Egg Potato Chop
Crispy, golden-brown croquettes with a spiced mashed potato filling and a perfectly boiled egg nestled in the center. A beloved Bengali street snack that's crunchy on the outside, soft and comforting inside, and best enjoyed with a drizzle of kasundi.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a fork to peel the hard-boiled eggs under cold running water for a smooth, unmarred surface.
- 2Chill the mashed potato mixture for 10 minutes if it feels sticky—it becomes easier to shape.
- 3Wet your palms with a little water or oil while wrapping the eggs to prevent the potato from sticking.
- 4Double-coat for extra crunch: after the first breadcrumb layer, dip again in egg and breadcrumbs.
- 5Fry the chops in batches of 2-3 to maintain oil temperature and ensure even browning.
- 6Let the breaded chops rest in the fridge for a full 10-15 minutes — this seals the coating and prevents bursting.
- 7Slice the chop just before serving to keep the egg yolk from drying out on the plate.
Adapt it for your goals.
Cheese-stuffed
Press a small cube of mozzarella or paneer into the potato layer before wrapping the egg. Adds a gooey, melty surprise inside.
air fryerAir-fryer
Skip deep-frying: spray the breaded chops lightly with oil and air-fry at 375°F for 12-15 minutes, flipping halfway. Lower fat, still crispy.
gluten freeGluten-free
Replace all-purpose flour with rice flour or chickpea flour and use gluten-free breadcrumbs (or crushed cornflakes). Same crunch, no gluten.
spicy keema twistSpicy keema twist
Mix 50g of cooked, crumbled, spiced minced mutton or chicken into the mashed potato for a heartier, non-vegetarian chop.
Why this is on our healthy list.
High-Quality Protein
Each chop contains a whole egg, providing a complete source of protein with all essential amino acids for muscle repair and satiety.
Potassium-Rich Potatoes
Potatoes are a good source of potassium, which helps regulate blood pressure and supports nerve function.
Digestive-Friendly Spices
Roasted cumin and ginger in the filling aid digestion and may reduce bloating.
Antioxidant Boost from Cilantro
Fresh cilantro adds a dose of vitamins A and C, plus natural antioxidants that help combat oxidative stress.
Frequently asked questions
The potato mixture may be too dry or the coating insufficiently sealed. Make sure the mash is smooth, wrap the egg completely, and always chill the breaded chops for 10 minutes before frying.
