Crispy Bengali Dimer Chop (Devilled Eggs) with Spicy Masala Filling
Bengali Style Dimer Chop Recipe
Category: Appetizer | Cuisine: Bengali | Diet: Eggetarian
Introduction
Bengali Style Dimer Chop is a delectable variation of the traditional devilled eggs, adding a distinct Bengali touch. These eggs are not only filled with a spicy, aromatic mixture but are also coated with a flavorful masala, breadcrumbs, and deep-fried to golden perfection. The dish bears a close resemblance to the Awadhi-style Nargisi Kofta, where minced meat-coated eggs are deep-fried after being rolled in breadcrumbs. This rich and delicious appetizer is sure to be a crowd-pleaser at any gathering, served with a side of onion slices, Homemade Dijon Mustard Sauce, and Tomato Sauce. Perfect as a party starter, this recipe is a blend of bold flavors and a crispy texture.
Ingredients
| For Outer Covering | |
|---|---|
| Potatoes (Aloo) | 5, boiled, peeled, and mashed |
| Onions | 2, finely chopped |
| Ginger | 1/2 tablespoon, grated |
| Garlic | 1 teaspoon, minced |
| Green Chillies | 2 teaspoons, chopped |
| Coriander (Dhania) Leaves | 4 tablespoons, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chilli | 1 |
| Garam Masala Powder | 1/2 teaspoon |
| Oil | As required for frying |
| Salt | To taste |
| Other Ingredients | |
|---|---|
| Whole Eggs | 6, hard-boiled |
| All Purpose Flour (Maida) | 4 tablespoons |
| Whole Wheat Bread Crumbs | 200 grams |
| Whole Eggs (for coating) | 2, whisked |
| Corn Flour | 3 tablespoons |
| Black Pepper Powder | 1/2 teaspoon |
| Salt | To taste |
Preparation Time: 40 minutes
Cooking Time: 20 minutes
Total Time: 1 hour
Instructions
-
Prepare the Potato Mixture:
Begin by cleaning the potatoes and pressure cooking them until they are soft and tender. Alternatively, you can steam the potatoes if preferred. Allow the potatoes to cool slightly before peeling and mashing them into a smooth paste using a hand mixer. -
Toast and Grind Spices:
In a dry pan (kadai), toast the cumin seeds and dry red chillies until fragrant. Once done, grind them into a fine powder. -
Prepare the Masala Mixture:
Heat some oil in a pan and add the finely chopped onions. Sauté them until they turn translucent. Next, add the ginger paste, garlic paste, and chopped green chillies, frying until the raw smell dissipates. Add the turmeric powder and fry for a few seconds. Remove the mixture from heat. -
Combine Masala with Potatoes:
Once the masala mixture cools slightly, combine it with the mashed potatoes. Add the cumin-red chilli powder, garam masala, and salt to taste. Mix everything thoroughly and allow the mixture to cool completely. Once cooled, fold in the chopped coriander leaves and mix well. -
Hard Boil the Eggs:
While the potato mixture is cooling, hard boil the eggs and let them cool. Once cooled, peel them and cut them lengthwise into halves. -
Prepare the Coating:
In a medium-sized bowl, beat the 2 whole eggs. Add the corn flour, salt, black pepper powder, and a few teaspoons of water to create a smooth batter. Set aside. -
Shape the Dimer Chop:
Divide the cooled potato mixture into 12 equal portions. Take one portion of the potato mixture and gently cover the surface of each half-egg with it, shaping it back into the form of a whole egg. Repeat this process with the remaining eggs. -
Coat the Eggs:
Place the all-purpose flour in one bowl, the whisked eggs in another, and the breadcrumbs in a third. Start by rolling the stuffed eggs in the flour, followed by dipping them into the egg wash, and finally coating them in breadcrumbs. If needed, repeat the breadcrumb coating process for an extra crispy layer. -
Refrigerate:
Place the coated “Dimer Chop” (stuffed eggs) in a container and refrigerate for at least 30-45 minutes. This resting time will help the coating to set properly. -
Deep Fry:
Heat oil in a deep frying pan or kadai. Once the oil is hot, carefully slide the stuffed and coated eggs into the oil. Avoid overcrowding the pan to ensure the eggs fry evenly. Fry them until they turn brown and crisp on all sides. -
Serve:
Remove the fried Dimer Chop from the oil and place them on a paper towel to drain excess oil. Serve hot with onion slices, homemade Dijon mustard sauce, and tomato sauce as a delightful appetizer for your guests.
Tips for Best Results:
- Ensure the potato mixture is completely cooled before shaping it around the eggs. This helps in better binding and avoids a runny filling.
- For an even crispier texture, you can double-coat the eggs with breadcrumbs.
- The chilled Dimer Chop can be made ahead of time and stored in the refrigerator for up to 2 hours before frying.
Serving Suggestions:
Bengali Style Dimer Chop can be served as an elegant appetizer at any party or gathering. It pairs beautifully with onion slices, tomato ketchup, or a homemade mustard sauce for added flavor. The crispy texture combined with the spicy, flavorful filling makes it a sure-fire hit with your guests.
Enjoy the Bengali flavors with this tasty, crispy, and flavorful Dimer Chop!
