Dimer Devil

One of Kolkata’s most favourite street food. Dim means egg in Bengali. In European terms devilling is a process to make the food spicy.
The idea of the dish originated during the British Raj. Then the Khansamas( chefs of Indian origin) who worked for the British kitchens, took this idea and transformed it into what we currently know as Dim er devil.
The Khansamas learned British techniques of cooking and infused them with our cuisines and that created wonderful dishes like the Chicken jal frezi, caramel pudding and chicken cutlets.
The concept of Nargisi Kofta which the British learned and later re-created the famous Scotch Eggs, resembles Dim er devil in appearance.
This is a dish were half an egg has been encased with a covering of spicy keema, then breaded and deep fried. In this recipe, I have used a spicy potato covering, which is equally famous in the streets of Kolkata.
I will always remember hopping around the street market and munching on Egg Rolls, Bhekti Fish Fry, Fowl Cutlets, Mutton Chops and Dim er Devil. The crunch of the bread crumbs, the spicy filling and the sharpness of the famous Bengali kasundi mustard, all together a great combination.
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