Dim er Devil
A classic Bengali snack! Hard-boiled eggs are encased in a spicy, savory potato mash, then coated in breadcrumbs and deep-fried to golden perfection. It's a crispy, flavorful delight perfect for tea time.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Boil Eggs and Potatoes
- b.Place eggs and potatoes in a large pot. Cover with water and bring to a boil.
- c.Cook for 10-12 minutes until the potatoes are fork-tender and the eggs are hard-boiled.
- d.Drain the water. Let them cool slightly, then peel the potatoes and eggs.
- e.Mash the potatoes until smooth, ensuring there are no lumps. Cut the hard-boiled eggs in half lengthwise and set aside.
- 2
Step 2
- a.Prepare the Spicy Potato Filling
- b.Heat mustard oil in a pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until soft and translucent.
- c.Add the ginger paste, garlic paste, and green chilies. Cook for 1 minute until the raw smell disappears.
- d.Stir in the turmeric powder, cumin powder, and coriander powder. Cook for 30 seconds.
- e.Add the mashed potatoes, salt, garam masala, and chaat masala (if using). Mix thoroughly to combine all the spices with the potato.
- f.Cook for 2-3 minutes, stirring continuously. Turn off the heat, mix in the chopped coriander leaves, and transfer the mixture to a plate to cool completely.
- 3
Step 3
- a.Assemble the Dim er Devil
- b.Once the potato mixture is completely cool, divide it into 4 equal portions.
- c.Take one portion and flatten it on your palm to form a patty.
- d.Place one half of a boiled egg in the center, yolk side down.
- e.Carefully enclose the egg with the potato mixture, sealing all edges. Gently shape it into a smooth, compact oval.
- f.Repeat the process for the remaining egg halves and potato mixture.
- 4
Step 4
- a.Coat for Frying
- b.In a shallow bowl, whisk the all-purpose flour with 1/4 cup of water to create a thin, lump-free slurry. Add a pinch of salt to the slurry for flavor.
- c.Spread the breadcrumbs evenly on a separate plate.
- d.Gently dip one assembled devil into the flour slurry, ensuring it's evenly coated.
- e.Lift it out, let any excess slurry drip off, and immediately roll it in the breadcrumbs until fully covered.
- f.Place the coated devils on a plate and refrigerate for at least 20-30 minutes. This step is crucial to help them firm up and prevent breaking while frying.
- 5
Step 5
- a.Deep Fry to Golden Perfection
- b.Heat vegetable oil in a deep pan or kadai over medium-high heat. The oil should be around 175°C (350°F).
- c.To test if the oil is ready, drop a small piece of breadcrumb; it should sizzle and rise to the surface immediately.
- d.Carefully slide 2-3 coated devils into the hot oil at a time. Do not overcrowd the pan.
- e.Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy on all sides.
- f.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.
- 6
Step 6
- a.Serve Hot
- b.Serve the Dim er Devil immediately while they are hot and crispy.
- c.They pair wonderfully with Kasundi (Bengali mustard sauce), tomato ketchup, or a simple green chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato mash is dry. If it's watery, the devils will be difficult to shape and may burst open during frying.
- 2Let the potato filling cool completely before assembling. A warm filling can make the devils soggy and prone to breaking.
- 3Chilling the coated devils before frying is a key step for a perfect, non-greasy, and intact result.
- 4Maintain a consistent medium-high heat for frying. Oil that is too hot will burn the outside quickly, while oil that isn't hot enough will make them oily.
- 5For an extra crispy coating, double-coat the devils: dip in slurry, coat in breadcrumbs, then repeat the process once more before chilling.
- 6Use panko breadcrumbs for a lighter and crunchier texture compared to regular breadcrumbs.
Adapt it for your goals.
Non-Vegetarian
Create 'Mangsher Devil' by adding cooked spicy minced meat (keema) along with the egg inside the potato casing.
VegetarianVegetarian
Replace the egg with a cube of paneer, a whole mushroom, or a small ball of mixed vegetables for a vegetarian version.
CoatingCoating
For a different texture, use crushed cornflakes or semolina (rava) instead of breadcrumbs for the outer coating.
FlavorFlavor
Add a tablespoon of roasted and coarsely ground peanuts to the potato mixture for a nutty flavor and crunchy texture.
Why this is on our healthy list.
Source of High-Quality Protein
The eggs in Dim er Devil are an excellent source of complete protein, which is vital for muscle repair, immune function, and overall body maintenance.
Energy Boosting
Potatoes provide complex carbohydrates, which are the body's primary source of energy, making this snack quite filling and satisfying.
Rich in Vitamins and Minerals
This dish offers a range of micronutrients. Eggs are rich in Vitamin B12 and D, while potatoes provide potassium and Vitamin C. Spices like turmeric add anti-inflammatory properties.
Frequently asked questions
This usually happens for two reasons: the potato mixture was too moist, or the devils were not chilled before frying. Ensure your mashed potatoes are relatively dry and always refrigerate the coated devils for at least 20-30 minutes to help them firm up.