Egg Potato Chop
A beloved Kolkata street food classic! Spicy mashed potatoes are wrapped around a hard-boiled egg, coated in crispy breadcrumbs, and fried to golden perfection. A perfect tea-time snack.
For 4 servings
Boil Potatoes and Eggs
- Place the potatoes in a pot, cover with water, add a pinch of salt, and boil for 15-20 minutes or until fork-tender. Drain, peel, and mash until completely smooth. Set aside to cool.
- In a separate pot, hard-boil the 4 eggs for 10-12 minutes. Immediately transfer to an ice bath or run under cold water. Peel the eggs and slice them in half lengthwise.
Prepare the Potato Filling
- Heat 1 tbsp of mustard oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
- Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
- Stir in the turmeric powder, red chili powder, and roasted cumin powder. Cook for 30 seconds.
- Add the mashed potatoes and 1 tsp of salt to the pan. Mix thoroughly to combine all the spices with the potato. Cook for 3-4 minutes, stirring continuously.
- Turn off the heat. Stir in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and allow it to cool down completely.
Assemble the Chops
- Once the potato mixture is cool to the touch, divide it into 8 equal portions.
- Take one portion of the potato mix, flatten it into a disc in your palm.
- Place one half of a boiled egg in the center, cut-side facing the potato.
- Carefully enclose the egg with the potato mixture, shaping it into a smooth, compact oval. Ensure there are no cracks, as this can cause it to break while frying.
- Repeat for all 8 egg halves.
Coat the Chops
- In a shallow bowl, whisk the all-purpose flour with about 1/2 cup of water and the remaining 1/2 tsp of salt to create a thin, lump-free slurry.
- Spread the breadcrumbs evenly on a separate plate or tray.
- Dip one assembled chop into the flour slurry, ensuring it is fully coated.
- Lift it out, allowing excess slurry to drip off, and immediately place it in the breadcrumbs. Gently roll and press to coat it evenly on all sides.
- Place the coated chops on a plate. For best results, refrigerate them for 20-30 minutes to help the coating set firmly.
Deep Fry to Perfection
- Heat the vegetable oil in a kadai or deep pan over medium-high heat. The oil is ready when a small piece of breadcrumb sizzles and rises to the top immediately (around 180°C / 350°F).
- Carefully slide 2-3 chops into the hot oil at a time, avoiding overcrowding the pan.
- Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and uniformly crispy.
- Using a slotted spoon, remove the chops from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- 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 is sticky and can cause the chops to fall apart.
- 2For a truly authentic flavor, use mustard oil for preparing the potato filling.
- 3Chilling the coated chops for at least 20 minutes before frying helps the coating adhere better and results in a crispier texture.
- 4Maintain a consistent medium-high oil temperature. If the oil is too hot, the outside will burn before the inside is heated; if it's not hot enough, the chops will absorb excess oil and become greasy.
- 5For an extra-crispy crust, double-coat the chops: dip in slurry, then breadcrumbs, back into the slurry, and finally into the breadcrumbs again.
Adapt it for your goals.
Vegetarian
Replace the hard-boiled egg with a cube of paneer or a small ball of spiced mixed vegetables (peas, carrots, beans).
SpicierSpicier
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the potato mixture for an extra kick.
Meat VersionMeat Version
Substitute the egg with a spicy minced meat (keema) filling to make 'Mangsher Chop', another popular Bengali snack.
Why this is on our healthy list.
Good Source of Protein
Eggs are a complete protein source, containing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Provides Sustained Energy
The complex carbohydrates in potatoes provide a steady release of energy, making this snack filling and satisfying.
Rich in Potassium
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Frequently asked questions
A single Egg Potato Chop contains approximately 200-250 calories, depending on its size and the amount of oil absorbed during frying. A serving of two pieces would be around 400-500 calories.