Egg Devil

Walk past an old Kolkata snack shop and it’s hard to resist the sight of Egg Devils neatly arranged in a glass display case. With a crisp, spiced potato coating on the outside and a soft boiled egg at the centre, this beloved snack strikes the perfect balance of heat, savouriness, and aromatic spices.

The term “Devil” in dishes like this is often associated with the influence of European food traditions during Kolkata’s colonial era. Over time, the concept was adapted to suit Bengali tastes, giving rise to the much-loved Egg Devil—an irresistible combination of spiced potato and egg that remains a favourite for evening snacks.

Ingredients

• 6 eggs

• 4 boiled potatoes

• 1 cup chopped onions

• 2 green chillies, finely chopped

• 1 tbsp ginger-garlic paste

• 1 tsp Shalimar's Chef Spices Red Chilli Powder

• ½ tsp Shalimar's Chef Spices Garam Masala Powder

• ½ tsp roasted cumin powder

• 2 tbsp fresh coriander, finely chopped

• Salt, to taste

• 3 tbsp all-purpose flour (maida)

• 2 eggs, beaten

• 2 cups breadcrumbs

• Shalimar's Soyabean Oil, for deep-frying

  
  

Method

1. Boil the eggs, peel them, and cut each egg into halves. Set aside.

2. Heat a little oil in a pan. Add the chopped onions, ginger-garlic paste, and green chillies, and sauté until fragrant.

3. Add the red chilli powder, garam masala powder, roasted cumin powder, and salt. Add the mashed boiled potatoes and mix everything well.

4. Allow the potato mixture to cool. Take a portion of the mixture and gently coat each egg half completely, shaping it into the traditional Egg Devil form.

5. Roll each prepared Egg Devil in maida, dip it into the beaten egg, and coat evenly with breadcrumbs.

6. Heat Shalimar's Soyabean Oil in a deep pan. Fry the Egg Devils over medium heat until golden brown and crisp.

7. Drain on a paper towel and serve hot with kasundi.