Bread chop is made with slices of bread and spicy potato stuffing inside. These are coated in spicy gram flour batter and fried till golden brown in cooking oil. The process to make bread chop at home is quite easy but elaborate. My recipe will guide you through the process.
KEY TAKEAWAYS
- Bread chop is a tasty snack or appetizer that will enhance your eating experience.
- Serve them hot along side classic tomato ketchup, fresh mint chutney, sweet and tangy tamarind sauce, a cold and creamy yogurt dip, tangy and spicy pickled onions, cool cucumber raita, green chutney, salad or lemon wedges.
- Bread chops taste rich, savory, and spicy.
- Bread samosa, bread pakora, bread pocket, bread cutlet, and bread roll, all offer similar taste as bread chops.
The Ingredients:
To make the chops:
- 8 slices bread
To make the batter for dipping the chops:
- 1.5 cups gram flour (besan)
- 3 cloves garlic (deskinned, finely chopped)
- ½ inch ginger (deskinned, finely chopped)
- 1 tbsp coriander leaves (finely chopped)
- Asafetida (hing) – A pinch
- ½ tsp red chili powder
- ½ tsp carom seeds
- ½ tsp salt
- 1 cup water
- Baking soda – A pinch
To make the potato stuffing:
- 2 tbsp cooking oil
- Asafetida – A pinch
- ½ tsp cumin seeds
- 2 pieces green chilies (finely chopped)
- ½ inch ginger (finely chopped)
- 1 piece onion (medium size, finely chopped)
- ½ tsp coriander powder
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- Salt to taste
- 1 tsp dry mango powder (amchur)
- 4 pieces potatoes (medium, boiled, peeled, mashed, or grated)
- 2 tbsp coriander leaves (finely chopped)
For frying the bread chops:
- Cooking oil – An adequate amount
To serve the bread chops:
- Tomato ketchup – A small bowl
I found this unique recipe in a local train canteen while traveling through Tamil Nadu. It came wrapped in banana leaf, still hot, with a side of something tangy. I devoured it without saying a word. The memory stayed with me until I finally found a version of it online.
I tweaked it a bit with what I had, unsure if it was right, but eventually the taste took me straight back to that noisy, rocking train ride. Now it is a recipe I revisit when I crave motion and simplicity at home.
How to Make Bread Chop? (Step by Step Guide with Images)
Step 1: Take a bowl and put 1.5 cups of gram flour (besan) in it. Then put finely chopped pieces of 3 garlic cloves and ½-inch ginger. Follow it with 1 tbsp of finely chopped fresh coriander leaves.
(Pro tip: If you do not like garlic, you can skip it. However, adding garlic adds to the taste and flavor of the bread chops).
Step 2: Now, add the powdered ingredients to the gram flour starting with a pinch of asafetida (hing), ½ tsp of red chili powder, ½ tsp of carom seeds, and ½ tsp of regular table salt.
Step 3: Mix everything nicely. Then add 1 cup of water but do not add it all at once. Add the water as required gradually to prevent lumps and to make a smooth batter. Check the consistency. It should not be too runny or too thick. Keep the bowl aside for about 20 minutes to set properly.
Step 4: In the meantime, make the stuffing for the bread chops. Take a kadai. Heat it on a medium flame on your gas stove. Now, put 2 tbsp of cooking oil into the pan. When the oil becomes hot, turn the flame to low and add a pinch of asafetida and ½ tsp of cumin seeds to it. Stir them for about half a minute to fry them nicely.
Step 5: Now, put 2 pieces of fresh green chilies (finely chopped) in it along with finely chopped pieces of a ½-inch piece of ginger. Fry them for about 10 to 15 seconds as well until they turn slightly golden brown in color.
Step 6: Now, add finely chopped pieces of 1 medium-size onion and stir it for about 2 to 3 minutes until it becomes translucent.
Step 7: Next, put ½ tsp of coriander powder, ½ tsp of red chili powder, ¼ tsp of turmeric powder, ½ tsp of garam masala powder, salt to taste, and 1 tsp of dry mango powder (amchur) in it. Mix everything nicely.
(Pro tip: Be careful about the amount of salt to add because you have already added it to the batter. As for the red chili powder, you can adjust the amount according to your taste preference considering you have added it to the batter and have also added green chilies here. And, if you want, you can add the juice of 1 fresh lemon as an alternative if you do not have dry mango powder at home).
Step 8: Now, add 4 medium pieces of boiled and peeled, mashed or grated potatoes to it and mix them nicely with the cooked spices.
Step 9: Finally, add about 2 tbsp of finely chopped pieces of fresh coriander leaves to it and mix them nicely. Your stuffing is ready. Turn the flame of the gas stove off and let the stuffing cool down a bit.
Step 10: Now to make the bread chops, take 6 to 8 slices of white bread. First, cut all these slices one by one diagonally.
Step 11: Next, take one half-slice and an adequate amount of potato stuffing and spread and press it nicely all over it.
Step 12: Take another half-slice and place it on top of the stuffed piece. Press it gently from all sides to make the chop. Repeat the process to make all your bread chops.
(Pro tip: You can do the same with whole slices of bread and then cut them into half diagonally after putting the potato stuffing. However, I find it easier this way).
Step 13: Now, take the batter and add a pinch of baking powder to it. Mix it nicely.
(Pro tip: You can skip adding baking soda if you want. However, adding baking soda will make the bread chops soft and fluffy).
Step 14: Now, take a kadai, put an adequate amount of cooking oil in it, and heat it nicely on a high flame. When it does, turn the flame to low.
(Pro tip: To check whether or not the oil is adequately hot, put a drop of batter in it with your finger. If it comes up and floats on the surface at once, consider the oil is sufficiently hot to put the bread chops in it).
Step 15: Now, dip the bread chops in the batter, coat it nicely on all sides with the batter, and release it gently in the oil.
(Pro tip: Be very careful when you release the bread chops so that you do not splash hot oil. For better cooking and even frying, put only 1 bread chop into the oil).
Step 16: Let it cook for about a minute or two on a medium flame and flip it only when it turns golden brown on one side.
Step 17: Cook it for another couple of minutes and take it out only when it turns to a nice golden brown color on both sides.
Step 18: Fry all the chops in the same way. Put all of them on absorbent paper and let them sit for a while to drain the excess oil.
Step 19: Finally, your bread chops are ready to consume. Lay them on a plate and serve them hot along with tomato ketchup.
Recipe Card
Bread Chop
Ingredients
To make the chops:
- 8 slices bread
To make the batter for dipping the chops:
- 1.5 cups gram flour besan
- 3 cloves garlic deskinned, finely chopped
- ½ inch ginger deskinned, finely chopped
- 1 tbsp coriander leaves finely chopped
- Asafetida hing – A pinch
- ½ tsp red chili powder
- ½ tsp carom seeds
- ½ tsp salt
- 1 cup water
- Baking soda A pinch
To make the potato stuffing:
- 2 tbsp cooking oil
- Asafetida A pinch
- ½ tsp cumin seeds
- 2 pieces green chilies finely chopped
- ½ inch ginger finely chopped
- 1 piece onion medium size, finely chopped
- ½ tsp coriander powder
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- Salt to taste
- 1 tsp dry mango powder amchur
- 4 pieces potatoes medium, boiled, peeled, mashed, or grated
- 2 tbsp coriander leaves finely chopped
For frying the bread chops:
- Cooking oil An adequate amount
To serve the bread chops:
- Tomato ketchup A small bowl
Instructions
- Take a bowl and put 1.5 cups of gram flour (besan) in it. Then put finely chopped pieces of 3 garlic cloves and ½-inch ginger. Follow it with 1 tbsp of finely chopped fresh coriander leaves. (Pro tip: If you do not like garlic, you can skip it. However, adding garlic adds to the taste and flavor of the bread chops).
- Now, add the powdered ingredients to the gram flour starting with a pinch of asafetida (hing), ½ tsp of red chili powder, ½ tsp of carom seeds, and ½ tsp of regular table salt.
- Mix everything nicely. Then add 1 cup of water but do not add it all at once. Add the water as required gradually to prevent lumps and to make a smooth batter. Check the consistency. It should not be too runny or too thick. Keep the bowl aside for about 20 minutes to set properly.
- In the meantime, make the stuffing for the bread chops. Take a kadai. Heat it on a medium flame on your gas stove. Now, put 2 tbsp of cooking oil into the pan. When the oil becomes hot, turn the flame to low and add a pinch of asafetida and ½ tsp of cumin seeds to it. Stir them for about half a minute to fry them nicely.
- Now, put 2 pieces of fresh green chilies (finely chopped) in it along with finely chopped pieces of a ½-inch piece of ginger. Fry them for about 10 to 15 seconds as well until they turn slightly golden brown in color.
- Now, add finely chopped pieces of 1 medium-size onion and stir it for about 2 to 3 minutes until it becomes translucent.
- Next, put ½ tsp of coriander powder, ½ tsp of red chili powder, ¼ tsp of turmeric powder, ½ tsp of garam masala powder, salt to taste, and 1 tsp of dry mango powder (amchur) in it. Mix everything nicely. (Pro tip: Be careful about the amount of salt to add because you have already added it to the batter. As for the red chili powder, you can adjust the amount according to your taste preference considering you have added it to the batter and have also added green chilies here. And, if you want, you can add the juice of 1 fresh lemon as an alternative if you do not have dry mango powder at home).
- Now, add 4 medium pieces of boiled and peeled, mashed or grated potatoes to it and mix them nicely with the cooked spices.
- Finally, add about 2 tbsp of finely chopped pieces of fresh coriander leaves to it and mix them nicely. Your stuffing is ready. Turn the flame of the gas stove off and let the stuffing cool down a bit.
- Now to make the bread chops, take 6 to 8 slices of white bread. First, cut all these slices one by one diagonally.
- Next, take one half-slice and an adequate amount of potato stuffing and spread and press it nicely all over it.
- Take another half-slice and place it on top of the stuffed piece. Press it gently from all sides to make the chop. Repeat the process to make all your bread chops. (Pro tip: You can do the same with whole slices of bread and then cut them into half diagonally after putting the potato stuffing. However, I find it easier this way).
- Now, take the batter and add a pinch of baking powder to it. Mix it nicely. (Pro tip: You can skip adding baking soda if you want. However, adding baking soda will make the bread chops soft and fluffy).
- Now, take a kadai, put an adequate amount of cooking oil in it, and heat it nicely on a high flame. When it does, turn the flame to low.
- (Pro tip: To check whether or not the oil is adequately hot, put a drop of batter in it with your finger. If it comes up and floats on the surface at once, consider the oil is sufficiently hot to put the bread chops in it).
- Now, dip the bread chops in the batter, coat it nicely on all sides with the batter, and release it gently in the oil. (Pro tip: Be very careful when you release the bread chops so that you do not splash hot oil. For better cooking and even frying, put only 1 bread chop into the oil).
- Let it cook for about a minute or two on a medium flame and flip it only when it turns golden brown on one side.
- Cook it for another couple of minutes and take it out only when it turns to a nice golden brown color on both sides.
- Fry all the chops in the same way. Put all of them on absorbent paper and let them sit for a while to drain the excess oil.
- Finally, your bread chops are ready to consume. Lay them on a plate and serve them hot along with tomato ketchup.
