Dimer Devil aka Egg Devil is one of the most popular evening snack items of most of the Bengalis. The wonder, why it is called as Dimer Devil or Egg Devil, will remain a wonder as no one has an answer to it. Most importantly, it is a misnomer as you will never find any ‘Devil of taste in it’, rather the experience, after eating this Egg Devil, will be nothing less than a ‘heavenly experience’ to many who love it.

However, the current Corona pandemic has certainly put a stop to going out and eating Bengali snacks to all of us. I thought to share this recipe with you so as not to miss this Egg Devil or Demier Devil any more as this is a very simple and easy recipe to make at home.

Here goes my recipe of Bengali Dimer Devil or Egg Devil exclusively for Bong Haat Binodon audience.

Ingredients of Dimer Devil or Egg Devil

For the Potato Mixture:

Medium size white potatoes: 4

Vegetable oil: 2 tablespoons

Chopped onion: 1/2 cup

Ginger & garlic grated: 1 tablespoon

Chopped green chilies: 1 teaspoon

Turmeric powder: 1/2 teaspoon

Roasted cumin powder: 1 teaspoon

Garam Masala Powder: 1/3 teaspoon

Salt to taste

Chopped cilantro: 1/2 cup

For the batter:

Egg (lightly beaten): 1 piece

All-purpose flour: 4 tablespoons

Corn flour: 4 tablespoons

Crushed peppercorns: 1/2 teaspoon

Baking soda: 1/2 teaspoon

Salt: 1/2 teaspoon

Other Ingredients:

Hardboiled eggs: 6 pieces

All Purpose Flour: 1/2 cup

Bread crumbs: 2 cups (Here I have used Panko)

Sunflower oil for deep fry 

Dimer Devil Recipe

Make the Potato Mixture first:

Step 1: Take the potatoes, peel them and boil them in a pressure cooker. Let the potatoes to cool down, and mash them. Make sure there is no lumps in the mashed potato.

Step 2: Now heat oil in a pan, add chopped onion, ginger garlic, green chilies and fry till become light golden in color.

Step 3: Add turmeric powder, roasted cumin powder and garam masala powder to the pan and sprinkle some water to prevent the spices getting burn. Add salt to taste.

Step 4: Fry for few seconds, and then add the mashed potatoes and mix with the masala mixture well. Fry the mixture for 10 minutes, stirring constantly.

Step 5: After 10 minutes, turn off the heat and let the mixture completely cool down to room temperature.

Prepare the Eggs:

In this meantime, cut each hardboiled egg lengthwise or breadth wise and keep aside.

Prepare the batter:

Step 1: Take all the ingredients mentioned under the heading of Batter in a bowl, and mix well, add little water, like 1 tablespoon at a time to make a smooth batter.

Step 2: The batter should be smooth but thick like pancake batter. So, add water as much as you want to make the batter.

Making the Devils:

Step 1: Let us see the potato mixture has been cool down or not.  Add the chopped cilantro to the mixture.

Step 2: Take each half egg, now cover the half egg with the potato mixture and shape it to a full egg. Make rest of the devils just like this.

Step 3: Now it’s time to arrange All Purpose Flour on a clean plate, and the bread crumbs on another plate.

Step 4: Take each devil shaped egg, first roll on the All-Purpose Flour, shake the excess flour, and then dip into the batter, and finally roll into the bread crumbs. Make rest of the devils in this same way.

Step 5: Now keep the bread crumb coated devils in an airtight container and keep inside the refrigerator for overnight or at least 4 hours.

Step 6: Heat enough oil in a deep-frying pan. The oil should be smoking hot. Just remove 3-4 egg devils from the container and add to the hot oil carefully.

Step 7: Fry till golden brown and take them out of the oil and place on a paper towel. Serve hot by sprinkling some black salt on the “Dimer Devil” and serve with ketchup and chopped cucumber and onion.

The wonder, why it is called as Dimer Devil or Egg Devil, will remain a wonder

If you like this recipe and think that it is easy to make at home, then please like, comment and share this recipe with you friends.



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