Bohri Cutlets
Bohri Cutlets
Bohri Cutlets is a family favourite. These are so simple and easy to make and you can even crumb and freeze them for later use. I still remember these cutlets being served as a side dish for for gatherings and parties. These Cutlets taste great with Biryani.I also remember these Cutlets being sold at the Bohri shop in Saddar. The Old Bohri Uncle used to fry them in a huge Karahi and sell them fresh.The main component of these Cutlets is getting the lacy egg layers when frying them. It is important to beat the eggs well inorder to get the lacy texture when frying them. These Cutlets are not spicy and are quite flavourful. It is great to prepare them for your parties as a side dish as it is a quick dish to prepare.
Ingredients
- 1/2 kg Mince Beef/Lamb/Goat/Chicken
- 1 tbsp Ginger & Garlic Paste
- 1.5 tbsp Green Chillies Finely Chopped
- 1 tsp Red Chilli Flakes
- 1 tsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 1/2 tsp Black Pepper Powder
- 1/2 tsp Chaat Masala
- 1 cup Bread Crumbs Grind Bread Slices to make Crumbs
- Salt According to Taste
- 2 Eggs Well Beaten for frying
- 1/2 cup Bread Crumbs For Coating before Frying
- Oil For Shallow Frying
Instructions
- Add the Ginger & Garlic Paste and the Chopped Green Chillies to the Mince and mix well
- Now add all the Spices, Salt and Bread Crumbs to the Mince and mix well
- Let the Mince rest for 10 minutes
- Now make medium sized balls out of the mince
- Flatten the ball in the palm of your hands and cover it with bread crumbs
- Now press the Cutlets in the bread crumbs making it as flat as possible, don't worry about the shape
- Note: the flatter the Cutlets the better the results and it will cook quickly too
- Now coat the Cutlets in the beaten egg and immediately place it in hot oil
- The stove should be on medium flame
- Now flip the Cutlet to the other side. Cook the Cutlet on each side for 3 minutes or until fully cooked
- The Cutlet should be golden brown in colour and the out layer should have egg layers
- Place the Cutlet on a Kitchen Towel to soak the excess oil
- Serve with Mint Raita or Chutney and Salad
- Can be served with a rice dish or eaten with Rotis
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