Indian cuisine · Breakfast & Eggs

Dimer Devil

Bengali halved eggs encased in spiced potato-mince, breaded and deep-fried golden brown.

Ingredients · for 4 servings

• 6 eggs
• 300 g ground beef
• 400 g floury potatoes
• 1 onion
• 1 tbsp ginger-garlic paste
• 2 green chilies
• 1 tsp garam masala
• 1/2 tsp turmeric
• 150 g breadcrumbs
• 3 tbsp flour
• 600 ml frying oil
• Salt, pepper

Instructions

1. Hard-boil four eggs for 9 min., shock in cold water, peel and halve lengthwise; boil the potatoes in their skins for 20 min. until soft, peel and mash finely.
2. Finely chop the onion and chilies and sauté with the ginger-garlic paste in 2 tbsp of the frying oil for 4 min. until the onion is translucent.
3. Add the ground beef and fry over high heat for 8–10 min. until crumbly and the liquid has evaporated, then stir in turmeric, garam masala, 1.5 tsp salt and pepper, and let cool.
4. Knead the mince and potato mixture together, divide into eight portions and flatten each into a disc, wrap one egg half around it cut-side in, and shape into a smooth oval.
5. Whisk the two remaining eggs; roll the ovals first in flour, then in the egg, and finally in the breadcrumbs, then chill for 15 min. so the coating sticks.
6. Heat the oil to 170 °C (340 °F) and deep-fry the Dimer Devils in batches for 4–5 min. until golden brown, drain on paper towels and serve hot with mustard and cucumber slices.