Egg chop comprises, hard boiled eggs, potato, ginger, garlic, and a combination of other ingredients and spices. Coated in a gram flour batter, these are then fried in refined oil to crispy, crunchy, and golden chops. Follow my step-by-step recipe to create delightful egg chops at home.
KEY TAKEAWAYS
- Egg chops are a crowd pleaser and fit for any occasion to enhance the experience of snacking.
- Serve the chops with a refreshing mint chutney, tangy tamarind sauce, a classic tomato ketchup, a simple green salad, a cool yogurt dip, coriander chutney, onion rings and lemon wedges, and a cup of hot masala chai.
- Egg chops tastes savory, creamery, and spicy.
- Egg cutlets and egg pakoras will offer a similar taste as the egg chops.
The Ingredients:
To make the chops:
- 4 pieces eggs (hard-boiled)
To make the stuffing for the chops:
- 4 pieces potatoes (medium size, boiled and peeled)
- 7 cloves garlic (deskinned)
- 7 pieces green chilies
- 1 piece ginger (half-inch size)
- 1 tsp chili flakes
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- Salt – To taste
- 1 cup coriander leaves (finely chopped)
To make the batter for coating the chops:
- 1.25 cup gram flour (besan)
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp baking soda
- ½ tsp salt
- Water – As required
- 1 tsp refined oil (hot)
To fry the chops:
- Refined oil – An adequate amount
The tried this recipe for the first time at home being apprehensive and having little ingredients to prepare an elaborate evening snack item for my kids. So, I had to improvise. I simply combined a few things I had lying around and followed a distant memory of some similar recipe of chops my mom used to make in my childhood.
It turned out far better than expected. Later, I refined it into something repeatable. Now, this recipe my is my “panic dish”—the one snack item I can rely on when I have no plan but still want something for my kids and husband really filling and satisfying.
How to Make Egg Chop? (Step by Step Guide with Images)
Step 1: First, to make the batter, take a bowl and put 1.25 cups of gram flour (besan) in it. Then, add ¼ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of regular table salt, and ¼ tsp of baking soda to it. Use a whisker to mix everything nicely.
Step 2: Then add a little bit of water, and mix it nicely. Continue adding water gradually as required. Check it all through to make a batter of medium consistency. Cover it with a plate and keep it aside to rest for about 15 to 20 minutes so that it sets properly.
(Pro tip: Do not add too much water to the batter at once. It will create large lumps which you will find difficult to mix. A smooth batter of medium consistency will ensure perfect coating and allow the chops to cook properly from the inside and fry evenly from the outside).
Step 3: Now, take a mixer grinder and put 6 to 7 cloves of deskinned garlic, 6 to 7 pieces of fresh green chilies, and 1 piece of ginger of about half-inch size. Grind them to a coarse paste without adding any water to it.
Step 4: Now, take the boiled and peeled potatoes on a plate and mash them nicely using a fork.
(Pro tip: You can also grate the boiled potatoes if you want).
Step 5: Now, add ½ tsp of cumin powder, ½ tsp of garam masala powder, ¼ tsp of turmeric powder, 1 tsp of chili flakes, salt to taste, and 1 cup of finely chopped fresh coriander leaves to the mashed potatoes. Mix them nicely and keep the plate aside.
(Pro tip: You can skip adding chili flakes or reduce the amount if you are happy with the green chilies. And be generous while adding the chopped coriander leaves. You can also fry the ingredients in a little bit of oil and then mix it with the mashed potatoes. However, I like it raw).
Step 6: Now, take the boiled eggs and cut them in half.
Step 7: Now, take one piece of egg, and a little bit of potato stuffing, and join it together to make a piece, half of which is egg and half of potato stuffing.
(Pro tip: You may also take more potato stuffing and out it all around the egg, but I prefer it this way. If the potato stuffing sticks to your hand put a little bit of oil and rub it in your hand).
Step 8: Keep all the pieces on a plate and let it rest for about 5 minutes before frying them.
Step 9: In the meantime, take a kadai and put an adequate amount of refined oil in it. Heat the oil on a high flame first. Now, take 1 tsp of the hot oil and add it to the batter that you kept aside to rest. Mix it nicely for about a minute.
(Pro tip: Adding hot oil to the batter makes the chops fluffy and crispy).
Step 10: Now, turn the flame of your gas stove to medium. Take one chop, dip it in the batter, and coat it nicely from all sides.
(Pro tip: The thickness of the coating is a matter of personal preference. Just ensure it is even from all sides).
Step 11: Now, put it gently in the hot oil so that you do not splash the hot oil. Add another couple of pieces in the same way. Do not overcrowd it or the chops will break. Make sure to alter the flame from medium to low to maintain a constant temperature of the oil throughout the frying process.
(Pro tip: Never fry the chops in very hot oil. This will fry and burn the outer coating quickly but the inside will be uncooked).
Step 12: Flip and fry the chops nicely for about 3 to 4 minutes and when they are still yellow, take them out on a piece of tissue paper to absorb the oil. Fry them once again until they get the desired lovely golden brown. Take them out and put them on a plate with a piece of tissue paper on it to absorb the excess oil from the chops. I prefer it this way because it adds to the crispiness of the chops and it also stays crisp for a long time.
(Pro tip: If you do not have that much time or energy, you can skip the double-frying concept).
Step 13: So finally, your soft and crispy homemade egg chops are now ready. Put them on a plate and serve them hot with a few fresh green chilies. You may cut a piece. This will add to the presentation.
Recipe Card
Egg Chop
Ingredients
To make the chops:
- 4 pieces eggs hard-boiled
To make the stuffing for the chops:
- 4 pieces potatoes medium size, boiled and peeled
- 7 cloves garlic deskinned
- 7 pieces green chilies
- 1 piece ginger half-inch size
- 1 tsp chili flakes
- ½ tsp cumin powder
- ½ tsp garam masala powder
- ¼ tsp turmeric powder
- Salt To taste
- 1 cup coriander leaves finely chopped
To make the batter for coating the chops:
- 1.25 cup gram flour besan
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp baking soda
- ½ tsp salt
- Water As required
- 1 tsp refined oil hot
To fry the chops:
- Refined oil An adequate amount
Instructions
- First, to make the batter, take a bowl and put 1.25 cups of gram flour (besan) in it. Then, add ¼ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of regular table salt, and ¼ tsp of baking soda to it. Use a whisker to mix everything nicely.
- Then add a little bit of water, and mix it nicely. Continue adding water gradually as required. Check it all through to make a batter of medium consistency. Cover it with a plate and keep it aside to rest for about 15 to 20 minutes so that it sets properly. (Pro tip: Do not add too much water to the batter at once. It will create large lumps which you will find difficult to mix. A smooth batter of medium consistency will ensure perfect coating and allow the chops to cook properly from the inside and fry evenly from the outside).
- Now, take a mixer grinder and put 6 to 7 cloves of deskinned garlic, 6 to 7 pieces of fresh green chilies, and 1 piece of ginger of about half-inch size. Grind them to a coarse paste without adding any water to it.
- Now, take the boiled and peeled potatoes on a plate and mash them nicely using a fork. (Pro tip: You can also grate the boiled potatoes if you want).
- Now, add ½ tsp of cumin powder, ½ tsp of garam masala powder, ¼ tsp of turmeric powder, 1 tsp of chili flakes, salt to taste, and 1 cup of finely chopped fresh coriander leaves to the mashed potatoes. Mix them nicely and keep the plate aside. (Pro tip: You can skip adding chili flakes or reduce the amount if you are happy with the green chilies. And be generous while adding the chopped coriander leaves. You can also fry the ingredients in a little bit of oil and then mix it with the mashed potatoes. However, I like it raw).
- Now, take the boiled eggs and cut them in half.
- Now, take one piece of egg, and a little bit of potato stuffing, and join it together to make a piece, half of which is egg and half of potato stuffing. (Pro tip: You may also take more potato stuffing and out it all around the egg, but I prefer it this way. If the potato stuffing sticks to your hand put a little bit of oil and rub it in your hand).
- Keep all the pieces on a plate and let it rest for about 5 minutes before frying them.
- In the meantime, take a kadai and put an adequate amount of refined oil in it. Heat the oil on a high flame first. Now, take 1 tsp of the hot oil and add it to the batter that you kept aside to rest. Mix it nicely for about a minute. (Pro tip: Adding hot oil to the batter makes the chops fluffy and crispy).
- Now, turn the flame of your gas stove to medium. Take one chop, dip it in the batter, and coat it nicely from all sides. (Pro tip: The thickness of the coating is a matter of personal preference. Just ensure it is even from all sides).
- Now, put it gently in the hot oil so that you do not splash the hot oil. Add another couple of pieces in the same way. Do not overcrowd it or the chops will break. Make sure to alter the flame from medium to low to maintain a constant temperature of the oil throughout the frying process. (Pro tip: Never fry the chops in very hot oil. This will fry and burn the outer coating quickly but the inside will be uncooked).
- Flip and fry the chops nicely for about 3 to 4 minutes and when they are still yellow, take them out on a piece of tissue paper to absorb the oil. Fry them once again until they get the desired lovely golden brown. Take them out and put them on a plate with a piece of tissue paper on it to absorb the excess oil from the chops. I prefer it this way because it adds to the crispiness of the chops and it also stays crisp for a long time. (Pro tip: If you do not have that much time or energy, you can skip the double-frying concept).
- So finally, your soft and crispy homemade egg chops are now ready. Put them on a plate and serve them hot with a few fresh green chilies. You may cut a piece. This will add to the presentation.
