Dimer Chop

If there’s one thing Bengalis do best, it’s turning simple ingredients into something utterly delicious. Dimer Chop is a very well known Bengali street food made with a few ingredients- spiced mashed potatoes and boiled eggs, dipped into an egg batter to form a crisp, golden breadcrumb coating. Often enjoyed with a side of kasundi (Bengali mustard sauce) and a steaming cup of chai, this dish is a staple at roadside stalls and evening addas (gatherings). In Bengali households, Dimer Chop is pure nostalgia—memories of monsoon evenings, laughter-filled tea breaks, and the unmistakable aroma of frying in the early hours of the evening that signals something special is on the way. This recipe stays true to its roots- it is simple, flavorful, and deeply satisfying with just the right amount of crunch and spice @sarchakra

PREP TIME: 15 mins

COOK TIME: 20 mins

SERVES: Makes 6

Ingredients

• Eggs 3 
• Potatoes 4, cleaned and cut into quarters
• Onion 1, thinly sliced 
• Garlic 2 tbsp, minced 
• Green chilies 3, finely chopped
• Red chili powder 1 tbsp 
• Salt to taste
• Eggs 2 (for batter)
• Panko breadcrumbs (for coating)
• Oil (for frying)

Method 

• Boil the potatoes and eggs till done. Halve the eggs and grate the boiled potatoes. Keep aside. 
• Heat oil in a pan. Add the thinly sliced onions and sauté until soft and slightly golden. 
• Add minced garlic and cook for another minute until fragrant.
• Stir in red chili powder and mashed potatoes. Mix well and season with salt. Let the mixture cool.
• Take a portion of the potato mixture and flatten it in your palm.
• Place half a boiled egg in the center and carefully wrap the potato mixture around it, forming a smooth oval shape. Repeat for all egg halves.
• Beat the two raw eggs in a bowl. Dip each potato-wrapped egg into the egg batter, then roll it in panko breadcrumbs for an even coating.
• Heat oil in a deep pan over medium heat.
• Fry the coated chops in batches until golden brown and crispy. Remove and drain on paper towels.
• Serve hot with masala chai, mustard sauce, or a tangy chutney like Mint Chutney, Coriander Chutney , Onion Bhaji with Tamarind Chutney or the Tamarind & Date Chutney in Karachi Chaat.

Notes 

Here are some creative ways to serve Dimer Chop:

Serve each Dimer Chop on a sleek, dark plate. Use a squeeze bottle to drizzle kasundi-mayo (mustard sauce), mint chutney, a spiced yogurt sauce or a tangy chutney in an artistic swirl. Garnish with microgreens, crispy fried curry leaves, a sprinkle of black sesame seeds, edible flowers for a gourmet touch or thinly sliced chilies for a pop of color. Serve with a delicate microgreens salad or a small side of lightly pickled onions. 

Arrange multiple Dimer Chops in a wooden serving tray or on a banana leaf. Serve a trio of chutneys in small bowls—kasundi, spicy garlic chutney, and tangy tamarind. Sprinkle fresh coriander and finely chopped chilies over the platter. Serve alongside small bowls of puffed rice (muri) or a crunchy cucumber (kachumber) salad to add texture and variety.

Instead of halving the eggs, use quail eggs for a bite-sized appetizer. Serve on a long platter, skewered with toothpicks, accompanied by dipping sauces—mustard sauce, spicy mayo, and tamarind chutney.

For a deconstructed Dimer Chop, crumble a fried chop over a base of mashed potatoes or a light spiced potato mousse. Add a soft-boiled or poached egg on top for a gourmet touch. Garnish with crispy panko crumbs and a drizzle of mustard oil.

Slice the fried Dimer Chop in half and serve it inside mini toasted bun sliders with a slather of kasundi-mayo, lettuce, and pickled onions.

Place Dimer Chops neatly in a small wooden bento box. Pair with small containers of dipping sauces, a fresh kachumber salad (tomato-onion-cucumber), and crispy fried curry leaves for an elegant touch.

For a classic Kathi Roll, wrap sliced Dimer Chop inside a soft paratha with pickled onions, a drizzle of kasundi, and fresh coriander. Secure with parchment paper and serve as a street-food-style roll.

Serve mini Dimer Chops (made with quail eggs) in a paper-lined basket or on a wooden board. Provide a variety of dipping sauces like spicy mayo, garlic aioli, and green chutney in squeeze bottles for easy access. Add some crispy potato fries or masala peanuts as a crunchy side.

Serve Dimer Chop wrapped in butcher paper or newspaper cones, just like a street food vendor. Offer a simple mustard sauce drizzle over the top instead of serving dips separately. Add a wedge of lime and a sprinkle of black salt. 

Serve Dimer Chops on a tiered stand or a long ceramic platter. Accompany with masala chai, Darjeeling tea, or even a spiced cocktail for a sophisticated pairing.

Serve with sliced cucumber sandwiches, savory scones, and mini samosas for a Bengali-inspired high tea experience. 

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