Sitting on my office chair today - thinking about my home city, a city close to my heart and called ‘City of Joy’ for a reason! You got it right, I am talking about Kolkata. A city that is believed to be at its top in culinary creativity, flavours amalgamated with rich and cultural trajectory. One will have a wide range of food items to try but today I am craving ‘Kobiraji’. 

Wrapped in lace, steeped in history and bursting with flavours - Kabiraji is not just a dish but a story on a plate! It is a crispy crown jewel of Bengali Cuisine. 

History and Origin of Kabiraji - 

One of the most iconic and nostalgic dishes of Kolkata’s Anglo-Bengali culinary tradition. It is believed to be a delightful corruption of ‘Coverage’ or possibly ‘Coverage Cutlet’ because it is a cutlet wrapped in a net-like layer of egg. Over time, Bengalis phonetically started calling ‘Coverage’ as ‘Kabiraji’ (not exactly) ‘Kobiraji’ is the word with emotion, blending colonial technique with Bengali flavour. Kabiraji was popularised in Kolkata’s clubs, eateries, and later street-side cabins in North Kolkata, enjoyed with kasundi (mustard sauce). 

Mitra Cafe, Allen Kitchen, and Basanta Cabin are some of my favourite places where you can enjoy this iconic item on a lazy Sunday afternoon. 

Kabiraji has successfully captivated food lovers with its textural contrast, Instagram-worthy look, depth of flavours and culinary skill. To let you be exposed to this amazing delicacy, Foodism is up with easy Kabija recipes you can try at home. Let’s get started - 

Top variants of Kabiraji - 

Chicken Kabiraji Cutlet Recipe – Crispy, Juicy & Irresistibly Bengali

The Chicken Kabiraji Cutlet is one of the most beloved street food items in Kolkata. This crispy, golden cutlet features minced chicken seasoned with traditional Bengali spices and is wrapped in a signature egg net fry.

Ingredients for Chicken Kabiraji Cutlet:

• Boneless minced chicken – 250 grams
• Onion (finely chopped) – 1 medium
• Garlic paste – 1 tsp
• Ginger paste – 1 tsp
• Green chillies (finely chopped) – 2
• Black pepper powder – ½ tsp
• Garam masala powder – ½ tsp
• Fresh coriander leaves – 2 tbsp
• Egg – 1 (for binding)
• Breadcrumbs – ½ cup
• Salt – to taste
• Mustard oil – for shallow frying

For the Egg Net (Lace):

• Eggs – 3
• Cornflour – 1 tbsp
• Salt – a pinch

How to Make Chicken Kabiraji Cutlet:

1. Prepare the chicken cutlet mixture: In a bowl, mix minced chicken with onion, garlic paste, ginger paste, chopped green chillies, pepper, garam masala, chopped coriander, one beaten egg, and breadcrumbs. Add salt and mix thoroughly.
2. Shape the cutlets: Divide the Chicken Kabiraji Cutlet mixture into oval patties and chill for 15–20 minutes to set.
3. Fry the cutlets: Heat mustard oil in a flat pan and shallow fry the chicken cutlets on medium heat until golden brown. Remove and set aside.
4. Prepare the egg net: Beat the eggs for the egg net with a tablespoon of cornflour and salt. Pour the egg mixture into a wide sieve.
5. Wrap in egg net: Heat fresh oil. Once hot, pour the egg mixture through the sieve in a circular motion over the cutlet in the pan to form a crispy egg net around the Chicken Kabiraji Cutlet. Fry for 1 minute more and drain on paper towels.
6. Serve hot: Serve the Chicken Kabiraji Cutlet with mustard sauce, kasundi, onion salad, and a slice of lemon.

Fish Kabiraji Cutlet Recipe – A Flaky, Crispy Delight from Kolkata

Fish Kabiraji Cutlet is a staple of Bengali cuisine, especially made with delicate bhetki fish. The flaky texture of the fish and the golden egg net make Fish Kabiraji Cutlet a much-loved delicacy.

Ingredients for Fish Kabiraji Cutlet:

• Boneless bhetki fish fillet – 2 pieces (thin and broad)
• Lemon juice – 1 tsp
• Salt – to taste
• Mustard oil – for frying

For Marination:

• Ginger-garlic paste – 1 tbsp
• Red chilli powder – ½ tsp
• Black pepper powder – ½ tsp
• Lemon juice – 1 tsp

For Coating:

• Egg – 1
• Cornflour – 2 tbsp
• Breadcrumbs – as needed

For the Egg Net:

• Eggs – 2
• Cornflour – 1 tbsp
• Salt – a pinch

How to Make Fish Kabiraji Cutlet:

1. Marinate the fish: Rub the fish fillets with lemon juice and salt. Then apply ginger-garlic paste, chilli powder, and black pepper. Let the Fish Kabiraji Cutlet marinate for 30 minutes.
2. Coat the fish: Dredge marinated fish fillets in cornflour, dip in beaten egg, then coat with breadcrumbs.
3. Shallow fry: Fry the coated fish fillets until crisp and golden on both sides. Remove and set aside.
4. Create the egg net: Beat the egg with cornflour and salt. Use a sieve to drizzle over hot oil and the fish fillet to form a crispy egg lace.
5. Final touch: Fry the Fish Kabiraji Cutlet briefly again for the egg net to fully crisp up. Serve with onion rings, green chutney, and kasundi.

Mutton Kabiraji Cutlet Recipe – A Hearty, Rich Bengali Treat

The Mutton Kabiraji Cutlet is a flavorful, heavier variant that celebrates the richness of spiced minced mutton. This version is a star during festive feasts and special occasions in Bengal.

Ingredients for Mutton Kabiraji Cutlet:

• Minced mutton – 300 grams
• Onion (finely chopped) – 1 large
• Ginger-garlic paste – 1 tbsp
• Green chillies – 2, finely chopped
• Garam masala – ½ tsp
• Roasted cumin powder – ½ tsp
• Breadcrumbs – ¾ cup
• Egg – 1
• Fresh coriander – 2 tbsp
• Salt – to taste
• Mustard oil – for shallow frying

For Egg Net:

• Eggs – 2
• Cornflour – 1 tbsp
• Salt – a pinch

How to Make Mutton Kabiraji Cutlet:

1. Prepare the mixture: Combine minced mutton with onion, ginger-garlic paste, chopped chillies, spices, coriander, breadcrumbs, and an egg. Mix thoroughly.
2. Shape into patties: Shape the Mutton Kabiraji Cutlet mix into flat, oval cutlets and refrigerate to firm up.
3. Fry the cutlets: Shallow fry the mutton cutlets in mustard oil until cooked and browned on both sides.
4. Create the egg lace: Beat the eggs with cornflour. Drizzle over hot oil while the cutlet is frying to wrap it in the signature egg net.
5. Serve: Enjoy the Mutton Kabiraji Cutlet hot with mustard sauce, green salad, and lemon wedges.

Prawn Kabiraji Cutlet Recipe – A Seafood Spin on a Bengali Classic

Prawn Kabiraji Cutlet is a modern twist that seafood lovers can’t get enough of. With a juicy, spicy prawn filling wrapped in the iconic egg net, the Prawn Kabiraji Cutlet is indulgent and elegant.

Ingredients for Prawn Kabiraji Cutlet:

• Fresh prawns (peeled and deveined) – 200 grams, minced
• Onion – 1 small, finely chopped
• Garlic – 1 tsp, minced
• Ginger – ½ tsp
• Greechillili – 1, minced
• Black pepper – ½ tsp
• Garam masala – ¼ tsp
• Egg – 1
• Breadcrumbs – ½ cup
• Salt – to taste

For the Egg Net:

• Eggs – 2
• Cornflour – 1 tbsp
• Salt – a pinch

How to Make Prawn Kabiraji Cutlet:

1. Mix the filling: Combine minced prawns with onion, garlic, ginger, green chilli, spices, breadcrumbs, and an egg. Mix until well-blended.
2. Shape and chill: Form the Prawn Kabiraji Cutlet mixture into medium-sized patties and chill for 15 minutes.
3. Fry the cutlets: Shallow fry until golden brown and cooked through.
4. Egg net magic: Beat eggs with cornflour and drizzle through a sieve to create the crispy net around the Prawn Kabiraji Cutlet.
5. Serve hot: Pair the Prawn Kabiraji Cutlet with kasundi and a crunchy onion salad.

Pro Tips for the Perfect Kabiraji Cutlet

• Use a fine mesh sieve or perforated ladle to drizzle the beaten egg and cornflour mixture into hot oil. This creates the signature crispy lace around the Kabiraji Cutlet.
• Chill the shaped Chicken Kabiraji Cutlet, Fish Kabiraji Cutlet, or other variants in the fridge for 15–20 minutes before frying. This helps the cutlets hold their shape better and enhances the texture.
• Fresh eggs yield more cohesive, fluffy egg whites. If possible, whisk the eggs with a tiny pinch of baking powder for an extra lacy effect.
• Adding cornflour to the egg net mixture gives it the strength and crunch it needs to hold together without breaking or absorbing too much oil.
• Use coarse homemade breadcrumbs for a better crunch than store-bought fine crumbs. For gluten-free options, crushed cornflakes or rice crumbs work well.
• Authentic Fish Kabiraji Cutlet is made using Bhetki (Barramundi) for its flakiness and mild flavour. Avoid basa or rohu, as they lack the texture and taste profile.
• Too high heat burns the outer coating before the inside cooks; too low heat makes it soggy. Medium flame ensures a perfectly cooked, crispy Kabiraji Cutlet.
• You can shape and freeze Chicken Kabiraji Cutlet or Mutton Kabiraji Cutlet ahead of time. Just coat in breadcrumbs, freeze on a tray, then transfer to zip-lock bags. Fry directly from frozen, and wrap in the egg net as usual.

This unique Bengali dish is a celebration of texture, skill, and tradition, whether it is the traditional Chicken Kabiraji Cutlet, the famous Fish Kabiraji Cutlet, the decadent Prawn Kabiraji Cutlet, or the rich and festive Mutton Kabiraji Cutlet. Every bite of Kabiraji Cutlet is a remarkable experience because of the golden egg net, the savoury meat contents, and the flawlessly crispy exterior.

Any food enthusiast should try these Kabiraji Cutlet recipes, which are ideal for festive dinners, nostalgic Bengali meals, or regional culinary discoveries. You can make this crispy Kolkata staple at home with the correct method and a few expert pointers.

Download Foodism and watch this space for more famous dishes. Remember that a perfect Kabiraji Cutlet is made, not just cooked.