A delicious tea time snack and a yummy appetizer, these Goan style egg potato chops will have you asking for more. These chutney stuffed beauties are super easy to put together with minimal ingredients, as well.
Potatoes and eggs, for me, are my best friends in the kitchen. Even when out of groceries, if I have these two with me, I can easily put together breakfast, lunch and dinner without struggling. And this time I have combined these two to make a delicious tea time snack, egg potato chops. These Goan style egg chops are a breeze to make and are incredibly tasty! I’d had them at a street food vendor ages back on my visit to Goa. Even though I’ve eaten it once, I am never going to forget it’s taste, it was that yummy. For something that tastes so good, these egg potato chops require hardly any masalas. What lends a lot of flavor to them is actually the chutney that is applied to the boiled eggs, before encasing them with the mashed potato mixture.
To take that to another level, I have used my raw mango chutney here, since mangoes are still in season. However, when they aren’t, you could use the same chutney recipe and exclude mangoes from it. These rava or semolina coated, shallow fried chops not only make for a delicious tea time snack but also a yummy appetizer. You could serve them with the chutney you are going to use for the chops itself, and even ketchup. In fact, you can even have them sandwiched between chutney slathered breads. I have had it like that and totally love it, as well. It makes for a quick, on the go kind of a lunch. And with eggs, potato and breads together, you aren’t going to be hungry for a long time. Hence, it doubles up as a main meal too! 😉
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Quick easy & yummy
To make these chops, boil eggs, boil potatoes, make a chutney, wrap the eggs in the chutney then with the mashed potatoes, coat in semolina and fry! It really is as simple as that. Moreover, like I said you will need minimal ingredients too to make these egg potato chops. That’s because, you aren’t really flavoring the eggs or the potatoes here. The flavors mainly come from the chutney that you will use. So, be sure to use a yummy, chatpata recipe for it. Furthermore, while making the chutney, you ought to use lesser water than usual while making it. The thicker consistency of the chutney will ensure that it sticks on to the egg when placed on it.
These chops are addictive and so delicious and you can’t really stop at one! The crispy rava coating adds a delicious crunch to the otherwise melt-in-the-mouth feel of these egg chops. I also love frying up some chillis to bite along with these beauties – typical Mumbai style. The street food vendors there serve these fried and salted chillis to go with vada pavs and samosas, which we really love. Any how, if you are planning to try this snack out soon, I’d love to know how you enjoyed it. You can share your feedback with me in the comments section below and even on Instagram. And I sincerely hope that you are going to love these chops just as much (or even more) as we do. 🙂
Eat hearty!
Egg potato chops
Equipment
- Shallow cooking pot
Ingredients
- 4-5 medium potatoes boiled
- 4 medium eggs boiled & cut in halves
- 1 large egg whisked
- 1 tbsp black pepper powder
- ½ cup semolina rava
- 1 tbsp chaat masala
- ½ cup oil for frying
- salt to taste
To make the chutney
- 2 cups coriander leaves
- 1 cup mint leaves
- 3 tbsp coconut grated
- 2-3 chillis roughly chopped
- 2-3 cloves garlic
- 1 tbsp cumin seeds
- ¼ cup raw mangoes or 1 tbsp lime juice
- salt to taste
Instructions
- Grind all the ingredients mentioned under "chutney" to a thick paste, using as little water as possible. Keep refrigerated until needed
- Mash the boiled potatoes until smooth and lump free. Season it with salt and crushed pepper. Make 8 equal sized balls out of it and keep them aside
- Grease your palms with a little bit of the cooking oil. Flatten one potato ball out on your palm and spread a dollop of the chutney on it. Place an egg half over it, with the yolk side facing the chutney
- Envelope the upper part with another flattened out mashed potato ball. Gently seal the edges, shape the chop oval and smoothen it all over. Finish wrapping the other egg halves the same way and refrigerate for 30 minutes
- Dip each shaped, egg chop first in the whisked egg, drain the excess and then roll it in the semolina. Repeat this process again - this ensures a lovely crunchy coating on the chops
- In a shallow frying pan, heat the oil on medium high flame and fry each chop until golden brown on all sides. Drain and remove them on absorbent kitchen towels
- Serve these piping hot egg chops, sprinkled with chaat masala, along side some ketchup and green chutney. Enjoy!
Notes
- Make sure that the boiled potatoes are dry and not wet, so that they can bind well. In case, they do contain some water, mix in a tablespoon or two of cornflour
- Be sure to keep the consistency of the chutney thick, so that it is able to stick on to the eggs
- When raw mangoes aren't in season, replace it with lime/lemon juice
- Always refrigerate the shaped chops before frying, this ensures that their shape holds
- You can serve the chops further cut in halves for presentation purposes, too
- tbsp - tablespoon
- 1 cup = 250 millilitres
