A beloved Kolkata street food classic! Hard-boiled eggs are wrapped in a spicy potato mash, coated in crispy breadcrumbs, and deep-fried to golden perfection. Perfect with a side of kasundi.
Prep40 min
Cook25 min
Servings4
Serving size: 1 serving
526cal
15gprotein
57gcarbs
27g
Ingredients
4 pcs Large Eggs (For hard boiling)
400 g Potatoes (About 3 medium, starchy variety like Russet recommended)
1 pcs Red Onion (Medium-sized, finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chillies (Finely chopped, adjust to taste)
2 tbsp Mustard Oil (For sautéing the potato filling, for authentic flavor)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chilli Powder (For color, or use regular chilli powder for heat)
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 Mughlai Egg Devil with tangy Kasundi – a soul-satisfying snack for any time!
This mughlai dish is perfect for snack. With 751.24 calories and 19.99g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Also known as Bhaja Jeera Guri)
0.75 tsp Bengali Garam Masala (A blend of cinnamon, cardamom, and cloves)
1.25 tsp Salt (Divided: 1 tsp for potato mix, 1/4 tsp for slurry)
0.5 tsp Sugar (To balance the flavors)
2 tbsp Coriander Leaves (Freshly chopped)
0.25 cup All-Purpose Flour (For the binding slurry)
0.5 cup Water (For making the slurry, add as needed)
1.5 cup Breadcrumbs (Panko or regular dried breadcrumbs work well)
2 cup Vegetable Oil (For deep frying)
Instructions
1
Boil Eggs and Potatoes
Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10-12 minutes to hard-boil. Immediately transfer to an ice bath to cool.
Simultaneously, boil the potatoes in a separate pot until fork-tender, about 15-20 minutes. Drain thoroughly.
Once cooled, peel the eggs and potatoes. You can leave the eggs whole or halve them lengthwise. Mash the potatoes until smooth and free of lumps. Set aside.
2
Prepare the Spicy Potato Filling
Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until soft and translucent.
Add the ginger-garlic paste and green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
Lower the heat and add turmeric powder, red chilli powder, and roasted cumin powder. Stir for 30 seconds until fragrant.
Add the mashed potatoes, 1 tsp salt, and sugar. Mix vigorously to combine everything. Cook for 3-5 minutes, stirring to dry out any excess moisture.
Turn off the heat. Stir in the Bengali garam masala and chopped coriander leaves. Transfer the mixture to a plate and let it cool completely to room temperature.
3
Assemble the Egg Devils
Once the potato mixture is cool, divide it into 4 equal portions.
Take one portion of the potato mix and flatten it on your palm to form a disc about 1/2-inch thick.
Place one whole hard-boiled egg (or two halves) in the center. Carefully wrap the potato mixture around it, ensuring there are no cracks or gaps. Shape it into a smooth oval.
Repeat with the remaining eggs and potato mixture. Place the shaped devils on a plate.
4
Coat for a Crispy Crust
In a shallow bowl, whisk the all-purpose flour with 1/4 tsp salt and about 1/2 cup of water to create a thin, lump-free slurry, similar to a crepe batter.
Spread the breadcrumbs on a separate wide plate or tray.
Gently dip one egg devil into the slurry, coating it completely. Let any excess drip off.
Immediately transfer it to the breadcrumbs and roll gently until it's evenly coated on all sides. Press lightly to help the crumbs adhere.
For an extra-crispy crust (recommended), repeat the process: dip back into the slurry and then again into the breadcrumbs for a double coating.
Place the coated devils on a clean plate and refrigerate for at least 20-30 minutes. This helps the coating set and prevents them from breaking during frying.
5
Deep Fry to Golden Perfection
Heat vegetable oil in a kadai or deep pan over medium-high heat to about 175°C (350°F). The oil is ready when a breadcrumb dropped in sizzles and turns golden in 30 seconds.
Carefully slide 2 egg devils into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
Fry for 4-5 minutes, turning occasionally, until they are a deep golden brown and uniformly crisp.
Using a slotted spoon, remove the fried egg devils and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve immediately while hot and crispy.
8
Serving size: 1 serving
225cal
5gprotein
8gcarbs
20gfat
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.
