Spiced Egg Jali Kabab with Fried Onion and Cilantro

We’ve reimagined the classic kabab by leaning into the magic of texture. By grating hard-boiled eggs and tender potatoes into a delicate base, we achieve a melt-in-your-mouth interior that stands in bold contrast to the 'jali'—a crisp, lacy egg fringe that blooms the moment it hits the hot oil. Infused with nutty toasted besan, fragrant garam masala, and the sweet crunch of fried onions, these kababs are as sophisticated as they are comforting. Whether tucked into a warm paratha or served alongside a festive biryani, they are the crispy, golden centerpiece we can’t get enough of.

Ingredients

The Base

• 2 large eggs, hard-boiled (12 minutes) and chilled in an ice bath

• 2 medium Yukon Gold potatoes, boiled until tender and peeled

• 1/3 cup besan (gram flour)

• 1/4 cup fried onions (biryani-style beresta)

• 2 tbsp plain breadcrumbs

The Aromatics

• 2 Thai green chilies, finely minced

• 3 tbsp fresh cilantro, finely chopped

• 1 tsp kosher salt (or to taste)

• 1/2 tsp red chili flakes

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1/2 tsp garam masala (or kabab masala)

• 1/4 tsp turmeric powder

The Coating & Frying

• 2 large eggs, room temperature

• 1 pinch salt

• Neutral oil (vegetable or canola), for deep frying

Preparation

1. Toast the Besan

Place the gram flour in a small skillet over low-medium heat. Stir constantly for 3–5 minutes until the flour shifts to a deeper golden hue and smells distinctly nutty. Remove immediately from the heat to prevent scorching.

2. Grate and Combine

Using the fine holes of a box grater, grate the chilled hard-boiled eggs and the tender potatoes into a large mixing bowl. The goal is a light, fluffy pile—avoid mashing them into a paste.

3. Season the Mix

Add the toasted besan, fried onions, breadcrumbs, green chilies, and cilantro to the bowl. Sprinkle in the salt, chili flakes, coriander, cumin, garam masala, and turmeric.

4. Shape the Kababs

Using your hands, gently fold the mixture together. The moisture from the potatoes and eggs will bind with the besan and breadcrumbs—do not add water. Once the mixture is cohesive, divide and roll it into smooth, round patties (about 2 inches in diameter).

5. The "Jali" Technique

In a shallow bowl, whisk the remaining 2 eggs with a pinch of salt until frothy. Heat about 2 inches of oil in a heavy-bottomed pan or wok until it reaches $350^{\circ}F$ (very hot, but not smoking).

6. Fry to Golden Perfection

Dip each patty into the egg wash, ensuring it is fully submerged. Gently drop it into the hot oil. The excess egg wash will bloom around the patty, creating that signature lacy "net." Fry for 2–3 minutes per side until the kababs are a rich, mahogany brown.

Serving Suggestions

These are best served piping hot. We love them paired with a zesty mint chutney or tucked inside a flaky pororta. For a fuller meal, serve them as a protein-rich side to mutton biryani or fragrant pulao.

Pro Tip: For the crispest "jali," make sure your oil is sufficiently hot before dropping the kababs. If the oil is too cool, the egg wash will soak into the patty rather than blooming outward.