Dimer Devil | Devilled Eggs Bengali Style
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A popular street food from West Bengal, India, these are the Indian version of devilled eggs.

Course: Appetizer, Side, Snack
Cuisine: Bengali (Indian)
Keyword: Bengali, devilled, eggs, Indian, snack, street food
Servings: 10
Author: Rapti B
Ingredients
For the eggs:
  • 5 Eggs (hard boiled)
  • 3 Potatoes (mashed)
  • ½ Onion (finely chopped)
  • 2 Garlic cloves
  • ½ knob Ginger (freshly grated)
  • 1 tsp Red chilli powder
  • 1 tsp Chaat Masaala Powder
  • Salt (to taste)
  • Sugar (a pinch)
For the batter:
  • ¾ cup Chickpea flour | Besan
  • 1/3 cup Water
  • ½ teaspoon Turmeric powder
  • 12 teaspoon Red chilli powder
  • Salt (to taste)
  • Breadcrumbs (as required)
  • Vegetable oil (for deep frying)
Instructions
  1. In a hot kadhai or frying pan, heat 1 tablespoon of oil.
  2. Add chopped onion to the hot oil and cook till translucent.
  3. Season as per your taste with salt, red chilli powder, chaat masala; mix well.
  4. Add the mashed potatoes mix and cook for 5 minutes, stirring constantly. Remove from heat and leave aside to cool.
  5. Divide the mixture into 10 parts.
  6. 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.
  7. Once you’ve covered all 10 pieces of the eggs, it’s time to mix the batter.

  8. 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.
  9. Make an assembly line starting with the eggs, followed by the batter bowl and a plate filled with breadcrumbs.
  10. 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.
  11. Coat one egg in the batter, cover in breadcrumbs and deep fry until golden and crispy.
  12. Remove on a paper towel to drain excess oil.
  13. Serve hot with mustard sauce or dips of your choice.
Recipe Notes