Dimer Devil recipe | Egg Devil recipe | Crispy Bengali Egg Cutlet recipe

Dimer Devil is also known as Egg Devil or Crispy Bengali Egg Cutlet, easy to make at home with step by step descriptions.

About Dimer Devil recipe

Dimer Devil is a popular Kolkata street food, a crispy Bengali egg cutlet made with boiled eggs and a spicy boiled potato stuffing. It is a classic Bengali egg snack that is easy to make at home, best served this egg snacks dish with evening time tea or to relish as a Delicious appetizer.

Though Dimer devil does not have any connection with devils, however, this deviled sounds Bengali egg cutlet or dimer chop is delicious & most commonly served with Kasundi (basically a Bengali mustard green chilli sauce) and simple Jullien-cut cucumber, onion, and beetroot mixed salad by sprinkling a good amount of chaat masala or Aaamchur powder over the egg snacks and that is divine.

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 crispy & golden brown. The secret of the snack mostly lies in its filling and its crispy breadcrumb coating. If both are correctly used then no need to worry about its taste.

Egg Devil is made in two ways,- 1. To make this recipe with a full egg, a hard-boiled egg is fully wrapped in stuffing and stuffing made with mashed potato, chicken or mutton keema, cooked in onion, garlic, tomato tomato-based gravy) 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 Dimer devil with half of an egg which is the traditional way of making this dimer chop recipe.

Dimer Devil recipe | Dimer Chop recipe | Egg Devil recipe | Crispy Bengali Egg Cutlet recipe

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

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Dimer Devil is a super delicious Kolkata Street-style crispy egg cutlet recipe loaded with a twist of Bengali spices flavored mashed potato filling with boiled eggs. Serve with traditional Bengali mustard green chilli chutney called Kasundi and onion cucumber beetroot salad.

Ingredients

5 Hard-boiled Eggs (cut into halves)
4 Boiled Potatoes
1 Medium Onion (finely chopped)
1 Medium Tomato
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 for potato stuffing
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
Amchur or Dry mango powder for seasoning (Optional)

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.
Boil the eggs for about 10-12 minutes. While boiling the eggs do not cover the pan with a lid.
Remove the eggs and place them in cold water (at room temperature) to cool.
Once cooled, peel the eggs and carefully lengthwise cut the eggs in half. Make sure the yolks are intact with both half eggs. Keep them on a plate.
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 potato stuffing.
Then press each potato ball with a half egg to form the shape of a whole egg or full egg. With this filling, you should make at least 10 egg devils.
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.
Gently dip the deviled eggs into the well-beaten eggs and then roll well into the breadcrumbs until evenly coated.
Make sure we need a thick coating over the filling or else the coating breaks while frying and the filling easily comes out in oil and makes the oil dirty.
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 a paper towel or paper-lined plate.
Serve this hot and crispy delicious Egg Devil aka Bengali egg chop with your favourite chutney or sauce. If you do not have mustard sauce(kasundi) go with tomato sauce(that also does not go bad).

Tricks to make Best Dimer Devil recipe 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.
Potato filling – Mash the potato until no lumps are left behind, if the filling has lumps that would not taste good and not perfectly set on the eggs. After making the devils, if you have any leftover filling, keep it in an airtight container and put it in the refrigerator can use it later. This filling can last for 1 week.
Dip for coating – Can use flour-water mixture or arrowroot mixture (check Vegetable Chop recipe) for dipping instead of egg dip.
Good Breadcrumbs– Coarsely ground breadcrumbs are good for making a super crispy coating for any breadcrumb-coated snack recipe. Store-bought powder breadcrumbs can not bring the exact crispiness. Can make homemade breadcrumbs from rusk and that comes out perfect.
Twist to make it more crispy – After the breadcrumbs coat, you should keep the egg devils in the freezer for 15 -20 mins for chilling before frying. Though refrigerating at the last minute is not mandatory, however, this freezing method is needed to keep the long-lasting crispiness of these fries.
How to store dimer devil – you can store the breadcrumb-coated raw egg cutlets in your freezer by keeping them in an airtight container. This way you can keep this cutlet for more than 1 week in the freezer and when you need just deep fry in hot oil it as you make french fries.
Frying Technique – While frying keep the gas heat on medium flame, high heat may cause quick frying and the coating can easily get burnt or get blackish.

How to make Dimer Devil recipe at home with a simple step-by-step guide

Step 1: Preparation – Boil the eggs

To Boil hardboiled 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.
Boil the eggs for about 10-12 minutes. While boiling the eggs do not cover the pan with a lid.
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.
Make sure the yolks are intact with both half eggs. Keep the eggs on a plate.

Step 2: Preparing the egg devil’s masala

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

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.
For making egg devil’s masala, ground garlic, green chillies, ginger, and tomato until get a smooth paste.
While grinding, can add a little water if needed.

Step 3: How to make egg devil’s potato filling

First, Pressure 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 1 cup chopped onion to the hot oil.
Fry the onion until golden brown, then add the masala paste (described in the previous step).
Then add cumin powder, coriander 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 when the potato leaves the bottom of the pan and easily gets the shape of a dough).
Potato stuffing is ready, add black salt and the rest of the Bhaja masala and mix well.
Remove the stuffing from the heat.

Step 4: Assembling the egg devils

Once the stuffing cools down, make lemon-sized balls from the potato stuffing.
Then press each potato ball with a half egg to form the shape of a whole egg or full egg.
With this filling, you should make at least 10 egg devils.

Step 5: Coating the devils 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. Gently dip the deviled eggs into the well-beaten eggs and then roll the devils well into the breadcrumbs until evenly coated.

4. Make sure we need a thick coating over the filling or else the coating breaks while frying and the filling easily comes out in oil and makes the oil dirty.

Step 6: How to fry Egg Devils

Heat oil for deep frying.
Carefully place the coated egg devils into the hot oil and deep fry until it turns golden brown.
Remove the egg devils from the oil and drain the excess oil on paper towels or paper-lined plate.