Dina’s Table

• Nov 10, 2020

Dhaka is famous for its Mughal rooted dishes, and the famous jali kebab has become a firm favourite across the country. Ramadan is meant to be a time of restraint, but dusk inevitably brings forth the feasting, and my table is never complete without a fried item or two! I’ve diverted from the classic red meat variety, and opted for chicken mince, which is equally delicious. Flattened kebabs, laced in a jali — or net coating of whisked egg, are dropped into hot oil, and emerge minutes later; crispy, golden brown and ready to be devoured. I like mine simply with a squeeze of lemon juice, but you can also enjoy them with a dipping sauce of your choice.

Chicken Jali Kebab

Ingredients

Serving: 16

For the kebab mix —

500g chicken mince

1 tsp salt

2 cloves garlic

½ inch piece ginger

1 small onion

1 tsp chilli powder

¼ tsp nutmeg

1/8 tsp mace

1 tsp garam masala

1 tsp cumin

1 tsp coriander

4 green chillies

2 tbsp coriander, chopped

1 tbs mint, chopped

1 medium egg

60g fresh breadcrumbs (2 slices of bread)

For the coating —

6 plain biscuits (Rich Tea, or Marie Biscuits)

2 eggs

Method

Blend the garlic, ginger, and onion into a smooth paste in a blender, or grate finely and add to a mixing bowl. Add the rest of the kebab, and mix well with the ingredients. Divide into 16 balls and flatten each between your palms into approximately three inch patties. Grind or crush the biscuits to fine crumbs and place in a shallow bowl. When you are ready to cook, lightly coat the kebabs in the biscuit crumbs and set aside on a plate. Heat about an inch of oil in a large frying pan on medium-high heat. Whisk the two eggs and dip each kabab in the egg so that both sides are coated and place carefully into the hot oil. To test the seasoning, drop a small bit of mixture into the hot oil and cook for a couple of minutes and adjust the salt if required. Now add four or five kebabs into the oil and fry for about two minutes on each side, until golden brown. Drain with a slotted spoon onto kitchen paper and serve hot with lemon wedges, or a sauce of your choice.