Why you should make this recipe:
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.
- Eggs medium- 2
- Potato medium size – 2 to 3
- Chopped onion – 1
- Ginger & garlic paste – 2 tbsp
- Chopped green chillies – 3
- Turmeric pwd – 1 tsp
- Red chilli pwd – 1tsp
- Cumin seeds – 1 tsp
- Coriander seeds – 1tsp
- Dry red chillies – 2
- Black pepper crushed – 1/2 tsp
- Chopped coriander leaves – 1/4 th bunch
- Salt – to taste
- Chat masala – to sprinkle
- Oil – for deep frying
- Bread Crumbs – 3 cups for breading
- Bread Crumbs – 1 cup for binding
- Eggs for breading – 2
- Kasundi Mustard – enough for dipping
- Boil the eggs and the potatoes separately and peel them.
- Roast the whole spices in a pan and powder
- Heat 4 tbsp of oil in a pan and saute the onion until translucent.
- Add the ginger and garlic paste and the powdered spices.
- Add the mashed up potato, salt and the roasted masala
- Mix well and add the chopped coriander and enough breadcrumbs for binding.
- Check seasoning.
- Keep aside the mixture to cool
- Cut each eggs into halves and sprinkle with salt and black pepper.
- Encase each half with the potato mix and shape like an egg.
- Beat the 2 remaining eggs for breading.
- Dip the crouquettes in the egg and roll them in the breadcrumbs.
- Repeat the process
- Deep fry and sprinkle with chat masala.
- Serve with kasundi mustard and finely sliced raw onion.
In this Recipe
Subscribe to our Weekly Recipe Newsletter
Recipes from Professional chefs sharing their secrets