A classic Bengali snack where hard-boiled eggs are wrapped in a spicy potato mash, coated in breadcrumbs, and fried to golden perfection. Crispy outside, soft inside, it's the ultimate comfort food.
Prep30 min
Cook35 min
Servings4
Serving size: 2 cutlets
502cal
15gprotein
58gcarbs
23g
Ingredients
4 count large eggs (for boiling)
400 g potatoes (about 3 medium, starchy variety preferred)
1 count medium onion (finely chopped)
1 tbsp ginger-garlic paste
2 count green chilies (finely chopped, adjust to taste)
A fiery and pungent mustard sauce from Bengal, made by grinding mustard seeds with green chilies and spices. This iconic condiment adds a sharp, tangy kick to snacks, sandwiches, and fish preparations.
Crispy, protein-packed Dimer Cutlets with a tangy kasundi kick - a soul-satisfying snack!
This bengali dish is perfect for snack. With 707.7 calories and 19.43g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp garam masala
2 tbsp coriander leaves (freshly chopped)
1 tsp salt (adjust to taste)
0.25 cup all-purpose flour (for the slurry)
0.5 cup water (for the slurry, adjust as needed)
1.5 cup breadcrumbs (panko breadcrumbs work well for extra crispiness)
2 cup vegetable oil (for deep frying)
Instructions
1
Boil Potatoes and Eggs (20 minutes)
Place potatoes in a pot, cover with water, and boil for 15-20 minutes until fork-tender. Drain, peel while still warm, and mash thoroughly, ensuring no lumps remain.
In a separate pot, hard-boil the eggs for 10-12 minutes. Transfer them to an ice bath to stop the cooking process. Once cool, peel and slice them in half lengthwise.
2
Prepare the Spicy Potato Filling (10 minutes)
Heat 1 tbsp of mustard oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
Stir in the turmeric powder, red chili powder, and roasted cumin powder. Sauté for 30 seconds.
Add the mashed potatoes and salt. Mix vigorously to combine everything well. Cook for 2-3 minutes.
Turn off the heat and stir in the garam masala and chopped coriander leaves. Spread the mixture on a plate and allow it to cool completely for at least 15-20 minutes. This step is crucial to prevent the cutlets from breaking.
3
Shape the Cutlets (10 minutes)
Once the potato mixture is cool to the touch, divide it into 8 equal portions.
Take one portion and flatten it on your palm to form a disc.
Place one half of a boiled egg in the center, yolk-side down.
Carefully wrap the potato mixture around the egg, ensuring it is fully enclosed. Gently shape it into a smooth, oval cutlet. Repeat with the remaining potato mix and egg halves.
4
Coat for a Crispy Texture (5 minutes)
In a shallow bowl, whisk the all-purpose flour with water to create a thin, lump-free slurry. It should have the consistency of a thin pancake batter.
Spread the breadcrumbs on a separate plate.
Dip one cutlet into the flour slurry, coating it evenly. Let any excess drip off.
Immediately transfer the cutlet to the breadcrumbs and roll gently to coat all sides. For a firmer coating, you can chill the breaded cutlets in the refrigerator for 15 minutes before frying.
5
Fry to Golden Perfection (10 minutes)
Heat vegetable oil in a deep pan or kadai over medium-high heat to about 175°C (350°F).
Carefully slide 2-3 cutlets into the hot oil at a time, avoiding overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy all over.
Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
6
Serve Hot
Serve the Dimer Cutlets immediately while they are hot and crispy. They pair wonderfully with kasundi (Bengali mustard sauce), tomato ketchup, or a simple green chutney, alongside sliced onions and a sprinkle of chaat masala.
8
Serving size: 0.25 cup
206cal
4gprotein
6gcarbs
19gfat
Ingredients
0.5 cup Black Mustard Seeds (Also known as Rai)
0.25 cup Yellow Mustard Seeds (Also known as Sarson)
6 pcs Green Chilies (Adjust quantity based on spice preference)
0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
3 tbsp White Vinegar (Acts as a preservative and adds tang)
1 tsp Turmeric Powder (Adds color and earthy flavor)
1.5 tsp Salt (Adjust to taste)
0.25 cup Water (Use cold water for grinding, add as needed)
Instructions
1
Soak the Mustard Seeds
Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2
Grind the Kasundi Paste
Transfer the drained mustard seeds to a high-powered blender or wet grinder.
Add the green chilies (stems removed), turmeric powder, and salt.
Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3
Mature the Kasundi
Transfer the ground paste into a clean, dry, and sterilized glass jar.
Pour the mustard oil and white vinegar over the paste.
Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4
Store and Serve
After the maturation period, the kasundi is ready to be enjoyed.
Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.
