Dim'er Devil

Calcutta cabin-special boiled eggs, encased in a spicy keema mixture, breaded and fried.

  • Cooking time
    2.5 hours
  • Calories
Recommended by
members who rated this recipe on Youtube

Dim'er Devil may sound like devilled eggs, but is in reality much closer to scotch eggs or Nargisi kofta. A basic dim'er devil has one or half an egg encased in a spicy wrapping. The outer wrapping is usually potato for egg devil sold in street-side stalls in Calcutta. In cabins or older dine-in cafes/restaurants, the egg is wrapped in minced meat cooked with spices. Finally, the whole thing is coated in breadcrumbs or in a batter, and deep-dried. Dim'er devil is served with kasundi, and a simple salad of onions, cucumber and beetroot.

In this recipe, we have chosen the more festive cabin-style dimer devil that is made with minced mutton. We have borrowed heavily from the Niranjanagar's devil recipe available on YouTube on the Uttar Bangla channel.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


6 devils
  • 6 large eggs (boiled and halved)
  • 200 g keema (mutton/lamb/beef)
  • 20 g mustard oil
  • 4 bay leaves
  • 200 g onions
  • 12 g ginger
  • 6 g garlic
  • 3 g green chillies
  • 3 g coriander powder
  • 3 g cumin powder
  • 2 g turmeric powder
  • 3 g kashmiri red chilli
  • 1 tsp gorom moshla
  • 1 tsp bhaja moshla
  • 1 tsp amchur powder (dried-mango powder)
  • 10 g ketchup
  • 8 g salt
  • 8 g sugar
  • 50 g coarse breadcrumbs (plus extra for breading)
  • plain flour for breading
  • vegetable oil for deep frying


Cooking the keema mixture

  1. Add 150 g water to the keema. Mash the keema with water until it forms a slurry. This prevents it from clumping when cooked.
  2. Mix cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, salt and sugar in a bowl, and keep it ready.
  3. Finely chop onions, ginger, garlic and green chillies.
  4. Heat mustard oil in a kadai. Temper it with bay leaves until aromatic.
  5. Then, add the finely chopped onions and sauté on medium heat for 10 minutes until brown.
  6. Add ginger and fry for 1 minute. Now, add the mix of powdered spices that you prepared earlier.
  7. Fry until the raw smell of the spices is gone. Add a splash of hot water from time to time to sauté the spices. Make sure to keep adding water when the pan dries out, and continue frying.
  8. Sauté the mixture on medium heat until oil separates. This should approximately take 6–8 mins.
  9. Now lower the heat and add the keema slurry. Break any remaining lumps.
  10. Turn up the heat and dry off the excess water. Add garlic. Adding it towards the end gives the keema a nice garlic-y flavour.
  11. Add gorom moshla and ketchup, and continue cooking until the mixture is completely dry. Add amchur powder and mix well. Now, discard the bay leaves and turn off the heat. Finally, add bhaja moshla, green chillies, and 50 g breadcrumbs. 
  12. Mash the keema with your hands, so that it can be moulded around the egg. If the mixture is too wet, add more breadcrumbs. If it is too crumbly, add some beaten egg.

Breading the devils

  1. Divide the mixture into 60 g portions and flatten across your palm. Place half a boiled egg on it, flat side down. Now, mould keema around the boiled egg. Egg devils should ideally be oval, egg-shaped. So try and maintain that shape throughout this stage.
  2. For breading, in three separate dishes, take breadcrumbs, plain flour (maida), and beaten eggs. Season each of them with some salt.
  3. We will double-bread the devils to get a substantial, crisp crust. For that, first, lightly dust the devil in flour. This step will prevent the crust from sliding off the filling later.
  4. Next, dip it in the egg and shake off the excess. Then, roll it in breadcrumbs, pressing them on, so that they stick to the egg.
  5. Repeat the previous step once again: that is, dip the devil in egg and then breadcrumbs for a second time.
  6. [Throughout this process keep your 'dry' and 'wet' hands separate, such that you handle the eggs (wet) with your left hand, and flour and breadcrumbs (dry) with your right hand. Reverse this if you're left-handed. This is to avoid the clumping of the dry ingredients.]
  7. Heat vegetable oil and deep-fry the devils on medium heat (oil temperature: ~170°C), until they are evenly brown on all sides.
  8. Serve hot with kasundi, and a salad of sliced onions, cucumber and beetroot.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
Viewers liked this

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this
See all New recipes »
View all »

Machh'er Chop

An intense, spicy filling of aar/rohu/katla fish, breaded and deep-fried

  • 90 minutes
  • 257

Chicken Cutlet

Spiced chicken-mince cutlets that are a specialty of Calcutta cabins and clubs

  • 2 hours
  • 325

Fish Kabiraji

Fish fillet nestled within a fine, delicate, airy, crunchy web—a classic from the cabins of Kolkata

  • 2.5 hours
  • kcal
View all »

Omelette Curry

Soft, fluffy omelettes in a Bengali-style curry

  • 1 hour
  • 173

Grilled Egg-Mayo Sandwich

This is a quick yet filling grilled sandwich made with gorgeous, runny soft-boiled eggs.

  • 20 minutes
  • kcal

Dim'er Devil

Calcutta cabin-special boiled eggs, encased in a spicy keema mixture, breaded and fried.

  • 2.5 hours
  • kcal