Posted on: October 12, 2020 Posted by: Deepsikha Comments: 2
Dimer Devil

Well, this is not something I grew up eating. Also, this is not something that people were crazy about in the places where I spent my childhood. I hail from Assam and while there are hundreds of street food and snacks that are super popular there, Dimer Devil ( egg croquettes) is definitely not one of them. I was not even introduced to the name “Dimer Devil” until I moved to Kolkata after my post-graduation. We used to have similar thing but always called it Dimer Chop.

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Dimer Devil

Typically, the Kolkata Style Dimer Devil is made with egg coated with keema (minced chicken or meat). My version is much of Dimer Chop and I used meshed potato for the coating. I like Kolkata Style Dimer Devil but not really a great fan of it. Instead, I like the meshed potato coated Dimer Chop which is super delicious, much light, super flavourful and comparatively easy to make. Is not meshed potato used in Kolkata Style Dimer Devil? Yes, it is very much used, but, the popular version is by far with minced chicken or mutton.

My love for Dimer Devil grew to another level during my stay in Kolkata. This is indeed a super popular street food there. During those early days of job hunting, all I needed was something wholesome yet pocket friendly. Nothing fits more accurately to this description than Dimer Devil, Fish Cutlet, Muri-Tele Bhaja or Kathi Roll. Oh, those were the days!!! You want something tasty but don’t want to spend much? Kolkata is the place for you. Far away from my home, Kolkata was and will always be like a second home to me. My struggle, my growth, my joy, my pain, my friendship, my heart-break and my hardship, the City of Joy was a witness to all these. With her warmth she healed many of my wounds and helped me grow stronger and stronger with each passing day. Kolkata, I owe you a big Thanks…

Dimer Devil

My love for Kolkata street food is immense and today’s recipe on my blog is a tribute to all those road-side vendors who create magic every day. As Durga Puja is approaching and sadly it is not going to be like other years, all we need to create happiness at home and keep flowing with the spirit of festivity. Durga Pujar Bhuribhoj (the grand eating during puja) has always been a part of Bengals’ celebration and here I start mine with this lip-smacking Dimer Devil. Here’s the recipe for you all.

Ingredints:

  • 4 hard boiled egg, peeled
  • 3 big sized boiled potato
  • 1 onion, finely chopped
  • 2 green chilli, finely chopped
  • 1 table-spoon ginger-garlic paste
  • 1/2 tea-spoon cumin seed
  • 1/2 tea-spoon turmeric powder
  • 1/2 tea-spoon red chilli powder (adjust according to tolerance)
  • 1/2 tea-spoon kashmiri red chilli powder
  • 1/2 tea-spoon chaat masala
  • 1/4 tea-spoon amchur powder
  • few pinches of black peppercorn powder
  • 1 whole egg, beat in a bowl and keep ready
  • 1 cup breadcrumbs, spread in a plate and keep ready
  • 2 table-spoon mustard oil
  • required cooking oil (preferable white oil) to fry
  • salt, according to taste

Method:

  • Cut the eggs lengthwise into halves. Rub the pieces with black peppercorn powder and very little salt. Keep aside.
  • Peel the boiled potatoes and mash properly with hand or a masher.
  • Heat mustard oil in a pan and temper with cumin seeds. Let splutter.
  • Add chopped onion and sauté until little brownish.
  • Add ginger-garlic paste and stir until raw smell goes off completely.
  • Now, add the mashed potato and salt. Give a proper mix.
  • Add turmeric powder, red chilli powder, kashmiri red chilli powder, chaat masala and amchur powder. Mix well with spatula.
  • Over low to medium flame stir fry until the mixture becomes sticky and relatively dry and turn to a lump.
  • Turn off the flame and allow it to cool a bit for around 10 minutes.
  • Take a portion of potato mixture and flatten in the palm. Place an egg piece in the centre and wrap the egg properly with the mixture. The croquettes are ready.
  • Roll the croquettes one by one first in the beaten egg and then in the breadcrumbs.
  • Gently place the croquettes in a flat tray and keep it in the refrigerator for around 40 minutes.
  • After stipulated time, take them out of the refrigerator. Heat required cooking oil in a heavy bottom pan and fry the croquettes batch by batch until gorgeous golden brown.
  • Remove and serve hot.

Serve with tomato ketchup, sliced onion, green chilli and kasundi (Bengali style mustard sauce). Enjoy this with a cup of hot masala tea. Do drop me a comment telling how you like this recipe. You can also tag me on Instagram using the handle @when_a_bong_cooks.

Dimer Devil

Happy Eating!

 

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