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A classic Bengali snack where hard-boiled eggs are wrapped in a spicy potato mash, coated in breadcrumbs, and fried to golden perfection. Crispy outside, soft inside, it's the ultimate comfort food.
For 4 servings
Boil Potatoes and Eggs (20 minutes)
Prepare the Spicy Potato Filling (10 minutes)
Shape the Cutlets (10 minutes)
A classic Bengali snack where hard-boiled eggs are wrapped in a spicy potato mash, coated in breadcrumbs, and fried to golden perfection. Crispy outside, soft inside, it's the ultimate comfort food.
This bengali recipe takes 65 minutes to prepare and yields 4 servings. At 501.9 calories per serving with 15.32g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Coat for a Crispy Texture (5 minutes)
Fry to Golden Perfection (10 minutes)
Serve Hot
Replace the boiled egg with a cube of paneer or a filling of spiced mixed vegetables for a delicious vegetarian alternative.
For a lower-fat option, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. You can also air-fry them at 180°C (360°F) for 15-18 minutes.
Increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper to the potato mixture for extra heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The complex carbohydrates from potatoes offer a steady release of energy, making this snack satisfying and helping to keep you full for longer.
This dish contains essential nutrients like Vitamin B12 and iron from eggs, and potassium and Vitamin C from potatoes, which support nerve function and blood pressure regulation.
Spices like turmeric contain curcumin, known for its anti-inflammatory properties, while cumin can aid in digestion.
One serving, which consists of two cutlets, has approximately 350-450 calories. The exact number can vary based on the size of the potatoes and the amount of oil absorbed during frying.
Dimer Cutlet is a source of protein from eggs and carbohydrates from potatoes. However, since it is deep-fried, it is high in fat and calories. It's best enjoyed in moderation as a special treat or snack.
This usually happens for a few reasons: 1) The potato mixture was too moist or not cooled completely. 2) The cutlets were not coated properly. 3) The oil was not hot enough, causing the cutlets to sit in it for too long and fall apart.
Yes, you can assemble and coat the cutlets and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best crispy texture.
Absolutely. To bake, preheat your oven to 200°C (400°F), spray the cutlets with a little oil, and bake for 20-25 minutes, flipping halfway. To air-fry, cook at 180°C (360°F) for 15-18 minutes, flipping once, until golden and crisp.
Traditionally, Dimer Cutlet is served with Kasundi (a pungent Bengali mustard sauce), tomato ketchup, and a side of sliced raw onions. A simple salad or green chutney also pairs well.
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