Egg Potato Chops
A delightful Indian snack featuring a spicy mashed potato casing around a boiled egg, coated in breadcrumbs and fried to crispy perfection. Perfect for tea time or as a party appetizer, these chops are savory, satisfying, and full of flavor.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Eggs
- b.Place the potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes, or until they are completely tender when pierced with a fork. Drain thoroughly.
- c.While potatoes are boiling, place the eggs in a separate saucepan, cover with water, and bring to a boil. Cook for 10 minutes to hard-boil them. Immediately transfer to an ice bath to stop the cooking process.
- d.Once cooled, peel the potatoes and mash them in a large bowl until smooth and lump-free. Peel the hard-boiled eggs and slice them in half lengthwise.
- 2
Step 2
- a.Create the Spiced Potato Mixture
- b.Heat 1 tablespoon of the vegetable oil in a small pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
- c.Add the ginger-garlic paste and green chilies, and cook for another minute until the raw aroma disappears.
- d.Stir in the turmeric powder, red chili powder, and cumin powder. Cook for 30 seconds, then turn off the heat.
- e.Transfer this onion-spice mixture to the bowl with the mashed potatoes. Add the garam masala, chopped coriander leaves, lemon juice, and salt. Mix thoroughly until everything is well combined. Allow the mixture to cool completely to room temperature.
- 3
Step 3
- a.Assemble the Chops
- b.Once the potato mixture is cool, divide it into 8 equal portions.
- c.Lightly oil your palms to prevent sticking. Take one portion of the potato mix and flatten it into a disc about 3 inches in diameter.
- d.Place one half of a boiled egg in the center, cut-side down.
- e.Carefully fold the potato mixture around the egg, ensuring it is completely sealed. Gently shape it into a smooth oval or round patty. Make sure there are no cracks, as this will prevent them from breaking while frying. Repeat with the remaining portions.
- 4
Step 4
- a.Coat the Chops
- b.In a shallow bowl, whisk together the maida, cornflour, a pinch of salt, and water to create a smooth, thin slurry without any lumps.
- c.Spread the breadcrumbs evenly on a separate plate or tray.
- d.Carefully dip one assembled chop into the slurry, coating it completely. Let any excess drip off.
- e.Immediately transfer the chop to the breadcrumbs and roll gently until it's fully coated on all sides. Place the coated chop on a clean plate. Repeat for all the chops.
- 5
Step 5
- a.Shallow Fry to Perfection
- b.Heat the remaining oil in a wide, heavy-bottomed pan or kadai over medium heat. The oil should be about 1-inch deep.
- c.To check if the oil is ready, drop a small breadcrumb into it; if it sizzles and turns golden brown quickly, the oil is at the right temperature.
- d.Carefully place 3-4 chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
- e.Using a slotted spoon, remove the fried chops and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Egg Potato Chops hot with tomato ketchup, mint chutney, or your favorite dipping sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mashed potatoes are dry and cool. A wet or warm mixture can cause the chops to fall apart during frying.
- 2Use starchy potatoes like Russet or Idaho for a fluffier mash that holds its shape well.
- 3For an extra crispy coating, double-coat the chops: dip in slurry, then breadcrumbs, then back into the slurry, and finally in breadcrumbs again.
- 4Fry on a consistent medium heat. If the oil is too hot, the outside will burn before the inside is heated. If it's too cool, the chops will absorb excess oil and become greasy.
- 5You can prepare the chops up to the coating stage and refrigerate them for up to 24 hours. This also helps them firm up and hold their shape better during frying.
Adapt it for your goals.
Vegetarian
Replace the boiled egg with a cube of paneer (Indian cottage cheese) or a small ball of spiced mixed vegetables for a delicious vegetarian version.
SpicierSpicier
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper to the potato mixture for an extra kick.
HealthierHealthier
For a lower-fat version, you can bake the chops in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also use an air fryer.
Why this is on our healthy list.
Good Source of Protein
Eggs are a complete protein source, containing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Provides Sustained Energy
The complex carbohydrates in potatoes provide a steady release of energy, making this a satisfying and filling snack.
Rich in Vitamins and Minerals
This dish offers a range of nutrients. Eggs are rich in Vitamin D, B12, and selenium, while potatoes are a good source of potassium and Vitamin C.
Frequently asked questions
One serving of two Egg Potato Chops contains approximately 350-450 calories, depending on the size of the chops and the amount of oil absorbed during frying.