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Crispy, savory Bengali snack where hard-boiled eggs are coated in a spiced chickpea flour batter and deep-fried to golden perfection. A perfect companion for a cup of tea or as an appetizer.
For 4 servings
Prepare the Eggs
Make the Batter
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Crispy, savory Bengali snack where hard-boiled eggs are coated in a spiced chickpea flour batter and deep-fried to golden perfection. A perfect companion for a cup of tea or as an appetizer.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 309.55 calories per serving with 12.36g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Dimer Bara
Serve Hot
Increase the amount of green chilies or add 1/4 teaspoon of black pepper powder to the batter for an extra kick.
Carefully scoop out the hard-boiled yolks. Mash them with finely chopped onion, green chili, coriander, a pinch of salt, and a drop of mustard oil. Refill the egg whites with this mixture, press the halves together, then coat in batter and fry.
Add 1 tablespoon of finely chopped mint leaves along with the coriander leaves to the batter for a fresh, aromatic flavor.
Eggs and besan (chickpea flour) are excellent sources of high-quality protein, which is essential for muscle repair, immune function, and maintaining satiety.
Eggs are a powerhouse of nutrients, providing Vitamin D, Vitamin B12, selenium, and choline, which is vital for brain health and development.
This snack is made with besan and rice flour, both of which are naturally gluten-free. This makes it a great option for individuals with gluten sensitivity or celiac disease.
Dimer Bara is a deep-fried snack, which makes it high in calories and fat. However, it also provides a good amount of protein from the eggs and chickpea flour. It is best enjoyed in moderation as part of a balanced diet.
One serving of Dimer Bara, which is typically two pieces, contains approximately 350-400 calories. The majority of the calories come from the deep-frying oil and the besan batter.
There are two key steps: first, make sure your batter is thick enough to coat the egg without dripping off easily. Second, pat the boiled egg halves completely dry with a paper towel before dipping them in the batter. Moisture on the egg surface is the primary reason batter slides off.
Yes, you can make a healthier version in an air fryer. Place the battered eggs in the air fryer basket in a single layer, spray them generously with oil, and air fry at 180°C (350°F) for 10-12 minutes, flipping halfway through. The texture will be less crispy than the deep-fried version but still delicious.
Store leftover Dimer Bara in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes. Avoid reheating in a microwave as it will make them soggy.
Kalonji, also known as nigella seeds or onion seeds, are small black seeds with a slightly bitter, pungent flavor. They are commonly used in Bengali and other South Asian cuisines for tempering and adding a distinctive taste to dishes.