Dim er Devil

Instructions

1. 1

   Boil Eggs and Potatoes

   • Place eggs and potatoes in a large pot. Cover with water and bring to a boil.
   • Cook for 10-12 minutes until the potatoes are fork-tender and the eggs are hard-boiled.
   • Drain the water. Let them cool slightly, then peel the potatoes and eggs.
   • Mash the potatoes until smooth, ensuring there are no lumps. Cut the hard-boiled eggs in half lengthwise and set aside.
2. 2

   Prepare the Spicy Potato Filling

   • Heat mustard oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until soft and translucent.
   • Add the ginger paste, garlic paste, and green chilies. Cook for 1 minute until the raw smell disappears.
   • Stir in the turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds.
   • Add the mashed potatoes, salt, garam masala, and chaat masala (if using). Mix thoroughly to combine all the spices with the potato.
   • Cook for 2-3 minutes, stirring continuously. Turn off the heat, mix in the chopped coriander leaves, and transfer the mixture to a plate to cool completely.
3. 3

   Assemble the Dim er Devil

   • Once the potato mixture is completely cool, divide it into 4 equal portions.
   • Take one portion and flatten it on your palm to form a patty.
   • Place one half of a boiled egg in the center, yolk side down.
   • Carefully enclose the egg with the potato mixture, sealing all edges. Gently shape it into a smooth, compact oval.
   • Repeat the process for the remaining egg halves and potato mixture.
4. 4

   Coat for Frying

   • In a shallow bowl, whisk the all-purpose flour with 1/4 cup of water to create a thin, lump-free slurry. Add a pinch of salt to the slurry for flavor.
   • Spread the breadcrumbs evenly on a separate plate.
   • Gently dip one assembled devil into the flour slurry, ensuring it's evenly coated.
   • Lift it out, let any excess slurry drip off, and immediately roll it in the breadcrumbs until fully covered.
   • Place the coated devils on a plate and refrigerate for at least 20-30 minutes. This step is crucial to help them firm up and prevent breaking while frying.
5. 5

   Deep Fry to Golden Perfection

   • Heat vegetable oil in a deep pan or kadai over medium-high heat. The oil should be around 175°C (350°F).
   • To test if the oil is ready, drop a small piece of breadcrumb; it should sizzle and rise to the surface immediately.
   • Carefully slide 2-3 coated devils into the hot oil at a time. Do not overcrowd the pan.
   • Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
   • Using a slotted spoon, remove the fried devils and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6. 6

   Serve Hot

   • Serve the Dim er Devil immediately while they are hot and crispy.
   • They pair wonderfully with Kasundi (Bengali mustard sauce), tomato ketchup, or a simple green chutney.