Egg Devil | | Bengali Egg Chop | Dimer Chop | Kolkata Style Egg Devil Snack

Описание: #AndyzzWorld #Egg devil recipe #egg devil recipe in Hindi #dimer devil recipe #bengali egg devil recipe #CookwithAndyy
"Egg devil" is a term used in cooking to refer to a dish or snack. It typically involves hard-boiled eggs that are cut in half, and the yolks are removed and mixed with various ingredients, such as mayonnaise, mustard, spices, and other flavorings. This yolk mixture is then stuffed back into the egg whites, and the whole egg is often breaded and fried or baked until crispy.

The specific ingredients and seasonings used for egg devils can vary widely, so there are many different recipes for this dish. It's a popular appetizer or snack in some parts of the world. If you have a specific question about preparing egg devils or want a particular recipe, please let me know, and I can provide more details.


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Ingredients
6 large eggs (boiled and halved)
200 g keema (mutton/lamb/beef)
oil - 4 Tbspn
4 bay leaves
‍4-5 onions
2 Tbspn ginger
2 Tbspn garlic
4-5 green chillies
1 Tbspn - coriander powder
1 Tbspn - cumin powder
1/2 Tbspn turmeric powder
1 Tbspn kashmiri red chilli
1 Tbspn gorom moshla
1 Tbspn Chicken moshla
1 tsp amchur powder (dried-mango powder)
2 Tbspn ketchup
salt to taste
‍50 g coarse breadcrumbs (plus extra for breading)
plain flour for breading
vegetable oil for deep frying
‍

Cooking the keema mixture
Add 150 g water to the keema. Mash the keema with water until it forms a slurry. This prevents it from clumping when cooked.
Mix cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, salt and sugar in a bowl, and keep it ready.
Finely chop onions, ginger, garlic and green chilies.
Heat mustard oil in a kadai. Temper it with bay leaves until aromatic.
Then, add the finely chopped onions and sauté on medium heat for 10 minutes until brown.
Add ginger and fry for 1 minute. Now, add the mix of powdered spices that you prepared earlier.
Fry until the raw smell of the spices is gone. Add a splash of hot water from time to time to sauté the spices. Make sure to keep adding water when the pan dries out, and continue frying.
Sauté the mixture on medium heat until oil separates. This should approximately take 6–8 mins.
Now lower the heat and add the keema slurry. Break any remaining lumps.
Turn up the heat and dry off the excess water. Add garlic. Adding it towards the end gives the keema a nice garlic-y flavor.
Add garam masala and ketchup, and continue cooking until the mixture is completely dry. Add amchur powder and mix well. Now, discard the bay leaves and turn off the heat. Finally, add bhaja masala, green chilies, and 50 g breadcrumbs.
Mash the keema with your hands, so that it can be molded around the egg. If the mixture is too wet, add more breadcrumbs. If it is too crumbly, add some beaten egg.
Breading the devils
Divide the mixture into 60 g portions and flatten across your palm. Place half a boiled egg on it, flat side down. Now, mold keema around the boiled egg. Egg devils should ideally be oval, egg-shaped. So try and maintain that shape throughout this stage.
For breading, in three separate dishes, take breadcrumbs, plain flour (maida), and beaten eggs. Season each of them with some salt.
We will double-bread the devils to get a substantial, crisp crust. For that, first, lightly dust the devil in flour. This step will prevent the crust from sliding off the filling later.
Next, dip it in the egg and shake off the excess. Then, roll it in breadcrumbs, pressing them on, so that they stick to the egg.
Repeat the previous step once again: that is, dip the devil in egg and then breadcrumbs for a second time.

Heat vegetable oil and deep-fry the devils on medium heat , until they are evenly brown on all sides.
Serve hot with your preferred Chutney.

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