Dimer Cutlet
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
6 steps. 35 minutes total.
- 1
Step 1
- a.Boil Potatoes and Eggs (20 minutes)
- b.Place potatoes in a pot, cover with water, and boil for 15-20 minutes until fork-tender. Drain, peel while still warm, and mash thoroughly, ensuring no lumps remain.
- c.In a separate pot, hard-boil the eggs for 10-12 minutes. Transfer them to an ice bath to stop the cooking process. Once cool, peel and slice them in half lengthwise.
- 2
Step 2
- a.Prepare the Spicy Potato Filling (10 minutes)
- b.Heat 1 tbsp of mustard oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
- c.Add the ginger-garlic paste and green chilies. Cook for 1 minute until the raw aroma disappears.
- d.Stir in the turmeric powder, red chili powder, and roasted cumin powder. Sauté for 30 seconds.
- e.Add the mashed potatoes and salt. Mix vigorously to combine everything well. Cook for 2-3 minutes.
- f.Turn off the heat and stir in the garam masala and chopped coriander leaves. Spread the mixture on a plate and allow it to cool completely for at least 15-20 minutes. This step is crucial to prevent the cutlets from breaking.
- 3
Step 3
- a.Shape the Cutlets (10 minutes)
- b.Once the potato mixture is cool to the touch, divide it into 8 equal portions.
- c.Take one portion and flatten it on your palm to form a disc.
- d.Place one half of a boiled egg in the center, yolk-side down.
- e.Carefully wrap the potato mixture around the egg, ensuring it is fully enclosed. Gently shape it into a smooth, oval cutlet. Repeat with the remaining potato mix and egg halves.
- 4
Step 4
- a.Coat for a Crispy Texture (5 minutes)
- b.In a shallow bowl, whisk the all-purpose flour with water to create a thin, lump-free slurry. It should have the consistency of a thin pancake batter.
- c.Spread the breadcrumbs on a separate plate.
- d.Dip one cutlet into the flour slurry, coating it evenly. Let any excess drip off.
- e.Immediately transfer the cutlet to the breadcrumbs and roll gently to coat all sides. For a firmer coating, you can chill the breaded cutlets in the refrigerator for 15 minutes before frying.
- 5
Step 5
- a.Fry to Golden Perfection (10 minutes)
- b.Heat vegetable oil in a deep pan or kadai over medium-high heat to about 175°C (350°F).
- c.Carefully slide 2-3 cutlets into the hot oil at a time, avoiding overcrowding the pan.
- d.Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and crispy all over.
- e.Using a slotted spoon, remove the cutlets 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 Dimer Cutlets immediately while they are hot and crispy. They pair wonderfully with kasundi (Bengali mustard sauce), tomato ketchup, or a simple green chutney, alongside sliced onions and a sprinkle of chaat masala.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato mixture is completely cool before shaping the cutlets; otherwise, they may break while frying.
- 2Use starchy potatoes like Russet for a fluffier, less watery mash, which helps the cutlets hold their shape.
- 3For an extra crispy coating, double-coat the cutlets: dip in slurry, coat with breadcrumbs, then repeat the process once more.
- 4Fry the cutlets on steady medium-high heat. If the oil is too hot, the outside will burn quickly. If it's not hot enough, they will absorb too much oil and become greasy.
- 5For a firmer coating that doesn't fall off, chill the breaded cutlets in the refrigerator for 15-20 minutes before frying.
Adapt it for your goals.
Vegetarian Version
Replace the boiled egg with a cube of paneer or a filling of spiced mixed vegetables for a delicious vegetarian alternative.
Healthier VersionHealthier Version
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.
Spicier VersionSpicier Version
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.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Provides Sustained Energy
The complex carbohydrates from potatoes offer a steady release of energy, making this snack satisfying and helping to keep you full for longer.
Rich in Vitamins and Minerals
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.
Flavorful Spices with Benefits
Spices like turmeric contain curcumin, known for its anti-inflammatory properties, while cumin can aid in digestion.
Frequently asked questions
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.