Bengali deviled eggs

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

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Deviled eggs, 4 ways

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.