Egg Chop
Indulge in the irresistible crunch and flavor of Egg Chop, a popular street-style snack that's perfect for any occasion. This recipe combines the richness of hard-boiled eggs with a spiced potato mixture infused with aromatic cumin, coriander, and turmeric. Each egg is lovingly encased in seasoned mashed potatoes, coated in a crispy breadcrumb crust, and deep-fried to golden perfection. The vibrant kick of green chilies and fresh coriander elevates the taste, making it utterly addictive. Serve these golden delights piping hot with a side of tangy ketchup or zesty chutney for a snack that’s sure to please family and guests alike. Ideal for parties or teatime, Egg Chop is a satisfying and flavorful treat bursting with texture and savory goodness.
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Recipe Information
Ingredients
- 4 pieces Hard-boiled eggs
- 4 medium-sized Potatoes
- 1 medium-sized Onion
- 2 pieces Green chilies
- 1 teaspoon Ginger paste
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons All-purpose flour
- 3 tablespoons Water
- 1 cup Breadcrumbs
- 2 cups Oil (for frying)
Instructions
Boil the potatoes until tender, peel them, and mash them in a large bowl.
Peel the hard-boiled eggs and set them aside.
Finely chop the onion, green chilies, and fresh coriander leaves.
In a pan, heat 1 tablespoon of oil and sauté the onions, green chilies, and ginger paste until the onions turn translucent.
Add cumin powder, coriander powder, turmeric powder, red chili powder, and salt to the pan. Mix well and cook for 2 minutes.
Mix the spiced onion mixture with the mashed potatoes. Add the chopped coriander leaves and mix thoroughly to form a smooth spiced potato mixture.
Take one hard-boiled egg and cut it in half lengthwise.
Take a portion of the potato mixture and flatten it in your palm. Place one egg half in the center and cover it completely with the potato mixture, shaping it into an oval. Repeat with the remaining eggs.
In a small bowl, mix all-purpose flour with water to make a smooth batter.
Dip each potato-coated egg in the flour batter, ensuring it is fully coated, and then roll it in breadcrumbs to create an even crust.
Heat oil in a deep frying pan on medium heat. Once the oil is hot, carefully place the coated eggs into the oil and fry until golden brown and crispy, turning occasionally for even cooking.
Remove the egg chops from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve hot with ketchup or your favorite chutney.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 205 mg | 68% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 844 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
