Dimer Devil - Egg Devil

Dimer Devil or Egg Devil. A very popular snack from Bengal. Well I am not sure why such an angel dish is given the name "devil". Is it because of its alluring nature? Or is it because you can hog umpteen number of them and still crave for more? Or is it because your taste buds get so high on them that nothing else really appears as good as them? I really don't know the answer. All I know is I enjoyed preparing them as much as I enjoyed devouring them. 

There could a variety of this dish. It can be made using chicken keema or fish or potato. My version is done using potato. So this is an Eggetarian friendly recipe. :)

Ingredients:

• Eggs                            - 4
• Potato                         - 3 large
• Onions                       - 1 large, chopped
• Green Chilli               - 3, finely chopped
• Ginger                        - 1/2 inch, finely chopped
• Coriander leaves      - 1 Tbsp, chopped
• Turmeric powder     - 1/2 tsp
• Red Chilli powder     - 1/2 tsp
• Cumin powder          - 1/2 tsp
• Garam masala           - 1/2 tsp
• Salt                              - to taste
• Oil                                - For deep frying

For coating:

• All purpose flour        - 3 Tbsp
• Eggs                              - 2
• Bread crumbs             - 3/4 cup

Method:
1. Boil the eggs. Remove shell. Cut into halves, sprinkle a bit salt and keep aside.
2. Boil the potatoes. Peel them and keep aside.

3. Heat 1 tsp oil in a pan. 
4. Add the chopped ginger and saute for a minute. 
5. Add chopped onion and green chilli and saute till onions turn translucent.

6. Add turmeric powder, red chilli powder and cumin powder. 
7. Mash the boiled potato till smooth and add.
8. Add salt, chopped coriander leaves and mix well. Sprinkle garam masala. Cook for another minute. Remove from pan and allow it to cool.

9. Take an egg half and wrap it up with the potato mix evenly and give it a shape of egg. Do the same for all the egg halves.

10. In a bowl break in the two eggs. Mix 2 Tbsp water and mix well.

11. Roll the egg devil in all purpose flour. Then dip in egg mix. Then roll in bread crumb. Shake off the excess and keep the devils in a plate. Do the same for all the pieces.

12. Refrigerate the egg devils for 30 minutes.

13. Heat oil for deep frying. 

14. Fry the devils one by one in medium heat until golden brown.

15. Remove from oil and place in paper towel.

16. Serve hot Egg Devil with chopped onions, ketch up and kasundi.