How to make Bengali Dimer Devil recipe at home with step by step guide

Dimer Devil is a breadcrumbs coated deep fried crispy Bengali egg chop combined with spicy potato stuffing. This classic Bengali egg snack is a popular Kolkata street food. Easy to make at home for a tea-time snack or for serving as a Delicious appetizer

In Kolkata street food corners, Dimer devil is served with Kasundi (Bengali mustard green chilli sauce) and Jullien-cut cucumber & onion salad by sprinkling a little chaat masala or Aaamchur powder over this chop.

To make Dimer Devil, a full or a half hard-boiled egg is paired with a spicy potato stuffing to shape like an egg, coated with breadcrumbs and made ready by deep frying until golden brown. 

Egg Devil is made in two ways,- 1. To make Egg Devil with a full egg, a hard-boiled egg is fully wrapped in stuffing (stuffing made with mashed potato, chicken or mutton keema) and then coated with breadcrumbs to fry. 

2. To make Devil with half eggs, half of a hard-boiled egg paired with a spicy potato stuffing to fill up the other half of the egg, then coat with breadcrumbs and fry until crispy.

Today I am making this recipe with half an egg which is the traditional way of making Dimer Devil.

How to make Bengali Dimer Devil recipe at home with step by step guide

Recipe by Moumita PaulCourse: Snacks, AppetizersCuisine: BengaliDifficulty: Moderate
Servings

10

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

45

minutes

Kolkata Street style a super crispy delicious Dimer Devil recipe with a twist of spicy flavorful potato filling and boiled eggs. Serve with traditional Bengali mustard green chilli sauce called Kasundi.

Ingredients

  • 5 Hard-boiled Eggs

  • 4 Boiled Potatoes

  • 1 Medium Onion (finely chopped)

  • 10 Medium Garlic Cloves

  • 1 tsp Ginger paste

  • 3 Green Chillies

  • 1 Medium Tomato

  • 1/2 teaspoon Turmeric powder

  • 1/2 teaspoon Red Chili powder

  • 1/2 tsp Cumin (Jeera) Powder

  • 1/2 tsp Garam masala powder

  • 1/2 tsp Black Salt

  • 1 tsp Bhaja Masala

  • Salt to taste

  • 2 tbsp Mustard oil (for making potato stuffing)

  • For making Bhaja masala
  • 1 tsp Cumin Seeds

  • 1 tsp Coriander Seeds

  • 2 Dry red chillies

  • 1 Bay leaf

  • For Coating
  • 2 Eggs (well beaten)

  • 1 cup Breadcrumbs

  • Vegetable oil for deep frying

Directions

  • For boiling eggs, place the eggs in a saucepan with 1 tsp oil and cover them with water.
  • Bring the water to a boil, then reduce the heat to a simmer.
  • Cook for about 10-12 minutes.
  • Remove the eggs and place them in cold water (at room temperature) to cool.
  • Once cooled, peel the eggs and cut them in half lengthwise. Keep aside.
  • For making bhaja masala, dry roast cumin seeds, coriander seeds, dry red chillies and bay leaves.
  • After cooling down, gently ground the spices. Keep aside.
  • Make a masala paste by grinding garlic, green chillies, ginger, and tomato until get a smooth paste.
  • For making the potato stuffing, first pressure cook the potatoes.
  • Cook the potatoes (with skin) with 2 cups of water on medium heat with 2 whistles.
  • Turn off the heat. Keep the cooker aside until pressure automatically releases.
  • Once the potatoes cool down, peel them off and nicely mash them by hand or a masher until smooth. 
  • Heat a pan, pour mustard oil, and add chopped onion to the hot oil.
  • Fry the onion until golden brown, then add the masala paste.
  • Add cumin powder, chilli powder, turmeric, salt, and 1 tsp Bhaja masala.
  • Roast the spices well until the masala’s raw smell goes off.
  • Then add the mashed potato into the pan and nicely mix it up with the roasted spices.
  • With continuous stirring, cook the potato until dry or leave the bottom of the pan.
  • Potato stuffing is ready. Add black salt and the rest of the Bhaja masala and mix well.
  • Remove the stuffing from the heat.
  • To assemble dimer devil, Once the stuffing cools down, make lemon-sized balls from the stuffing.
  • Then press each ball with a half egg to form the shape of a whole egg or full egg.
  • To coat with breadcrumbs, in a bowl, beat 2 eggs with 1/4 tsp salt and 1/4 tsp black pepper.
  • Take a cup of breadcrumbs (mix with a little salt) on a plate.
  • Dip the deviled eggs into the beaten eggs and then roll into the breadcrumbs until evenly coated.
  • To fry, first heat oil for deep frying. 
  • Carefully place the coated egg devil into the hot oil and deep fry until it turns golden brown.
  • Remove the egg devil from the oil and drain the excess oil on paper towels. 
  • Serve this hot and crispy delicious Egg Devil aka Bengali egg chop with your favourite chutney or sauce

Notes to make Best Dimer Devil like Kolkata streets

  • About Eggs – Do not use eggs, directly from the refrigerator, use the eggs, are at room temperature.
  • How to cut eggs – Either cut the eggs with a sharp knife or with a thread.
  • Dip for coating – Can use flour-water mixture or arrowroot mixture (check Vegetable Chop recipe) for dipping instead of egg dip.
  • Good BreadcrumbsCoarsely ground breadcrumbs are good for a super crispy coating. Store-bought powder breadcrumbs can not bring the exact crispiness. Can make homemade breadcrumbs from rusk.
  • Twist to make it more crispyAfter the breadcrumbs coating, keep the dimer devils in the freezer for 15 -20 mins before frying.

How to make Dimer Devil (step-by-step guide)

Step 1: Preparing the Eggs

  1. To Boil hardboiled eggs, place the eggs in a saucepan with 1 tsp oil and cover them with water.
  2. Bring the water to a boil, then reduce the heat to a simmer.
  3. Cook for about 10-12 minutes.
  4. Remove the eggs and place them in cold water (at room temperature) to cool.
  5. Once cooled, peel the eggs and cut them in half lengthwise. Keep aside.

Step 2: Preparing the masala

Two types of masala we use to make the stuffing of dimer devil. 1. Bhaja masala 2. Masala paste.

  1. For making bhaja masala, dry roast cumin seeds, coriander seeds, dry red chillies, and bay leaves.
  2. After cooling down, gently ground the spices. Keep aside.
  3. For making egg devil’s masala, ground garlic, green chillies, ginger, and tomato until get a smooth paste.
  4. While grinding, can add a little water if needed.

 Step 3: Making Potato Filling

  1. First, Pressure cook the potatoes (with skin) with 2 cups of water on medium heat with 2 whistles.
  2. Turn off the heat. Keep the cooker aside until pressure automatically releases.
  3. Once the potatoes cool down, peel them off and nicely mash them by hand or a masher until smooth. 
  4. Heat a pan, pour mustard oil, and add 1 cup chopped onion to the hot oil.
  5. Fry the onion until golden brown, then add the masala paste (described in the previous step).
  6. Then add cumin powder, coriander powder, chilli powder, turmeric, salt, and 1 tsp Bhaja masala.
  7. Roast the spices well until the masala’s raw smell goes off.
  8. Then add the mashed potato into the pan and nicely mix it up with the roasted spices.
  9. With continuous stirring, cook the potato until dry (or when the potato leaves the bottom of the pan and easily gets the shape of a dough).
  10. Potato stuffing is ready, add black salt and the rest of the Bhaja masala and mix well.
  11. Remove the stuffing from the heat.

Step 4: Assembling the Dimer devil

  1. Once the stuffing cools down, make lemon-sized balls from the stuffing.
  2. Then press each ball with a half egg to form the shape of a whole egg or full egg.

Step 5: Coating with Breadcrumbs

1. In a bowl, beat 2 eggs with 1/4 tsp salt and 1/4 tsp black pepper.

2. Take a cup of breadcrumbs (mix with a little salt) on a plate.

3. Dip the deviled eggs into the beaten eggs and then roll into the breadcrumbs until evenly coated.

Step 6: Frying Dimer Devil

  1. Heat oil for deep frying. 
  2. Carefully place the coated egg devil into the hot oil and deep fry until it turns golden brown.
  3. Remove the egg devil from the oil and drain the excess oil on paper towels. 

Step 7: Serving suggestion

1. Serve hot and crispy delicious Egg Devil aka Bengali egg chop with your favourite chutney or sauce

Leave a Comment

Visit BlogAdda.com to discover Indian blogs
Rabri recipe – Rabdi recipe – how to make this sweet at home Kesar peda recipe – with Milk and Milk Powder Chicken Masala recipe – easy Indian chicken curry recipe Dahi chicken recipe – Bengali doi Murgi recipe story Ghugni recipe – Bengali ghugni recipe Bengali fish curry – Doi maach recipe Dudh Puli recipe -Bengali Dudh Puli Pitha recipe Bengali Nolen gurer Payesh recipe