A popular street food from West Bengal, India, these are the Indian version of devilled eggs.
Appetizer, Snack, Side
Indian, eggs, snack, devilled, Bengali, street food
Author: Rapti B
For the eggs:
1tspRed chilli powder
1tspChaat Masaala Powder
For the batter:
¾cupChickpea flour | Besan
12teaspoonRed chilli powder
Vegetable oil(for deep frying)
In a hot kadhai or frying pan, heat 1 tablespoon of oil.
Add chopped onion to the hot oil and cook till translucent.
Season as per your taste with salt, red chilli powder, chaat masala; mix well.
Add the mashed potatoes mix and cook for 5 minutes, stirring constantly. Remove from heat and leave aside to cool.
Divide the mixture into 10 parts.
Take one part of the potato mixture and place it on the yolk-side of a halved-egg. Gently and firmly cover the half egg with the potato mixture, covering the edges. It should look like a whole egg.
Once you’ve covered all 10 pieces of the eggs, it’s time to mix the batter.
In a big bowl, mix the gram flour with some salt, turmeric powder, red chilli powder. Add water and whisk into a batter with thickness similar to a pancake batter.
Make an assembly line starting with the eggs, followed by the batter bowl and a plate filled with breadcrumbs.
Place a deep frying pan or kadhai on low flame, fill with oil enough to deep fry the dimer devil and allow the oil to heat.
Coat one egg in the batter, cover in breadcrumbs and deep fry until golden and crispy.
Remove on a paper towel to drain excess oil.
Serve hot with mustard sauce or dips of your choice.
You also have the option of coating the entire half egg in the potato mixture; just double the amount of mashed potato stated in the recipe.
Boost the potato mixture by adding some more vegetables like chopped green chilli, grated carrot, chopped coriander leaves or mint leaves. Add additional seasoning like garam masaala or roasted cumin and coriander powder.
Replace the chaat masaala with lemon juice for a fresh, tangy taste.
The devilled eggs are perfect as an appetizer for a dinner party or to be served with tea/coffee. To prep these a day ahead, place the breadcrumb coated eggs in a covered container and refrigerate it. Remove, fry and serve as needed.