Mutton Kabiraji
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.
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.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
I prefer using fresh and top-quality minced mutton to make this snack at home for best texture and flavor.
Keep aside the marinated mutton for some time. This will allow infusing the flavor properly and make the mutton tender.
I chop the onion, ginger and garlic finely. This lets the taste distribute evenly.
Ensure even coating of breadcrumbs for the right crispiness.
Maintain the right temperature of the oil while frying the kabiraji.
Nutrition Info (Estimation Only)
Nutrition Facts
Mutton Kabiraji
Amount per Serving
Calories
278
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
57
mg
19
%
Sodium
156
mg
7
%
Potassium
292
mg
8
%
Carbohydrates
16
g
5
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
16
g
32
%
Vitamin A
14
IU
0
%
Vitamin C
2
mg
2
%
Calcium
54
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!