Air-Fried Bengali Egg Devil

A lighter take on Kolkata’s classic dimer devil, made with seasoned chicken keema wrapped around whole boiled eggs. Each chop is coated with oats, air-fried until cooked through and finished briefly in groundnut oil for a crisp, golden exterior.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Cuisine: Bengali
Food type: Non-Vegetarian
Servings: 2 Egg Devils

Nutrition

Total Recipe

• Calories: 993 kcal
• Protein: 84.9 g
• Fat: 51.5 g
• Carbohydrates: 49.3 g

Per Egg Devil

• Calories: 497 kcal
• Protein: 42.5 g
• Fat: 25.8 g
• Carbohydrates: 24.7 g

Ingredients

For the Chicken Mixture

• 250 g raw chicken keema
• 50 g onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chillies, finely chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp Bengali bhaja moshla
• ½ tsp garam masala
• Salt, to taste

For the Centre and Coating

• 2 hard-boiled eggs, peeled
• 1 egg, beaten
• 67 g oats

For Finishing

• 10 g groundnut oil

Method

1. Place the chicken keema in a mixing bowl. Add the chopped onion, ginger-garlic paste, green chillies, turmeric powder, red chilli powder, bhaja moshla, garam masala and salt.
2. Mix thoroughly until the seasonings are evenly distributed and the chicken mixture becomes slightly sticky.
3. Divide the chicken mixture into two equal portions.
4. Flatten one portion in your palm and place one whole boiled egg in the centre. Carefully wrap the chicken mixture around the egg, sealing it completely. Shape it into an oblong chop. Repeat with the remaining chicken mixture and boiled egg.
5. Dip each prepared chop in the beaten egg, allowing any excess to drip off. Coat evenly with the oats, pressing them gently onto the surface.
6. Preheat the air fryer to 180°C. Arrange the chops in the basket without overcrowding.
7. Air-fry at 180°C for 20 minutes, turning them carefully halfway through cooking.
8. Check that the chicken coating is fully cooked and has reached an internal temperature of 74°C.
9. Heat the groundnut oil in a pan over medium heat. Lightly pan-fry the cooked Egg Devils until the exterior is crisp and golden on all sides.
10. Serve hot with fresh salad, homemade chutney or sauce.

Recipe Highlights

• Air-fried instead of deep-fried
• Oats used in place of breadcrumbs
• Whole boiled egg centre
• More than 42 g protein per Egg Devil
• Crisp groundnut-oil finish

Ipshita’s Note

This is my lighter version of Kolkata’s much-loved dimer devil. The traditional deep-fried coating is replaced with oats and air-frying, followed by a quick groundnut-oil finish for extra colour and crispness.

Tip

Seal the chicken mixture firmly and evenly around each boiled egg. Any exposed gaps may cause the coating to split while cooking.