Uploaded February 2026 | Updated September 2026, 3 weeks ago
In the pantheon of South Asian street snacks, the "Jali" (net) kabab holds a special place. Named for the intricate, lacy egg fringe that forms when the patties hit hot oil, this version elevates the humble hard-boiled egg into something sophisticated, crispy, and deeply savory. By grating the eggs and potatoes together, we create a uniform, melt-in-your-mouth interior that contrasts perfectly with the "jali" exterior.
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 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.
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In the pantheon of South Asian street snacks, the "Jali" (net) kabab holds a special place. Named for the intricate, lacy egg fringe that forms when the patties hit hot oil, this version elevates the humble hard-boiled egg into something sophisticated, crispy, and deeply savory. By grating the eggs and potatoes together, we create a uniform, melt-in-your-mouth interior that contrasts perfectly with the "jali" exterior.
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 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.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
