Dimor Devil

Instructions

1. 1

   Boil Eggs & Potatoes

   • Place 4 eggs and the potatoes in a pot with enough water to cover them. Bring to a boil.
   • Cook for 10-12 minutes until the eggs are hard-boiled and the potatoes are fork-tender.
   • Drain the water. Transfer the eggs to an ice bath to stop the cooking process. Once cool, peel the eggs.
   • Peel the hot potatoes and mash them in a large bowl until smooth. Set aside.
2. 2

   Prepare the Spicy Filling

   • Slice the peeled hard-boiled eggs in half lengthwise. Carefully scoop out the yolks into a small bowl and mash them with a fork.
   • Heat mustard oil in a pan over medium heat. Add the chopped onion 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 smell disappears.
   • Stir in the turmeric, red chili, and cumin powders. Cook for 30 seconds.
   • Add the mashed potatoes, mashed egg yolks, and salt to the pan. Mix thoroughly to combine all ingredients.
   • Cook for 2-3 minutes, then turn off the heat. Stir in the garam masala and chopped coriander leaves.
   • Spread the filling on a plate and allow it to cool completely to room temperature.
3. 3

   Assemble and Coat the Devils

   • Take a hollow egg white half. Generously fill it with the cooled potato mixture, then cover the entire half with more mixture, shaping it into a smooth, compact oval that resembles a whole egg.
   • Repeat with the remaining egg white halves.
   • Set up your breading station: In a shallow bowl, lightly beat the remaining egg. In another shallow plate, spread out the breadcrumbs.
   • Gently dip each assembled devil into the beaten egg, ensuring it's fully coated. Then, carefully roll it in the breadcrumbs until it's evenly covered on all sides. For an extra crispy coating, repeat this step (egg then breadcrumbs).
4. 4

   Deep Fry to Perfection

   • Heat the vegetable oil in a kadai or deep pan over medium-high heat to about 175°C (350°F). To test, drop a breadcrumb in; it should sizzle and rise to the surface immediately.
   • Carefully slide 2-3 coated devils into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature.
   • Fry for 3-4 minutes, turning gently, 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 or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Serve the Dimor Devil immediately while hot and crispy with a side of Kasundi (Bengali mustard sauce), tomato ketchup, or a fresh salad.