Dimer Bara with Anda Tarkari

Instructions

1. 1

   Prepare the Eggs

   • Place the eggs in a saucepan and cover them with cold water by at least an inch. Add a pinch of salt to the water to make peeling easier.
   • Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to a simmer and cook for 10 minutes to hard-boil.
   • Drain the hot water and immediately transfer the eggs to a bowl of ice water for 5 minutes. This stops the cooking process and helps the shells come off cleanly.
   • Carefully peel the eggs and slice them in half lengthwise. Gently pat them dry with a paper towel to help the batter adhere better.
2. 2

   Make the Batter

   • In a medium mixing bowl, combine the besan, rice flour, turmeric powder, red chili powder, garam masala, kalonji, and salt. Whisk to combine the dry ingredients.
   • Add the finely chopped onion, green chilies, coriander leaves, and ginger-garlic paste to the bowl. Mix well.
   • Gradually pour in the water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
   • Stir in the baking soda just before you are ready to fry. Let the batter rest for 5-10 minutes.
3. 3

   Fry the Dimer Bara

   • Heat the vegetable oil in a kadai or deep pan over medium heat. The oil should be about 1.5-2 inches deep. To test if the oil is ready, drop a tiny bit of batter into it; it should sizzle and float to the top immediately without browning too quickly.
   • Take one egg half, dip it into the batter, ensuring it is evenly and completely coated.
   • Carefully slide the battered egg half into the hot oil. Fry in batches of 3-4 at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 3-4 minutes, turning occasionally, until all sides are a deep golden brown and crispy.
   • Using a slotted spoon, remove the fried Dimer Bara and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve Hot

   • Serve the Dimer Bara immediately while they are hot and crispy.
   • They pair wonderfully with Bengali mustard sauce (kasundi), tomato ketchup, or a sprinkle of chaat masala on top.