Mutton kabiraji comprises spicy minced mutton mixed with onion, ginger, garlic and other ingredients coated with breadcrumbs and encased in a crispy egg net, fried to perfection. Read my recipe to learn the detailed steps to make mutton kabiraji at home.
KEY TAKEAWAYS
- Mutton kabiraji is a classic Bengali snack.
- Enjoy them hot with fresh cucumber slices, mustard sauce, green chutney, tamarind chutney, or simply with lemon wedges and onion rings.
- Mutton kabiraji tastes savory, crispy, juicy, and spicy.
- The alternative dishes are fish kabiraji, vegetable kabiraji, chicken kabiraji or egg kabiraji.
The Ingredients:
- 300 gm mutton keema
To marinate the mutton:
- 2 tbsp white vinegar
To make the mutton kabiraji pieces:
- 1 piece onion (medium size, finely chopped)
- 1 tsp ginger (finely chopped)
- 1 tsp garlic (finely chopped)
- Table salt – To taste
- 1 tsp black pepper powder
- ½ tsp garam masala powder
- 3 tsp coriander leaves (finely chopped)
- 2 tbsp bread crumbs
- 2 slices bread (soaked in water)
To coat the pieces:
- Bread crumbs – An adequate amount
To fry the pieces:
- Cooking oil – An adequate amount
To make the egg net:
- 4 pieces eggs
- 1 tbsp corn flour
- 1 tbsp refined wheat flour (maida)
- Salt – To taste
To serve the mutton kabiraji:
- Fresh cucumber slices – A few
- Fresh carrot slices – A few
- Mustard sauce – A small bowl
I had this dish in a workers’ canteen. They let me eat because I was visiting the area. The dish was not fancy. It was just the same as regular mutton kabirajis I have had in Kolkata. However, the layers were perfect.
The cook told me, “When your hands are tired, your food becomes honest.” I tried to bring that honesty to my own kitchen at home. Now I make this when I need to reset—basic ingredients, big heart.
How to Make Mutton Kabiraji? (Step by Step Guide with Images)
Step 1: Take 300 gm of mutton keema in a bowl. Marinate it with 2 tbsp of white vinegar. After 2 hours, add finely chopped pieces of one medium-sized onion, 1 tsp of finely chopped ginger, and 1 tsp of finely chopped garlic.
Step 2: Follow it with 1 tsp of black pepper powder and regular table salt to taste. Mix these ingredients a bit.
Step 3: Now, add ½ tsp of garam masala powder and follow it with 2 to 3 tsp of finely chopped fresh coriander leaves.
Step 4: Now, add 2 tbsp of bread crumbs. Mix well.
Step 5: Then crush and add 2 slices of soaked bread.
Step 6: Mix everything nicely. Keep aside for 15 to 20 minutes to set.
Step 7: Now, take a little bit of the marinated mutton keema in your hand, give it the shape of a cutlet, and put it on a plate of bread crumbs. Coat it nicely.
(Pro tip: You may use a scraper to flatten it and give it the desired shape).
Step 8: Keep them on a plate. Refrigerate for 30 minutes.
Step 9: Heat an adequate amount of cooking oil in a kadai. Fry all the coated pieces on a low flame. Remove when slightly brown. Do not deep fry because you will fry it again with the egg net on.
Step 10: Now, take, 1 tbsp of corn flour, 1 tbsp of refined wheat flour (maida), salt to taste, and crack 4 pieces of eggs in a separate bowl. Make a smooth mixture.
(Pro tip: Make sure that the amount of corn flour and refined wheat flour is the same for appropriate crunchiness).
Step 11: Create a net by dipping a fork in it and spreading it evenly on the hot oil.
(Pro tip: Make sure that the flame is low. If it is in medium or high, the egg net will burn quickly by the time you finish creating the entire net).
Step 12: Place one fried piece on the net.
Step 13: Wrap it gently on all sides. Fry it for another minute. Remove it when golden brown. Repeat the process to fry all.
Step 14: Your tasty and spicy homemade mutton kabiraji is ready. Serve hot with a few slices of fresh cucumber, carrots, and mustard sauce.
Recipe Card
Mutton Kabiraji
Ingredients
- 300 gm mutton keema
To marinate the mutton:
- 2 tbsp white vinegar
To make the mutton kabiraji pieces:
- 1 piece onion medium size, finely chopped
- 1 tsp ginger finely chopped
- 1 tsp garlic finely chopped
- Table salt To taste
- 1 tsp black pepper powder
- ½ tsp garam masala powder
- 3 tsp coriander leaves finely chopped
- 2 tbsp bread crumbs
- 2 slices bread soaked in water
To coat the pieces:
- Bread crumbs An adequate amount
To fry the pieces:
- Cooking oil An adequate amount
To make the egg net:
- 4 pieces eggs
- 1 tbsp corn flour
- 1 tbsp refined wheat flour maida
- Salt To taste
To serve the mutton kabiraji:
- Fresh cucumber slices A few
- Fresh carrot slices A few
- Mustard sauce A small bowl
Instructions
- Take 300 gm of mutton keema in a bowl. Marinate it with 2 tbsp of white vinegar. After 2 hours, add finely chopped pieces of one medium-sized onion, 1 tsp of finely chopped ginger, and 1 tsp of finely chopped garlic.
- Follow it with 1 tsp of black pepper powder and regular table salt to taste. Mix these ingredients a bit.
- Now, add ½ tsp of garam masala powder and follow it with 2 to 3 tsp of finely chopped fresh coriander leaves.
- Now, add 2 tbsp of bread crumbs. Mix well.
- Then crush and add 2 slices of soaked bread.
- Mix everything nicely. Keep aside for 15 to 20 minutes to set.
- Now, take a little bit of the marinated mutton keema in your hand, give it the shape of a cutlet, and put it on a plate of bread crumbs. Coat it nicely. (Pro tip: You may use a scraper to flatten it and give it the desired shape).
- Keep them on a plate. Refrigerate for 30 minutes.
- Heat an adequate amount of cooking oil in a kadai. Fry all the coated pieces on a low flame. Remove when slightly brown. Do not deep fry because you will fry it again with the egg net on.
- Now, take, 1 tbsp of corn flour, 1 tbsp of refined wheat flour (maida), salt to taste, and crack 4 pieces of eggs in a separate bowl. Make a smooth mixture. (Pro tip: Make sure that the amount of corn flour and refined wheat flour is the same for appropriate crunchiness).
- Create a net by dipping a fork in it and spreading it evenly on the hot oil. (Pro tip: Make sure that the flame is low. If it is in medium or high, the egg net will burn quickly by the time you finish creating the entire net).
- Place one fried piece on the net.
- Wrap it gently on all sides. Fry it for another minute. Remove it when golden brown. Repeat the process to fry all.
- Your tasty and spicy homemade mutton kabiraji is ready. Serve hot with a few slices of fresh cucumber, carrots, and mustard sauce.
