Dimer Devil

Contains: egg·gluten

• Breadcrumbs

  80 g

• Egg

  4 pc

• Garam masala

  3 g

• Ginger-garlic paste

  15 g

• Green chilli

  chopped

  2 pc

• Ground cumin

  3 g

• Oil

  for frying

  200 ml

• Onion

  chopped

  100 g

• Potato

  boiled and mashed

  300 g

• Salt

  to taste

• Turmeric powder

  2 g

• Wheat flour

  40 g

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Method

1. 1Boil 3 eggs for 9 minutes, peel and halve lengthwise.
2. 2Heat oil and saute chopped onion, ginger-garlic paste and green chilli until soft.
3. 3Add the boiled mashed potato with turmeric, garam masala, cumin powder and salt; cook into a firm dough and cool.
4. 4Take a portion of the potato mix and mould it fully around each egg half.
5. 5Whisk the remaining raw egg with a splash of water for the coating.
6. 6Roll each devil in flour, dip in the beaten egg, then coat in breadcrumbs.
7. 7Rest the crumbed devils for 10 minutes to set the coating.
8. 8Deep fry on medium heat until deep golden and crisp all over.
9. 9Drain and serve hot with kasundi mustard or ketchup.