Dimer Devil or Dimer Chop (Bengali Style Deviled Eggs)

We were not allowed to have outside foods in our childhood. Everything has to be home cooked from ‘Bhetki Fish Fry’, ‘Fish Batter Fry’, ‘Kabiraji Cutlet’, ‘Chicken Keema Cutlet’, ‘Mughlai Paratha’ and even ‘Singara’. In our home we have a trend of making all types of snacks at home. As per my parents and my grandparents the road side foods are made in the most unhygienic way and they use same fried oil again and again which is very harmful for our body! Though now a days we try outside roadside foods too especially at the time of shopping and during pandal hopping during ‘Durga Puja’. Me and Maa still maintain the same legacy and make all the snacks that my grandmother used to make.

This ‘Dimer Devil’ is a modified version of Deviled Egg, where the eggs are not only stuffed with spicy mixture but coated with the mixture and then covered with bread crumbs and deep fried. It has close resemblance with ‘Nargisi Kofta’ where the eggs are coated with minced meat then covered with bread crumbs and deep fried and then served with a rich and thick gravy. ‘Nargisi Kofta’ and ‘Scotch Eggs’ has similarities in preparation. Kolkata is famous for its fried street foods. In every street there is always a ‘Snack Shop’ where you’ll find various types of street foods and ‘Dimer Devil’ or ‘Dimer Chop’ is one of them. This is my version of famous ‘Dimer Devil/Chop’……

  • Servings: 12-number
  • Time: 90 mins
  • Difficulty: medium
  • Print

Summary

  • Cuisine: bengali
  • Passive Time: 60 mins
  • Course: snack
  • Preparation Time: 1.5 hour mins
  • Cooking Time: 30 mins

Ingredients

For the outer potato mixture:
5 (Medium Sized) Potato
2 (Medium-Finely Chopped) Onion
1 ½ tsps Ginger Paste
1 tsp Garlic Paste
2 tsps Green Chillies – (Chopped)
3 – 4 Tbsps Coriander Leaf – (Chopped)
½ tsp Turmeric Powder
½ tsp Cumin Seeds
1 Dry Whole Red Chillie
½ tsp Garam Masala Powder
2 Tbsps Vegetable Oil
To taste Salt
Other Ingredients:
6 Hard Boiled Eggs
3 – 4 Tbsps All Purpose Flour
200 gms Bread Crumbs
2 Egg
3 Tbsps Cornflour
½ tsp Black pepper Powder
½ tsp Salt
Mustard Oil – For deep fry

Steps

  1. For preparing the potato mixture and eggs:
  2. Wash the potatoes and boil the potatoes in a pressure cooker or steamer. Let the potatoes to cool down, peel them and mash them in smooth paste.
  3. Dry roast the cumin powder and whole red chillie in a pan and grind them in fine powder.
  4. Now heat oil in a pan and add chopped onion. When they become translucent add ginger paste, garlic paste, chopped green chilies and fry till raw smell goes off.
  5. Add turmeric powder. Fry for few seconds. Remove from heat.
  6. Now add this fried masala to the mashed potato. Add the cumin-red chillie powder, garam masala powder. Adjust salt. Mix very well.
  7. Let the mixture cool completely. Add the chopped coriander leaf and mix well.
  8. While frying the masala hard boil the eggs. Let them cool. Shell them and cut them in halves lengthwise.
  9. Making the Egg Devils:
  10. In a medium sized bowl beat 2 eggs. Add cornflour, salt, black pepper powder and 3-4 tsp of water. Make a smooth batter.
  11. Divide the potato mixture in 12 equal portions.
  12. Now cover the plane surface of the eggs with the potato mixture in the shape of a full egg.
  13. Take bread crumbs in one bowl, flour in another bowl.
  14. Coat the ‘Dimer Devil’ with flour. Then dip in the egg wash and then finally coat them in bread crumbs. If you feel that the ‘Devils’ are not coated well, then repeat the process with bread crumb.
  15. Rest the ‘Devils’ in a container in the refrigerator atleast for 30-45 minutes.
  16. Heat oil in a deep frying pan or kadai. Slide the ‘Devils’ in hot oil (do not over crowd) and fry them till brown and crisp.
  17. Serve hot with salad, kasundi and tomato sauce.

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