Parsi Mutton Cutlets: The Perfect Tea-Time Snack
Parsi Mutton Cutlets are a beloved snack in Parsi households—crispy on the outside, juicy and spiced on the inside. These golden-brown delights are often served with chai, in sandwiches, or as appetizers at parties.
Prep Time
30 mins (plus 1 hr chilling)
Cook Time
20 mins
Servings
8-10 cutlets
Ingredients
For the Mutton Filling:
- 500g minced mutton (keema)
- 2 medium onions, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tbsp vinegar
- 2 tbsp chopped coriander leaves
- 2 tbsp chopped mint leaves
- Salt to taste
- 2 tbsp oil
For Coating & Frying:
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for deep frying
Instructions
Step 1: Cook the Mutton Filling
1. Heat oil in a pan and sauté onions until golden.
2. Add ginger-garlic paste and green chilies. Sauté for 2 mins.
3. Add minced mutton and cook on medium heat until browned (10-12 mins).
4. Add turmeric, red chili powder, cumin, coriander, garam masala, and salt. Mix well.
5. Stir in vinegar, coriander, and mint leaves. Cook until dry (no moisture left).
6. Let the mixture cool completely.
Step 2: Shape the Cutlets
1. Take a small portion of the mixture and shape into flat, round patties (or oval shapes).
2. Refrigerate for 1 hour to firm up (prevents breaking while frying).
Step 3: Coat the Cutlets
1. Dip each cutlet in beaten egg, then coat evenly with breadcrumbs.
2. Press gently to ensure breadcrumbs stick well.
Step 4: Fry to Golden Perfection
1. Heat oil in a deep pan on medium flame.
2. Fry cutlets in batches until golden brown (3-4 mins per side).
3. Drain on paper towels to remove excess oil.
Step 5: Serve Hot
1. Serve with green chutney, ketchup, or between bread slices as a sandwich.
2. Best enjoyed crispy and hot!
Pro Tips
- Meat Choice: Use freshly minced mutton for the best texture. Avoid pre-packaged keema with excess fat.
- Breadcrumb Trick: For extra crispiness, use panko breadcrumbs.
- Make-Ahead: Shape and coat cutlets, then freeze for later frying.
- Healthier Option: Shallow fry or air-fry for a lighter version.
- Flavor Boost: Add 1 tsp Worcestershire sauce for an umami kick.
Fascinating Facts About Parsi Mutton Cutlets
1. British-Indian Fusion
The concept of breaded and fried cutlets was introduced during the British Raj, adapted by Parsis with local spices.
2. Tea-Time Tradition
Parsi cutlets are a staple at "Bhonu" (tea-time snacks), often served with Irani chai and sweet buns.
3. Wedding Feast Essential
No Parsi wedding buffet is complete without these cutlets, usually served alongside dhansak and lagan nu custard.
4. Global Influence
Similar to Scottish minced lamb cutlets but with a distinct Parsi spice blend.
5. The "Double Fry" Secret
Some families fry cutlets twice—first at lower heat to cook through, then at high heat for crispiness.
6. Leftover Magic
Traditionally made with leftover Sunday roast mutton, minced and repurposed into cutlets.
7. Street Food Fame
In Mumbai, Parsi cafes like Kyani & Co. popularized mutton cutlet sandwiches, now a local favorite.
Parsi Mutton Cutlets—where colonial influence meets bold Indian spices, creating a snack that’s truly irresistible!
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