Dimer devil or bengali deviled eggs

Ingredients

For Dimer Devil are:

• 4 hard boiled eggs, cut into halves

For the mince meat coating:

• 250 grams mince meat (beef or goat meat)
• 2 medium size potatoes, boiled
• Half cup crispy fried onions (I used readymade)
• Handful of chopped coriander
• 4-5 green chilies, very finely chopped
• 1 heaped tablespoon of ginger-garlic paste
• Half teaspoon garam masala (clove, cinnamon, black and green cardamom powdered together)
• 2 bay leaves
• Quarter teaspoon of black pepper powder
• Quarter teaspoon red chili powder
• Salt

For the final step:

• 2-3 tablespoons corn starch
• Enough bread crumb
• 1 egg, beaten
• Oil for deep frying

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Deviled eggs, 4 ways

Preparation

• Cook the mince meat with little water, bay leaf, ginger-garlic paste, black pepper and red chili powder.
• Dry up all moisture and discard the bay leaves. Leave to cool. Mash together the boiled potatoes, fried onion, coriander, green chilies, garam masala powder, and salt.
• Add to the mixture the cooked mince meat and mix well. Use your hands, they work the best.
• For the final step:
  Take each halved egg between your hands, dust it with a little corn starch and start shaping the mince meat mixture around it, giving it a natural oval shape. They should be reasonably sized, enough bite to get satisfied with a couple of them for each person.
• Roll each first on the corn starch, then dip in the egg batter and lastly on the bread crumb. Dust any extra bread crumb. Keep aside.
• You could prepare this and keep in the fridge and deep fry just before serving. Heat oil in a wok. Deep fry each Deviled Egg till golden brown.