24 July, 2015
Dimer devil(Battered fry deviled eggs)
As ,I am now into food blogging and have the opportunity to learn about different International cuisines,I know now that deviled eggs is a popular European starter and is more a healthy version than the deep fried version which used to be my childhood favorite.
Deviled eggs are hard-boiled eggs, shelled ,halved and filled with the yolk mixed with other ingredients such as mayonnaise and mustard,and many other spices from different parts of the world. Deviled eggs are usually served cold.
Its origin may be in 18th century in Ancient Rome.But the origin of this battered fry deviled egg dish dates back to colonial India when Bengal was the Summer capital of India under the British rule.The Burmese chefs introduced this batter fried version into the British kitchen.
1.Eggs 3 (Makes 6 dimer devil)
2.Potatoes (4 boiled)
3.Onions (2 chopped)
4.Ginger garlic paste(2 tbsp)
5.Cumin powder (1 tbsp)
6.Coriander powder(1 tbsp)
8.All spice powder (1/2 tbsp)
9.Red chilly powder (1 tbsp)
10.Chopped green chillies (1)
11.Coriander leaves (Finely chopped 1/4th cup)
Oil (1 1/2 cup for frying)
For the batter
12.Chick pea flour (1 cup)
13.Corn flour (2 tbsp)
14.Salt to taste
15.Bread crumbs (2 cups)
1.Hard boil the eggs and cut into symmetrical halves.
2.Take out the boiled yolks.Mash them together.
3.Add a tbsp of oil in the wok and add onions and fry till golden brown.
4.Add ginger garlic paste and fry.
5.Add the spices and saute.
6.Add the boiled and mashed potatoes and saute.
7.Add the boiled yolks and mix.
8.Saute and stir the mixture over medium flame till fried thoroughly.
9.Add chopped green chilies and coriander leaves and mix.
10.Take out this filling mixture in a bowl.
11.Mix the ingredients of the batter except bread crumbs to form a thick smooth batter.
12.Fill the egg halves with the filling to form a round ball.
13.Dip this egg with the filling in the batter.
14.Coat them with bread crumbs and keep it in the refrigerator for at least 1 hour.
15.Deep fry each ball in hot oil till brown and crispy outside.
16.Serve with mustard sauce and vegetable salads.