Egg Kabiraji / ডিমের কবিরাজি (Recipe) - Kitchen Maza

 

Egg Kabiraji / ডিমের কবিরাজি  (Recipe)

If you want to make Egg Kabiraji, read this article and you will learn how to make Egg Kabiraji.

Ingredients

1. 10 eggs
2. 3 - 4 onions
3. 2 tablespoons garlic paste
4. 1 tablespoon ginger paste
5. 1 tablespoon raw chili paste
6. 1 tablespoon cumin powder
7. 1 tablespoon of Kashmiri chili powder
8. Half a teaspoon of hot spice powder
9. 500 grams of white oil
10. 1 boiled potato
11. Cornflower half cup
12. Half a cup of coriander leaves
13. Bread gum 2-3 cups
14. 2 teaspoons of black pepper powder

Process

First, put a pan on the gas, and when the pan gets hot, add some white oil. Once the oil is hot, fry it with 3-4 chopped onions on low heat. Then add 2 teaspoons garlic paste, 1 teaspoon ginger paste, 1 teaspoon raw chili paste, 1 teaspoon cumin powder, 1 teaspoon Kashmiri chili powder, half a teaspoon hot spice powder, and salt like test and mix it well and fry it.

Then put a boiled potato in the fried spices and stir well so that there is no water in the potato. Then lower the gas and lower the potato puree into a plate to cool. When the potato is cold, boil 5 eggs in it, peel them, grate them, and put them in the potato puree.

Then mix half a cup of coriander leaves, 5 teaspoons of bread gum, 2 teaspoons of chili flakes well. Then you have to take the whole one in the size of 6-7 cutlets. Then take some bread crumbs and mix them with some salt and some black pepper powder.

Now take 2 eggs in a bowl and beat well with some pepper powder and a little salt in it. Then one by one the cutlets have to be put in the bread crumbs once, dipped in the eggshell, and put in the bread crumbs again.

Once all the cutlets have been potted in this way, they should be kept in the fridge for about 30 minutes to harden them a little. Then after 30 minutes, put the pan in the gas and heat the oil with a little more white oil. When the cutlets are lightly fried, take them out. 

Then lower the gas and take 3 eggs in a pot and beat it well with salt and some black pepper powder and 2-3 teaspoons of cornflower to its taste. Wrap around the cutlets. Then lightly fry a little to make your Egg Kabiraji.

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