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23rd July 2019

Bohri Mutton Cutlets

Bohri Mutton Cutlets

The Bohra Muslim Community has presence in the western parts of India and hence as I am now placed in Mumbai, I have had opportunity to relish some of their preparations. The Bohri Mutton Cutlet is a very good snack. The cutlets are juicy and soft and could make good tiffin fillers too as they taste just as good hot or cold.

Pieces: 12

Prep. Time: 20 Mins. + Marination

Cooking Time: 20 to 30 Mins.

Ingredients:

  • Mutton Mince – 500 gms
  • Garlic – 10 to 12 cloves
  • Ginger – 1 inch
  • Green Chillies – 3 to 4
  • Green Corriander (finely chopped) – 3 tbsp.
  • Corriander Powder – 1 tbsp.
  • Cumin Powder – 1 tsp.
  • Red Chilli Powder – 1 tsp.
  • Garam Masala Powder – ½ tsp.
  • Pepper Powder – 1 tsp.
  • Turmeric Powder – ½ tsp.
  • Bread Slices – 5
  • Milk – ½ cup
  • Eggs – 3
  • Limes – 2 small
  • Rawa [Semolina] – ½ cup or as required
  • Oil – for shallow frying
  • Salt – 1 tsp. or to taste

Step 1:     Grind the garlic, ginger and green chillies to a fine paste. Wash the mince and drain well in a fine mesh sieve.

Step 2:     Remove the edges of the bread slices and discard. Soak the bread whites in the milk.

Step 3:     Transfer the mince into a bowl and add all the powdered masalas, salt, the ginger-garlic-chilli paste and juice of the limes and mix all of this well.

Preparation of Bohri Mutton Cutlets

Step 4:     Transfer the mixture into a mixer jar and grind for 2 to 3 short pulses so that the mixture is very fine (See pic. below – on the left is the texture before grinding and on the right after). Transfer back to the bowl and add the chopped green corriander, soaked bread and 1 beaten egg and mix well. Leave to marinate for 30 minutes to 3 hours in the refrigerator. When you want to fry the cutlets, remove the marinated meat from the refrigerator and leave aside to come to room temperature.

Preparation of Bohri Mutton Cutlets
Preparation of Bohri Mutton Cutlets

Step 5:     Break the remaining two eggs and separate the whites from the yolk. Beat the whites till frothy with a wire whisk and then add the yolks and whisk again. Season with salt and mix well. Transfer to a shallow bowl.

Step 6:     Spread the rawa on a flat plate. Take a small quantity of the mince and mould it into a table tennis sized ball. Flatten this ball into a ½ cm. thick cutlet with the help of you palms and lay on a plate lined with kitchen towels.

Preparation of Bohri Mutton Cutlets

Step 7:     Coat the cutlet on both sides with the rawa and then dip in the beaten egg before placing it in the oil of a hot frying pan. Shallow fry the cutlets with a generous amount of oil for 3 to 4 minutes on each side on low heat. Do this for all the marinated mince till all your cutlets are ready.

Preparation of Bohri Mutton Cutlets
Preparation of Bohri Mutton Cutlets

Note:

  • The cutlets need to be handled carefully while coating with the rawa or the eggs. Use the fingers of both hands to offer them support, else they will break apart.
Preparation of Bohri Mutton Cutlets

3 Comments

  1. Thanks for this recipe. I am also originally from Mumbai and have tasted this delicious cutlet. I have a question though, after shallow frying the cutlets you deep fry them correct?

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