Goan Egg Potato Chop Recipe

Homemade Potato Egg Cutlets

Let’s make crispy, delicious Goan egg potato chops, or potato egg cutlets, a popular Goan party snack. They’re a perfect high-protein snack, ideal for lunchboxes, children’s tiffin boxes, or as a tea-time treat.

These egg chops are easy to prepare. You could even make some rolls or chops and store them in the freezer where they’ll stay good for at least three weeks. When your kids need something in their lunch box or even if guests suddenly turn up, you could serve them in minutes. Or on a busy morning, fry some for your children’s tiffin box.

The Goan egg potato chop recipe is an easy one and the chops or cutlets are incredibly tasty—crisp and golden brown on the outside, and soft and flavourful inside. Mine is a somewhat different recipe from the traditional one, yet super tasty. So do give my recipe a shot.

Interested in some other savoury snacks? Then please check these out —Sweet potato cutlets, paneer patties, corn patties, deviled eggs, and another recipe with boiled eggs: my simple egg curry restaurant style.

Ingredients

4 boiled eggs

4 medium size potatoes (600 to 650g)

1 tbsp corn flour (or bread crumbs)

1 tbsp oil

2 green chillies, finely chopped

1 medium size onion, finely chopped

2 medium size tomatoes, finely chopped

1 tbsp water

1 tsp crushed ginger

1 tsp crushed garlic

½ tsp + ½ tsp salt

½ tsp ground pepper

½ tsp turmeric powder

½ tsp chilli powder (skip for kids)

1 tsp ground cumin

1 tsp amchur powder

1 tsp chaat masala

1 tsp powdered sugar

3 tbsp chopped coriander

2 tbsp chopped pudina (mint) (Optional)

Coating

1 ½ to 2 tbsp maida (all-purpose flour)

1 ½ to 2 tbsp corn flour

A little water

Breadcrumbs

Procedure

1. First, boil the eggs. Put them in cold water and then shell them. Cut each egg into 2 parts.
2. Boil the potatoes in a pressure cooker. Peel and mash them. Add in ½ tsp salt and 1 tbsp corn flour. Mix well and let it cool.
3. Heat the oil. Add in the chopped green chillies and sauté this for a minute. After that, add the chopped onions and sauté these till they start turning brown. Throw in the chopped tomatoes. Sauté them for a minute. Add 1 tbsp water, and sauté the tomatoes, pressing them down, till they soften.
4. Next, add the crushed ginger, and crushed garlic, and sauté these for a minute. Add in the salt, ground pepper, turmeric powder, chilli powder, ground cumin. Mix everything. Add the chaat masala, and amchur powder. Mix everything well again and cook the masala for a few seconds. Turn off the heat. Then, mix in 1 tsp of powdered sugar as a taste enhancer and then mix in the chopped coriander and mint leaves and let the masala mixture cool. Divide it into two parts.
5. Mix one part into the mashed potatoes. Divide the second half into 8 portions.
6. Place each of these portions on the 8 egg halves. Cover each egg half with some of the mashed potato mixture. Give each egg potato chop the shape of an egg.
7. Dip each egg chop into a slurry made with a mix of maida, cornflour, and water, and then roll it in breadcrumbs.
8. Shallow fry the egg potato chops till they’re golden brown.

Enjoy with sauce or chutney of your choice.