Deemer Devil (Egg Devil)Durga Puja Traditional Recipes
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.