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Have you ever thought why Kolkata is called The City of Joy? Food is one of the many reasons which make Kolkata beautiful. People all around the world visit Kolkata, especially to explore food. Kolkata's culinary heritage is rich and varied, with Kabiraji cutlet standing out as an emotional favourite. Kabiraji cutlet, served in the city's historic café-style cabins, is more than just a snack. The preparation of Kabiraji is both an art and a ritual which reflects the city's love for tradition and innovation in cuisine.
The Kabiraji cutlet's history is enchanting. It originated in Bengal during the colonial era, as the British officials who lived there frequently requested that cutlets be prepared for them, as they were accustomed to consuming them as part of their diet in their homeland. Before being fried, this specific cutlet would be coated in batter and crumbs. This is the reason it was originally referred to as the coverage cutlet. The term "coverage" was altered over time to "Kabiraji," which is the current form in which it is known. Another story about the dish asserts that the dish was named after Rabindranath Tagore, the renowned poet of Bengal.
There are several delightful varieties of Kabiraji that Kolkata proudly offers. Explore Mutton Kabiraji, Chicken Kabiraji, Fish Kabiraji, and Prawn Kabiraji, where each of the dishes brings a unique twist to its making. These easy-to-follow recipes will show you how to make these tasty snacks at home so you can bring the magic of Kolkata's Kabiraji to your own kitchen.
Homemade Kabiraji: Add Kolkata’s Favourite Snack To Your Monsoon Table
Mutton Kabiraji
When in North Kolkata, this minced mutton dish is a must-try at Mitra Cafe at Sovabazar and Allen Kitchen, Girish Park. Mutton Kabiraji is a crowd favourite in Kolkata, known for its rich and flavourful taste. The cutlet is made from ground mutton that has been mixed with spices that smell good. The outside of this version is crisp and brown, made from a light egg batter.
The ingredients you need are quite simple. Minced mutton with grated onion, green chilli, ginger/garlic paste, salt to taste, coriander powder, cumin powder, garam masala powder, pepper powder, Worcestershire sauce, and mix everything together. Put this blend in the fridge for at least 30 minutes to cool down. Shape the chilled mutton mixture into cutlets using breadcrumbs. In a separate bowl, add eggs, cornflour, salt, and pepper powder. Fry the cutlets in oil until they turn golden brown. Using the egg mixture, create a crispy covering for the cutlet in the oil. Serve the Mutton Kabiraji hot with a side of salad for a delicious experience
Chicken Kabiraji
Chicken Kabiraji is one of the traditional Bengali snacks only found in Kolkata. A cup of hot tea or coffee with it can define an ideal monsoon evening. Whether it’s the north or southern part of the city, locals and tourists swear by the crispy kabiraji any time. Pay a visit to Mitra Cafe, Sovabazar, any day and savour a plate of hot chicken kabiraji to treat your tastebuds. It has basically ground chicken that has been spiced up and covered in a lacy, crunchy egg batter.
Some minced chicken with finely chopped onion, ginger, garlic, green chillies, cilantro, salt, pepper, garam masala, and oyster sauce. Shape the mixture into cutlets and refrigerate them for a while to firm up. Dip the cutlets in beaten eggs and coat them with breadcrumbs before frying them until they turn golden brown. Once fried, create an egg net in hot oil and carefully wrap the cutlets in it. This technique ensures that the cutlets have a crispy and airy exterior. Serve the Chicken Kabiraji immediately with mustard sauce and a fresh salad to enjoy its full flavour.
Fish Kabiraji
Fish Kabiraji is a delicacy that offers a delightful contrast of textures. The tender fish fillet inside and the crispy egg coating outside make it a perfect snack for fish lovers. Visit Chittoda's Suruchee Restaurant at Darces Lane, Mitra Cafe in Sovabazar or Basanta Cabin in Hatibagan for the most authentic fish kabiraji in town.
To prepare Fish Kabiraji, marinate fish fillets with salt, pepper, and lemon juice for a few minutes. Coat each fillet with a single layer of breadcrumbs, as a thick crust is not desired for this dish. Fry the breaded fillets on medium-high heat until they turn golden brown.
For the egg coating, beat eggs with a paste of green chillies, peppercorns, and salt. Add a bit of maida and cornflour to the beaten eggs to ensure a smooth batter. Create a lacy egg net in hot oil by swinging your fingers dipped in the batter over the pan. Once the net is formed, place the fried fish fillets on one end of the egg covering and roll them to wrap the fillets. Serve the Fish Kabiraji hot, garnished with coriander and carom seeds.
Prawn Kabiraji
Prawn Kabiraji is a delightful twist on the traditional Kabiraji, featuring juicy prawns enveloped in a crispy egg batter. This dish is a favourite during rainy seasons, bringing warmth and joy. The place where you can find this is the same, i.e. Mitra Cafe, Sovabazar.
Marinate prawns with salt, garlic paste, and lemon juice for about 15 minutes. Meanwhile, prepare a filling with boiled potatoes, cumin, coriander, and chilli powder. Cover the prawns with this filling, then dip them in beaten eggs and coat them with biscuit crumbs.
Fry the prawn cutlets until they are golden brown and set them aside. Beat more eggs with cornflour and create a lacy egg net in hot oil. Carefully wrap the fried prawn cutlets in the egg net to ensure a crispy and light coating. Serve Prawn Kabiraji hot, paired with yellow kasundi, for an authentic taste.
Kolkata's Kabiraji cutlets are more than just snacks; they are a part of the city's culinary heritage. Each variety, from mutton to prawn, brings a unique flavour and texture, reflecting the rich diversity of Kolkata's food culture. Preparing these dishes at home allows one to experience the authentic taste and joy that Kabiraji cutlets bring. Enjoy the crispy, succulent delight of Kabiraji with friends and family, creating memories over this timeless Kolkata favourite.
