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A delightful Indian snack featuring a spicy mashed potato casing around a boiled egg, coated in breadcrumbs and fried to crispy perfection. Perfect for tea time or as a party appetizer, these chops are savory, satisfying, and full of flavor.
For 4 servings
Prepare Potatoes and Eggs
Create the Spiced Potato Mixture
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A delightful Indian snack featuring a spicy mashed potato casing around a boiled egg, coated in breadcrumbs and fried to crispy perfection. Perfect for tea time or as a party appetizer, these chops are savory, satisfying, and full of flavor.
This indian recipe takes 55 minutes to prepare and yields 4 servings. At 357.33 calories per serving with 8.94g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Chops
Coat the Chops
Shallow Fry to Perfection
Serve
Replace the boiled egg with a cube of paneer (Indian cottage cheese) or a small ball of spiced mixed vegetables for a delicious vegetarian version.
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.
For a lower-fat version, you can bake the chops in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Eggs are a complete protein source, containing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates in potatoes provide a steady release of energy, making this a satisfying and filling snack.
This dish offers a range of nutrients. Eggs are rich in Vitamin D, B12, and selenium, while potatoes are a good source of potassium and Vitamin C.
One serving of two Egg Potato Chops contains approximately 350-450 calories, depending on the size of the chops and the amount of oil absorbed during frying.
Egg Potato Chops are a source of protein from eggs and carbohydrates from potatoes. However, since they are shallow-fried, they are high in fat and calories. They are best enjoyed in moderation as an occasional treat.
Yes, you can bake them for a healthier alternative. Preheat your oven to 200°C (400°F). Place the coated chops on a baking sheet lined with parchment paper, spray them lightly with oil, and bake for 20-25 minutes, flipping them halfway through, until golden and crispy.
This usually happens for two reasons: the potato mixture is too moist, or the oil is not hot enough. Ensure your boiled potatoes are well-drained and the mixture is completely cool before shaping. Also, make sure the oil is at a medium-hot temperature before you start frying.
Absolutely. You can assemble and coat the chops and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best crispy texture.
They are traditionally served as a snack with tomato ketchup, green mint-coriander chutney, or tamarind chutney. They also pair well with a simple side salad.