bengaliMediumnon vegetariandairy freenut free

Dimer Devil

Name: Dimer Devil
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 6 pcs egg (4 for the filling, 2 for coating and crumbing); 300 g potato (boiled, peeled and mashed); 200 g mutton (minced); 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch red chili powder; 1 pinch black pepper; 0.5 tsp salt (divided); 1 tbsp oil (for the filling); 3 tbsp all-purpose flour; 1 cup breadcrumbs

RATING

4.6/5(98)

TASTE SCORE

9/10

A beloved Kolkata snack with boiled eggs tucked into a spiced keema-style potato coating, then crumbed and fried until crisp. It is crunchy outside, soft and savory inside, and perfect with kasundi or onion salad.

PREP

25m

COOK

25m

SERVES

1 PIECE

479 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil and peel the eggs.
1.Place 6 eggs in a pot and cover with water.
2.Bring to a boil, then cook until hard-boiled, about 10 minutes.
3.Cool the eggs under running water and peel them.
4.Cut 4 eggs in half lengthwise and keep 2 eggs aside for the coating.
TIPCool the eggs fully before peeling so the whites stay smooth and neat.
saute · ~16 min
Cook the keema filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until soft and light golden, about 5 minutes.
3.Add ginger, garlic and green chili, then sauté for 1 minute.
4.Add minced mutton, cumin powder, coriander powder, red chili powder, black pepper and half the salt.
5.Cook until the mutton is browned and dry, about 8 to 10 minutes.
6.Finish with garam masala and coriander leaves, then cool the mixture.
TIPCook the filling until quite dry so the coating holds its shape while frying.
mix · ~3 min
Make the outer coating.
Mix the mashed potato with the cooked mutton filling and the remaining salt until evenly combined. Divide into 4 equal portions.
assemble · ~7 min
Shape the dimer devils.
1.Take one potato-keema portion and flatten it in your palm.
2.Place 2 egg halves together in the center to form one whole egg shape.
3.Wrap the mixture around the egg and seal well into an oval.
4.Repeat with the remaining portions and egg halves.
TIPWet your palms lightly if the mixture sticks while shaping.
mix · ~2 min
Prepare the coating bowls.
Beat the remaining 2 eggs in a bowl. Place all-purpose flour in a second bowl and breadcrumbs in a third bowl.
assemble · ~7 min
Coat the shaped devils.
1.Roll each shaped devil lightly in flour.
2.Dip it into the beaten egg and coat all over.
3.Roll it in breadcrumbs and press gently so the crumbs stick well.
4.Set aside for 5 minutes before frying.
TIPA short rest helps the crumb coat stay on during frying.
fry · ~8 min
Fry until crisp and golden.
Heat oil for deep frying in a kadai over medium heat. Fry 2 pieces at a time until evenly golden brown and crisp, about 3 to 4 minutes per batch. Remove and drain briefly.
TIPKeep the oil at medium heat so the coating browns steadily without splitting.
serve
Serve the dimer devil hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Let the boiled eggs cool completely before halving, so the yolks stay centered and the whites don’t tear while shaping.
2
Cook the mutton mixture until almost dry; any moisture left in the keema can make the potato coating crack in hot oil.
3
If the potato-keema mixture feels soft, chill the shaped devils for 15 to 20 minutes before crumbing.
4
Press the breadcrumb layer on firmly and let the coated pieces rest so the crust adheres better during frying.
5
Fry only 2 at a time in medium-hot oil; overcrowding drops the temperature and makes the crust absorb oil.
6
Seal the seam well around the egg, especially at the ends, to keep the oval shape neat and prevent splitting.
7
Serve immediately with kasundi for the classic sharp Bengali contrast to the rich egg-and-keema filling.

RECIPE VARIATIONS

Adapt it for your goals.

chicken

Chicken

Swap the minced mutton for chicken mince for a lighter, milder version that still keeps the classic egg-centered structure.

vegetarian

Vegetarian

Replace the mutton with a dry paneer-and-peas masala or extra-spiced potato mix for a meat-free party snack.

baked

Baked

Brush or spray the crumbed devils with oil and bake until golden if you want a less greasy finish than deep frying.

extra spicy

Extra-spicy

Add more green chili and a little extra black pepper to the keema for a sharper, street-style heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Filling

Eggs and minced mutton make this snack satisfying and rich in protein, which helps make it more substantial than a plain potato cutlet.

✓

Energy-Providing Carbs

Potatoes and breadcrumbs provide carbohydrates that make Dimer Devil a hearty, filling tea-time or festive snack.

✓

Aromatics and Herbs

Onion, ginger, garlic, green chili, and coriander add flavor along with beneficial plant compounds without needing heavy sauces.

QUESTIONS?

Frequently asked questions

The usual causes are a wet keema filling, soft potato mixture, poor sealing around the egg, or oil that is too hot. Chill the shaped pieces and fry on medium heat.