The word ‘jaali’ refers to net. This kebab’s outer texture looks like a net. That’s why this is named as Jaali Kebab. Usually, most of the kebabs are cooked with direct heat, either in open burner or grilled in the oven.
But, Jaali kebab is an exception as it is cooked with oil in a pan in the traditional process.
The outer texture of this Old Dhaka special kebab has that net effect by using a special technique. It is a popular snack in Bangladesh, India and Pakistan.
The minced mutton in the jaali kabab is mixed with its ingredients and then covered with whisked egg before frying on oil.
In this process, the taste of the kebab multiplies than just roasting the mutton. This kebab is usually served as a snack. But it goes well with pulao and biryani during formal dinner or lunch. You can make it with chicken too in this same process.
Recipe: Jaali Kebab
Preparation: 40 minutes
Cooking: 20 minutes
Total time: 60 minutes
- 250 gm mutton raw keema
- 1 tablespoon onion, finely chopped
- 1 teaspoon coriander leaves, finely chopped
- ½ teaspoon hot spice powder
- 1 teaspoon mint, chopped
- 1 teaspoon tomato sauce
- ½ teaspoon ginger paste
- 1 tablespoon yogurt
- 1 teaspoon green chilli sliced
- ½ teaspoon garlic paste
- 1 teaspoon papaya paste
- 50 gm bread
- 1 pinch nutmeg powder
- 1 pinch mace powder
- ½ cup breadcrumb
- 1 teaspoon salt
- 1 egg
- 2 teaspoon oil for mixture
- ½ teaspoon tasting salt
- 1 cup oil for fry
- Add sliced onion, ginger paste, garlic paste, tomato sauce, yogurt, chili slice, coriander slice, mint slice, nutmeg powder, mace powder, papaya paste, hot spice powder, salt, and tasting salt with minced mutton.
- Moist the bread slice with a little water and then squeeze to release all water from the bread.
- Add oil and bread with minced meat mixture.
- Keep the mixture in the freezer with cover for 30 minutes.
- Make 10-12 round balls with the minced and marinated mutton mixture. Gently press the balls with fingers and make similar to patties.
- Take bread crumbs on a flat plate. Roll the kebabs in breadcrumbs to cover it completely.
- Whisk the egg.
- Dip all patties into the whisked egg.
- Heat oil in a non-stick frying pan and fry all patties over medium heat. Always try to use the best non-stick frying pan for frying.
- We know non-stick frying pan consumes little oil for frying. If you have an airfryer then there is nothing better. Use this for frying the Jaali Kebab.
- Sprinkle a little bit of whisked egg over the patties into the oil, so that it can make some net, which is the specialty of this kabab.
- When the colour is golden, strain out of the oil.
- Keep on a paper-lined plate. Your favorite Jaali Kebab is ready to eat.
- Serve with salad, sauce, or pulao or biryani.
- This kabab also matches well with Kacchi biryani.