Deemer Devil (Egg Devil) - Durga Puja Traditional Recipes

Deemer Devil (Egg Devil) are made with half hard boiled eggs, wrapped with potato mixture, dipped in batter, coated with bread crumbs and then deep fried.

|| Ingredients ||

• Oil - 3 tbsp
• Onions - 2 ,small (about 150gm), finely chopped
• Ginger paste - ½ tbsp
• Garlic - 2 cloves, finely chopped
• Keema - 250gm, fine-minced
• Green chillies - 2, finely chopped 1tsp haldi (turmeric)
• Tomatoes - 2 small, chopped
• Garam masala powder - ½ tsp
• Potatoes - 10 large floury (at least 1kg), boiled, peeled and mashed
• Eggs - 4, hardboiled and halved, plus 1 egg, lightly beaten
• Flour - 1 tbsp
• Breadcrumbs - 1 cup, toasted (you may not need all of this)

|| Method of Cooking ||

• Heat 1 tbsp oil and deep-fry the onions for about 2-3 minutes till they turn translucent. Put in garlic and ginger paste. Blend in keema, chillies and haldi; continue to deep-fry for about 5 minutes, stirring to break up lumps, until keema starts to turn brown-coloured. Add tomatoes and continue to cook for another 5 minutes, or till moist but quite sticky
• Rub potatoes with salt
• Cut the eggs in half. Taking each half of egg, mould keema mixture against it to fill in the "missing half". Enclose in a layer of mashed potato to add about ½ inch thickness throughout. Keep to one side.
• When ready to serve, mix flour into the beaten egg. Heat the remaining oil; pour out breadcrumbs onto a large flat plate. Quickly roll each devil in the mixture and then in crumbs to coat, and fry 2-3 at a time till it turns golden brown. Turn over as needed. Remove with slotted spoon and drain on kitchen paper.
• Serve hot with ketchup or with Kasundi.

Traditional Recipes: