Spread breadcrumbs on a flat plate.
3.Line up the eggs, potato mixture, flour slurry, and breadcrumbs in order.
mix · ~5 min
Assemble the egg chops.
1.Divide the potato mixture into 4 equal portions.
2.Flatten one portion in your palm and place a whole boiled egg in the center.
3.Gently wrap the potato around the egg, sealing it completely into an oval shape.
4.Repeat with remaining eggs and potato mixture.
TIPWet your palms lightly to prevent sticking. Make sure there are no cracks where the egg peeks through.
fry · ~10 min
Coat and deep-fry until golden.
1.Heat 2 cups oil in a deep kadai to 350°F (175°C).
2.Dip each potato-wrapped egg in the flour slurry, letting excess drip off.
3.Roll in breadcrumbs, pressing gently so they adhere well.
4.Carefully lower into hot oil and fry 2-3 minutes, turning once, until deep golden brown and crisp.
5.Drain on paper towels to remove excess oil.
TIPFry in batches so the oil temperature doesn't drop. Crowding the pan makes the coating soggy.
serve · ~1 min
Serve the egg chops hot.
1.Slice each egg chop in half lengthwise to reveal the egg inside.
2.Arrange on a plate, sprinkle with a pinch of chaat masala if desired.
3.Serve immediately with kasundi or tomato ketchup on the side.
TIPThe contrast of crispy shell, spiced potato, and tender egg is best right out of the oil.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the potato mixture completely before wrapping; warm mash is too sticky to handle.
2
Wet your palms lightly to prevent sticking when wrapping the potato around the egg.
3
Ensure no cracks in the potato layer so the egg doesn't leak during frying.
4
Fry only 2-3 egg chops at a time to keep oil temperature steady and coating crisp.
5
Use a slotted spoon to gently turn the chops while frying for even browning.
6
Slice each chop just before serving to keep the egg yolk from drying out.
7
Leftover assembled egg chops can be refrigerated for up to 4 hours before frying.

RECIPE VARIATIONS

Adapt it for your goals.

air fryer

Air-fryer

To reduce oil, spray the breaded chops with oil and air-fry at 375°F (190°C) for 10-12 minutes, flipping halfway. The coating will still be crisp with far less fat.

spicier

Spicier

Add 1 finely chopped extra green chili and ½ teaspoon of Kashmiri red chili powder to the potato mixture for a bolder heat that pairs perfectly with the cool egg.

jain

Jain

Omit garlic and onion from the potato mixture; replace with 2 tablespoons of finely chopped cilantro, 1 teaspoon of cumin seeds, and a pinch of asafoetida (hing) for a Jain-friendly version.

herbed egg

Herbed egg

Before wrapping, roll the boiled egg in a mixture of 1 tablespoon finely chopped mint and 1 teaspoon chaat masala for an extra layer of fresh flavor inside.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Each egg chop provides a whole boiled egg, offering high-quality complete protein essential for muscle repair and satiety.

✓

Good Source of Potassium

Potatoes are naturally rich in potassium, which supports healthy blood pressure and muscle function.

✓

Anti-Inflammatory Spices

Turmeric, cumin, and ginger in the potato coating contain compounds with anti-inflammatory properties that aid digestion and immunity.

QUESTIONS?

Frequently asked questions

The potato mixture may be too dry or packed too thinly. Add a teaspoon of water to the mash if it feels crumbly, and ensure the coating is at least ¼-inch thick all around the egg.

PAIRS WELL WITH