bengaliMediumeggetariandairy freenut free

Dimor Devil

Name: Dimor Devil
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 8 pcs egg (hard-boiled, peeled); 500 g potato (boiled, peeled, mashed smooth); 2 tsp oil; 1 pcs onion (medium, finely chopped); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 cup all-purpose flour (maida, for slurry); 0.25 cup water (for flour slurry); 1.5 cup breadcrumb (fine, for coating)

RATING

4.4/5(67)

TASTE SCORE

9/10

Golden, crispy crumb-fried parcels hiding a perfectly spiced hard-boiled egg wrapped in a blanket of soft, marbled potato. These Bengali-style egg devils balance a crunchy outer shell with a warm, comforting filling and a surprise egg center—every bite is a nostalgic Calcutta street-food memory.

PREP

25m

COOK

25m

SERVES

2 PIECES

481 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the eggs and potatoes.
1.Hard-boil the eggs, cool under running water, peel carefully, and set aside whole.
2.Pressure-cook or boil potatoes until fork-tender. Peel and mash them smooth while still warm.
saute · ~10 min
Cook the spiced potato filling.
1.Heat 2 tsp oil in a pan over medium heat.
2.Sauté chopped onion until golden, about 5-7 minutes.
3.Add ginger paste and garlic paste, cook until the raw smell disappears.
4.Add chopped green chili, turmeric powder, red chili powder, and salt. Stir for 30 seconds.
5.Fold the spiced onion into the mashed potato. Mix well, add garam masala, and let cool completely.
prep · ~8 min
Shape the devils.
Divide the potato mixture into 8 equal balls. Flatten each ball into a thin patty in your palm. Place a whole boiled egg in the center and gently wrap the potato around it, sealing completely to form an even egg-shaped parcel. Make sure there are no cracks.
prep · ~2 min
Set up the breading station.
1.Whisk all-purpose flour with water to make a smooth, thin batter.
2.Keep the breadcrumbs ready in a wide, shallow plate.
fry · ~15 min
Coat and fry until golden.
1.Heat oil for frying in a deep kadai to 170°C (340°F).
2.Dip each potato-wrapped egg in the flour slurry, letting excess drip off.
3.Roll in breadcrumbs to coat evenly. For extra crunch, double-coat by dipping again in slurry and breadcrumbs.
4.Gently slide 2-3 devils into the hot oil. Fry, turning occasionally, until deep golden-brown and crisp, about 4-5 minutes.
5.Drain on paper towels.
serve
Serve the Dimor Devils hot.
Slice each devil in half to reveal the egg inside. Serve immediately with kasundi (Bengali mustard sauce) or tomato ketchup and a side of sliced onion and cucumber.
TIPA generous smear of kasundi elevates the dish with its sharp, pungent kick.

PRO TIPS

What to keep in mind.

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

1
Boil eggs for exactly 9 minutes, then shock in ice water for easy peeling and a bright yolk.
2
Ensure mashed potatoes are completely cool before wrapping eggs—warm mash will crack during breading.
3
Double-coat each devil in slurry and breadcrumbs for an extra-crispy crust that doesn't break during frying.
4
Smooth out any cracks in the potato layer with a dab of slurry before breading to prevent filling from leaking.
5
Fry in small batches (2-3 at a time) to keep oil temperature steady and achieve even golden browning.
6
Make the potato filling a day ahead; refrigerate overnight for easier shaping and deeper flavor.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Mince Devil

Replace the potato layer with spiced minced chicken or lamb mixed with mashed potato for a non-vegetarian twist—great for meat lovers wanting extra protein and savoury depth.

Baked Devil

Skip deep-frying: brush the coated devils with oil and bake at 200°C (400°F) for 18-20 minutes, turning once. A lower-fat option that still delivers crunch.

Cheese Stuffed Devil

Cheese-Stuffed Devil

Flatten each potato ball, place a small cube of mozzarella or cheddar beside the egg before wrapping, then proceed as usual. The melted cheese adds a gooey surprise inside.

Green Devil (Herb & Spinach)

Add 2 tablespoons of finely chopped spinach (blanched and squeezed dry) and 1 tablespoon of fresh coriander to the mashed potato filling. This adds colour, iron, and a fresh herby note without changing the technique.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Source of Protein

Each hard-boiled egg supplies about 6g of high-quality protein, essential for muscle repair and satiety, making these devils a filling snack or light meal.

✓

Potassium from Potatoes

Potatoes are a natural source of potassium, a mineral that supports healthy blood pressure and nerve function.

✓

Rich in Selenium

Eggs provide selenium, an antioxidant trace mineral that helps protect cells from oxidative damage.

✓

Low-Added-Sugar Savoury Snack

Unlike many street snacks, Dimor Devil relies on spices and savoury ingredients rather than added sugar, making it a balanced, whole-food treat.

QUESTIONS?

Frequently asked questions

The potato must be mashed very smooth and chilled completely—warm or lumpy mash won't hold together. Gently press out any air pockets as you seal the parcel.