How to make Parsi Mutton Cutlets -
These cutlets can be made a day ahead and frozen. Place butter paper between the layers and fry as you need them.
This recipe is from the book Party Cooking.
Main Ingredients : Mutton Mince, Bread Slices (ब्रेड स्लाइस)
Cuisine : Parsi
Course : Snacks and Starters
For more recipes related to Parsi Mutton Cutlets checkout Seekh Kabab, Masala Keema Roll, Masala Keema Buns, Mutton Shaami Kabab . You can also find more Snacks and Starters recipes like Cajun Crusted Chicken Wings Idiappam Spicy Stir Fried Squids Tandoori Lobsters
Parsi Mutton Cutlets Recipe Card
Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Prep Time : 3.30-4 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Parsi Mutton Cutlets Recipe
Mutton Mince 500 grams
Bread Slices
Bread slices 5
Salt to taste
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Green chillies finely chopped 6-8
Red chilli powder 1 1/2 teaspoons
Coriander powder 1 teaspoon
Roasted cumin powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Fresh mint (pudina) chopped 2 tablespoons
Fresh coriander leaves chopped 2 tablespoons
Bread crumbs 1 cup
Oil for deep-frying
Egg 4
Lemon wedges
Onion rings
Method
Step 1
Squeeze the minced mutton between the palms of your hands to remove excess water.
Step 2
Soak the bread in one cup of water for half a minute and squeeze to remove excess water. Place the mutton, bread, salt, ginger paste, garlic paste, green chillies, red chilli powder, coriander powder, roasted cumin powder, turmeric powder, mint leaves and coriander leaves in a deep bowl.
Step 3
Mix well and set aside to marinate for three to four hours, preferably in a refrigerator. Divide the marinated mince into twelve equal portions, shape each portion into a ball and roll in breadcrumbs.
Step 4
Place each ball on a flat surface and flatten with your fingers into a four-inch patty, dusting with breadcrumbs as required.
Step 5
Place the cutlets in a refrigerator for half an hour. Heat plenty of oil in a deep kadai. Beat eggs lightly with salt and two tablespoons of water.
Step 6
Dip the cutlets in the egg and deep-fry for two to three minutes on each side. Drain on absorbent paper.
Nutrition Info
Calories : 1872 Kcal
Carbohydrates : 61.2 gm
Protein : 76.6 gm
Fat : 146.7 gm
Other : 0
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
