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Kitchen Mai

Egg potato chops

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
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 chops
Course: Appetizer, Finger food
Cuisine: Goan, Indian
Calories: 235
Ingredients Equipment Method Notes

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

Equipment

  • Shallow cooking pot

Method
 

  1. Grind all the ingredients mentioned under "chutney" to a thick paste, using as little water as possible. Keep refrigerated until needed
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Serve these piping hot egg chops, sprinkled with chaat masala, along side some ketchup and green chutney. Enjoy!
    "Egg potato chops - www.kitchenmai.com"

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