Dimer Devil
A classic Kolkata street food, these are spicy potato-coated, hard-boiled eggs, deep-fried to a perfect golden crisp. An irresistible appetizer or snack, best enjoyed with tangy kasundi.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Eggs and Potatoes
- b.Place eggs in a saucepan, cover with cold water, bring to a boil, and cook for 10 minutes for hard-boiled. Immediately transfer to an ice bath to stop cooking. Once cool, peel and slice them in half lengthwise.
- c.In a separate pot, add the potatoes, 1 tsp of salt, and enough water to cover. Boil for 15-20 minutes until fork-tender. Drain, peel, and mash the potatoes while they are still warm for a smooth texture. Set aside.
- 2
Step 2
- a.Cook the Spicy Potato Filling
- b.Heat mustard oil in a pan over medium heat. Once hot, add the chopped onions and sauté for 3-4 minutes until soft and translucent.
- c.Add the ginger paste, garlic paste, and green chilies. Cook for 1 minute until the raw aroma disappears.
- d.Stir in the turmeric powder, red chili powder, and cumin powder. Sauté for 30 seconds until fragrant.
- e.Add the mashed potatoes and 1 tsp of salt. Mix thoroughly to combine all the spices with the potatoes. Cook for 3-4 minutes, stirring continuously.
- f.Turn off the heat. Mix in the garam masala and chopped coriander leaves. Transfer the mixture to a plate and let it cool down completely.
- 3
Step 3
- a.Assemble the Dimer Devils
- b.Once the potato mixture is cool, divide it into 8 equal portions.
- c.Lightly moisten your palms with water or oil to prevent sticking. Take one portion of the potato mix, flatten it into a disc on your palm.
- 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's fully covered. Shape it into a smooth oval or round 'devil'. Repeat for all the egg halves.
- 4
Step 4
- a.Coat for Frying
- b.In a shallow bowl, whisk the all-purpose flour, 1/2 tsp salt, and water to create a thin, smooth, lump-free slurry. It should be the consistency of a thin pancake batter.
- c.Spread the breadcrumbs on a separate flat plate.
- d.Gently dip one assembled devil into the slurry, coating it completely. Let any excess drip off.
- e.Immediately transfer the slurry-coated devil to the breadcrumbs. Roll it gently until it's evenly coated on all sides. Set aside on a clean plate.
- 5
Step 5
- a.Deep Fry to Perfection
- b.Heat vegetable oil in a deep pan or kadai over medium-high heat to about 175°C (350°F). To test, drop a small piece of breadcrumb; it should sizzle and rise to the top.
- c.Carefully slide 3-4 devils into the hot oil at a time. Do not overcrowd the pan, as this will lower the oil temperature.
- 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 fried devils and place them on a wire rack to drain excess oil and maintain crispiness.
- 6
Step 6
- a.Serve and Enjoy
- b.Serve the Dimer Devil hot. It is traditionally accompanied by Kasundi (Bengali mustard sauce), sliced onions, and a sprinkle of black salt (kala namak).
What to keep in mind.
6 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 devils. A warm mixture is sticky and difficult to handle.
- 2For an extra crispy coating, double-coat the devils. Dip in slurry, coat with breadcrumbs, then repeat the process once more.
- 3Maintain a consistent oil temperature. If the oil is too cool, the devils will absorb excess oil and become greasy. If it's too hot, they will brown too quickly before heating through.
- 4Use starchy potatoes like Russet or King Edward for a fluffier, less sticky filling.
- 5You can prepare the devils up to the coating stage and refrigerate them for a few hours. This helps them firm up and hold their shape better during frying.
- 6Mash the potatoes while they are still warm to achieve a smoother, lump-free texture for the filling.
Adapt it for your goals.
Mutton Keema Filling
For a 'Mangsher Devil', add a layer of cooked spicy mutton mince (keema) around the egg before covering it with the potato mixture.
Vegetarian VersionVegetarian Version
Replace the egg with a cube of paneer, a whole mushroom, or a beetroot-carrot mixture to make a 'Vegetable Chop'.
Coating VariationCoating Variation
Use panko breadcrumbs or crushed cornflakes instead of regular breadcrumbs for an even crunchier exterior.
Spicier KickSpicier Kick
Add finely chopped bird's eye chilies or a pinch of roasted and ground dry red chilies to the potato mix for extra heat.
Why this is on our healthy list.
Source of High-Quality Protein
The eggs in Dimer Devil provide complete protein, containing all essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Energy Booster
With a combination of complex carbohydrates from potatoes and fats from the oil, this snack offers a significant energy boost, making it a very filling and satisfying treat.
Rich in Minerals
Potatoes are a good source of potassium, which is vital for maintaining healthy blood pressure. Eggs contribute important minerals like selenium, an antioxidant, and phosphorus for bone health.
Frequently asked questions
One serving of Dimer Devil, which consists of two pieces, contains approximately 560-590 calories. The exact amount can vary based on the size of the eggs and potatoes, and the amount of oil absorbed during frying.