Dim er Devil

1. 1
   boil · ~24 min

   Boil the eggs and potatoes.

   1.Place 4 eggs and 500 g potatoes in a saucepan with enough water to cover them.

   2.Bring to a boil, then reduce heat and simmer. Remove eggs after 10 minutes and set aside.

   3.Continue cooking potatoes until fork-tender, about 10 more minutes.

   4.Drain potatoes. Peel eggs and keep aside.
2. 2
   prep · ~5 min

   Mash and prepare the potato casing.

   Peel and mash the boiled potatoes thoroughly in a large bowl until smooth with no lumps.

3. 3
   saute · ~6 min

   Cook the aromatic spice mix.

   1.Heat 2 tsp oil in a frying pan over medium heat.

   2.Add chopped onion and sauté until translucent, about 3 to 4 minutes.

   3.Add grated ginger, minced garlic, and chopped green chili. Sauté until raw smell disappears (1 minute).

   4.Add turmeric powder, red chili powder, cumin powder, garam masala, salt, and black pepper. Stir and cook for 30 seconds until fragrant.

   5.Remove from heat and let cool slightly.

   TIPDon't rush the onions — translucent and soft gives the best texture.
4. 4
   mix · ~2 min

   Mix the potato dough.

   Add the sautéed onion-spice mixture and chopped coriander leaves to the mashed potatoes. Mix well until evenly combined into a smooth, pliable dough.

5. 5
   prep · ~2 min

   Set up the breading station.

   1.In a small bowl, whisk together 2 tbsp all-purpose flour and 3 tbsp water to make a smooth slurry.

   2.Spread 1 cup breadcrumbs on a flat plate.
6. 6
   assemble · ~8 min

   Form the Dim er Devil.

   1.Divide the potato mixture into 4 equal portions.

   2.Take one portion and flatten it on your palm into a disc about 4 inches wide.

   3.Place one boiled egg in the center.

   4.Gently wrap the potato mixture around the egg, sealing it completely into a smooth oval shape.

   5.Repeat with the remaining eggs and potato mixture.

   TIPKeep your palms lightly oiled to prevent the potato mixture from sticking.
7. 7
   prep · ~3 min

   Coat with breadcrumbs.

   1.Dip each potato-covered egg into the flour slurry, letting excess drip off.

   2.Roll it in the breadcrumbs until evenly coated on all sides.

   3.Place on a tray and repeat for all pieces.

   TIPPress the breadcrumbs gently to help them stick.
8. 8
   fry · ~8 min

   Deep fry until golden and crisp.

   1.Heat 2 cups of oil in a deep kadai over medium-high heat.

   2.Test oil readiness by dropping a few breadcrumbs in — they should sizzle and rise immediately.

   3.Gently slide in 2 Dim er Devil at a time. Fry for 3 to 4 minutes, turning occasionally.

   4.Fry until deep golden brown and crisp on all sides.

   5.Remove with a slotted spoon and drain on paper towels.

   TIPMaintain medium heat — too hot and the crust burns before the inside warms through.
9. 9
   serve · ~1 min

   Halve and serve with the traditional accompaniments.

   Slice each Dim er Devil in half lengthwise to reveal the egg inside. Serve immediately with sliced onion rings, cucumber, and a dollop of kashundi mustard on the side.

   TIPThe dramatic halved presentation is classic Kolkata street style — don't skip it.

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