Dimer Cutlet
A popular Bengali snack with boiled eggs wrapped in a spiced potato coating, crumbed, and fried until crisp. The outside turns beautifully golden while the center stays soft and hearty, making it perfect with kasundi or onion salad.
For 4 servings
- boil · ~20 min
Boil the eggs and potatoes.
1.Boil 4 eggs until hard-boiled, about 10 minutes, then cool and peel them.2.Boil the potatoes until tender, then peel and mash them while still warm.3.Set the boiled eggs and mashed potatoes aside to cool slightly.TIPCool the eggs before peeling so the whites stay smooth and intact. - saute · ~7 min
Cook the spiced potato mixture.
1.Heat 1 tbsp of the oil for frying in a pan over medium heat.2.Add the onion, ginger, and green chili and cook until the onion softens, 3 to 4 minutes.3.Add black pepper, red chili powder, garam masala, and half the salt.4.Add the mashed potato and mix well until the spices are evenly distributed.5.Stir in the coriander leaves and take the pan off the heat.TIPKeep the potato mixture fairly dry or the cutlets may crack while frying. - prep · ~3 min
Make the coating bowls.
1.Beat the remaining 2 eggs with the rest of the salt in a shallow bowl.2.Add the water and whisk briefly if the egg wash feels too thick.3.Place the all-purpose flour in a second bowl and the breadcrumbs in a third bowl. - assemble · ~7 min
Shape the cutlets around the eggs.
1.Cut each boiled egg in half lengthwise.2.Divide the potato mixture into 8 equal portions.3.Wrap one portion of potato mixture around each egg half to cover it fully and shape into an oval cutlet.TIPWet your palms lightly if the potato mixture sticks while shaping. - assemble · ~4 min
Coat the cutlets.
1.Roll each shaped cutlet lightly in the flour.2.Dip it into the egg wash and coat it evenly.3.Cover it well with breadcrumbs and press gently so the crumbs stick. - rest · ~10 min
Rest the coated cutlets.
Place the coated cutlets on a plate and rest them for 10 minutes. This helps the crumb coating hold better during frying.
- fry · ~8 min
Fry the cutlets until crisp.
1.Heat the remaining oil for frying in a wide pan over medium heat.2.Slide in the cutlets carefully without crowding the pan.3.Shallow-fry, turning gently, until all sides are deep golden and crisp, 3 to 4 minutes per batch.4.Lift the cutlets out and drain briefly.TIPUse medium heat so the coating browns evenly before the crumbs darken too fast. - serve
Serve the dimer cutlet hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mashed potato cool before wrapping; hot potato turns sticky and can split around the egg.
- 2If the potato mixture feels loose, cook it a minute longer in the pan to dry it out before shaping.
- 3Press the breadcrumbs firmly onto each oval so the crust stays intact during shallow frying.
- 4Resting the crumbed cutlets for 10 minutes is key; it helps the coating set and prevents shedding in oil.
- 5Turn the cutlets gently with a flat spatula, not tongs, so the potato shell does not crack.
- 6For make-ahead prep, shape and crumb the cutlets, then chill them before frying for a neater finish.
- 7Serve immediately with kasundi; the sharp mustard cuts through the rich egg-and-potato filling beautifully.
Adapt it for your goals.
Low-oil
Brush or spray the crumbed cutlets with oil and bake or air-fry them for a lighter version with less stovetop frying.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper heat that pairs especially well with kasundi.
fish keemaFish-keema
Add a thin layer of spiced fish keema between the egg and potato for a more festive Kolkata-style snack.
double crumbedDouble-crumbed
Dip in egg wash and breadcrumbs twice for an extra-thick, crunchier crust that stays crisp longer.
Why this is on our healthy list.
Protein from Eggs
The boiled eggs in the center and the egg wash add satisfying protein, making the cutlet more filling than a plain potato snack.
Energy-Providing Potatoes
Potatoes provide carbohydrates for steady energy, while also making the cutlets hearty and satisfying.
Aromatics and Herbs
Onion, ginger, green chili, and coriander add flavor without needing heavy sauces, and they contribute plant compounds from fresh ingredients.
Frequently asked questions
The potato mixture is usually too wet or the coating was not rested. Dry the potato mix well, seal the egg completely, and rest the crumbed cutlets before frying.
