🇮🇳 Indian

Kolkata Egg Chop

Name: Kolkata Egg Chop
Prep time: 21 min
Cook time: 24 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 2, finely sliced Onion; 2, finely chopped Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; 3 medium, cubed Potato; a pinch Asafoetida; 4 Eggs; 1 cup Gram Flour; 1 cup, chopped Breadcrumbs; 1/2 tsp Ajwain; 2 tbsp Rice Flour

🇮🇳 Indian

Bengali egg chop, boiled egg under a spiced potato jacket. Hot oil, thick batter, monsoon weather optional — India's favourite snack format. Serve with mint or tamarind chutney and masala chai.

Prep 21 min Cook 24 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Onion2, finely sliced
Green Chili2, finely chopped
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Potato3 medium, cubed
Asafoetidaa pinch
Eggs4
Gram Flour1 cup
Breadcrumbs1 cup, chopped
Ajwain1/2 tsp
Rice Flour2 tbsp

Instructions

1
Combine the eggs with the potato and the flours; add water slowly — the batter should coat a spoon, not run off it.
2
Warm the oil till a test droplet sizzles and floats at once; too cool and everything goes greasy.
3
Slide the batter in with two spoons — rough, craggy shapes fry crispest.
4
Let them take their colour slowly; deep gold means cooked centres and shattering crust.
5
Eat immediately — a fritter's glory is measured in minutes.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Watch how it's made

Video: Egg Chop Recipe | Kolkata style Dimer Devil | A sizzling Bengali snack · on YouTube