Dimer Devil
Bengali style scotch eggs, breaded and deep fried.
About this dish
A colonial-era 'Cabin' classic, the Dimer Devil is the Bengali interpretation of the British Scotch Egg. Found in the narrow lanes of North Kolkata, these are essentially hard-boiled eggs encased in a spicy potato or minced meat jacket, breaded, and deep-fried. The name 'Devil' refers to the spicy kick provided by the green chilies and bhaja moshla.
Ingredients
The Core
- 4 Large Eggs, hard-boiled and peeled
- 1/2 tsp Salt
- 1/2 tsp Black pepper powder
The Casing
- 3 large Potatoes, boiled and mashed smooth
- 1 medium Onion, finely chopped
- 1 tbsp Ginger-Garlic paste
- 2 Green chilies, finely minced
- 1 tsp Bhaja Moshla (Roasted cumin, coriander, and dry chili powder)
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala powder
- 1 tbsp Mustard oil
Breading and Frying
- 1 Egg, beaten with a pinch of salt
- 100g Breadcrumbs (Panko or traditional)
- 2 tbsp Cornstarch (optional, for extra crunch)
- 500 ml Vegetable oil for deep frying
Method
- 1
Preparing the eggs
Cut the hard-boiled eggs vertically into halves. Lightly sprinkle the yolk and white with salt and black pepper. This ensures the egg isn't bland when you bite through the seasoned casing.
- 2
Sautéing the potato stuffing
Heat mustard oil in a pan until it smokes. Sauté the onions until translucent, then add ginger-garlic paste and green chilies. Cook for 3 minutes until the raw aroma is gone and the mixture starts to brown slightly.
- 3
Spicing the mash
Add the mashed potatoes, turmeric, bhaja moshla, and salt to the pan. Stir vigorously for 5-7 minutes on medium heat until the potato mix leaves the sides of the pan and becomes a cohesive, slightly tacky dough.
- 4
Cooling the casing
Spread the potato mixture on a flat plate and let it cool completely. If the mixture is hot, it will be too soft to mold around the egg and may break during frying.
- 5
Enveloping the egg
Take a lime-sized portion of the potato mix and flatten it on your palm. Place half an egg (yolk side down) in the center. Carefully wrap the potato dough around the egg, shaping it back into a smooth, oval egg-like form.
- 6
Setting the shape
Once all 'devils' are shaped, refrigerate them for 15-20 minutes. This firming process is crucial for ensuring they don't disintegrate in the hot oil.
- 7
The Double Coating
Dip each potato-wrapped egg first into the beaten egg wash and then roll it in breadcrumbs. For a thicker, crunchier crust, repeat the process (egg wash then breadcrumbs) a second time.
- 8
Deep Frying
Heat vegetable oil to 180°C (350°F). Carefully slide the devils into the oil. Fry only 2 at a time to maintain oil temperature. Fry for 3-4 minutes, turning gently until they reach a deep golden-brown color.
- 9
Draining and Resting
Remove the devils using a slotted spoon and place them on paper towels. Let them rest for 2 minutes; this allows the residual heat to finish setting the crust while the excess oil is absorbed.
Notes & variations
- You can add 100g of cooked mutton keema to the potato mash for a richer 'Mangsher Dimer Devil'.
- Ensure the potatoes are mashed very smoothly; any lumps will cause the casing to crack.
- Bhaja Moshla is key; don't substitute with plain garam masala for the authentic taste.
- Store uncooked breaded devils in the freezer for up to a week in an airtight container.
Serve with
Serve hot with Kasundi (Bengali mustard sauce), sliced red onions, and a sprinkle of chaat masala.
Cook's note
Wet your palms slightly with oil when shaping the potato mix to get a perfectly smooth, crack-free surface.