Dim Er Devil Bengali Egg Croquette Kolkata

Method

1. 1

   Make the spiced potato mixture: Combine completely smooth mashed potato with finely chopped onion, minced green chilli, ginger paste, red chilli powder, cumin powder, garam masala and salt. Mix well. Divide into 6 portions.

2. 2

   Encase each egg: Flatten one portion of potato in your palm. Place one hard-boiled egg in the centre. Wrap the potato around the egg firmly, completely encasing it. Shape into a smooth oval or egg shape. The potato shell should be uniform in thickness.

3. 3

   Repeat for all 6 eggs.

4. 4

   Refrigerate 15 minutes: Chill the encased eggs — this firms the potato shell and prevents it from falling apart during frying.

5. 5

   Set up breading station: Have beaten egg in one bowl and breadcrumbs in another.

6. 6

   Bread each devil: Dip each potato-encased egg into beaten egg. Roll in breadcrumbs until fully coated. Dip again in egg and breadcrumbs for a second coat — this double coating prevents cracking during frying.

7. 7

   Heat oil: Heat oil in a kadai on medium.

8. 8

   Fry: Add 2 to 3 devils at a time. Fry on medium heat for 3 to 4 minutes, turning gently, until golden all over.

9. 9

   Drain on paper towels.

10. 10

    Serve hot: Cut in half to reveal the egg inside. Serve with mustard sauce or green chutney.

11. 11

    Note: Dim Er Devil (dim = egg in Bengali, devil = the colonial-era name for a croquette) is a product of colonial Calcutta's Anglo-Indian food culture — the British-influenced culture of frying encased protein in breadcrumbs, applied to the Bengali preference for eggs. Found at the well-known tea stalls of College Street in north Kolkata, at old Calcutta bakeries and at the distinctive Calcutta clubs and institutions. The Anglo-Indian food of Calcutta — which developed over 200 years of British presence — is one of the most distinctive and under-documented food traditions in India.