Kobiraji Cutlet
Snacks • India
About Kobiraji Cutlet
Kolkata cutlet wrapped in a delicate web of lacy fried egg. Colonial-era cabin-restaurant specialty with a dramatic look.
How to Make Kobiraji Cutlet (Traditional & Healthy Version)
Kobiraji Cutlet is a classic Bengali snack, renowned for its crispy lace-like egg net enveloping a juicy, spiced chicken cutlet. Originating from old Kolkata (Calcutta) during the British Raj, Kobiraji Cutlet is now a staple in Bengali households and celebrated in local eateries. The name 'Kobiraji' comes from the word 'coverage,' referencing the airy egg coating that distinguishes this delicacy from regular cutlets. Its unique texture and flavor make it a favorite during festive gatherings, especially Durga Puja and adda sessions with friends and family. This healthier version of Kobiraji Cutlet retains the authentic taste while using minimal oil and lean chicken breast for a lighter calorie profile. The aromatic blend of garam masala, ginger, garlic, and fresh coriander delivers the quintessential flavors of Bengal. Served hot, it is a perfect snack for tea-time or as a party appetizer. By focusing on wholesome ingredients and mindful cooking techniques, this Kobiraji Cutlet recipe fits well for calorie-conscious food lovers seeking traditional Indian snacks. Enjoy the golden crunch and savory filling that Kobiraji Cutlet offers—an iconic treat that celebrates the culinary heritage of East India. Perfect for festive occasions or casual family gatherings, its vibrant flavors and inviting aroma make it an irresistible option for all ages.
Ingredients(for 2 medium cutlets per serving)
- 200 grams Chicken breast (Boneless, finely chopped)
- 2 large Eggs (Anda)
- 1 medium Onion (Finely chopped)
- 1 teaspoon Ginger (Adrak, grated)
- 1 teaspoon Garlic (Lehsun, minced)
- 2 tablespoons Coriander leaves (Dhania, chopped)
- 1 Green chili (Optional, chopped) - optional
- 1/2 teaspoon Garam masala (Homemade preferred)
- 2 tablespoons Atta (Whole wheat flour)
- 1/4 cup Breadcrumbs (Fresh or store-bought)
- to taste Salt (Namak)
- 1/4 teaspoon Black pepper (Optional) - optional
- 2 tablespoons Mustard oil (Sarson ka tel)
Instructions
- 1
Mix chopped chicken breast with onion, ginger, garlic, coriander leaves, green chili, garam masala, salt, and black pepper. Combine well.
5 minutes
Ensure chicken is finely chopped for even cooking and flavor.
- 2
Add atta and breadcrumbs to the mixture. Bind together to form a smooth, firm dough.
3 minutes
Use atta for added fiber and healthier binding.
- 3
Divide mixture into equal portions and shape into oval cutlets. Set aside.
3 minutes
Wet hands slightly to prevent sticking.
- 4
Beat eggs thoroughly. Heat 1 tablespoon mustard oil in a tawa. Dip each cutlet into the beaten egg, then lightly coat with breadcrumbs.
4 minutes
For the signature Kobiraji lace, drizzle beaten egg around the cutlet while frying.
Why This Dish is Healthy
By using lean chicken, whole wheat flour, and minimal oil, this Kobiraji Cutlet is lower in calories and saturated fat compared to traditional deep-fried versions. The dish supports muscle growth, weight management, and heart health. Mustard oil adds healthy fats, and the inclusion of fresh vegetables boosts micronutrient intake. Pan-frying preserves nutrients and limits unnecessary calories, making this snack a smart, wholesome choice for Indian food lovers.
This healthy Kobiraji Cutlet recipe features lean chicken breast, providing high-quality protein with minimal fat. Using atta instead of refined flour increases dietary fiber and B vitamins. Mustard oil, a staple in Bengali cooking, is rich in omega-3 fatty acids and antioxidants. The dish contains vitamin C from onions and coriander, and minerals like iron and potassium. Eggs provide additional protein and essential vitamins. By pan-frying instead of deep-frying, the recipe reduces overall calories and saturated fat, making it suitable for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Use fresh mustard oil for an authentic Bengali flavor.
- 💡Tip 2: Beat eggs until frothy for the signature Kobiraji lace.
- 💡Tip 3: Shape cutlets evenly for uniform cooking and crispiness.
Storage & Serving
Store leftover cutlets in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa for best texture; avoid microwaving to preserve crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 270.0 kcal |
| Protein | 13.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 16.0 g |
| Fiber | 1.0 g |
