Dhoper Chop: Spiced Potato in Bread, Dipped in Egg and Besan, Fried and Served Hot
This is one home version of Dhoper chop: the recipe Suparna Mandal (@Suparna_2011) posted on Cookpad on 2021-04-08 under the title "পাউরুটির চপ বা ঢপের চপ" (Paurutir chop or Dhoper chop). It is not a single definitive formula for every Dhoper chop. Sekai Gohan has not kitchen-tested this recipe.
Already-boiled potatoes are mashed and cooked in a little oil with tomato, ginger-garlic paste and spices. Chopped coconut and roasted nuts are fried and folded in, then a little pickle oil goes in. Two slices of bread close around this filling. The sandwich is pressed, cut on the diagonal, dipped in a coating of besan and egg, and fried in white oil. It comes to the table hot, with kasundi and a sauce on the side.
That is the whole of Suparna Mandal's version. It is a bread-and-potato fritter with a lot going on inside: black salt, garam masala, kasuri methi and coriander leaves in the filling, and roasted cumin and amchur in the coating.
The recipe card shows "2 people" and "15 minutes." Those are the author's own labels, and they have not been checked. The recipe also gives the bread only as 2 slices per sandwich. It does not say how many slices the whole batch uses, how many sandwiches the filling makes or how many pieces you end up with. So this page gives no fixed yield or time.
For more dishes from the same country, see the India page.
One Name, Several Versions: Where This Home Recipe Sits
The name Dhoper chop shows up in several places, and the published accounts do not describe one shared recipe.
The Jadavpur University canteen. In a 2007 piece in The Telegraph, Milan Kanti Dey talks about Dhoper chop as a snack from the Jadavpur University canteen. The article outlines it as a bread jacket around potato, sometimes chicken or mutton, dipped in flour, butter and egg and then fried, and it also tells a story behind the name. The article gives no full ingredient list or quantities. GetBengal and Anandabazar Online also connect Dhoper chop with Milan Dey's canteen and describe it as a filled bread chop. GetBengal calls it a bread pakora stuffed with meat. The Bengal Story recalls the Milon-da canteen and its Dhoper chop from a student's and teacher's memories. Ei Samay reported on a TV cooking episode about Milan-da's Dhoper chop, which it called a special egg version. None of these gives a written recipe.
The Rishra seller. The Indian Express Bengali profiles Kalipada Dutta in Rishra, Hooghly, as a Dhoper chop seller and mentions fennel, kalonji and black pepper. It reports no quantities or method.
Other home recipes. Aaj Tak Bangla publishes a home method that calls Dhoper chop a West Bengal street food and mentions both Rishra and Jadavpur. That page has no named individual author and gives few quantities, so this article does not use it.
None of these sources shows that Suparna Mandal's version is the same as the Jadavpur canteen recipe or the Rishra seller's. This page presents her recipe as her own home version and does not add ingredients or steps from the other accounts. The Cookpad page's web address alone is not taken as evidence of where the author lives.
How the spices are divided here
The written method first cooks the filling with "spices" in one broad phrase. Later, the coating step names roasted cumin powder, amchur, salt and sugar. On this page, those four go into the coating only, so nothing is added twice. The plain cumin powder (1/2 tsp, not marked as roasted) stays in the filling. This split is Sekai Gohan's editorial reading of the method. The author does not lay out a stage for each ingredient.
Oil appears three separate ways in the recipe: white oil, 1 bowl, in the ingredient list; 2 spoons of oil for cooking the filling, which appears only in the method; and a little pickle oil. The size of the bowl, the type of spoon and how the oils relate to each other are not given, so they stay separate here and are not added together.
Ingredients
Keep the two cumins apart. The plain cumin powder goes into the filling, and the roasted cumin powder goes into the coating together with the amchur, salt and sugar. The 2 spoons of oil, the bowl of white oil and the pickle oil are three separate items, so keep each one apart. The coating is besan, egg and its seasonings only, with no water.
Equipment
- A bowl for mashing the potatoes
- A pan for cooking the filling
- A pan for frying the coconut and nuts
- A large bowl for the coating
- A knife and board for cutting the sandwich
- A pan of oil for frying
Choosing and Finding Ingredients
- Besan, kasuri methi and amchur: look for them under these names. This page does not suggest replacements for them.
- Roasted badam / nuts: use roasted nuts. This page does not name a nut species or suggest a swap.
- Bread: any type, size and thickness of bread will do. Plan on 2 slices for each sandwich.
- Kasundi is served ready-made. The second sauce has no name, so there is no recipe for it here.
- The egg is part of the coating and is not left out or replaced with water in this version.
Reading the Open Points
This recipe leaves several things open. Here is how this page handles each one, without filling gaps with guesses.
| Question | What this page does |
|---|---|
| How big a "spoon" or "bowl" of oil? | The recipe does not give a size, so the measures stay as written. They are not converted or added together. |
| The coating looks thick | The coating is besan, egg and seasonings only. This version adds no water and no other adjustment. |
| How many slices of bread? | Use 2 slices per sandwich. The total for the batch is not given. |
| How long to fry, and at what heat? | The recipe gives no oil temperature, frying time or sign of doneness, so this page does not invent one. |
| In what order do the filling spices go in? | The recipe gives no order within that stage, so step 2 treats it as one stage. |
| What is the second sauce? | It is not named, so this page gives no recipe for it. |
The recipe gives no oil temperature, frying time, colour cue or internal temperature for these egg-coated pieces. The photographs on this page are not a guide to doneness or safety, and nothing here guarantees a particular result.
How This Compares with Bread Pakora
The structure will feel familiar if you know bread pakora: potato in bread, a besan coating, then frying. Sekai Gohan's bread pakora follows Dassana Amit's North Indian, Delhi-style version, which uses a water-based besan batter without egg.
Suparna Mandal's Dhoper chop uses 3 Tbsp besan and one egg with no water. Its filling also has black salt, plain cumin, nuts, coconut, tomato and kasuri methi, and its coating has roasted cumin and amchur. Because of these differences, the two recipes are kept separate here. A shared structure does not make them the same dish.
This page also does not present this version as a recreation of the Jadavpur canteen's Dhoper chop. The canteen version described in the press can include chicken or mutton, while this home version uses potato only.
Frequently Asked Questions
Is this the Jadavpur University canteen recipe?
No. This is Suparna Mandal's home version from Cookpad. The press accounts of Milan Kanti Dey's canteen snack give only a broad outline: bread around potato, sometimes chicken or mutton, dipped in flour, butter and egg and fried. They give no full recipe, and nothing shows the two are the same.
How many slices of bread do I need?
Two slices for each sandwich. The recipe does not say how many sandwiches the filling makes, so it gives no total for the bread.
How many pieces does it make?
That is not stated. The card says "2 people" and "15 minutes," but those are the author's labels and have not been verified. This page does not work out a piece count from them.
Does the coating need water?
Not in this version. The coating is 3 Tbsp besan, one egg, salt, sugar, roasted cumin powder and amchur powder.
Which nuts are "roasted badam / nuts"?
The type cannot be pinned down from the Bengali recipe, so this page does not name a species or translate the item as peanuts or almonds.
What oil is "white oil," and how much is a bowl?
The recipe lists white oil, 1 bowl, and uses white oil for frying. It does not give the size of the bowl or explain how that oil relates to the 2 spoons used for the filling, so the two are kept separate here.
What is the second sauce?
The recipe serves the chop with kasundi and a sauce it does not name. Sekai Gohan does not invent a recipe for it.
Sources
- Suparna Mandal (@Suparna_2011), "পাউরুটির চপ বা ঢপের চপ (paurutir chop recipe in Bengali)," Cookpad, posted 2021-04-08. The recipe followed on this page: author and date, the title naming Paurutir chop or Dhoper chop, the ingredient amounts, the method-only measures (2 spoons oil, a little pickle oil, 2 bread slices per sandwich, kasundi and sauce), the order of the steps, and the "2 people" and "15 minutes" card labels. https://cookpad.com/bd/recipes/14837906
- Poulomi Banerjee, "Chop of the pops," The Telegraph, 2007-07-22. Interview with Milan Kanti Dey on Dhoper chop as a Jadavpur University canteen snack, a broad outline of that version, and a story about the name. No full recipe. https://www.telegraphindia.com/west-bengal/chop-of-the-pops/cid/1008319
- Aaj Tak Bangla, "Dhoper Chop Recipe: কথার কথা নয়, সত্যিই খাওয়া যায় ঢপের চপ! জানেন কীভাবে বানাবেন?," 2025-12-05. A separate home method that calls the dish a West Bengal street food and mentions Rishra and Jadavpur. Not used for this recipe. https://bangla.aajtak.in/lifestyle/story/dhoper-chop-delicious-snack-in-west-bengal-know-the-recipe-rpsg-1313495-2025-12-05
- Uttam Dutta, "Rishra Dhoper Chop: বাংলা জুড়ে 'ঢপের চপের' রমরমা! ব্যতিক্রমী নামে দুর্দান্ত স্বাদে আপামোর বাঙালির মন জয়," The Indian Express Bengali, 2025-05-18. Profile of Kalipada Dutta, a Dhoper chop seller in Rishra, Hooghly, with mentions of fennel, kalonji and black pepper. No recipe. https://bengali.indianexpress.com/west-bengal/viral-dhoper-chop-rishra-hooghly-chop-seller-9081402
- Nilanjana Deb, "The End of an Era at Jadavpur University," The Bengal Story, 2018-07-24. A firsthand recollection of the Milon-da canteen and its Dhoper chop. No recipe. https://thebengalstory.com/english/the-end-of-an-era-at-jadavpur-university/
- Pritha Mukherjee, "যাদবপুরের মিলনদার ঢপের চপ এবার রান্নাবান্নায়," Ei Samay, 2021-02-27. Preview of a TV cooking episode on Milan-da's canteen, describing its Dhoper chop as a special egg version. No written recipe. https://eisamay.com/amp/story/entertainment/tv-news/aparajita-auddy-leaks-the-recipe-of-famous-milan-da-chop-from-jadavpur-university-campus/81243007.cms
- GetBengal Information Desk, "What is Jadavpur University's Dhoper Chop?," GetBengal, 2019-09-20. Links Dhoper chop with Milan-da's canteen and describes it broadly as a bread pakora stuffed with meat. No recipe. https://www.getbengal.com/details/what-is-jadavpur-university-s-dhoper-chop
- Sujishnu Mahato, "চলে গিয়েও যাদবপুর ক্যাম্পাসেই রয়ে গেলেন মিলনদা," Anandabazar Online, updated 2018-07-25. Reports on Milan Dey and the Jadavpur canteen's Dhoper chop as a filled bread chop. No recipe. https://www.anandabazar.com/amp/west-bengal/kolkata/jadavpur-university-canteen-s-milan-dey-dies-1.837616
