Egg Devil

Egg Devil is an amalgamation of British cuisine with Indian skills and taste. It is stuffed with a spicy filling with crispy coat & deep fry

 

The original recipe of Egg devil was introduced by British rulers in Kolkata. Their kitchens were managed by Khansamas  Khansamas used to be in-charge of the kitchen of the nawabs of Mughal India. Usually Muslim, they often belong to the Sheikh or Pathan communities and were known not only for their culinary skills, but also for their innovation. They were previously worked in the kitchens of the princely states of India. They grew into such exceptionally legendary chefs with their culinary instinct and innovation. With the end of the princely states, the khansamas found jobs in army hostels, clubs, and British households in India. From British kitchen they learn European cuisines and introduced them to western skill and techniques and ingredients.  They are responsible for much of the amalgamation of British cuisine with Indian skills and taste and thus bring in chicken jal frezi, caramel pudding and chicken cutlets, Pantheras to the Indian society. You can now well imagine that when it came to Egg Devil they were not merely satisfied by stuffing the egg with a spicy filling but went a step ahead to coat and fry it like a chop or croquette and hence born "Egg Devil/Deemer Devil".

Making the Devils:

For the batter:

·        Egg 1, beaten

·        Corn flour 1 teaspoon

·        Crushed peppercorns 1/2 teaspoon

·        Baking soda 1/2 teaspoon

·        Salt 1/2 teaspoon

 

Potato Coating

·        500 grams Potatoes Boiled

·        1 small Onion chopped

·        2 cloves Garlic chopped

·        1/2 inch Ginger finely grated

·        1 tsp Roasted cumin and coriander powder

·        1/2 tsp Bengali Garam masala

·        1/2 tsp Sugar

·        1/2 cup Coriander leaves chopped

·        1 tbsp Oil

·        Chopped green chilies 2 teaspoon

·        Salt to taste

·        Fired Peanuts-1/2 cup

 

Other ingredients

·        6 Eggs Hard Boiled

·        ½ cup  Corn flour

·        Salt and Pepper

·        Oil for deep frying

·        All Purpose Flour 1 cup

·        2 cups of Bread crumbs, I used Panko

·        Black salt for sprinkle

 

Instructions

·        First, the eggs should be boiled and then the eggs should be cut in half with a thread

·        Boil potatoes, peel them and mash them

·        Place the pan on gas and add mustard oil. When the oil is hot, add onion, ginger, garlic and green chili paste, fried peanuts other ingredients mentioned under potato coater. After frying for 3/4 minutes, add the mashed potatoes and mix the potatoes well with all.

·        Fry and Stir well for two to three more minutes.

·        Take each half egg, now cover the half egg with the potato mixture and shape it to a full egg. Make rest of the devils just like this.

·        Now it's time to arrange all Purpose Flour on a clean plate, and the bread crumbs on another plate.

·        Mix all ingredients mentioned under for the batter and make semi thick batter.

·        Take each devil shaped egg, first roll on the All Purpose Flour, shake the excess flour, and then dip into the batter, and finally roll into the bread crumbs. Make rest of the devils in this same way.

·        Now keep the bread crumb coated devils in an airtight container and keep inside the refrigerator for overnight or at least 4 hours.

·        Heat enough oil in a deep frying pan. The oil should be smoking hot. Just remove 3-4 egg devils from the container and add to the hot oil carefully.

·        Fry till golden brown and take them out of the oil and place on tissue paper. Serve hot by sprinkling some black salt on the "Dimer Devil" and serve chopped cucumber and onion and Kasundi (Begali Mustered Sauce)

·        With tea and coffee, this egg devil will tastefully spice up your evening. It’s delightful journey of entirely gracious flavors and is an experience by itself.