‘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.