Crispy on the outside, with a savory, spiced potato filling encasing a perfectly boiled egg. This popular Kolkata street food, known as Dimer Devil, is the ultimate tea-time snack or party appetizer.
Prep30 min
Cook20 min
Servings4
Serving size: 1 serving
447cal
16gprotein
65gcarbs
14g
Ingredients
4 pcs Eggs (Large, for hard-boiling)
400 g Potatoes (About 3 medium, starchy variety like Russet)
1 pcs Red Onion (Medium, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chilies (Finely chopped, adjust to taste)
Melt-in-mouth Egg Croquettes, crispy on the outside and soul-satisfying inside. Kid-approved comfort food!
This goan and konkani dish is perfect for snack. With 447.14 calories and 16.19g 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)
2 tbsp Vegetable Oil (For cooking the filling)
0.5 cup All-Purpose Flour (For the slurry)
0.75 cup Water (For the slurry, adjust for consistency)
1.5 cup Breadcrumbs (Panko or regular)
Instructions
1
Prepare Eggs and Potatoes
Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
Immediately transfer the eggs to an ice water bath to stop the cooking process. Once cooled, peel the eggs and slice them in half lengthwise. Set aside.
While the eggs are cooking, boil the potatoes in a separate pot until they are fork-tender, about 15-20 minutes. Drain, peel, and mash them until smooth. Ensure there are no lumps.
2
Cook the Potato Filling
Heat 2 tbsp of vegetable 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 chopped green chilies. Cook for 1 minute until the raw smell disappears.
Stir in the turmeric, red chili, coriander, and cumin powders. Sauté for 30 seconds until fragrant.
Add the mashed potatoes and salt to the pan. Mix thoroughly to combine all the spices with the potatoes. Cook for 2-3 minutes, stirring continuously.
Turn off the heat. Fold in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and let it cool down completely.
3
Assemble the Croquettes
Once the potato mixture is cool to the touch, divide it into 8 equal portions.
Take one portion of the potato mix and flatten it into a disc in the palm of your hand.
Place one half of a boiled egg, yolk-side down, in the center of the potato disc.
Carefully enclose the egg with the potato mixture, ensuring it's fully covered. Gently shape it into a smooth, compact oval. Repeat this process for all 8 egg halves.
4
Coat the Croquettes
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 evenly on a separate plate or tray.
Gently dip one assembled croquette into the flour slurry, coating it completely. Let any excess slurry drip off.
Immediately transfer the slurry-coated croquette to the breadcrumbs. Roll it gently until it is evenly and generously coated on all sides. Set aside on a clean plate. Repeat for all croquettes.
5
Fry to Golden Perfection
Heat 2 cups of oil in a deep pan or kadai over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of breadcrumb into the oil; it should sizzle and rise to the surface immediately.
Carefully slide 2-3 croquettes 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 them occasionally, until they are a deep golden brown and crispy all over.
Using a slotted spoon, remove the fried croquettes and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup.