The word ‘jali” refers to net. The outer texture of this Old Dhaka special kabab has that net effect by using a special technique. Simple but needs perfection!!!! The first time I made jali kabab , looked like a “kabab stuffed fried egg” !!!! 😦 I learnt from this error that the egg mixture should be thin to make those jali !!!!!Failure is the pillar of success, indeed!!!!!!!!!!!
250 gram of raw keema
1 piece of bread, soaked
Fried onion 3 tbl spoon
Ginger paste 1 teaspoon
Garlic paste half tea spoon
Raw Papaya paste 1 tea spoon ( optional)
Red chili powder 1/4 th tea spoon
Special Kabab Masala 1 tea spoon ( dry roast cumin , whole coriander , red chili , allspice/ kababchini ( optional), black peeper , cloves , fennel , mace and nutmeg together and grind them into a smooth powder )
Nutmeg powder a pinch
Chopped mint or pudina 1 tbl spoon
Chopped cilantro 1 tbl spoon
Chopped green chili
1 beaten egg
Salt to taste
For coating and frying:
2 eggs mixed with water
1. Mix all the ingredients together other than the ingredients mentioned for coating and frying.
2. Shape them and keep them in the refrigerator for half an hour. That would make the kabab firm.
3. Dip the kabab into egg , then coat them lightly with bread crumbs and then again dip them into the egg and deep fry . Take some egg mixture in your hand and lightly sprinkle them in circular motion into the oil to create that net affect .
Serve hot with Biriyani or Pulao!!!!!!!!!!
I sure will try it soon insha Allah. Thanks, bandhobi, for the fun, authentic recipe of the kebabs 🙂 Looks just like they came out of an old Dhaka restaurant 🙂
Thank u so much darling ! ❤
I love these kababs 🙂 I need lots of practice to get that “net” effect correctly.
Apu , thank you soo much. I was looking for the recipe for so long. Specially for the net affect. Will try soon.
thank u ! 🙂 all the best!!!!!!!!!!
😀 u will do it just perfect!!!!! I know , in sha allah!!!!!!!!! 🙂
I am looking for tis recipe ,u make my job easy ,it,s dam easy,thank u very much!!!!!!!!!!!!
Hi apu, to make the special kabab moshla how much of each of the individual spice should I use to make the paste?
Hi Khadiza, thank you very much. I have been searching a recipe like this one for last 4 years. thanks a lot.
u welcome !!! very glad to know that !!
Can I pan fry the kebab or do I have to deep fry it?
Love them…i had a recipe similar to this from y mother…but lost it 😦 and since then i have been confused about the proportions….Thanks a lot for the recipe!
That’s basically mutton cutlet
Salam apu, can you specify the amount of each spice needed to make the special kabab moshla?