Bengali deviled eggs

Starter

4 servings

Easy

30 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

A bengali take on Devilled eggs or Dimer Devil

Ingredients

• 4 boiled eggs
• 2 raw eggs (used for egg wash)
• 1 tsp Lime juice
• 1 tbs breadcrumbs
• Mustard oil for frying
• Mince meat filling
• 250 gms minced meat
• 50 gm Bengal gram dal (cholar dal)
• 50 gms green peas
• 2-3 flakes garlic minced
• 1/2 tbs ginger julliened
• 3-4 green chillies
• 1/4 cup chopped coriander leaves
• 1tsp chilli powder
• Salt to taste
• 1/2tsp Bengali garam masala
• 1/4tsp nutmeg powder
• Mashed potato topping (optional)
• 3-4 boiled potatoes
• 1 tsp cumin powder
• 1tsp chilli powder
• Salt to taste
• 1/2tsp Bengali garam masala
• 1/4tsp nutmeg powder

You may like

Deviled eggs, 4 variations

Preparation

• Cut theboiled eggs to half.
  
  Mix the mince with all the ingredients for masala. Pressure cook with 3/4cup of water for 10 minutes. Evaporate the excess water over a high heat.
  
  I usually try to mix it all by hand, this leaves a bite when I'm eating, you can grind the cooked mince to a smooth paste if you'd like. Cover each boiled egg with one portion of the mince.
• I double coated with a potato mash.You can skip the step if you like. Make roundels.
  
  Once done, heat oil in a pan, coat the deviled eggs with with egg wash.Dip in breadcrumbs and deep fry the eggs over medium heat till golden brown. Cut the devils in halves and serve with chutney.

Questions

Photos of members who cooked this recipe