Today I have something special for you. I asked my friend T to hijack my space for the day and write on an issue that is now the talk of every household and every academic institute across India. T and I know each other since our days in journalism school. She was family to me in Delhi. She has accompanied me to food trails, shopping expeditions, Durga Pujo pandal hopping, house-hunting, short trips and have stood by me like a rock in not-so-pleasant days. We have stayed up for nights crying over the December 16 incident two years back, cursing the city we lived in, foul-mouthing the government that was so impotent in ensuring safety to its people. Two years on, a similar situation presents itself in front of us. Maybe not in the root cause, but definitely in the magnitude it has taken. From what was the “Roaring of the Lambs” in December 2012, the nation in general and the state in particular now confront HokKolorob (Let there be Noise). Now T is an embodiment of passion. The “slightest” social anomaly makes her blood boil. And obviously since we are talking of a “tuchcho ghotona” (to quote You-Know-Who) here, who better to voice an opinion than T?
Noise, I made all my life. Every time I wanted something. So you can imagine my battle cries each time I was refused the deem er devil. As a child, I would nudge at my dadu (maternal grandfather) to buy me these at the local Bengali sweetmeat shops, and ogle at these beauties stacked in the food stalls at (Durga) Pujo pandals, salivating, hoping someone would notice and buy me some, and finally coaxing the parents to let loose their purses.
Eggs, boiled and halved: 5
Salt, a sprinkling
Pepper powder, a sprinkling
Egg, whisked: 1
Breadcrumbs: 200 gm (or as required)
Oil: for deep-frying
For the mince meat filling:
Mutton keema/mince: 500 gm
Bay leaf: 2
Onion, finely chopped: 2
Ginger paste: 1 tbsp
Garlic paste: 1.5 tbsp
Red chilli powder: 3/4 tsp
Green chillies, finely chopped: 2
Salt, to taste
Sugar, to taste (optional)
Fresh parsley/coriander, chopped finely: 1/2 cup
Garam masala powder: 1 tsp
Mustard oil: 2 tbsp
For the potato coating:
Potatoes, boiled and mashed: 8
Mustard oil: 1.5 tbsp
Onion, finely chopped: 1.5
Green chillies, finely chopped: 2
Salt, to taste
Sugar, to taste
Fresh parsley/coriander, chopped finely: 1/2 cup
5. Once the potato has cooled, take a big handful between your palms, roll it into a ball, flatten it by pressing between your palms. Place an egg half on the potato patty, stuff the keema filling in the scooped out depression of the egg generously and then fold the loose ends of the potato patty around the egg-keema to form a slightly elongated and roundish chop-shape. Repeat till all the devils are shaped this way.
6. In a bowl with a wide surface whisk the eggs and in a another plate pour the breadcrumbs. Keep a third plate ready sprinkled with a little breadcrumbs to prevent the chops from sticking. With one hand dip the devil into the egg and place on the bed of breadcrumbs. With the other hand roll it gently in the crumbs making sure it doesn’t break. DO NOT use the same hand for doing both as that will render the crumbs moist. Once fully coated on all sides, rest on the plate kept ready.
7. Heat sufficient oil in a non-stick kadhai till it starts to almost splutter. Gently drop a devil and wait for it to get crisp and brown on all sides. Start with high heat but moderate as and when necessary. Fry one devil at a time. Once done, use a slotted spoon to take it out of the pan and drain on a plate lined with kitchen towel/tissue.
8. Serve hot with ketchup, mustard and onion rings!
Eat Like a Bong: Day 24
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