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| Dimer Chop. The photo here shows the Chop sliced from the middle. |
I am sure most of us Bengalis, India or abroad, have little childhood memories of Dimer Chop,Alur Chop, Peyaji and the little snack counters that dot most towns and cities of Bengal.I remember we used to cycle to the para shop, where the chops used to be deep fried before our eyes and fetch them back home soon,to ensure that they remained hot and used to have with evening chae.Long back our favourite chop-er
dokan closed down and deep fried snacks got gradually removed from our menu but the taste kind of lingered on.So, yesterday after returning from office,while I was watching the chef on the TV, preparing bacon,poached egg roasted in a potato envelope, the urge to create a “stuffed something” could not be resisted.The usual ingredients were there in the house and I brought some breadcrumbs and prepared the Dimer Chop.Usually halved boiled eggs are used to prepare one chop.But I used a whole egg.
Ingredients:
- 1 Boiled Egg
- 1 boiled and mashed large potato weighing close to 100 gms
- One medium sized onion.Cut into longitudinal slices.
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 2 Green Chillies.Cut into small pieces.
- A pinch of Turmeric Powder
- A pinch of Black Pepper Powder
- A pinch of Rock salt(Bit lobon)
- A pinch of garam masala powder
- Breadcrumbs.
- Salt to taste.
- Vegetable oil
- 2 tbsp for preparing the stuffing
- For deep frying.
Procedure:
- Boil the eggs and the potato. Mash the potato.
- Preparing the coating: Heat 2 tbsp of vegetable oil in a pan then add the green chillies, ginger and garlic. Stir for half a minute and then add the onion.Fry the onion till it turns golden brown.Then add the mashed potatoes,sprinkle the turmeric powder,black pepper powder, rock salt,garam masala powder,some salt to taste and stir for 3-4 mins. The coating is ready. Let is cool down for sometime.
- Then coat the boiled egg with the potato coating and sprinkle breadcrumbs over the potato.
- Ensure that the breadcrumb is uniformly coated over the chop. This will ensure crunchiness through out the chop.
- Heat some vegetable oil for deep frying and fry the chop till it turns reddish brown.
Serve with tomato ketchup.
