Egg Cutlet (Dimer Chop)

In Bengal in every street you will find a "choper dokan " or a cutlet shop . Most of then having only a dim yellow light & a glass box where they displays their items . But if we are talking about the taste then there will be nothing to complain about . Some of those shops are so popular that it is almost a challenge to bye some thing from there . In front of a very small shop or a wooden cabin you would find many people waiting for their turn to get the cutlets which are  commonly known as "chop" there . I stay far way from my lovely foodie Bengal so miss those things like any thing . So one fine morning I decided to make one of the cutlets in  my own house . The result turned out to be excellent ,& so I make this egg cutlet often now . Here is the recipe for you all who stay far away from Bengal or just being inquisitive about the taste . 

Ingredients 

• 3 Boiled potato peeled & smashed
• 4 boiled eggs 
• 1 egg white
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 onion chopped
• 1/2 tbsp turmeric
• 1 tbsp red chilly powder
• 1 tbsp Dry roasted garam mashala 
• 1/2 tbsp dry mango powder
• 2 cups breadcrumb
• salt & sugar to taste
• Mustard oil or any other to fry  

First take a pan & heat a very little oil. Once the oil is ready add the garlic paste, followed by the onions . Let the onions be pink in color. Now add the ginger paste, turmeric , chilly powder and saute a while . After this add the potato and mix it with the mashalas . Add a little sugar amd salt to taste .Now last but not the least add the dry roasted  garam mashala powder (cumin , coriander , dry red chilly , cinnamon , cardamom & cloves dry roasted and powdered). 

Now cut the boiled eggs in halves , and coat them with the potato mashala & make cutlet of any shape you like.

Now dip the cutlets in the beaten egg white . Don't forget to beat the egg white with a little salt . Now coat them with the breadcrumb.

The cutlets getting coated .

It will look like this .

Cutlets are ready to fry .

Now deep fry them in oil and serve hot :)