The recipe for Dimer Chop is typical of Bengal (northeastern region of the Indian Subcontinent) and is a modified version of deviled eggs, where the eggs are not wrapped in a spiced mixture, coated in breadcrumbs, and then fried, they are also called Dimer devil.
Served hot as a snack with onion and cucumber salad and Bengali sauce kasundi (based on fermented mustard seeds, spices, and sometimes dried mango, dried Indian plum, and olives) or ketchup.
“Chop”, in general, is a Bengali street food similar to cutlets or croquettes, there are different varieties: with different types of vegetables or fruits such as: aloor chop, echorer chop (with jackfruits), mochar chop (with banana) or shrimp or other fish, meat, or eggs.
The Dimer Chop is a non-vegetarian version of the chop recipe in which the cylindrical shaped chop mixture is breaded and fried until crispy and golden.
It is mainly prepared in two ways:
– using a spicy potato mixture and boiled eggs (the most classic preparation and the following recipe);
– with spicy minced mutton or a mixture of mutton keema with mashed potatoes and boiled eggs.
Of clear English influence, I find they are more similar to:
- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Frying
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 3 hard-boiled eggs
- 3 potatoes (medium)
- 1/2 tablespoon mustard seeds
- 1 onion (chopped)
- 2 green chilies (chopped)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garam masala
- 1 teaspoon coriander powder
- to taste coriander (fresh)
- 3 eggs
- to taste salt
- to taste breadcrumbs
- to taste vegetable oil
Steps
Heat 1 tablespoon of oil in a non-stick pan.
Add the mustard seeds and let them splutter.
Add the onion and green chilies, stir and fry until the onions become translucent.
Then add the chili powder, turmeric powder, cumin powder, garam masala powder, and coriander powder, mix well and cook for 1-2 minutes. Add a little water and mix.
Then add the boiled and mashed potatoes and fresh coriander, season with salt.
Remove from heat and set aside to cool.
Heat enough oil in a kadai or pan.
Divide the potato mixture into 4 parts, wrap each portion around a hard-boiled egg and form into oval “chops”.
Dip each chop in the 3 beaten eggs, then in breadcrumbs.
Fry.
Cut in half and serve hot.
The perfect accompaniment, alternative to Bengali sauce, is ketchup.
