In my previous post I shared with you guys how I celebrate my every weekends with my loved ones. I also mentioned that being a lazy person how I trick them by serving a bowl full of chicken pakora (ahha now that’s an easy recipe :-P) But what I never imagined even in my wildest dream is my grand pa used to do the exact same thing. Recently I came to know when my father was a kid there was a rule at my grand pa’s place, every kid should complete their assignments and all tasks before evening on Friday. And then there was the feast waiting for them; muri r tele bhaja (puffed rice with deep fried items).
Today I’m sharing one of my granny’s secret which used to rock my family almost 60 yrs back. And amazingly this easy recipe is perfect to make my ‘Frydays’ simply rocking after so many years. This is Dimer Devil aka Egg Devil.
Many people most of the time wonder why it is called as Dimer Devil. Even I used to wonder about the same. But then my father told me what my grand pa used to tell him and his sibling. It is the feeling which you treasure when you take bite by bite of the chop(cutlet) and you don’t let it finish easily. And it also give you the devilish wish to attack others to snatch theirs and grab them in a minute 😀 I know it’s cheesy but that’s the way our most favorite grandpas are and always will be 🙂
Ingredients:
Boneless chicken breast: 400 gms
Boiled potato: 2
Fresh green and red chillies: 4/5 (finely chopped)
Hard boiled eggs: 4
Grated ginger: 1 tsp
Crushed garlic: 2 tsp (you can reduce the amount to 1 tsp)
Turmeric powder: 1 tsp
Red chilli powder: 1 tsp (I used 2 tsp as I like to have my chops aka cutlets hot and spicy)
Cumin powder: 1 tsp
Chat masala powder: 1 tsp
Salt to taste
Raw egg: 1
Bread crumbs as per need
Oil enough to deep fry
Preparation:
Smash the chicken pieces to make a rough paste. Add ginger and garlic too. Use blender or food processor or simply your hands for this purpose. Do the same thing for the boiled potatoes too.
Place a pan on high flame. Add 1 tbsp of oil and let it warm.
Add smashed chicken, potato, chillies, turmeric powder, chilli powder, cumin powder, and salt. Mix well and continue cooking until chicken is done.
Once chicken is done take it out of the flame and keep aside to cool down. Again use the blender and make smooth dough of it. Don’t use any water at all.
Cut the eggs into halves.
Take two small balls out of the dough and place each ball on each side of the half egg. Press the balls by using your fingers and make a smooth oval shaped ball. Do the same for rest of the egg pieces.
Beat the raw egg in a bowl and place enough bread crumbs to coat egg pieces in another bowl.
Now dip the ovals in beaten egg and bread crumbs. Repeat the process once again. Repeat for rest of the pieces.
Fill a wok half way with oil and put it on high flame. Slip the egg ovals in the oil and turn down the flame to medium.
Fry the ovals until they are golden brown. Don’t wait too much otherwise your devils will be dark colored.
Remove them with a slotted spoon and to get rid of excess oil place them on pepper towels.
Serve these Dimer Devils aka Egg Devils with some Salsa sauce or Sambal sauce or simple basic tomato ketchup. But for bongs devils are meant to be paired with Kasundi (a variation of mustard sauce)
@Neel,
thanks for your appreciation. i'm sure you are enjoying your evening. let me know how was your Egg Devil 🙂
Do u serve it cutting it halfway? Or as a whole?
Generally it is served as whole like regular chop/cutlet. I had sliced it into halves to show the interior part of the devil.
good snack!!
I wonder if we can use chicken sausage along with the potato for a variation and shortcut. I will definitely make this, as I am a big fan of eggs.