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A unique and delicious curry where hard-boiled eggs are wrapped in a spicy potato mixture, fried until golden, and then simmered in a rich, creamy tomato-onion gravy. A showstopper dish for any special meal!
For 4 servings
Prepare the Potato Coating
Form the Anda Chaaps
Shallow-Fry the Chaaps
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A unique and delicious curry where hard-boiled eggs are wrapped in a spicy potato mixture, fried until golden, and then simmered in a rich, creamy tomato-onion gravy. A showstopper dish for any special meal!
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 497 calories per serving with 19.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Base (Tadka)
Cook the Masala
Finish and Assemble the Curry
Replace the hard-boiled eggs with cubes of paneer or firm tofu. Wrap the potato mixture around them and follow the same process.
Add 2-3 finely chopped green chilies along with the ginger-garlic paste for extra heat.
Substitute the heavy cream with 1/4 cup of whisked full-fat yogurt or milk for a lighter, tangier gravy. If using yogurt, whisk it well and add it at the end on low heat to prevent curdling.
For a satvik version, skip the onions and ginger-garlic paste. Increase the amount of tomato puree and add a pinch of asafoetida (hing) to the initial tempering.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Potatoes provide complex carbohydrates, which are the body's primary fuel source, offering sustained energy to keep you active and full.
This dish contains essential nutrients from its various ingredients, including Vitamin D and B12 from eggs, potassium from potatoes, and antioxidants from tomatoes and spices.
Ensure your mashed potato mixture is not too moist. Using starchy potatoes helps. Also, the besan acts as a binder. Make sure to seal the egg completely without any cracks and be gentle when turning them in the oil.
Yes, you can prepare the components separately. The gravy can be made and refrigerated for up to 2 days. The chaaps can be formed and refrigerated. Fry the chaaps and assemble the dish just before you plan to serve for the best texture.
You can use cornstarch, rice flour, or breadcrumbs as a binding agent for the potato mixture. Each will give a slightly different texture to the outer crust.
It is a rich and indulgent dish. While eggs provide excellent protein, the dish is high in calories and fat due to the fried potato coating and creamy gravy. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
A single serving (2 pieces with gravy) contains approximately 550-650 calories, depending on the amount of oil absorbed during frying and the type of cream used. This is an estimate and can vary.
Yes, for a healthier alternative, you can bake them. Preheat your oven to 200°C (400°F). Place the chaaps on a baking sheet lined with parchment paper, brush them lightly with oil, and bake for 20-25 minutes, flipping halfway through, until golden and crisp. The texture will be less crispy than the fried version but still delicious.