Description of Jali kabab
Actually, Jali kabab is an old Dhaka special kabab. The outer texture of this kabab is jali; the word refers to the net. It is made of ground meat or minced meat. This old Dhaka traditional kabab is very much tasty and straightforward.
We always look forward to a wedding party or dinner to eat this kind of kabab. Many people are scared to hear the name of Jali kabab. But there is no reason to fear. Now, jali kabab can be made very quickly at home. The materials are in almost everyone’s home. It is possible to make this recipe if you want to take a little more. In just two steps, we will learn how to make jali kabab today. What most needed for jali kababs is that as soon as the mixture mixed adequately, the kabab will be more beautiful and delicious. Today I am giving you the recipe of jali kabab with beef keema. You can also make it with chicken or mutton if you like. Let’s look at the jali kababs ingredients.
Ingredients of Jali kabab
- Beef Kima – Half Kg.
- Ginger paste – half tablespoon.
- Garlic paste – half tablespoon.
- Coriander powder – 1 teaspoon.
- Cumin powder – 1 teaspoon.
- Chili powder – 1 teaspoon.
- Garam masala powder – 1 teaspoon.
- Salt- according to taste.
- Chopped Onion – Half cup.
- Bread -3 slices.
- Chopped Coriander leaves – 3 tablespoons.
- Chopped mint leaves – 3 tablespoons.
- Bread crumb – half cup.
- Tomato Sauce – 2 tbsp.
- Chopped green chili – 1 tablespoon.
- Black pepper powder – Half teaspoon.
- Oil (for frying) – 1 cup.
- Egg – 1 piece.
- Salt- according to taste.
Step 1:
First, we will take a bowl. It should serve together with minced meat, ginger-garlic paste, coriander powder, cumin powder, chili powder, garam masala powder, salt, chopped onion, coriander leaves, green chili, bread crumb, tomato sauce and black pepper powder. Soak the bread in a little water, soften it by pressing the remaining water, and mixing it well with that mixture. This mixing should take some time and patience. After mixing for 3-5 minutes very well, you will have to shake the kebab in around.
Step 2:
In this step, an egg will have to hatch to get better. Put a pan in the Chula and heat the oil in it. Once the oil is heated, dip one kabab in the egg and leave it in the hot oil and let it fry well. The Chula must in medium heat. Because if not for cooking, the meat will be left raw inside. By making this kabab, we can store it in the refrigerator in the natural state. It can freeze for 3-5 weeks. Half an hour before leaving, it will be useful to eat. Suddenly guests can come, actually get it out of the fridge and serve it in front of the fresh in taste.
This recipe is very straightforward and delicious, and you will give your feedback to deliver more recipes.
Tips: The Kababs must fry on a medium-medium low flame for getting more taste while frying. It enhances the taste and more delightful.