Egg Croquettes
Crispy on the outside, with a savory, spiced potato filling encasing a perfectly boiled egg. This popular Kolkata street food, known as Dimer Devil, is the ultimate tea-time snack or party appetizer.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Eggs and Potatoes
- b.Place 4 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil, then reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- c.Immediately transfer the eggs to an ice water bath to stop the cooking process. Once cooled, peel the eggs and slice them in half lengthwise. Set aside.
- d.While the eggs are cooking, boil the potatoes in a separate pot until they are fork-tender, about 15-20 minutes. Drain, peel, and mash them until smooth. Ensure there are no lumps.
- 2
Step 2
- a.Cook the Potato Filling
- b.Heat 2 tbsp of vegetable 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 chopped green chilies. Cook for 1 minute until the raw smell disappears.
- d.Stir in the turmeric, red chili, coriander, and cumin powders. Sauté for 30 seconds until fragrant.
- e.Add the mashed potatoes and salt to the pan. Mix thoroughly to combine all the spices with the potatoes. Cook for 2-3 minutes, stirring continuously.
- f.Turn off the heat. Fold 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 Croquettes
- b.Once the potato mixture is cool to the touch, divide it into 8 equal portions.
- c.Take one portion of the potato mix and flatten it into a disc in the palm of your hand.
- d.Place one half of a boiled egg, yolk-side down, in the center of the potato disc.
- e.Carefully enclose the egg with the potato mixture, ensuring it's fully covered. Gently shape it into a smooth, compact oval. Repeat this process for all 8 egg halves.
- 4
Step 4
- a.Coat the Croquettes
- 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 evenly on a separate plate or tray.
- d.Gently dip one assembled croquette into the flour slurry, coating it completely. Let any excess slurry drip off.
- e.Immediately transfer the slurry-coated croquette to the breadcrumbs. Roll it gently until it is evenly and generously coated on all sides. Set aside on a clean plate. Repeat for all croquettes.
- 5
Step 5
- a.Fry to Golden Perfection
- b.Heat 2 cups of oil in a deep pan or kadai over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, drop a small piece of breadcrumb into the oil; it should sizzle and rise to the surface immediately.
- c.Carefully slide 2-3 croquettes 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 them occasionally, until they are a deep golden brown and crispy all over.
- e.Using a slotted spoon, remove the fried croquettes and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- f.Serve hot with kasundi (Bengali mustard sauce) or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before shaping the croquettes to prevent them from breaking apart during frying.
- 2The potato mixture should be dry. If your boiled potatoes are too watery, you can pan-roast the mash for a few minutes to dry it out.
- 3For an extra crispy crust, double-coat the croquettes. Dip in slurry, coat in breadcrumbs, then repeat the process once more.
- 4Maintain a consistent medium-high oil temperature for frying. If the oil is too hot, the outside will burn before the inside is heated. If it's too cool, the croquettes will absorb too much oil.
- 5You can prepare the croquettes up to the coating stage and refrigerate them for a few hours before frying. This helps them hold their shape better.
Adapt it for your goals.
Meat Filling
For a non-vegetarian version called 'Mangsher Devil', add 1/2 cup of cooked and spiced minced mutton (keema) or chicken around the egg before covering it with the potato layer.
VegetarianVegetarian
To make a vegetarian version, skip the egg and shape the spiced potato mixture into balls or patties. You can also add a small cube of paneer in the center.
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.
Baked VersionBaked Version
For a healthier alternative, preheat your oven to 400°F (200°C). Place the coated croquettes on a baking sheet, spray with oil, and bake for 20-25 minutes, flipping halfway, until golden and crisp.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Provides Energy
The potatoes in the filling are a great source of complex carbohydrates, providing sustained energy to keep you active.
Source of Essential Nutrients
Eggs contain important vitamins and minerals, including Vitamin D, Vitamin B12, and selenium, which support bone health, nerve function, and the immune system.
Frequently asked questions
One serving, which consists of two Egg Croquettes, contains approximately 450-550 calories. The exact number can vary based on the size of the potatoes and the amount of oil absorbed during frying.