Deemer Devil (Devilled Eggs with a Bong twist)

My family can be called an Egg Family because we all love eggs. Little T, DH, our cat Tom and myself are all ardent devotees of this versatile form of protein! DH claims that he used to eat 12 eggs at one go on his little motor racing trips to small village railway stations on the outskirts of Kolkata. I have personally seen him devouring 4-6 at one go. I cannot be that brave and can only risk 2 at one single time. But never the less we both love eggs and fight over it every time I cook a curry or a quorma or even any types of omlettes. 

DH has his typical habit of suddenly calling me on his way back from work and demanding a ''special'' kind of snacks. Normally he would say ''make something quick and easy'' and then on the contrary, upon asked what he would like. he would name something quite difficult and exotic! Sticking true to his nature he demanded ''Deemer Devil'' the other day, out of no where! So I searched for the recipe on the internet as I've never made them before, though ate them a thousand times. Wikipedia came up with the definition of Devilled Eggs : ''Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food.''

Hmmm....but unfortunately we Bengalis do not know simple food like the Wikipedia's version of Devilled Eggs. Our Deemer Devils are deep fried balls of delight with half an egg inside stuffed with spicy yolk mixture. So I went through a few recipes and came up with a version of my own. I was surprised at how quickly this can be made, provided you have all the ingredients handy. 

Deemer Devil - Devilled Eggs with a Bong Twist

Ingredients : 

Hard boiled Eggs - 3 halved (this will make 6 devils...use more if you are feeding a herd)

Boiled and peeled potatoes - 2 medium

Onions - 1 large thinly sliced

Garlic Paste - 1/2 tsp

Green Chillies - 2 chopped (optional)

Corriander Leaves - 2 tbsp chopped

Cumin Powder - 1/2 tsp

Red Chilli Powder - 1/2 tsp

Salt - to taste

Oil for deep frying

Breadcrumbs

For the Coating : 

Whisk one egg, 2 tbsp plain flour and a pinch of salt. 

Method : 

Separate the egg yolks from the hard boiled egg whites. Mash them in a large bowl along with the potatoes. Heat little oil in a pan and fry the onions and the green chillies. Add them to the mashed potato-yolk mixture. 

Add all the spices and the salt to the stuffing and mix well. Now make 6 equal balls out of the stuffing mixture and add them to the egg halves in a way that they look like full eggs. Another method is to cover a whole halved egg with the mixture(that way it will be easier to coat the ball evenly with the batter). 

Now dip each devil in the egg-flour batter and roll them on a plate of bread crumbs. Make sure the devils are covered evenly on all sides. At this point you can freeze a batch for future use or refrigerate if making a day in advance.

Heat oil in a wok and deep fry the devils. Soak excess oil on kitchen towels. Serve hot with tomato ketchup and thinly sliced cucumber and onion salad. 

Will be off blogging for a week now as sis-in-law and her family is coming to visit. Happy times again for us and especially Little T as she will get to play with her cousin brothers. See you all after a week and happy blogging :). xxx