AI-generated image
Dimer chop
Egg-in-potato croquettes
ডিমের চপ (dimer chop): halved boiled eggs wrapped in spiced potato, crumbed and fried
Glass cabinets at Dhaka's sweet shops and snack counters, from New Market to Mirpur, always hold a row of dimer chop, oval golden-crumbed parcels that, when cut, reveal half a boiled egg nested inside a layer of spiced potato. They are bought for afternoon tea, birthday parties and school tiffin and eaten with kasundi mustard sauce, tomato ketchup and a little sliced onion and cucumber. Some versions mix minced meat into the potato; this one keeps it vegetarian, with garam masala, ginger and fried onion for depth. Soft-boiled eggs are a mistake here: they must be fully hard-boiled so the yolk is firm and the chop is safe and easy to wrap. Chef's tip: chill the crumbed chops for 15 minutes before frying so the coating stays put.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the eggs
- 4 eggs
For the potato
- 1 ⅛ lb starchy potatoespeeled and quartered
- 1 tbsp vegetable oil
- 1 onionfinely chopped
- 1 tsp fresh gingergrated
- 1 green chillifinely chopped
- 1 /2 tsp garam masala
- 1 /2 tsp red chilli powder
- 3 /4 tsp salt
- 2 tbsp fresh corianderchopped
For the coating
- 3 tbsp plain flour
- 1 eggbeaten
- 2 ⅞ oz dried breadcrumbs
To fry
- 2 cups vegetable oilfor deep frying
Shop this recipe on Amazon
Fresh ingredients (7)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Lower 4 eggs into boiling water and boil for 10 minutes until the yolks are fully firm, then cool in cold water, peel and halve lengthways.
12 minStep 2: Boil 1 ⅛ lb starchy potatoes in salted water for 12–15 minutes until tender, drain, steam dry and mash.
15 minStep 3: Fry 1 onion, 1 tsp fresh ginger and 1 green chilli in 1 tbsp vegetable oil over a medium heat for 5 minutes until golden, then mix into the potato with 1 /2 tsp garam masala, 1 /2 tsp red chilli powder, 3 /4 tsp salt and 2 tbsp fresh coriander. Cool and divide into 8.
5 minStep 4: Flatten a portion of potato in your palm, set an egg half on it, yolk side up, and mould the potato around it into a smooth oval, leaving the yolk side just covered. Repeat.
10 minStep 5: Roll each chop in 3 tbsp plain flour, dip in 1 egg and coat in 2 ⅞ oz dried breadcrumbs; chill for 15 minutes.
5 minStep 6: Heat 2 cups vegetable oil to 350°F and fry 3–4 at a time for 3–4 minutes, turning, until deep golden. Drain, halve and serve hot.
10 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 16 g
- Carbs
- 42 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dimer chop take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of starchy potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Doi chiraFlattened rice with curd
Nothing is cooked for doi chira, which is why it has been the breakfast of farmers and fishermen in Barisal for generations: flattened rice is rinsed, softened in thick, slightly sour curd and sweetened with jaggery or sugar, then mashed together with a ripe banana. The texture is soft and creamy with a little chew from the rice flakes, and the taste is cool, sweet and tangy. It is eaten on hot summer mornings, at village fairs and as part of the Pohela Boishakh spread, and it is a favourite of children and of anyone fasting who wants something gentle. The usual misstep is soaking the chira for too long, which turns it to paste; a quick rinse is all it needs before the curd does the rest. Chef's tip: use thick-cut chira, not the thin kind for frying, so the flakes hold their shape.
Masala khakhraCrisp roasted wheat crackers
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Patta gathiaThin gram flour ribbons
Patta gathia are flat, ribbon-like strips of gram flour dough, rolled paper-thin under the palm on a wooden board and fried until crisp. Black pepper and ajwain give them their flavour. They are a classic Gujarati tea-time snack and are great with fried chillies and papaya sambharo.