• Recipes

Delicious appetizer of a hard-cooked egg enrobed in masala mashed potatoes deep-fried with a crispy bread crumb shell. For a healthier option, try shallow frying these egg chops in a skillet.

  • Serves: 4
  • Prep Time: 35 min
  • Cook Time: 20 min
Nutrition Facts
4 1 tbsp. (5 ml) ¼ cup (60 ml) 2 tsp. (10 ml) 1 tsp. (5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) 4 1 ½ cup (125 ml) 2 cups (500 ml)
large potatoes, peeled and finely cubed salt (for boiling potatoes) cilantro, finely chopped coriander powder cumin powder chili powder paprika powder garam masala salt (or to taste) large hard-cooked eggs, peeled egg, beaten seasoned breadcrumbs oil, for deep-frying
Tangy-sweet tamarind chutney:
½ cup (125 ml) 1 tbsp. (15 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml)
raisins, soaked in 1/3 cup of hot water tamarind paste salt (or to taste) garam masala chili powder
Step 1
Tangy-sweet tamarind chutney: Place all ingredients in a blender or food processor and blend until smooth. Set aside.

Step 2
Boil potatoes for 10-15 minutes with 1 tsp. salt until softened and well-cooked. Drain water and mash well with a fork (or potato masher) until you reach a smooth consistency. Mix in cilantro, coriander, cumin, chili, paprika, garam masala and salt to taste. Set aside to cool.

Step 3
Take ¼ cup of potato mixture in palm of your hand and make a patty. Make a second patty. Take two patties and cover hard-cooked egg. Pinch the two patties together to create a seal and create a ball. Dip potato ball into beaten egg, then coat well with breadcrumbs. Set aside and continue with remaining potato mixture and eggs.

Step 4
Heat oil on medium-high. Drop a small piece of potato mixture into oil. If floats to top, oil is ready. Deep-fry each egg chop for 4-5 minutes or until golden brown and crispy. Serve with tangy-sweet tamarind chutney.


To serve, cut in half and place on a bed of salad greens to make an exciting brunch menu item.