Food for rainy season

 EGG CHOP OR POKORA



Egg chops, or "dimer chop" in Bengali, are a classic and beloved Indian street food snack. They are essentially a hard-boiled egg encased in a spicy, flavorful potato mixture, which is then coated in breadcrumbs and deep-fried to a perfect golden-brown crisp.

There are a few variations, but the most popular is the Bengali-style "dimer devil" or "dimer chop," which is a whole or half-boiled egg wrapped in the potato mixture. Here is a general recipe and the key steps involved:

Main Components of an Egg Chop

 * The Egg: Hard-boiled eggs are the core of the recipe. They are often cut in half to create a filling, but some recipes use a whole egg.

 * The Potato Filling (or "Masala"): This is a spicy mashed potato mixture that gives the chop its primary flavor. It's usually made with:

   * Boiled and mashed potatoes

   * Sautéed onions, ginger, and garlic

   * Chopped green chilies and fresh cilantro

   * Spices like turmeric powder, red chili powder, cumin powder, and garam masala.

 * The Coating: This provides the signature crispy exterior. It typically involves:

   * A batter or "egg wash" made from beaten egg, cornflour, and a little salt and pepper.

   * Dry breadcrumbs (often coarse or Panko) for a crunchy texture.

Step-by-Step Recipe Guide

1. Prepare the Eggs and Potatoes:

 * Boil eggs until they are hard-boiled. Let them cool, then peel and slice them in half (or keep them whole if preferred).

 * Boil potatoes until they are soft and tender. Peel them and mash them thoroughly into a smooth, lump-free paste.

2. Make the Potato Masala:

 * Heat a little oil in a pan. Sauté finely chopped onions until they are translucent.

 * Add ginger and garlic paste, and finely chopped green chilies. Sauté until the raw smell disappears.

 * Add the dry spices (turmeric, red chili, cumin, and garam masala) and a little salt. Mix well and cook for a minute.

 * Add the mashed potatoes to the pan and mix well with the spices. Stir in fresh chopped cilantro.

 * Cook for a few minutes until the mixture is well combined and fragrant. Let it cool completely.

3. Assemble the Chops:

 * Take a portion of the cooled potato mixture and flatten it in your palm to form a patty.

 * Place one half of a boiled egg (or a whole egg) in the center of the patty.

 * Carefully fold the potato mixture around the egg, ensuring it is completely sealed and no gaps are left.

 * Shape the chop into an oval or round shape, smoothing the surface with your hands.

4. Coat and Fry:

 * Set up two separate bowls: one with the beaten egg wash and another with the breadcrumbs.

 * Dip each shaped egg chop into the egg wash, making sure it is fully coated.

 * Immediately transfer the chop to the breadcrumbs and roll it around, pressing gently to ensure a thick and even coating. For extra crispiness, you can repeat this step (double-coating).

 * Refrigerate the chops for at least 15-30 minutes. This is a crucial step as it helps the coating set and prevents the chops from breaking apart during frying.

5. Deep-Fry:

 * Heat enough oil in a deep frying pan or kadai for deep-frying.

 * Gently slide the chilled chops into the hot oil, being careful not to overcrowd the pan.

 * Fry on medium heat, turning occasionally, until they are golden brown and crispy on all sides.

 * Remove the fried chops and drain them on a paper towel to remove excess oil.

6. Serve:

 * Serve the egg chops hot and fresh. They are traditionally served with a side of kasundi (Bengali mustard sauce), sliced onions, and a spicy green chutney or tomato ketchup.


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