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!!!!!!!!!!