A plate of crispy Bengali egg chops (potato and egg cutlets) ready for tea-time. Growing up in Bengal, I vividly recall rainy afternoons and Durga Puja rehearsals where the air was filled with the scent of frying spices and the excited chatter of children. Food blogger Joy even reminisces that during Durga Puja, she would “patiently wait… so that the egg roll and egg chop… would appear along with some Cha (tea)”. No wonder these golden, crispy dim chops became a symbol of festive celebration and cozy monsoon snacks. In fact, one recipe notes that this Anda Chop (egg chop) is a beloved *“roadside food enjoyed during the rainy season”*, and that whether it’s a monsoon evening or a Puja pandal stall, a piping-hot chop is “always a hit” with Bengalis. Each bite – of spiced mashed potato enveloping a boiled egg – instantly transports many of us back to those rain-kissed, tea-time memories.
Ingredients
Eggs: 4 large, hard-boiled, peeled and halved (use 2 if you prefer smaller portions)
Potatoes: 6 medium, boiled and skin removed
Onion: ½ cup, finely chopped
Green chilies: 2–3, finely chopped (adjust to taste)
Cilantro (dhaniya): 2 tbsp, chopped
Spices: 1 tsp red chili powder, ½ tsp ground black pepper, ¼ tsp turmeric powder (optional), ½ tsp chaat masala (optional)
Oil: 2–3 tbsp (for sautéing) + oil for deep frying
Binding/Coating: 2–3 tbsp cornflour or all-purpose flour (to make batter), ½ cup fine bread crumbs
Preparation
1. Cook the eggs and potatoes: Boil the eggs until hard-cooked (about 10 minutes), then peel and set them aside. In the same pot, boil the potatoes until tender; drain and peel them while still hot.
2. Mash the potatoes and mix the filling: Place the hot potatoes in a bowl and lightly mash them. (Don’t over-mash – a little texture helps keep the chops fluffy.) Season the mashed potatoes with salt, red chili, black pepper (and chaat masala if using). Add the chopped onion, green chilies and cilantro, and mix thoroughly so the spices and aromatics are evenly distributed.
3. Shape the chops around eggs: Divide the potato mixture into 4 (or 6) portions. Take one portion in your palm and flatten it into a disc. Place a halved boiled egg (cut side down) in the center, then gently wrap the potato mixture around it, sealing it completely. Make sure there are no gaps – the egg should be fully encased in potato. Repeat with the remaining portions and eggs.
4. Chill to set: Arrange the egg-covered potato rounds on a plate and refrigerate for about 15–20 minutes. This helps firm them up so they hold their shape when coated and fried.
5. Prepare the batter and coating: In a shallow bowl, mix the cornflour (or all-purpose flour) with a little water, salt and pepper to make a thin batter. In another dish, spread the breadcrumbs. Dip each chilled chop first in the batter, then roll it in breadcrumbs to coat fully.
6. Coat the chops (double coating): For an extra-crispy crust, you can repeat the coating step: dip the already breaded chops in beaten egg (or the cornflour batter) and breadcrumbs once more. Place the breaded chops back on the plate and chill again for 10 minutes – this second rest helps the crust adhere in the hot oil.
7. Fry until golden: Heat enough oil in a wok or deep pan to cover the chops halfway. When the oil is hot (around 170–180°C), carefully add the chops in batches. Fry on medium heat until they are evenly golden brown on both sides (about 3–4 minutes per side). Avoid crowding the pan, and adjust the heat so the chops cook through without burning the coating.
8. Drain and serve: Using a slotted spoon, transfer the fried chops to a paper-towel lined plate to drain excess oil. Serve them hot.
Tips for Perfect Egg Chops
Sauté for flavor: Before mashing, you can sauté the onions, chilies and spices in a teaspoon of oil until soft and aromatic. This deepens the flavor. For example, one recipe advises: “Heat little oil… add chopped onions, salt and sauté. Then add chopped green chilies, turmeric, mint, coriander… cook till onions are slightly cooked”.
Chill in stages: Chilling the formed chops twice (once before coating, again after coating) helps them hold together in the fryer. Cold, well-set patties absorb less oil and yield a tighter crust.
Double-coat for crunch: Don’t skimp on the breadcrumbs. As Bong Eats explains, a double breading (egg wash + breadcrumbs, twice) gives “a substantial, crisp crust”. This means dip in batter, roll in crumbs, then dip and roll again.
Fry at the right temperature: Aim for medium-hot oil (about 170–180°C). Frying too cool will make the chops greasy, while too hot will burn the crust before the center warms through. As one chef notes, fry on “medium heat (oil temperature ~180°C) until evenly brown”.
Drain excess oil: Once browned, immediately transfer the chops to paper towels to blot off oil. This keeps the crust crisp.
Spice it up: Be generous with seasonings in the potato mix – turmeric, chili, a pinch of garam masala or chaat masala, plus plenty of salt. Fresh herbs like cilantro (and even a little mint) brighten the filling. However, remember not to overwork the mash, as a slightly textured potato holds more flavor.
Bake instead of fry (optional): For a lighter version, Joy suggests spraying the chops with oil and baking at 200°C for about 30 minutes (turning once). They won’t be quite as crunchy as deep-fried, but still tasty.
Serving Suggestions
Bengali egg chops are typically enjoyed piping hot. They pair beautifully with Bengali mustard sauce (kasundi) – a pungent, smooth mustard dip – and a simple onion-cucumber salad. (Bong Eats even recommends to “serve hot with kasundi, and a salad of sliced onions, cucumber and beetroot”.) You can also offer a tangy mint-coriander chutney or ketchup on the side. In Bengal, nothing is more satisfying than biting into a crispy dim chop while sipping a warm cup of masala chai. As one cookbook notes, chai is “a perfect accompaniment to an evening snack” – and we couldn’t agree more when it comes to fried goodies like egg chops.
The Pinch of Masala 