Asto deem er aloor chop (Hardboiled egg and potato fried balls or chops)

    Aloo-Deem chop has many kinds of variations. If you are having a hard time feeding your little one eggs, then this is a great way to make a delicious and easy dish of eggs. Serve with ketchup.


    Dhaka, Bangladesh
    1 person made this


    • 5-6 potatoes, boiled and peeled
    • 4 hardboiled egg, pealed
    • salt as needed
    • 1/3 teaspoon of black pepper powder
    • 1/2 cup of onion slices
    • 1 teaspoon of ginger paste
    • 1 teaspoon of garlic paste
    • 1/2 teaspoon of cumin powder
    • 1/2 teaspoon of powdered cardamoms and cinnamon sticks
    • 1 tablespoon of chopped green chilies and coriander leaves
    • 2 cups of soybean oil for deep frying ( or more, if needed)
    • 2 eggs, beaten well
    • 1 cup of biscuit crumbs


    1. Mash the potatoes well. Mix in salt, black pepper powder, onion slices, ginger and garlic pastes, cumin powder, powdered cardamoms and cinnamon. Also mix in the chopped green chilies and coriander leaves.
    2. Make a medium sized ball in your palm. Make an indent and place a whole hardboiled and cover it with the potato mix. If needed take a small lump from the mixture and cover it well so that the egg cannot be seen. The potato mix should act as a shell covering the egg.
    3. Repeat to make 3 more “chops” or balls.
    4. Heat a deep frying pan with oil.
    5. Dip each ball in the beaten egg and roll on the biscuit crumbs.
    6. Then slowly add the ball to the hot oil. Repeat for the rest of the balls.
    7. Deep fry until golden brown.

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