Egg Cutlet - Bangali'r Dim er Chop
Monsoon is here at last... to give us some respite from the sweltering heat. It has been a scorching, tormenting summer. Monsoon fills our hearts and souls with an earthy nostalgia, with romance, with expectations of new beginnings and... with the intense craving for deep fried food! We will eat deep fried stuff with rice or with our evening cup of tea.. or just because it is raining. Most of the time it is onions dunked in seasoned besan batter (gram flour) and fried - we call it 'peyaji'. And sometimes we make 'Dim er Chop' - Egg Cutlet. This is a quick fix snacks for the sudden guest or to satiate the sudden pangs of 'rain related cravings'.
What was needed:
- 3 hard boiled eggs, peeled and cut into quarters
- 3 medium potataoes, boiled and mashed
- Onion - one small - chopped
- Garlic - 4-5 small cloves - chopped or grated
- 2-3 green chilies - chopped
- Cumin Powder - 1 tsp
- Coriander Powder - 1 tsp
- Red Chili Powder (optional) - 1 tsp
- Cornflour - 2 tbs (mixed with water to make batter; thin consistency)
- Breadcrumbs - for dredging - approximately 1/2 cup - you might need more or less.
- Salt and pepper to taste
- 1 tsp oil + enough oil for deep frying.
Add 1tsp oil to the pan and temper it with cumin seeds. Once it starts spluttering, add the onions, garlic and fry till fragrant. Add salt,freshly ground black pepper, cumin powder, coriander powder, and a pinch of red chili powder (optional). To this add the boiled potatoes and the chopped green chilis and cook till the masala gets nicely incorporated in the potatoes. Take it off the heat and let it cool.
Now, using a knife or an egg slice cut the eggs into quarters and season with salt and pepper. Then wrap the quarters in the mashed potato mix - these will look like mini bolsters. Dunk each bolster into the cornflour batter and dredge it the breadcrumbs. Deep fry the bolsters till they turn a nice golden brown. Be careful not to crowd the pan or else these will become soggy. Serve with ketchup.
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