Crispy Bengali Dimer Chop (Deviled Egg Cutlets) Recipe

Bengali Style Dimer Chop Recipe: A Perfect Party Starter

Bengali Style Dimer Chop is a delicious and crunchy egg and potato appetizer, typically served as a party starter or snack in Bengali households. This mouthwatering dish combines the richness of boiled eggs with a spiced potato mixture, all encased in a crispy golden breadcrumb coating. It’s perfect for gatherings, festivals, or as a tea-time snack. With its crispy exterior and flavorful filling, Dimer Chop is a treat for your taste buds!

Ingredients:

Preparation Time: 40 minutes

Cooking Time: 20 minutes

Total Time: 60 minutes

Servings: 6

Cuisine: Bengali

Course: Appetizer

Diet: Eggetarian

Instructions:

Preparing the Potato Mixture:

1. Cook the Potatoes:
   Start by cleaning the potatoes and either pressure cooking them or steaming them until they are tender and cooked through. Once they are cool enough to handle, peel and mash them thoroughly until you get a smooth texture. You can use a hand mixer for this process to get a fine mash.

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2. Prepare the Spices:
   In a kadai or a heavy pan, dry roast the cumin seeds and dry red chilli for a few seconds until aromatic. Once roasted, grind them into a fine powder and set aside.

3. Fry the Onions and Spices:
   Heat some sunflower oil in the same pan. Add the chopped onions and sauté until they become translucent. Now, add the grated ginger, minced garlic, and chopped green chillies to the onions. Fry everything until the raw smell fades away. Stir in turmeric powder and sauté for another 30 seconds before removing the pan from heat.

4. Mix the Spices with Potatoes:
   Add the prepared onion-ginger-garlic-spice mixture to the mashed potatoes. Sprinkle in the roasted cumin-red chilli powder and garam masala powder. Season with salt and mix everything thoroughly. Let this mixture cool down completely before adding the chopped coriander leaves. Mix again, ensuring the herbs are evenly distributed.

Preparing the Eggs:

5. Boil the Eggs:
   While preparing the potato mixture, hard boil 6 eggs. Once boiled, let them cool, peel off the shells, and slice them in half lengthwise. Set them aside.

Preparing the Coating:

6. Make the Egg Wash:
   In a medium-sized bowl, beat 2 whole eggs with 3 tablespoons of cornflour, black pepper powder, and a pinch of salt. Add a little water (3-4 teaspoons) to make a smooth batter.

7. Shape the Potato Mixture:
   Divide the cooled potato mixture into 12 equal portions. Now, take a half of the boiled eggs and carefully cover the flat side of the egg with the potato mixture, shaping it into the form of a full egg. Repeat the process with the remaining boiled eggs.

8. Coat the Dimer Chop:
   Set up a breading station. In one bowl, place all-purpose flour. In another bowl, place the whisked egg batter. In a third bowl, place the bread crumbs. First, coat each prepared ‘egg’ with flour, dip it in the egg wash, and then coat it evenly with bread crumbs. If needed, repeat the process to ensure the chop is well-coated with crumbs.

Resting the Dimer Chop:

9. Refrigerate the Dimer Chops:
   Place the coated Dimer Chops on a tray or plate and rest them in the refrigerator for at least 30 to 45 minutes. This will help the coating set and prevent it from falling apart while frying.

Frying the Dimer Chop:

10. Fry the Dimer Chop:
    Heat sunflower oil in a deep frying pan or kadai on medium-high heat. Once the oil is hot, gently slide the Dimer Chops into the hot oil. Avoid overcrowding the pan to ensure even frying. Fry the chops until they turn golden brown and crisp on all sides.

11. Drain Excess Oil:
    Once fried, remove the Dimer Chops from the oil and place them on a paper towel-lined plate to drain any excess oil.

Serving:

12. Serve Hot:
    Serve the crispy and delicious Bengali Style Dimer Chops hot, accompanied by a fresh salad, a tangy mustard sauce (Kasundi), or your favorite tomato ketchup. They also pair wonderfully with onion slices and a Homemade Dijon Mustard Sauce for added zest.

Tips for the Perfect Bengali Dimer Chop:

• Perfect Mashed Potatoes: The key to a smooth filling is perfectly mashed potatoes, so be sure to mash them well to avoid lumps.
• Don’t Skip Resting: Resting the coated chops in the fridge helps the coating set better, ensuring it doesn’t come off while frying.
• Frying Tip: Ensure the oil is hot enough before frying. If the oil is not hot enough, the chops may absorb excess oil and become greasy.
• Spicy Variation: You can increase the number of green chilies if you prefer a spicier version of this dish.

Bengali Style Dimer Chop is the perfect blend of flavors, textures, and a burst of aromatic spices. It’s a must-try snack for anyone looking to explore Bengali cuisine or those who enjoy savory, egg-based appetizers.