A classic Kolkata street food, these are spicy potato-coated, hard-boiled eggs, deep-fried to a perfect golden crisp. An irresistible appetizer or snack, best enjoyed with tangy kasundi.
Prep25 min
Cook20 min
Servings4
Serving size: 2 pieces
563cal
16gprotein
63gcarbs
28g
Ingredients
4 count Large Eggs
400 g Potatoes (About 3 medium, starchy variety like Russet recommended)
1 tsp Salt (For boiling the potatoes)
2 tbsp Mustard Oil (For making the filling)
1 count Onion (Medium, finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 count Green Chili (Finely chopped, adjust to taste)
A fragrant and royal Mughlai rice dish where long-grain basmati rice is cooked with precious saffron, whole spices, and crunchy nuts. This mildly sweet and savory pulao is a celebration in itself, perfect for special occasions.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Dimer Devil, Zaafrani Pulao and Cucumber Raita
Crispy Dimer Devil with aromatic Zaafrani Pulao & cooling Raita - a perfectly spiced, gut-friendly meal!
This mughlai dish is perfect for dinner. With 1585.4299999999998 calories and 46.620000000000005g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Red Chili Powder
(Adjust to taste)
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Finely chopped)
0.5 cup All-Purpose Flour (For the slurry)
0.75 cup Water (To make the slurry)
1.5 cup Breadcrumbs (Plain or panko for coating)
500 ml Vegetable Oil (For deep frying)
Instructions
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
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
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
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
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
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).
Servings
4
Serving size: 1 cup
933cal
26gprotein
91gcarbs
56gfat
Ingredients
1.5 cup Basmati Rice (aged, long-grain)
0.25 tsp Saffron Strands (loosely packed)
0.25 cup Milk (warm)
3 tbsp Ghee
12 pcs Almonds (slivered)
12 pcs Cashews (halved)
2 tbsp Raisins
1 pcs Onion (medium, thinly sliced)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom Pods
4 pcs Cloves
6 pcs Black Peppercorns
1 tsp Shah Jeera (caraway seeds)
3 cup Water
1 tsp Sugar
1.5 tsp Salt (or to taste)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cool water until the water runs clear. Soak the rice in ample water for 30 minutes.
While the rice soaks, gently warm the milk (do not boil) and add the saffron strands to it. Set aside to allow the saffron to release its color and aroma.
After 30 minutes, drain the soaked rice completely in a colander and let it sit for 5-10 minutes to remove excess moisture.
2
Fry the Nuts and Raisins
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the slivered almonds and cashews. Sauté for 1-2 minutes until they turn a pale golden color. Be careful not to burn them.
Remove the nuts with a slotted spoon and set aside on a plate.
In the same ghee, add the raisins and fry for about 30 seconds until they plump up. Remove them and place them with the fried nuts.
3
Sauté Aromatics and Rice
In the remaining ghee, add the whole spices: bay leaf, cinnamon stick, green cardamom, cloves, black peppercorns, and shah jeera.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Sauté for 30-45 seconds over medium heat until the spices are fragrant.
Add the thinly sliced onions and cook for 7-8 minutes, stirring frequently, until they are well-caramelized and golden brown.
Carefully add the drained basmati rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. This step helps keep the grains separate after cooking.
4
Cook the Pulao (Dum Method)
Pour in 3 cups of water, then add the salt and sugar. Stir gently to combine.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, reduce the heat to the absolute lowest setting. Drizzle the saffron-infused milk evenly over the rice.
Sprinkle half of the fried nuts and raisins over the top.
Cover the pot with a tight-fitting lid. For a better seal, you can place a clean kitchen towel or aluminum foil under the lid. Cook on low heat for 15-18 minutes without opening the lid.
5
Rest and Serve
After 15-18 minutes, turn off the heat. Let the pulao rest, covered and undisturbed, for at least 10 minutes. This allows the grains to firm up and absorb any remaining steam.
Open the lid and gently fluff the rice from the sides using a fork or a spatula.
Garnish with the remaining fried nuts and raisins. Serve hot with a side of raita or a rich curry.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
