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.
