Dimer Devil with Kachumber Salad

Instructions

1. 1

   Prepare Eggs and Potatoes

   • Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10 minutes for hard-boiled. Immediately transfer to an ice bath to stop cooking. Once cool, peel and slice them in half lengthwise.
   • In a separate pot, add the potatoes, 1 tsp of salt, and enough water to cover. Boil for 15-20 minutes until fork-tender. Drain, peel, and mash the potatoes while they are still warm for a smooth texture. Set aside.
2. 2

   Cook the Spicy Potato Filling

   • Heat mustard oil in a pan over medium heat. Once hot, add the chopped onions and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger paste, garlic paste, and green chilies. Cook for 1 minute until the raw aroma disappears.
   • Stir in the turmeric powder, red chili powder, and cumin powder. Sauté for 30 seconds until fragrant.
   • Add the mashed potatoes and 1 tsp of salt. Mix thoroughly to combine all the spices with the potatoes. Cook for 3-4 minutes, stirring continuously.
   • Turn off the heat. Mix in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and let it cool down completely.
3. 3

   Assemble the Dimer Devils

   • Once the potato mixture is cool, divide it into 8 equal portions.
   • Lightly moisten your palms with water or oil to prevent sticking. Take one portion of the potato mix, flatten it into a disc on your palm.
   • Place one half of a boiled egg in the center, yolk side down.
   • Carefully wrap the potato mixture around the egg, ensuring it's fully covered. Shape it into a smooth oval or round 'devil'. Repeat for all the egg halves.
4. 4

   Coat for Frying

   • In a shallow bowl, whisk the all-purpose flour, 1/2 tsp salt, and water to create a thin, smooth, lump-free slurry. It should be the consistency of a thin pancake batter.
   • Spread the breadcrumbs on a separate flat plate.
   • Gently dip one assembled devil into the slurry, coating it completely. Let any excess drip off.
   • Immediately transfer the slurry-coated devil to the breadcrumbs. Roll it gently until it's evenly coated on all sides. Set aside on a clean plate.
5. 5

   Deep Fry to Perfection

   • Heat vegetable oil in a deep pan or kadai over medium-high heat to about 175°C (350°F). To test, drop a small piece of breadcrumb; it should sizzle and rise to the top.
   • Carefully slide 3-4 devils into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy all over.
   • Using a slotted spoon, remove the fried devils and place them on a wire rack to drain excess oil and maintain crispiness.
6. 6

   Serve and Enjoy

   • Serve the Dimer Devil hot. It is traditionally accompanied by Kasundi (Bengali mustard sauce), sliced onions, and a sprinkle of black salt (kala namak).