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Deviled Eggs: The Dimer Devil
Why Are The Eggs Termed Deviled?
In the culinary world the word deviling means "to season heavily". It also means to coat something with a spicy and hot paste and fry.
So the eggs are coated with a spicy filling and fried. The process is known as deviling the eggs, hence the name Deviled Eggs.
Now why do I call these deviled eggs Anglo-Bangla Dimer Devil? The key to this answer lies inside the question. My Deviled Eggs have nothing in similar with the original Deviled Eggs that we know of. Rather it has quite shifted from its root. Deviled Eggs aka Dimer Devil had altogether acquired a different character in India. Just like Fish Pie and Keema Pie my Deviled Eggs are also the result of the amalgamation of Anglo-Indian culinary skills or for this particular snack we can say amalgamation of Anglo-Bangla culinary skills. It has only retained its European name but in reality it has now become a full-fledged Bengali snack. Don't you realize that a tea-time crispy munch-on non-veg snack containing egg and meat is really something very hard to overlook for foodies like us. (a deep sigh...)
Talking of tea time snacks, Calcutta which was once the melting pot of two very different cultures, the Brits and the Indians, has gave birth to various interesting tea-time snacks like kabirajis, cutlets, chops, puddings and many more. These snacks later become so famous that even after the Brits left India, these snacks went on to reign the hearts of millions of Bongs forever. Dimer Devil is one such snack which was originally derived from the Deviled Eggs of the West (Simple boiled eggs whose cooked yolk is mixed with seasonings and served cold). But the Khansamas or the Indian cooks who first created these in British households in Calcutta gave it their personal touch and went on to fry it like a croquette.
Why? Simple, we Indians love everything fried. Thus creating a very different type of Deviled Eggs which is somewhat spicier than its original counterpart.
Deviled Eggs aka Dimer Devil has acquired a cult status as one of the examples of the many masterpieces of those famous Khansamas of the bygone British era in India.
Continue reading the recipe of Anglo-Bangla Dimer Devil to learn how to re-create their magic.
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- 2 Eggs, hard boiled
- 0.5 lbs Minced Meat, can be of goat, lamb, chicken, turkey or beef (I used goat meat)
- 2 Potatoes, medium sized
- 2 tablespoons Onion Paste
- 2 teaspoons Ginger-Garlic Paste
- 1 teaspoon Red Chili Paste
- According to taste Salt
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 2 teaspoons Meat Masala Powder
- 1 teaspoon Lime Juice
- 1 Beaten Egg
- 1/4th teaspoon Baking Powder
- 2-3 tablespoons All-Purpose Flour
- 2-3 tablespoons Bread Crumbs
- 1 teaspoon Black Pepper Powder
- 1 cup Oil, preferably mustard oil for the extra pungency
- Start boiling potatoes. Once the potatoes are fully boiled, cool them, peel them, mash them and keep them aside for later use.
- Next take the hard boiled eggs. Cut them length-wise in halves as seen in above picture. Sprinkle black pepper powder on them. Keep them aside.
- Now marinate the minced meat. Take a bowl and marinate meat, salt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala powder, 1 teaspoon ginger-garlic paste, lime juice and oil. Mix well. Refrigerate it for around half an hour.
- Heat oil in a pan. Add onion paste and red chili paste and fry the paste in high heat until it caramelizes. Next add the remaining ginger-garlic paste, salt and meat masala and fry further until oil starts oozing out from it. Add the marinated minced meat to it. Fry it further for some more time. Finally, when the meat has changed its raw color, add the mashed potatoes to it. Fry it for few more minutes before switching off the heat. Your filling is prepared.
- Once the filling is completely cold, take small amounts of the filling in your hand and start covering up the eggs. With the help of your fingers, try making oval shapes or egg shaped balls.
- Prepare an egg-wash with a beaten egg. In a separate plate mix together flour, baking soda, bread crumbs. Now dip the balls in egg-wash and roll them in the flour mixture. Repeat this process if necessary. The balls should have a nice coating. Now, to make the coating firm you can refrigerate these balls for sometime.
- Once you are ready to cook, bring them out. Heat sufficient oil on high heat. Deep-fry these oval-shaped balls one by one. Your Indian deviled eggs are ready. Serve them immediately with hot chili sauce, ketchup or kasundi along with some onion slices. An ideal snack with a cup of fuming chai (tea) in the evening.
My Cooking Inspirations
What goes best with Anglo-Bangla Deviled Eggs?
An ultimate accompaniment with chai (tea) or latte. The crunchy dimer devil surpasses the original version in taste and awesomeness.
It is raining today. Husband has just arrived home from work. I have already prepared the balls and refrigerated them. Now its time to quickly fry the croquettes and surprise my love with a tasty treat of Anglo-Bangla Deviled Eggs spiced up with some really hot kasundi (the big daddy of wasabi sauce).