Traditional Bengali egg divil consists of half or 1/4th of the humble egg, with spiced mashed potatoes, coated with crumb and deep fried.
However our version is slightly more luxurious. I would like to add that my version of egg devil is a mid way between bengali egg devil and English scotch eggs. As we try to culminate best of both the worlds, do feel free to let us know which is your pick. You can use hen’s egg, but duck egg makes it way tastier. Chicken mince does the job, however mutton/lamb mince elevates the preparation. So choose wisely😜 how much luxurious or simple you want it to be.
Lets get started with the recipe for 10 egg devils
– 5 soft boiled eggs(boil water, put the eggs and boil for 5-6 mins in high flame)
– 2-3 boiled potatoes
– 200 gms of chicken mince or mutton mince
– 1big onion, finely chopped; 1 inch ginger, 4-5 garlic cloves, 1 green chilli. [you can opt to blend all together in a fine paste, i prefer this as it blends seamlessly and imparts great flavour uniformly in the meat mix]
– Spices: coriander powder, cumin powder: 1 tea spoon each. 1/2 tea spoon turmeric, 1/2 tea spoon red chilli powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon black pepper powder
– seasoning: salt as per taste, a pinch of sugar
– hint of lemon or 1/2 tea spoon chaat masala
– beaten egg, with a hint of black pepper and salt
– bread crumb or Rava(sooji) for coating
– heat oil in a wok, fry onion-ginger-garlic(paste) till raw smell vanishes.
– next add minced chicken and fry well, till the time the meat is almost cooked.
– add the boiled potatoes next, followed by the spices. Check the seasoning , adjust as per your preference .
– mix all the ingredient very well ensuring a smooth well blended mixture. Cool the mixture before wrapping up the devils.
– take the soft boiled egg, half them. Next coat the egg with mince meat mixture to give them a shape of a bigg egg
– prepare the batter : beat 1 egg egg with salt and pepper and keep it aside. Add a pinch of red chilli powder, 1 spoon of salt in the bread crumb(or sooji) for giving it some taste.
– dip the devils in beaten egg dip, roll in bread crumb gently. Repeat the dip and roll once more ensuring the crust is uniform and not falling off. Keep the devils in refrigerator for at-least 1 hour before frying .
– Heat oil in wok, for deep frying the devils. Once the oil is hot(test by dropping tiny bit of the crumb, if it splutters and comes up, the oil is ready!)
– drop in your devils in the hot oil. Fry till they turn gorgeous golden brown.
– serve hot with sauce and salad