Dim Er Devil Bengali Egg Croquette Kolkata

Ingredients

• 6 hard-boiled eggs — peeled
• For the potato casing:
• 4 large potato — boiled and mashed completely smooth
• 1 onion — very finely chopped
• 2 green chilli — minced
• 1 tsp ginger paste
• 1/2 tsp red chilli powder, 1/2 tsp cumin powder
• 1/2 tsp garam masala, salt
• For coating:
• 2 eggs beaten (for egg wash), breadcrumbs
• oil for deep frying

Method

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. 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. Repeat for all 6 eggs.
4. Refrigerate 15 minutes: Chill the encased eggs — this firms the potato shell and prevents it from falling apart during frying.
5. Set up breading station: Have beaten egg in one bowl and breadcrumbs in another.
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. Heat oil: Heat oil in a kadai on medium.
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. Drain on paper towels.
10. Serve hot: Cut in half to reveal the egg inside. Serve with mustard sauce or green chutney.
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.