Indian Dimer Devil (Bengali Egg Croquettes) Recipe

Boiled eggs: Hard-boiled eggs that are cut in half to form the base of the croquettes.

Mashed potatoes: Cooked and mashed potatoes that are mixed with spices to form the coating for the eggs.

Breadcrumbs: Used to coat the potato-covered eggs to give them a crispy texture when fried.

Garam masala: A blend of ground spices that adds a warm, complex flavor to the potato mixture.

Red chili powder: Adds heat and a bit of color to the potato mixture.

Salt: Enhances the overall flavor of the dish.

Oil: Used for deep-frying the coated eggs until they are golden brown.

When coating the eggs with the potato mixture, ensure that the layer is even and smooth. This will help the breadcrumbs adhere better and create a uniform, crispy exterior when frying. Additionally, make sure the oil is hot enough before you start frying; if it's not, the croquettes will absorb more oil and become greasy. Use a thermometer to maintain the oil temperature around 350°F (175°C) for the best results.

• boiled eggs - Substitute with firm tofu: Firm tofu can mimic the texture of boiled eggs and is a good vegetarian alternative.

• mashed potatoes - Substitute with sweet potatoes: Sweet potatoes provide a similar texture with a slightly sweeter flavor and added nutrients.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunchy coating and are gluten-free.

• garam masala - Substitute with curry powder: Curry powder can offer a similar depth of flavor with a different spice blend.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper provides a similar level of heat and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• oil for frying - Substitute with ghee: Ghee can be used for frying to add a rich, buttery flavor and is traditional in Indian cooking.

• Allow the croquettes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled croquettes in an airtight container. If stacking them, use parchment paper between layers to prevent sticking.
• Store the container in the refrigerator if you plan to consume them within 2-3 days. For longer storage, proceed to freezing.
• To freeze, arrange the croquettes in a single layer on a baking sheet lined with parchment paper. This ensures they freeze individually and don't stick together.
• Once frozen solid, transfer the croquettes to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, reheat the refrigerated croquettes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• For frozen croquettes, thaw them in the refrigerator overnight before reheating in the oven. Alternatively, you can reheat directly from frozen, but this will take a bit longer, approximately 20-25 minutes.
• Avoid microwaving as it can make the croquettes lose their crispiness.

• Preheat your oven to 350°F (175°C). Place the Indian Dimer Devil on a baking sheet lined with parchment paper. Bake for about 10-15 minutes, or until they are heated through and the exterior is crispy again.

• If you prefer using a microwave, place the croquettes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly warmed.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of oil and place the croquettes in the pan. Cook for about 3-4 minutes on each side, or until they are heated through and regain their crispy texture.

• If you have an air fryer, preheat it to 350°F (175°C). Place the Indian Dimer Devil in the basket in a single layer. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a toaster oven, preheat to 350°F (175°C). Place the croquettes on the toaster oven tray and heat for about 10 minutes, or until they are warmed through and crispy on the outside.

• Knife: To cut the boiled eggs in half.

• Mixing bowl: To mix the mashed potatoes, garam masala, red chili powder, and salt.

• Spoon: To help mix the ingredients in the mixing bowl.

• Plate: To place the breadcrumbs for rolling the covered eggs.

• Frying pan: To heat the oil and deep-fry the coated eggs.

• Slotted spoon: To remove the fried eggs from the oil.

• Paper towels: To drain the excess oil from the fried eggs.

• Potato masher: To mash the potatoes if they are not already mashed.

Prepare the filling: Mix the mashed potatoes with garam masala, red chili powder, and salt ahead of time and store in the fridge.

Uniform shape: Use an ice cream scoop to portion the potato mixture evenly for each egg half.

Pre-boil eggs: Boil and peel the eggs the night before to save time on the day of cooking.

Breadcrumb station: Set up a breadcrumb station with a shallow dish to make coating the eggs faster and cleaner.

Heat oil in advance: Start heating the oil while you are coating the eggs to save time.