Egg Potato Chop

1. 1
   prep · ~15 min

   Boil the potatoes and eggs.

   1.Place 500g potatoes and 8 eggs in a pot with enough water to cover.

   2.Bring to a boil and cook until potatoes are tender and eggs are hard-boiled, about 12 minutes.

   3.Remove eggs, peel under running water, and set aside whole.

   4.Drain potatoes, let cool slightly, then peel and mash until smooth.
2. 2
   mix · ~5 min

   Prepare the spiced potato mixture.

   1.In a large bowl, combine the mashed potatoes, chopped onion, green chili, ginger, and cilantro.

   2.Add roasted cumin powder, red chili powder, garam masala, and salt.

   3.Mix everything well until smooth and evenly seasoned. Taste and adjust seasoning if needed.

   TIPMake sure the potato mixture is completely cool before wrapping the eggs to prevent it from falling apart.
3. 3
   prep · ~3 min

   Set up the breading station.

   1.Place the flour on a flat plate.

   2.Beat 2 eggs in a shallow bowl until smooth.

   3.Spread the breadcrumbs on a separate plate.

   4.Line up the plates in order: flour, beaten egg, breadcrumbs.
4. 4
   assemble · ~10 min

   Wrap the boiled eggs with the potato mixture.

   1.Divide the potato mixture into 8 equal portions.

   2.Take one portion and flatten it on your palm.

   3.Place a whole boiled egg in the center and wrap the potato around it.

   4.Seal gently but firmly so the egg is completely enclosed. Repeat for all 8 eggs.

   TIPWet your hands slightly with water to prevent the potato mixture from sticking.
5. 5
   assemble · ~15 min

   Bread the potato-wrapped eggs.

   1.Roll each wrapped egg lightly in the flour, shaking off excess.

   2.Dip it into the beaten egg, coating all sides.

   3.Roll it in the breadcrumbs until well covered.

   4.Place the breaded chops on a tray and refrigerate for 10 minutes to set the coating.

   TIPChilling the breaded chops helps the coating stick better during frying and prevents them from opening up in the oil.
6. 6
   fry · ~15 min

   Deep fry the egg potato chops until golden.

   1.Heat oil in a deep kadai over medium heat. The oil is ready when a breadcrumb sizzles immediately.

   2.Gently slide in 2-3 chops, taking care not to overcrowd.

   3.Fry for 4-5 minutes, turning occasionally, until deep golden brown and crispy.

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

   TIPMaintain medium heat throughout. Too hot and the outside burns before the inside warms; too cool and they absorb excess oil.
7. 7
   serve · ~1 min

   Serve the egg potato chops hot.

   1.Slice each chop in half lengthwise to reveal the egg inside.

   2.Arrange on a plate and serve immediately with kasundi or your favorite chutney.

Cuisines we love