Street-Style Yummy Dim Chop For Beginners

Toast the dry red chilies over low heat until crisp, adding ½ tsp of oil.

Crush the toasted chilies using a mortar and pestle.

Mash the boiled potatoes in a bowl and mix in the crushed chilies, ½ tsp salt, ¼ tsp black salt, 4 tbsp chopped coriander, and 1 tsp mustard oil.

Boil 2-3 eggs for 10-12 minutes, then transfer to cold water to cool.

Peel and cut the cooled eggs into 4 pieces each.

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 with 4 tbsp of water.

Dip the potato-egg chop in the flour slurry, then coat with breadcrumbs seasoned with black pepper and coriander.

Refrigerate the coated chops for about an hour.

Heat frying oil in a pan and fry the chops over high heat until golden brown.

Drain excess oil and remove the chops from heat.

Plate the dim chops and garnish with black salt.

Dietary