Bengali Dimer Egg Chops

  • Servings: 3
  • Difficulty: medium
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Egg chop is Indian street food made of boiled eggs enveloped in spiced potato mixture and then deep fried.

0433 hard-boiled eggs
2 potatoes, boiled and peeled
1 tbsp ginger garlic paste
half bunch of fresh coriander, finely chopped
1 tsp black pepper powder
1 tsp red chilli powder
½ tsp cumin powder
¼ tsp turmeric powder
2 green chillies, finely chopped
2 eggs for coating
1 cup breadcrumbs
salt to taste
oil to fry

In a large bowl, mash boiled potatoes and add ginger garlic paste, coriander leaves, black pepper powder, red chilli powder, cumin powder, turmeric powder, green chillies and salt.  Mix well using hands.

Cut boiled eggs into halves and keep aside.

Divide potato mixture into equal portions. Now take some potato mixture in your hand and press it flat in the palm. Put one half of the boiled egg in the middle and cover it with a little more of the potato mash to make a fine oval shaped ball. Repeat this with all boiled eggs.

In a bowl whisk raw eggs for coating and in a plate spread breadcrumbs.

Heat oil in a heavy bottomed pan and once the oil is hot, dip the balls in whisked egg and then coat with breadcrumbs. Deep fry on a medium heat till golden brown in colour.

Serve hot with tomato ketchup.

Batata Wada

  • Servings: 4-5
  • Difficulty: easy
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Popular Mumbai street snack made with mashed potato mixed with spices, coated in gram flour batter and deep fried.

0343-4 medium size potatoes
1 tsp turmeric powder
4 green chillies
6-8 garlic pods
Half bunch of coriander leaves (with stems), finely chopped
Salt to taste
Oil for deep frying 

For Batter:
200 gm gram flour
½ tsp red chilli powder
½ tsp turmeric
¼ tsp soda bi-carb

Cook and boil the potatoes until they are soft. Mash coarsely with hands.

In a mortar and pestle, roughly crush the green chillies along with the garlic pods.

Mix the above paste with the mash potatoes, turmeric powder, coriander leaves and salt. Create equal size patties or balls.

In a separate bowl, mix all the batter ingredients to create a smooth paste with no lumps.

Heat oil in a pan.

Coat the potato patties/balls in the batter mixture one at a time and fry until crisp and golden in colour.

Serve hot, by placing inside a burger buns or two slices of bread.

It can also be served separately along with either red chilli or mint chutney.