Deep Fried Devil Eggs

Dimer Devil as they are called in Bangla are very popular deep fried deviled eggs (Bengali style). Though not low on calories, these fried devilled eggs are worth indulging in.

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There are many versions  and variations of the Egg devil Bengali recipe. Some use potatoes while some use mince meat to fill and coat the eggs. Yes, the whole devilled egg is coated with mince meat or the filling and then crumb coated.

My version is often without the external coating. I simply like it this way and end up using the left over filling to make sandwiches.

These deep fried devilled eggs bring back many memories from childhood. That’s what food is meant to do …right?

Click the link below for the video recipe:

Deep Fried Deviled Eggs (Bengali Style)                 Makes 8

Ingredients:

Hard boiled eggs – 8

Raw egg - 1

Onion (Sliced / Chopped) – about 2 cups

Ginger paste – 1 ½ tsp

Garlic paste – 1 tsp

Green chillies (chopped) – as per taste

Coriander powder – 1 tsp

Cumin powder  - ½ tsp

Garam masala powder – 1 tsp

Coriander leaves (Chopped) – ½ cup

Sugar – 1 tsp

Salt – to taste

Black salt – for dusting

Bread crumbs – 1 ½ cup

Oil – 3 tblsp + for deep frying

Method:

1.    Make a small slit on the hard boiled eggs near the yolk. Use the pointed tip of a small knife to poke out the yolk. Collect it in a bowl. Similarly, separate the yolk from the whites for all the eggs.

2.    Heat 3 tblsp of vegetable oil in a pan. Add in the onions and sugar. Cook till the onions become light brown in colour. Now, add in the ginger, garlic and green chillies. Cook for a minute before adding in the coriander, cumin and garam masala powders.

3.    Mix well and add in the egg yolks. Crumble the yolks while cooking them with the onion. Season with salt. It will be ready once the mixture becomes a thick brown mass.

4.    Turn off the heat and add in the chopped coriander and a handful of raisins. Mix well and leave aside to cool.

5.    Once cool, fill in the yolk mixture into the egg whites carefully. Shape by pressing with your fingers.

6.    Beat in the raw egg into a bowl. Keep the bread crumbs ready too. Take an egg and dip it into the beaten egg. Coat well and place it into the bread crumbs. Coat well with your hands.

7.    Once all of them have been coated, use the remaining egg and bread crumbs to coat them a second time. Keep the twice coated devilled eggs in the fridge for 10 to 15 mins.

8.    Heat oil in a deep pan and fry the eggs a few at a time till crispy on the outside.

9.    Serve hot with onions and mustard on the side.

© Rinki’s Kitchen