While, it can be made in many ways, I have a fairly simple recipe.
Ingredients for 6 Egg Devils:
- 5 eggs
- 3 medium size boiled potatoes
- 1 medium size onion finely chopped
- 1/2 cup bread crumbs
- 1 tbsp. lemon juice
- 1 tbsp. ginger-garlic paste
- 1 tsp. rai/mustard seeds
- 1 tsp. haldi/turmeric powder
- 1 tsp. zeera/cumin powder
- 1 tsp. dhania/coriander powder
- 1 tsp. red chilly powder
- 1/2 tsp. garam masala powder
- salt to taste
- vegetable for deep frying
Method:
Prepare 3 hard boiled eggs.
Cool, deshell and cut each egg into halves.
For preparing the outer covering of the egg - In a pan, heat some oil and temper mustard seeds.
After all the mustard seeds stops to crackle, fry onions and ginger-garlic paste.
Sauté for 5 minutes or till onions turn golden brown.
Mash the boiled potatoes and add it to the sautéed onions.
Add all the spices and salt.
Sauté for 10 minutes or till the mixture forms a lump.
Switch off the heat and pour lemon juice.
Mix well and let the potato mixture cool down.
For preparing the devils - Beat 2 eggs with a pinch of salt and haldi.
Keep aside.
In a plate spread breadcrumbs.
Keep aside.
Take 2-3 tbsp. amount of potato mixture in your palm and form a thick patty.
Place half an egg at the center of the patty and try to fold the potato all around the egg.
Secure all crevices and ensure no cracks.
Now dip the egg devil into the beaten egg mixture.
Roll the devils on breadcrumbs and place each egg devil on a clean dry plate.
Now heat enough oil for deep frying.
Fry 2 or 3 devils at a time and avoid over crowding your pot.
Serve warm with ketchup and mustard sauce!
Now heat enough oil for deep frying.
Fry 2 or 3 devils at a time and avoid over crowding your pot.
Serve warm with ketchup and mustard sauce!
Born in Sagar, Madhya Pradesh, India, I have travelled all over the country and few places abroad.
My educational background is B.pharm and M.pharm.
With a keen interest in cooking, I am here to share my ideas and views on easy to cook recipes, homecare, babycare and much more.
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