Experience the rich flavors of street food in your own kitchen with our mouthwatering Dim Chop recipe. This recipe artfully combines fiery red chilies, savory potatoes, and protein-rich boiled eggs, all encased in a crispy bread crumb crust. Cooked to golden-brown perfection and garnished with black salt, these delectable Dim Chops transport your taste buds straight to the bustling street food markets. Follow our simple, step-by-step guide to effortlessly recreate this street-style delicacy at home, ensuring a gastronomic delight for family and friends. Dive into a culinary adventure with our authentic Dim Chop recipe. Let's get cooking!
Ingredients:
7-8 dry red chilies
½ tsp oil
5 medium-sized boiled potatoes
½ tsp salt
¼ tsp black salt
4 tbsp chopped coriander
1 tsp mustard oil
2-3 eggs
1 tbsp all-purpose flour (maida)
4 tbsp water
Bread crumbs, as needed
A pinch of black pepper
A pinch of coriander
Frying oil, as needed
Instructions:
Begin by toasting the dry red chilies over low heat until they become crisp. Add ½ tsp of oil to enhance the flavor. The longer and better you toast them, the more elevated your dish will be.
Use a mortar and pestle to roughly crush the toasted chilies.
In a separate bowl, mash the boiled potatoes well. Add the crushed toasted red chili, ½ tsp of salt, ¼ tsp of black salt, 4 tbsp of chopped coriander, and 1 tsp of mustard oil. Mix all these ingredients thoroughly.
On the side, boil 2-3 eggs for approximately 10-12 minutes. After boiling, transfer the eggs to cold water to halt the cooking process.
Once the eggs are cooled, peel and cut each egg into 4 pieces.
Shape a ball of the potato mixture, embed a piece of egg into it, and mold it like a chop.
Create a flour slurry by mixing 1 tbsp of all-purpose flour (maida) with 4 tbsp of water.
Dip the potato-egg chop in the flour slurry, then coat it with breadcrumbs that have been seasoned with a pinch of black pepper and coriander.
Once coated, place the chops in the refrigerator to cool for about an hour. This step ensures the coating will not break open while frying.
After cooling, heat oil in a pan. Fry the chops over high heat until they turn golden brown.
Drain the excess oil and remove the chops from the heat.
Plate your delicious street-style dim chops and garnish them with a sprinkle of black salt.
Enjoy your yummy dim chops, a recipe that transports you to the busy streets where street hawkers serve this mouthwatering delicacy. Your taste buds are sure to thank you!
Top Cooking Tips:
Hot Oil is Essential: To achieve the perfect golden-brown crust, make sure the oil is hot before you start frying your Dim Chops. The right temperature ensures that your chops will be evenly cooked and deliciously crispy.
Chill Before Frying: After coating, chill your Dim Chops in the refrigerator for an hour. This step is crucial to prevent the coating from breaking up in the oil, ensuring your chops maintain their shape and texture during frying. Happy cooking!