Egg Devil or “Dimer chop”

Fried snacks although very oily and for that reason not very healthy, are still very lucrative to us. Often I had to prepare such dishes on my husband’s demand as he just adores them. To be very honest I also like them a lot and I am pretty sure many of you have a soft corner for these as well. Generally in Kolkata we have it from the old good restaurants or road side snack shops. But once when I visited one of my good friends Rumeli’s house in Kolkata, I got a chance to taste homemade egg devils and believe me it was fabulous. It was so good that it still acts as an inspiration for me to make such egg devils at my own kitchen. Today I am sharing with you my friend’s recipe of the egg devil which is quite simple. It is also a must for those who are vegetarian, still very much fond of egg. Though egg devils are best made with “mutton keema”, I am sure you love this recipe too. I have no clue why it is traditionally called egg ‘devil’ since there is not a single devil thing about it. Each bite is a pleasure.

Egg Devil

Egg Devil

Ingredients for 4 pieces :

  1. Egg – 2
  2. Boiled potato (medium size) – 3
  3. Finely chopped onion (medium size) – 1
  4. Chopped tomato (medium size) – ½
  5. Chopped green chilli – 1
  6. Ginger paste – ½ tbspoon
  7. Garlic paste – ½ tbspoon
  8. Plain yogurt – 1 tbspoon
  9. Turmeric powder – ¼ teaspoon
  10. Chili powder – ½ teaspoon
  11. Garam Masala powder – 1 teaspoon
  12. Salt to taste
  13. Flour / Corn flour – 1 tbspoon
  14. Bread crumbs
  15. Cooking oil

Procedure :

Boil the eggs and cut into two halves.

Mash the boiled potatoes and add salt into it.

Heat 1 tbspoon oil in a frying pan, add garlic paste and fry till the garlic is just beginning to colour. Add onion into it and fry, also add ginger paste when the onion becomes translucent. Add tomato, green chili, salt, turmeric powder & chilli powder when the onion is light brown. Fry the mixture till oil comes out from it and gives a paste like texture. Then add the yogurt and garam masala powder to it and mix very well to retain its paste like feature. Now add the mashed potatoes into it and mix well so that the flavour of each ingredient in the mixture spreads into the potato. Add salt, if necessary. Remember that we need a spicy potato mixture with binding consistency, so don’t fry the potato mixture for a longer time. Still if you find the potato mixture lacking desired consistency, you can add some bread crumbs to it. The potato mixture and eggs will look like this.

Potato mixture & eggs cut into halves

Spicy potato mixture & eggs cut into halves

Now divide the potato mixture in four equal parts and make 4 balls out of it. Then make a big hole in each ball and stuff with one half of an egg. In other words cover each half egg with potato mixture. The product will look like this.

Egg stuffed potato balls

Egg stuffed potato balls

Now make a batter with the flour/corn flour and water. Add a little bit of salt in the batter. Spread the bread crumbs on a plate. Start coating each egg stuffed potato ball first with bread crumbs, then batter and finally again with bread crumbs.

Coating process

Coating process

Repeat the process and finish coating all 4 balls.

Egg devils before frying

Egg devils before frying

Now deep fry them in sufficient amount of oil and transfer on paper towel to soak the excess oil. Here is the final product.

Egg devils ready to eat

Egg devils ready to eat

Note :

  • You can make egg devils with whole egg instead of half if you like.
  • The oil should be very hot during the frying process otherwise the devils will break and potato will come out from it.
  • You can use egg in the batter instead of water.
  • To make “garam masala powder” in home see “Useful Supplementary” tab.

6 thoughts on “Egg Devil or “Dimer chop”

  1. That looks really nice. I thought they were really nice pakota at first glance. Can you wrap the potato mixture around other things for deep frying, or is it done only with hard boiled eggs?


    • I didn’t try it with other things but I think you can try it with a block of “paneer”. In fact the potato mixture itself is very testy, so if you want you can skip the egg and make the cutlet only with the potato mixture.


  2. Pingback: Paneer er Chop (Cottage Cheese Croquettes/ Cutlets) | Cooking Delight

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