Kolkata

Dimer devil

A whole boiled egg wrapped in spiced mutton keema, crumbed and fried. Kolkata's cabin classic.

60 minTime

18 gProtein each

mediumSpice

Make it your way

Grandma's wayMutton keema, Kolkata cabin style, kasundi on the side.

The original

336kcal

18 gprotein

2 gfibre

60minutes

Dimer devil as Kolkata cabins and homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Egg7 eggs, 6 boiled and 1 beaten

Minced mutton (goat mince, ground goat)250 g

Potato2 medium, boiled and mashed

Onion1, finely chopped

Ginger garlic paste2 tsp

Green chilli2, chopped

Garam masala1 tsp

Red chilli powder (indian red chili powder)1 tsp

Coriander leaves (cilantro)a handful

Breadcrumbs1 cup

Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed

Saltto taste

6 steps

1Hard boil 6 eggs for 10 minutes, cool and peel.
2Cook the keema with onion, ginger garlic paste, chilli, spices and salt until dry and fully cooked.
3Mix keema with mashed potato and coriander. Divide into 6 portions.
4Flatten a portion in your palm, place an egg in the centre and wrap it completely.
5Dip in beaten egg, roll in breadcrumbs and chill 15 minutes.
6Deep fry carefully in medium hot oil until deep golden. Drain, halve and serve.

Serve it like this

Cut in half to show the egg and serve with kasundi and a little onion salad.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.