Dim'er Devil

Hard boil 3 eggs (don't overdo it), immerse in cold water, peel, and half lengthwise

Combine 200g minced mutton or lamb with 150g water, and mash until it forms a slurry. This prevents it from clumping while cooking

Finely dice half a red onion (200g), 1 tbsp ginger, 2 garlic cloves, 2 green chillies

In a small bowl, add 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp kashmiri mirch, 0.5 tsp turmeric, 2tsp sugar, 1.5tsp salt

Heat 1 tbsp mustard oil, fry 4 bay leaves and diced onions for 10 minutes

Add ginger, spices, and some water. Fry for 6 minutes until oil separates. If pan dries out, add more water.

Add keema slurry and cook off excess water. Add garlic, 1 tsp garam masala, 1 tsp amchur powder, 2 tsp ketchup, and cook until completely dry.

Discard bay leaves. Add bhaja moshla, green chillis, and 50g breadcrumbs. Mash. If too wet, add breadcrumbs. If too crumbly, add egg.

Flatten 60g meat-potato mixture across your palm. Place an half egg yolk side down, and wrap the mixture around the egg.

Take 3 shallow bowls. Spread flour in one, whisk egg in the second, and breadcrumbs in the third. Season each with a pinch of salt.

Roll in flour (right), egg (left), breadcrumbs (right), egg (left), breadcrumbs (right)