Dimer Devil/ Bengali style egg cutlet

Course: Snacks                          

Cuisine: Bengali (Indian)

Preparation time: 10 minutes              

Cook time: 50 minutes 

Servings: 6 pieces

Ingredients

• 3 large hard Boiled eggs

For covering the egg

• 250 grams of minced meat (mutton/lamb/ beef)
• 1 potato boiled and mashed
• 1/2 cup of onion finely chopped
• 2 cloves of minced garlic
• 3/4 inch of ginger grated
• 1/4 teaspoon of whole cumin seeds
• 1 teaspoon of turmeric powder
• 2 teaspoons of cumin powder
• 2 teaspoons of coriander powder
• 1 teaspoon of red chili powder
• 11/2 teaspoons of garam masala powder
• Salt to taste
• 1 tablespoon of vegetable oil
• 2 tablespoons of tomato puree

For the casing

• 2 eggs
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper powder
• 1 cup bread crumbs
• vegetable oil for frying

Directions

1. In a kadai, heat a tbsp of vegetable oil, add the cumin seeds and let it splutter. Add the chopped onions and fry for a couple of minutes till they become translucent.
2. Add the pureed tomato, minced ginger and garlic saute again for a couple of minutes.
3. Then, add the turmeric powder, cumin powder, salt, coriander powder, red chili powder and continue sauteing on medium flame.
4. Add a splash of water and continue cooking till you see oil leaving the sides of the pan.
5. Now, add the minced meat. With a spatula make sure to break the lumps of the meat and cook the meat till all the meat is cooked properly.
6. As all the water has evaporated from the kadai, add the garam masala powder and the chopped coriander leaves and mix well.
7. Turn off the flame and let it cool.
8. To this meat mixture, add the mashed potatoes. Mix the minced meat with the boiled potatoes with your hands to form a smooth dough. Check the seasoning of the mixture and keep aside.
9. With a sharp knife divide each egg into two halves and keep aside.
10. Now divide the dough into 6 portions. Take a ball of the dough and flatten it on one of your palms.
11. Place a halved egg on the flattened dough and wrap the egg with the minced mutton from all the sides. Make sure the boiled egg is covered completely. Shape the dimer devil in the form of an egg with your palms
12. Once the egg halves are covered, set them aside.
13. Crack open an egg in a bowl, add salt and black pepper powder and beat it properly.
14. On another plate, place the 1/2 cup of plain all purpose flour.
15. And yet on another plate, pour in the bread crumbs.
16. Take one of the prepared dimer devil and first roll on plain flour and dust the flour off.
17. Now put the devil in the beaten egg and coat it evenly on all the sides.
18. Place in the bread crumbs and with your dry hand roll it to cover it well.
19. Repeat the dipping in the egg slurry and rolling in bread crumbs again to ensure a firm and steady double coat.
20. Heat oil in a medium sized pan and once heated, gently drop the dimer devil in the oil one by one. On a medium flame fry them till they become golden brown in color from all the sides. It takes about 4-5 mins
21. Strain them from the oil and place them on a paper towel before serving. Serve alongside ketchup and kasundi.

Notes

• While preparing the cover for the egg, the potato added acts as a binder. if you still feel that your dough is not binding properly, you can use a tablespoon of breadcrumbs, though I did not use it.
• While frying the dimer devils remember not to overcrowd the pan. Fry them in batches.