Egg Chops
A classic Bengali snack featuring a hard-boiled egg encased in a spicy potato mixture, then coated in breadcrumbs and fried to golden perfection. Crispy on the outside, soft and savory inside!
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Spicy Potato Filling (15 minutes)
- b.Slice the hard-boiled eggs in half lengthwise and set aside.
- c.Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
- d.Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
- e.Stir in the turmeric powder, red chili powder, and roasted cumin powder. Sauté for 30 seconds.
- f.Add the mashed potatoes and 1 tsp of salt. Mix thoroughly to combine all the spices with the potatoes. Cook for 3-4 minutes.
- g.Turn off the heat. Stir in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and let it cool completely.
- 2
Step 2
- a.Assemble the Egg Chops (10 minutes)
- b.Once the potato mixture is cool to the touch, divide it into 8 equal portions.
- c.Take one portion of the potato mix and flatten it into a disc on your palm.
- d.Place one egg half, yolk-side down, in the center of the potato disc.
- e.Carefully wrap the potato mixture around the egg, ensuring it's fully and evenly covered. Gently shape it into a smooth oval.
- f.Repeat the process for all the remaining egg halves and potato portions. Place the assembled chops on a plate.
- 3
Step 3
- a.Coat the Chops (5 minutes)
- b.In a shallow bowl, whisk together the all-purpose flour, 1/4 tsp salt, and water to create a thin, smooth slurry without any lumps.
- c.Spread the breadcrumbs evenly on a separate plate or tray.
- d.Carefully dip one assembled chop into the flour slurry, ensuring it's coated on all sides.
- e.Lift it out, allowing any excess slurry to drip off, and immediately transfer it to the breadcrumbs. Roll gently until it's fully covered. Set aside and repeat for all chops.
- 4
Step 4
- a.Deep Fry to Perfection (10 minutes)
- b.Heat 2 cups of oil in a deep pan or kadai over medium-high heat. The oil is ready when a small piece of breadcrumb dropped in sizzles and rises to the top immediately.
- c.Gently slide 2-3 coated chops into the hot oil at a time. Do not overcrowd the pan, as this can lower the oil temperature.
- d.Fry for 3-4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
- e.Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- f.Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato mixture is completely cool before shaping the chops; a warm mixture can cause them to break during frying.
- 2If your potato mixture feels too moist, add a tablespoon of roasted gram flour (besan) or breadcrumbs to help bind it.
- 3For an extra crispy coating, double-coat the chops: dip in slurry, coat in breadcrumbs, then repeat the process once more.
- 4Chilling the coated chops in the refrigerator for 15-20 minutes before frying helps them hold their shape better in the hot oil.
- 5Maintain a consistent medium-high heat while frying. Oil that is too hot will burn the outside quickly, while oil that isn't hot enough will result in greasy chops.
Adapt it for your goals.
Healthier Version
For a lower-fat option, bake the egg chops. Arrange the coated chops on a baking sheet, spray with a little oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp.
Different FillingDifferent Filling
Replace the potato filling with a spicy minced chicken (keema) or paneer filling for a different flavor profile.
Vegan VersionVegan Version
Omit the egg and shape the spicy potato mixture into round patties (Aloo Tikki). Coat and fry as directed for a delicious vegan snack.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Energy Boosting
The potatoes in the filling are rich in complex carbohydrates, which provide a sustained release of energy, making this a filling and satisfying snack.
Frequently asked questions
There are three key steps: 1) Ensure your potato mixture is not too moist and is completely cool. 2) Coat the chops evenly and thoroughly, with no exposed potato. 3) Chill the coated chops for 15-20 minutes before frying to help them firm up.