Dimer alur chop – Bangladeshi potato and egg croquettes
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Dina Begum shares her recipe for dimer alur chop; a spiced potato and egg croquette. A popular street food in Bangladesh served with a squeeze of fresh lime juice and chilli sauce. You can make up a big batch in advance, then deep-fry before serving. Although better fried fresh, they can be reheated in the oven– do not use a microwave, as the boiled egg might explode!
Ingredients
For the potato base
- 3 large eggs
- 3 large floury potatoes , such as Desiree or Maris Piper
- 2 tbsp of oil
- 1 tsp panch poran, (Bengali five spice)
- 1 medium onion , finely chopped
- 2 garlic cloves , crushed
- 1 tsp salt
- 1/4 tsp black pepper , crushed
- 2 green chillies , finely chopped
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 2 tbsp of chopped coriander
For the coating
- 8 Rich tea biscuits
- 75g of fresh breadcrumbs
- 50g of plain flour
- 2 large eggs
- vegetable oil, for deep-frying
Method
1
Peel and chop the potatoes into large chunks and place in a saucepan along with the 3 eggs. Cover with cold water and bring to a boil, then simmer on medium-high heat for 15 minutes. Check on the potatoes and make sure they are cooked through by piercing with a fork. Continue to cook a couple of extra minutes if the potatoes aren’t cooked through
2
Take off the heat, rinse with cold water and drain in a colander. Remove the potato chunks and transfer to a mixing bowl and mash thoroughly
3
Meanwhile, heat 2 tablespoons of oil in a frying pan over a medium heat and add the panch phoron. Stir for 5 seconds until the spices pop, then add the garlic and onions. Stir in the salt, pepper and the green chillies. Sauté until the onions are soft and translucent – around 3 minutes
4
Add the ground spices and cook for a minute, then add the mashed potato. Mix everything together until well combined and add the chopped coriander. Check the seasoning at this point and adjust if necessary. Transfer the mixture to a bowl and allow to cool for 10–15 minutes
5
While the potato mixture is cooling, peel the hardboiled eggs. Quarter them lengthways so that you have four equal wedges for each egg. Set aside
6
Prepare the coating mixture by blitzing the biscuits in a food processor until you have fine crumbs, then transfer to a deep dish. Mix in the breadcrumbs and set aside
7
Next, whisk the eggs in a bowl. Place the flour on a separate plate and line these all up ready to begin to assembling your aloo chops
8
To make the aloo chops, divide your mixture into 12 even portions. Roll each into an oval shape and make a hollow in the centre. Add a wedge of hard-boiled egg and close up with the mixture, making sure the egg is fully covered, then gently form into a barrel shape. Place on a baking sheet and continue preparing the rest of the croquettes
9
Roll each aloo chop in flour, shake off any excess and dip into the egg, ensuring you have coated it all over, then roll in the biscuit and breadcrumb mix
10
Heat the oil in a wok or karai over a medium-high heat – you want it to be about 7cm in depth. Fry the aloo chop in batches, turning once or twice, for 2–3 minutes, until golden all over. Use a slotted spoon to remove them from the oil and drain on kitchen paper. Serve hot, with lime wedges and chilli sauce
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Dimer alur chop – Bangladeshi potato and egg croquettes
