Bengali Dimer Devil (Indian Scotch Eggs) is a popular and lip smacking Kolkata style street food where hard boiled egg is wrapped in spicy potato masala flavoured with Bengali bhaja masala and garam masala which makes dimer devil so flavourful and so Bengali.
How could my Durga puja be compete without making these delicious dimer devil. Pujo screams pandal hopping, bhaja buji and khawar and adda. Since we were unable to do the former, we definitely had our astami, nabami and dashami sorted with loads of delicious food and adds (gossip) withs friends.
Pujo or not, in Kolkata (situated in east of India) you will see small road side shops selling different varieties of telebhaja (deep fried snacks like chops or pakodas). Deep-frying it right in front of you and serving it piping hot with some kasundi. Evenings in Kolkata is mostly sorted with these telebhajas chops along with a nice hot matir bhar er cha (tea served in earthen cups or kulhar).
Bengali Dimer Devil (Indian scotch eggs)
Dimer devil a distant cousin of scotch eggs. But unlike scotch eggs where the egg is wrapped with meat, egg washed and crumbed and fried; in Dimer devil, hard boiled eggs are wrapped with spicy and flavourful mashed potato masala, then egg washed and crumb coated before deep frying them to perfection.
Ingredients used to make Dimer devil.
All basic ingredients are used in making this delicious egg chops/croquettes.
- Green Chilli
- Bengali Bhaja Moshla (recipe below)
- Bengali Garam masala
- Turmeric powder
- Bread crumbs
- Salt Pepper
Making this Bengali dimer devil is absolutely easy. Follow thee step by step photo recipe below.
Here are some of Kolkata street food that you can try.
Dimer Devil Kolkata Style
Dimer Devil Kolkata Style
Dimer Devil is a popular and lip smacking Kolkata street food where the egg is coated with spicy potato masala flavoured with Bengali bhaja masala and garam masala which makes it so flavourful and delicious . These are Indian style scotch eggs.
- Large bowl
- deep frying pan
- 500 grams Potatoes (Boiled)
- 1 small Onion (chopped)
- 1-2 green choppedchillies
- 2 cloves Garlic (chopped)
- 1/2 inch Ginger (finely grated)
- 1 tsp Bengali Bhaja Masala (Roasted cumin and chilli powder)
- 1/2 tsp Bengali Garam masala
- 1/2 tsp Turmeric Powder
- 1/2 tsp Sugar/sweetener
- Salt (as per taste)
- 1/4 cup Coriander leaves (chopped)
- 1 tbsp Oil
Bengali Bhaja Masala
- 2 tsp Cumin seeds
- 2-3 Dried red chilies
- 5 Eggs (Hard Boiled)
- 1 cup Bread Crumbs (I used golden bread crumbs)
- 1 large Egg
- 1 1/2 tbsp Cornflour
- Salt and Pepper
- Oil for deep frying
To make Bengali Bhaja Masala
Dry roast the cumin seeds and the dried red chilies in a small skillet. When you get a a nutty aroma of the seeds take it off the stove. let it cool for few minutes and then ground it into a fine powder. store in an air tight container.
TO make the Spicy Potato Coating:
Boil and mash the potatoes and keep it aside
Heat oil in a skillet. When hot add chopped onions and sauté until soft and translucent.
Then add in the garlic, chillies and ginger and continue sautéing for a minute or so.
Next add in the prepared bhaja masala, turmeric powder and garam masala along with a tbsp of water and sauté for 20-30 seconds.
Add the boiled potatoes along with salt and sugar and mix it well with the prepared masala. Cook for 1-2 minutes.
Finally add in the chopped coriander leaves and mix. Take it off the heat and let ir cool for some time.
TO make Dimer devil
Whisk the egg along with some salt, pepper, corn flour and 1 tbsp water in a bowl and keep it aside.
Place the breadcrumbs in another bowl.
Now cut the boiled eggs in half and keep it on a plate.
Now divid the prepared potato coating into 10 equal parts. Now take one potato ball and flatten it in your palm. Place half an egg in the centre.
Then bring all the sides together. Make sure that it has coated the egg completely from all sides.
Now dip it in the prepared egg wash.
Drain the excess egg wash and place it on the bread crumbs. Coat it well with the bread crumbs. (If you want you can double coat it. Just dip it in the egg wash again and then roll it in the breadcrumbs)
Place them on a plate. Refrigerate for 15 to 30 minutes.
Heat enough oil in a deep frying pan. When hot slowly drop in the egg chops.
Fry them until crispy and golden brown on all sides.
Serve it hot with kasundi or tomato ketchup along with some tea.
I hope you enjoy this Kolkata style Dimer Devil as much as we do!
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