Nestled near the bustling Girish Park metro station, Niranjan Agar has been a landmark for Kolkata cabin food since its establishment in 1922 by Niranjan Hazra. Celebrated for its classic Hansher Dimer Devil, this heritage eatery has stood the test of time, recently marking its centenary. Using rich, flavourful duck eggs coated with a spicy mutton keema layer, the hansher dimer devil is a distinct departure from the regular egg chop. This dish reflects Kolkata’s knack for reimagining global influences with local ingredients and bold spices, offering a hearty biteful of history.

Niranjan Agar isn’t just a place to eat; it’s a portal to Kolkata’s past. With a heritage tag from INTACH and a reputation that once drew luminaries like Uttam Kumar, the cabin continues to be a favourite for office-goers and food enthusiasts alike.

dimer devil with duck eggs close up

The origin of Hansher Dimer Devil

Hansher dimer devil owes its existence to colonial influences and the culinary exchanges that defined the British Raj. It is a close representation of the English scotch eggs, cooked in a desi way. Having said that, it shares more similarities with the Mughal-era Nargisi Kofta, a dish where eggs are encased in spiced meat and fried. Scotch eggs, first popularized by Fortnum & Mason in 1738, are believed to have drawn inspiration from India’s koftas. Over time, the British brought these recipes to Bengal, where local cooks adapted them with duck eggs, mustard oil, and the fiery masalas synonymous with Bengali cuisine.

dimer devil process

Tips and Tricks for Preparing Hansher Dimer Devil

Chosing the right eggs: Use duck eggs for their richer taste and firm texture, ensuring they stay intact during frying. Using fresh eggs are better than ones that have stayed in the fridge for a long time.
Perfect the Mutton Keema: Cook the keema with finely minced meat, which has atleast 10 percent fat. You have to cook the mutton keema, till it has turned deep brown. Using bread crumbs while frying helps achieve that colour and texture.
Chill the Keema Mixture: Refrigerate the cooked keema before shaping it around the boiled eggs. This helps the mixture bind better and prevents cracking during frying.
Double-Coat for Crunch: Dip the prepared devil in egg wash, roll it in breadcrumbs, and repeat the process for an extra crispy coating.
Fry in Small Batches: Fry the devils over medium heat in small batches to ensure even cooking and avoid burning the crust.
Serve Hot: You can single coat and set aside in the refrigerator for later use. Just before frying, double coat it in egg and bread crumb. For the best experience, serve immediately with kashundi and salad on the side.

madhushree basu roy with dimer devil

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Hansher Dimer Devil | Bengali Style Dimer Devil with Duck Eggs

Bengali style scotch eggs called dimer devil, where duck eggs are coated with a spicy mutton mince.

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Prep Time 10

Cook Time 1

Course Appetizers, Egg Recipes, Non Vegetarian

Cuisine Bengali, Indian

Servings 12 nos

Ingredients

For Mutton Coating

500 gms mince mutton (with 10-15 percent fat)
2 tbsp mustard oil
1 large onion paste
1 tbsp garlic paste
½ tbsp ginger paste
2 tsp Kashmiri Red Chili Powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
½ tsp garam masala
salt to taste

For Egg Preparation

6 duck eggs
ice cold water

For Binding

1 large potato (boiled and mashed without skin)
3 nos green chilies
2 tbsp bread crumbs
salt to taste

Others

3 eggs (chicken eggs)
3 cups bread crumbs
Oil for deep-frying

For garnish

black salt
kashundi
onion salad

Instructions

To make the mutton filling

Heat mustard oil in a kadai and add onion paste. Fry on high heat for 3-4 minutes
Add garlic paste and ginger paste, and cook on medium heat until the raw smell disappears.
Mix in the minced mutton and stir well.
Add Kashmiri red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt.
Fry on high heat briefly, then reduce to medium heat. Cook until the water evaporates and the meat browns nicely.
Transfer to a plate and let it cool.

Prepare the eggs

Bring water to a boil in a pot.
Gently submerge the duck eggs and boil for exactly 7 and half minutes. You can use a ladle to submerge the eggs.
Transfer the boiled eggs to ice-cold water to stop the cooking.
Peel the eggs once cooled and cut each one in half.

Prepare the Mutton Mixture

Mash the cooled mutton mince with boiled potato, chopped green chilies, bread crumbs,and salt.
Mix thoroughly to form a smooth dough. Divide it into 12 equal portions.

Assemble the Stuffed Eggs

Flatten one portion of the mutton mixture on your palm.
Place half an egg on it and wrap the mixture around the egg to cover it completely.
Shape into an oval resembling an egg.
Whisk the eggs in a bowl
In another large bowl, take the bread crumbs, mix a little salt and set aside.
Dip each devil into whisked eggs, then roll it in bread crumbs.
Repeat the dipping and coating process for a thicker crust.

For Making Dimer Devil

Heat vegetable oil in a deep pan for frying.
Fry the coated eggs in small batches until golden brown.
Remove and place on paper towels to drain excess oil.
Sprinkle black salt. Serve with kashundi and salad.

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Hansher Dimer Devil- the Legacy of Niranjan Agar, Kolkata Cabin Tales