Egg Devil

Share it on your social network:

Or you can just copy and share this url


Potato (Jyoti) - 800g /1.76 pound
Onion - 130 g / 1 cup
Egg - 8 pcs
Local rusk (toast biscuits) - 1 pack or Bread crumbs: 1.5 cup
Refined oil - 500 ml
Ginger paste - 1+ tbsp
Garlic paste - 1 tbsp
Dry Red chilli - 2 pcs
Green chili - 1 pc
Turmeric powder - 1/4 tsp
Red chili powder - 1/3 tsp
Coriander Powder - 1/4 tsp
Cumin powder - 1/4 tsp
Black pepper powder - 1/2 tsp
Chat masala powder - 3/4 tsp
Garam masala powder - 1/3 tsp
Black salt - 1+ tsp
Salt - As per taste

Egg Devil

Egg Devil is a famous recipe from Kolkata. Find a Bengali in Calcutta who has not eaten an egg devil. And on a rainy afternoon, egg devil is a very favorite snack.




Hard boil / full boil 5 eggs, Boil for 12 - 13 minutes on medium flame
remove the shells of the boiled eggs.
slice the eggs lengthwise in 2 halves, if the eggs are too big in sizes, you can divide into 3 or 4 slices.

Take 800 g/1.76 pound jyoti alu (potato)
wash thoroughly & boil pressure cooker
add adequate water, so potatoes are well under water boil in high flame, allow 3 whistles & turn off flame immediately if sizes of potatoes are small,
boil till 2 whistles only allow pressure inside cooker to settle on its own.
Take care to remove the boiled potatoes soon enough from water keeping boiled potatoes in water for long will make it watery cut the potatoes to release water vapour inside quickly.
this will make a very good mashed potato, firm & less watery peel the potatoes when still hot, mash the potatoes hot toomash it coarse, not too smooth.



Put kadai on medium flame.
add 3 tbsp /45 ml refined oil, once moderately heated, add 2 dry red chilies
fry for 20-25 seconds till the chilies get little dark in color
immediately transfer & mash it hot, sprinkle little salt.
Turn flame to medium
in the left over oil, add 1 cup or 130 g chopped onion
fry onion for 3 minutes, do not over fry onions
just when it gets light golden color, add one chopped green chili
after frying for 14-15 secs, add little more than 1 tbsp ginger paste
and 1 tbsp garlic paste fry for 35-40 seconds, till the raw smell of ginger & garlic disappear
before adding spice powders, reduce flame to low
-1/4 tsp turmeric powder
-1/3 tsp dry red chili powder
crushed fried dry red chilies little more than 1 tsp salt
mix & fry for 20 - 22 seconds
add the mashed potatoes
increase flame to medium, mix for 1 - 1.5 minutes
after 1.5 minutes
add 1/4 tsp roasted coriander powder
1/4 tsp roasted cumin powder
1/3 tsp black pepper powder
1/2 tsp chat masala powder
little more than 1 tsp black salt
mix well & cook for 3 - 4 minutes
after 3 minutes, add 1/3 tsp garam masala powder
mix for 1 minute & then turn off flame
transfer the potato & spread to cool faster.


Bread crumbs prepare

crush 1 pack of local rusk or toast biscuits to coarse bread crumbs
first hammer it to small pieces
finally, grind it to coarse powder
[You can purchase bread crumbs from super market too, Ensure that it is not damp, else egg devil shells will crack & taste will be less. ]
1.5 cup bread crumbs needed approx.


Devil prepare

Mash for 1 minute.
break the remaining big lumps but leave the smaller ones
Divide in 10 equal parts.
take 1 lump & press flat on palm, put 1 egg slice in the middle
enclose it from all sides & shape the egg devil.
Ensure that egg slice is covered from all sides, nothing exposed
specially, the edges. potato layer should cover it all. if needed, add extra coating at the edges
Else, during frying cracks may appear in these areas. roll between palms to give shape.



break 3 eggs
add 1/4 tsp salt
and 2 pinches black pepper powder, mix well
Whip a bit before bread crumb coating
carefully dip & coat with egg mix and then roll on bread crumbs to coat.
take care to do wet work with one hand & dry work with the other hand, to double coat, dip again in egg mix and roll again on bread crumbs bed
if deformed, re-shape the devils like this coat the remainings, similarly.
Place in freezer for 30 mins.
[for next day use, one can refrigerate overnight normal cooling]
After 30 mins
take the devils out for frying.



Place a small kadai on medium flame heat adequate amount of refined oil. during frying, egg devils must remain under oil.
Oil quantity depends on kadai size.
once moderately heated, reduce flame to low-medium
do not crowd, leave room for handling and prevent breakage of the egg devils.
fry in multiple batches, after 25-30 seconds of frying
when the shells get little hard, turn them to fry uniformly
keep turning gently for good uniform frying fry for 3 mins in total.
the egg devils will turn deep red once the color is like this, transfer on to kitchen towel or tissue paper.
reduce flame to low when taking the egg devils out of oil.
increase flame black to low-medium & fry till red fry the remaining egg devils similarly.
Hot egg devils are ready to serve.

Salma Khatun

Salma Khatun

Jun 28, 2020

I love cooking and gardening. I am a YouTuber and runs the channel SalmaTheChef!