In the heart of Oriyaland chops carry a different connotation. They come in a range of vegetables and meats encased with a shell of mashed potatoes, crumbed and fried. Lamb, mutton, chicken, egg, vegetables, potato - they all undergo this uniform and delicious treatment and people go far and wide to avail themselves of this delicacy. There are people who chart the map of the town based on which places sell these crispy fried mouthfuls. My mother learned to make these chops for chai in the afternoons because I loved it so much - which would account for my growing weight in the pre-teen and teen years.This post is dedicated to my favorite among all these varied offerings.
The egg chop is one of those snacks that you have once a week and then salivate about it for the rest of the month until you break down and give into the urge to make it again. Unless of course you take a vacation home and have it every alternate day. The key to this is having the eggs done just right - not soft nor hard but the perfect yellow yoke. Then of course you have to have the potatoes boiled right so that the mash is firm enough to form a shell around the egg and then have the batter stick around it.
The boiling of eggs and potatoes are the main waiting parts. The assembly is easy and made with minimal of ingredients. After that it is almost surprisingly easy - going one after the other till you have a golden brown crispy exterior and melt-in-the-mouth interior. And I will stop before I descend into a stream of cliches.
Mise-en-place:
2 eggs
3 medium potatoes
Peel potatoes and cut into quarters. Add into the water along with the eggs.
For the eggs bring the water to boil and then lower down to simmer. Cook for twelve minutes. Remove after twelve.
Cook the potatoes for seven more minutes.
Ingredients:
Boiled eggs and potatoes
2tsp Red chilli powder
2tsp garam masala
salt to taste.
3tbsp besan or gramflour
water as required.
Method:
Make batter with the besan and add water to make a thick batter. Season with Red chilli powder, garam masala and salt. This step depends on the eyes-whenever you feel right just stop.
Mash the potatoes and season with red chilli powder, garam masala and salt.
Slice the eggs. Take a handful of mashed potatoes and encase it on the eggs so that the it resemblance a complete egg.
Dip into the batter.
Heat oil. Add the eggs one after the other. Fry till golden brown.
Serve with red chilli sauce or coriander chutney.
The egg chop is one of those snacks that you have once a week and then salivate about it for the rest of the month until you break down and give into the urge to make it again. Unless of course you take a vacation home and have it every alternate day. The key to this is having the eggs done just right - not soft nor hard but the perfect yellow yoke. Then of course you have to have the potatoes boiled right so that the mash is firm enough to form a shell around the egg and then have the batter stick around it.
The boiling of eggs and potatoes are the main waiting parts. The assembly is easy and made with minimal of ingredients. After that it is almost surprisingly easy - going one after the other till you have a golden brown crispy exterior and melt-in-the-mouth interior. And I will stop before I descend into a stream of cliches.
Mise-en-place:
2 eggs
3 medium potatoes
Peel potatoes and cut into quarters. Add into the water along with the eggs.
For the eggs bring the water to boil and then lower down to simmer. Cook for twelve minutes. Remove after twelve.
Cook the potatoes for seven more minutes.
Ingredients:
Boiled eggs and potatoes
2tsp Red chilli powder
2tsp garam masala
salt to taste.
3tbsp besan or gramflour
water as required.
Method:
Make batter with the besan and add water to make a thick batter. Season with Red chilli powder, garam masala and salt. This step depends on the eyes-whenever you feel right just stop.
Mash the potatoes and season with red chilli powder, garam masala and salt.
Slice the eggs. Take a handful of mashed potatoes and encase it on the eggs so that the it resemblance a complete egg.
Dip into the batter.
Heat oil. Add the eggs one after the other. Fry till golden brown.
Serve with red chilli sauce or coriander chutney.
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