Chicken Kabiraji Cutlet : |Snacks|

The most fun thing to do during the Pujas is to go pandal hopping with friends and grub whatever comes in your way. There is no limitation to what you eat and when you come back home on these magical 5 days of Durga Puja. The cities are lit up all night and people go pandal hopping from one puja mandap to the other. Eateries, food stalls are open for the whole night frying snacks, whipping up noodles, rolls and what not? At past mid night while passing by a food stall you may get a waft of aroma from the freshly prepared handi of biriyani wrapped in an iconic red cloth. You will see people flock all around these stalls to taste the variety of food the stalls have to offer. People are all in for these few days of the festival. This is the celebration that they look forward to for the whole year. Today’s Puja special recipe is Chicken Kabiraji Cutlet

Being a home body, I was never into this kind of excitement and fervor during the pujas. Instead I preferred a quiet corner in my room and read the newly published magazines just for the pujas and enjoyed the best home cooked food by Maa. I used to visit some pandals with my cousins and friends in our area and head back home in the evening and had an adda over tea and snacks. I miss those days so much now.

Talking about snacks, Kolkata has a varied array of snacks to offer. From vegetarian chop, shingara and telebhaja to non-veg fries, cutlets and moghlai parathas, you name it, and you’ll get within a blink of an eye. Many heritage snacks bars are famous in Kolkata selling snacks for over hundreds of years. Some of the snacks are our very own and traditional while some of them came over the years through the influence of various rulers in the pre Independence era. The Kabiraji Cutlet is one of those snacks that is said to be influenced by the British. It is said that the name came from a similar dish called Coverage or Cover-egg and then colloquialized to Kabiraji in course of time. Though there are various versions to it. I was reading a blog lately about the facts of Kabiraji and found a very different and interesting story about it.

Kabiraji cutlet is made of fish, meat or chicken, crumb coated and then deep fried and covered with a lacy net coating of egg batter. The lacy top coating of the cutlet is crispy and the inside is succulent and juicy.In Kolkata Dilkhusha, Anadi, Mitra Café are famous for this Kabiraji Cutlet.

Preparing the cutlet is not that difficult but making the lace like network in the oil to cover the cutlet needs some expertise. This time when I was in Kolkata, I was in a marriage occasion when the caterers were serving this as a snack in the wedding feast. Immediately I rushed to the kitchen to see how the cooks were making this lacy network in the oil. I tried at home after that and somewhat managed to bring the look of the Kabiraji.

Enjoy making at home and enjoy with your family!

Tips:

While making the lacy net of the egg batter keep the flame at medium to low or else the egg will cook fast and have a burnt look. I add a teaspoon of cornstarch to the batter. That way it keeps the coating crispier for a longer time and hold its shape. After frying the cutlets drain well on a paper towel as it may absorb lot of oil. Be very careful while frying as the oil will be very hot. You may use a tong to make things easier.

You may follow our Facebook page, Instagram and Pinterest for regular updates. Thank You!

KABIRAJI CUTLET

• • YIELD: 3 Servings

• PREP: 30 mins
• COOK: 15 mins
• READY IN: 45 mins

Kabiraji cutlet is made of fish, meat or chicken, crumb coated and then deep fried and covered with a lacy net coating of egg batter. The lacy top coating of the cutlet is crispy and the inside is succulent and juicy.

INGREDIENTS

• • 1 lb boneless chicken minced/ground

• • 1 small onion very finely chopped

• • 1 teaspoon ginger very finely chopped

• • 2 teapsoon garlic very finely chopped

• • 1/2 teaspoon green chilies very finely chopped

• • 1 tablespoon cilantro/ coriander leaves very finely chopped

• • 1 teaspoon salt or to taste

• • 1 teapsoon black pepper powder

• • 1/2 teapsoon garam masala powder

• • 1 teaspoon oyster sauce optional

• • 2 cups bread crumbs

• • 4-5 large eggs lightly beaten (divided)

• • 1 pinch salt

• • 1 teapsoon cornstarch
  • 1 cup vegetable oil for deep frying

INSTRUCTIONS

1. 1. At first transfer the minced chicken,chopped onion, garlic and ginger, green chilies, chopped cilantro, salt and pepper, garam masala powder and oyster sauce in a bowl and mix very well with your hand. You may use a blender or food processor to mix the ingredients.
   2. Divide the chicken mixture in 3 portions. With wet hands try to give an oval shape to each portion like a shape of a cutlet. Repeat with the rest of the mixture.
   3. In a bowl take 1-2 beaten eggs and dip each shaped cutlet into it and coat with bread crumbs from both sides. You may use the edge of a knife to give a perfect shape to the cutlets. Repeat with the rest of the cutlets. Transfer the cutlets to a plate lined with butter paper and rest in the refrigerator for at least 15 minutes to overnight.
   4. Heat oil in a deep fry pan with wide sides at medium flame. While the oil is heating mix the rest of the beaten eggs with a pinch of salt and cornstarch and beat well. There should be no lumps in the egg mixture. Set aside. Line a plate with kitchen towel and set aside.
   5. When the oil is hot enough fry one cutlet at a time at medium to low flame. You will know the cutlet is done when it turns golden brown in color. Drain from the oil and transfer to the plate lined with kitchen towel.
   6. In the same oil at low heat add some portion of the beaten egg mixture with a spoon going back and forth in the oil making a kind of net. When the egg net is partially cooked transfer the cutlet back on the egg net gently with a help of a tong and immediately start covering or rolling the cutlets in the egg batter net. The cutlet should be covered from all the sides. Fry just until lightly golden brown in color. Transfer on to a lined plate. Repeat with the rest of the cutlets.
   7. Serve the Chicken Kabiraji immediately with salad and mustard sauce. Great accompaniment with evening cup of tea. Enjoy!

• CUISINE: Indian
• COURSE: Appetizer