Dimer Devil Chop - Egg Croquettes Bengali Style

‘Dimer Devil’ or ‘Dimer Chop’ is one of the most popular and sought after street-food from Kolkata, which is one of the most appetizing snack dish that defines Bengali street-food culture. 

A lot has been written about its inception, nomenclature or the inspiring dishes it is believed to have been derived from. So whether it is the Western inspiration ‘’Devilled Eggs” and “Scotched Eggs” or the Mughal era specialty “Nargisi kofta”, the resultant dish is our very own Bengali-style delicacy “Dimer-Devil Chop”. So our Dimer Devil or Egg chop has halved hard-boiled eggs inside a spicy potato covering, egg/flour washed, crumb-coated and deep-fried. During our childhood, my Mom always made dimer chop on special occasions (we are all huge egg lovers especially dimer chop). And when we settled back in Kolkata, we had the option of this delicacy from neighborhood ‘Telebhajar Dokan’ (savory snack shops). So much so that during the graduation-post graduation days, I was a regular at the snack-shops at Sealdah and College Street. Still now, dimer devil is something that holds a very special place in my heart and reminds me of those good old days.

In Mumbai we don’t get this delicacy as readily as in Kolkata. So I make it at home occasionally. It is very easy to prepare and homemade versions are always special because of health and hygiene reasons although too much indulgence is not something that can be compromised. So today I am sharing with you this simple recipe of dimer chop, a great accompaniment with a cup of piping hot tea or as an appetizer with lunch or dinner. Serve homemade hot and crispy dimer devil chop with tomato ketchup and Kasundi.

 

Dimer Devil Chop - Egg Croquettes Bengali Style Recipe

Preparation time: 10 minutes
Cook time: 20 minutes
Yield: 8 pieces

Ingredients

  • Eggs: 4, hard-boiled
  • Potatoes: 4-5 medium-sized, boiled
  • Onions: 2, finely chopped
  • Ginger paste: 1 tablespoon
  • Garlic paste: 1 tablespoon
  • Turmeric powder: ½ teaspoon
  • Red Chili powder: 1 teaspoon
  • Green Chili: 2, finely chopped
  • Chopped Cilantro: ½ cup
  • Roasted Cumin powder: 1 ½ teaspoon
  • Garam Masala powder: 1 teaspoon
  • Salt: as per taste
  • Oil: 1 ½ tablespoon

 

- FOR EGGWASH AND  CRUMB COATING -

  • Egg: 1
  • Corn flour/Refined flour: 3-4 tablespoon
  • Water: 2 tablespoon
  • Pepper powder: ½ teaspoon
  • Salt: as per requirement
  • Bread crumbs: 2 cups or as per requirement
  • Oil: For deep frying

 

Method

  1. De-shell the eggs and laterally halve them. Keep aside.
  2. Heat oil in a pan. Add chopped onions till translucent.
  3. Add ginger and garlic paste. Sauté till the raw smell is gone. Add the chopped green chilies.
  4. Add turmeric and red chili powder. Sauté.
  5. Mash the boiled potatoes. Add the mashed potatoes to the pan. Mix well and cook for 2-3 minutes.
  6. Add salt and roasted cumin powder. Mix well and cook for 2-3 minutes stirring continuously.
  7. Sprinkle chopped cilantro and garam masala powder, mix well and turn off the heat. Let it cool down to room temperature.
  8. Take a piece of egg; cover it with the potato mixture to give an oval or cylindrical shape. Repeat the same for the rest.
     
  9. For egg wash, take a bowl and break the egg into it. Add 1 tablespoon corn flour/ refined flour and 2-3 tablespoon water. Whisk well to get a smooth consistency. Add pepper powder, mix well.
  10. Spread the rest of the flour in a plate. Spread the bread crumbs in another plate.
  11. First roll the potato coated egg in the dry flour, dip it in the egg batter and then roll with bread crumbs.
     
  12. Repeat the same for the rest of the eggs. Keep them in the refrigerator for at least 30 minutes.
  13. Heat sufficient oil in a pan for deep frying. Once thoroughly hot reduce the flame to medium and frying the chops golden brown from all sides. Take out on a paper towel to absorb excess oil.
  14. Serve hot and crispy dimer devil chop with Kasundi and salad.