Kabiraji

The cutlet is wrapped in a coat of deep-fried egg floss, which is the whole dish.

Chicken, Egg. Not vegetarian — contains chicken.

Ingredients

• 600 g boneless chicken breast, flattened thin
• 2 tablespoons ginger-garlic paste
• 1 teaspoon ground white pepper
• 1 teaspoon garam masala
• 1 1/4 teaspoons salt
• 4 tablespoons plain flour
• 2 eggs, for the crumbing
• 150 g breadcrumbs
• 4 eggs, for the floss
• 2 tablespoons plain flour, for the floss
• oil for deep frying
• mustard sauce and cucumber, to serve

Method

1. THE CUTLET IS WRAPPED IN A COAT OF DEEP-FRIED EGG FLOSS, WHICH IS THE WHOLE DISH. Its article is 311 characters and they are all you need: a fried dish made of chicken, fish, mutton or prawn, with a CUTLET INSIDE, WRAPPED IN A COATING OF CRUNCHY DEEP-FRIED EGG FLOSS. The cutlet underneath is an ordinary crumbed cutlet. The floss is not ordinary at all: beaten egg trailed into hot oil sets into a tangle of fine threads, and the cutlet is wrapped in that tangle. It is the only dish on these pages that does it.
2. THE CUTLET IS COOKED FIRST AND COOLED. Flattened thin, seasoned, floured, egged, crumbed and fried through. Then cooled, because the floss needs its own fry.
3. THE FLOSS EGGS ARE BEATEN WITH A LITTLE FLOUR. Two tablespoons to four eggs. Pure egg sets into a sheet; the flour makes it hold as threads.
4. THE EGGS ARE BEATEN SMOOTH AND STRAINED. Any lump becomes a blob rather than a thread.
5. THEY ARE TRAILED IN FROM A HEIGHT, THROUGH THE FINGERS OR A LADLE. Into oil at about a hundred and seventy degrees. Poured in a stream it sets as a pancake.
6. THE THREADS ARE GATHERED AS THEY SET, NOT AFTER. A few seconds. Lifted with tongs into a loose nest while still pliable.
7. THE CUTLET IS LAID IN THE NEST AND THE FLOSS FOLDED ROUND IT, THEN RETURNED TO THE OIL. Ten seconds, to crisp the join.
8. IT IS EATEN AT ONCE AND IT WILL NOT WAIT. Egg floss goes leathery within a quarter of an hour.
9. ITS ARTICLE ALLOWS FOUR FILLINGS. Fish, chicken, mutton or prawn. Fish is the most common and needs the thinnest cutlet. Served with mustard sauce and cucumber.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under India · All recipes