Boiled eggs wrapped in spicy potato mixture and deep fried. A popular starter in the Bengali cuisine.

DIMER CHOP

Ingredients

4-8 eggs (dim), hardboiled
4 medium potatoes, boiled, peeled and mashed
1 tablespoon oil + for deep-frying
½ teaspoon mustard seeds
1 medium onion, finely chopped
1-2 green chillies, finely chopped
1 teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon cumin (jeera) powder
½ teaspoon ________ powder
1 teaspoon coriander powder
Salt to taste
1 tablespoon finely chopped fresh coriander leaves
3 eggs, beaten
Dried breadcrumbs for coating

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter.
2. Add onions and green chillies, mix and sauté till onions turn translucent. Add chilli powder, turmeric powder, cumin powder, __ ___ powder and coriander powder, mix well and cook for 1-2 minutes.
3. Add some water and mix. Add potatoes and mix well. Add salt, mix and cook for a minute.
4. Add coriander leaves and mix well. Remove from heat and set aside to cool.
5. Divide the potato mixture into equal portions, wrap around an egg and shape into roundels or chops. Dip in beaten eggs and coat in breadcrumbs.
6. Heat sufficient oil in a kadai. Deep-fry chops till golden brown and crisp. Drain on absorbent paper.
7. Halve and serve hot with tomato ketchup.

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