Egg Potato Chops

Name: Egg Potato Chops
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: indian
Ingredients: 6 pcs egg (4 eggs hard-boiled and peeled for the filling, 2 eggs beaten for coating); 500 g potato (boiled, peeled and mashed); 2 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (chopped); 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt (divided); 1.5 cup bread crumbs; 1 tbsp oil (for cooking the masala)

RATING

4.4/5(67)

TASTE SCORE

9/10

Crisp potato-coated egg chops with a warmly spiced filling and golden crumb outside. This popular Indian snack is great for tea time and tastes especially good with a little onion salad or ketchup on the side.

PREP

25m

COOK

25m

SERVES

1 PIECE

207 cal

SERVINGS

METHOD · 7 STEPS

boil · ~20 min
Boil the eggs and potatoes.
1.Boil 4 eggs until hard-boiled, then cool, peel, and halve them lengthwise.
2.Boil the potatoes until tender, then peel and mash them while still warm.
3.Keep the remaining 2 eggs aside for the coating.
TIPCool the boiled eggs fully before shaping so the chops hold their shape better.
saute · ~8 min
Cook the spiced onion mixture.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion, ginger, garlic, and green chili. Cook until the onion turns soft and lightly golden.
3.Add red chili powder, turmeric powder, garam masala, black pepper, and half the salt.
4.Mix well and cook for 1 minute until fragrant.
5.Turn off the heat and stir in coriander leaves.
mix · ~2 min
Make the potato coating mixture.
Add the cooked onion mixture to the mashed potato with the remaining salt. Mix until smooth and evenly seasoned.
TIPIf the potato feels loose, let it cool for a few minutes before shaping.
assemble · ~10 min
Shape the chops around the eggs.
1.Divide the potato mixture into 8 equal portions.
2.Take one portion and flatten it in your palm.
3.Place one egg half in the center and wrap the potato mixture around it.
4.Shape it into an oval chop and repeat with the remaining portions and egg halves.
prep · ~7 min
Coat the chops.
1.Beat the remaining 2 eggs in a bowl.
2.Spread the bread crumbs on a plate.
3.Dip each shaped chop in beaten egg, then roll in bread crumbs until well coated.
4.Set them aside for a few minutes so the coating settles.
fry · ~12 min
Fry the chops until golden.
1.Heat oil for frying in a deep pan over medium heat.
2.Slide in 2 to 3 chops at a time without crowding the pan.
3.Fry until crisp and deep golden on all sides.
4.Lift them out and drain well before frying the next batch.
TIPKeep the heat medium so the crumb turns crisp without splitting the potato coating.
serve
Serve the egg potato chops hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Mash the potatoes while warm, then cool before shaping so the coating stays firm and doesn't crack around the egg.
2
Cook the onion masala until the moisture dries off; a wet filling makes the potato layer slip during frying.
3
Wet or lightly oil your palms before wrapping the potato mixture around the egg halves for smoother, even chops.
4
After breading, rest the chops 10 to 15 minutes so the crumbs adhere better and fry up more evenly.
5
Fry on medium heat only; high heat browns the crumbs too fast before the potato shell turns crisp.
6
If making ahead, shape and crumb the chops, then refrigerate in a single layer before frying.
7
Drain on a rack instead of paper towels if you want the crumb to stay crisper for longer.