Egg Devil| Kolkata style dim’er devil|
Although Dim’er Devil sounds like devilled eggs, it is more akin to scotch eggs or Nargisi kofta. One or half an egg is enveloped in a spicy wrapper in a basic dim’er devil. For egg devil offered at street stalls in Calcutta, the outside wrapping is frequently potato. The egg is wrapped in minced meat cooked with spices in cabins or older dine-in cafes/restaurants. Finally, the whole thing is breadcrumb-coated or batter-coated and deep-fried.
Dim’er devil comes with kasundi and a basic onion, cucumber, and beetroot salad.
- 6 large eggs
- 200 g keema (any of mutton/beef)
- 20 g oil
- 2 bay leaves
- 200 g onions or 2 medium onion
- 12 g ginger or 1 inch of ginger
- 6 g garlic or 3 cloves
- 3 green chilies
- 3 g coriander powder
- 3 g cumin powder
- 2 g turmeric powder
- 3 g Kashmiri red chili
- 1 tsp garam masala
- Add 1 tsp bhaja masala
- 1 tsp amchur powder (dried mango powder)
- 10 g ketchup or 2 tsp
- 8 g salt
- 8 g sugar
- 50 g coarse breadcrumbs and extra for breading
- clear flour for breading
- vegetable oil for deep frying
Boiling the Eggs:
- Using a cloth napkin, line a pot. Place the eggs on top of that. Fill the pot halfway with boiling water. The eggs will not break if the pan is lined with a napkin.
- Depending on the size of the eggs, boil them for 7-9 minutes. Immerse them in cold water right away.
- This will shock the egg and causes it to break free from its shell, allowing it to peel cleanly.
- To carefully extract the shell, peel it under running water.
- Start peeling from the broad end as well (base of the egg).
- The presence of an air pocket should make the initial peeling process easier.
- Vertically divide the eggs into two halves using a thread or a very sharp knife.
Preparing the keema mixture for cooking
- To the keema, add 150 g of water. Using water, mash the keema until it creates a slurry. This keeps it from sticking together when it’s cooked.
- Add cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, salt, and sugar in a bowl and mix well.
- The onions, ginger, garlic, and green chilies are finely chopped.
- In a Kadai, heat the mustard oil. Season with bay leaves and cook until fragrant.
- Then add the finely chopped onions and cook for 10 minutes on medium heat, or until brown. Fry for 1 minute with the ginger.
- Now, add the powdered spice mixture you made previously. Fry until the spices’ raw scent is gone. To sauté the spices, add a dash of boiling water now and then.
- When the pan dries out, keep adding water and continue to cook.
- On medium heat, sauté the mixture until the oil separates. This should take about 6–8 minutes.
- Reduce the heat to low and stir in the keema slurry. Any lumps that remain broken.
- Increase the heat and blot off any excess water. Garlic should be added.
- It adds a lovely garlic flavor to the keema when added towards the end.
- Cook until the mixture is fully dry, add the garam masala and ketchup. Mix in the amchur powder well. Remove the bay leaves and turn the heat off.
- Finally, add 50 g breadcrumbs, bhaja masala, and green chilies.
- Use your hands to mash the keema so that it can be shaped around the egg. Add extra breadcrumbs if the mixture is too moist.
- Add beaten egg if it’s too crumbly.
Breading for making devils:
- Flatten each 60 g chunk of the mixture across your palm.
- Half an egg, flat side down, should be placed on it. Form keema around the egg now.
- Ideally, egg devils should be round and egg-shaped. So strive to stay in shape for the duration of this stage.
- Breadcrumbs, plain flour (maida), and beaten eggs are placed in three separate bowls for breading. Add a pinch of salt to each of them.
- To get a robust, crunchy crust, we’ll double-bread the devils. To begin, lightly dust the devil with flour. This will keep the crust from slipping off the filling later on.
- After that, dip it in the egg and shake the excess off. Then roll it in breadcrumbs, pushing them into the egg to adhere to it. Repeat the previous procedure, dipping the devil in the egg and then the breadcrumbs a second time.
- Keep your ‘dry’ and ‘wet’ hands distinct throughout this process so that you handle the eggs (wet) with your left hand and the flour and breadcrumbs (dry) with your right. If you’re left-handed, do the opposite. This prevents the dry components from sticking together.
- Deep-fry the devils in vegetable oil over medium heat until equally golden on all sides.
- Serve with kasundi and sliced onions, cucumber, and beetroot salad.