Egg Devil
Bengali Egg Devil — boiled eggs wrapped in spiced mashed potato + onion, dipped in batter, breadcrumbed and deep-fried. A Kolkata street snack of British-Bengali origin.
People also search this as egg devil chop.
Ingredients
- Red Chilli Powder (Lal Mirch) — 3 g
- wheat bread crumbs — 80 g
- boiled eggs — 300 g
- Ginger — 10 g
- green chillies — 6 g
- Potato — 350 g
- salt — 5 g
- wheat flour maida — 30 g
- onion — 80 g
- garam masala powder — 3 g
- Eggs — 50 g
- oil — 100 g
Method
- Boil and peel the potatoes, then mash them smooth.
- Heat 2 spoons oil and fry chopped onion, ginger and green chillies till soft.
- Add mashed potato, chilli powder, garam masala and salt. Mix and cool.
- Cover each boiled egg fully with the potato mix, shaping an oval.
- Whisk the raw egg with maida and a little water into a thin batter.
- Dip each ball in batter, then roll well in bread crumbs.
- Deep fry in hot oil till deep golden all over.
- Cut in half and serve hot with kasundi and salad.
Common questions
- How many calories in one plate of Egg Devil?
- 368 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.