Kabiraji Cutlet
Chicken or mutton cutlet encased in a lacy deep-fried egg net. Iconic Kolkata Anglo-Bengali creation named after coverage (kabiraj=net).
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- salt (optional) (whole)
- Mutton — 100 g (chopped)
- Gram Flour — 1 cup (ground)
- chicken — 100 g (chopped)
- boiled eggs — 100 g (whole)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Boil the eggs, peel and slice them into rounds. Clean the chicken and mutton, then mince or finely shred both and mix together with salt to make a firm cutlet base.
- Shape the minced chicken-mutton mixture into flat oval cutlets, pressing a slice or two of boiled egg into the centre of each so it is fully encased.
- Make a thick batter with the gram flour, a little water, and salt, whisking till smooth and lump-free.
- Heat the mustard oil in a kadai for deep frying until it is medium-hot.
- Dip each stuffed cutlet into the gram flour batter, coating it evenly on all sides.
- Slide the coated cutlets gently into the hot oil and deep fry on medium heat, turning occasionally, until golden brown and crisp on the outside and cooked through, about 8 to 10 minutes.
- Drain the fried kabiraji cutlets on paper to remove excess oil.
- Garnish with chopped coriander leaves and serve hot with a side of kasundi or ketchup.
Common questions
- How many calories in one plate of Kabiraji Cutlet?
- 325 kcal per plate.
- How much cooking time?
- 45 min — 30 min prep, 15 min cooking.