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Calcutta Cutlets (Kobiraji Cutlet) Recipe

Calcutta Cutlets (Kobiraji Cutlet) is a popular Anglo-Indian Snack
Author :
 
On :
Thursday, 1 January, 1970
Category :
Non-Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Anglo-Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 1 kg - Beef or Mutton mince
  • 2 large onions, sliced finely
  • 2 green chillies, chopped finely
  • 3 tbsp - oil
  • 2 tsp - Garlic paste
  • 1 tsp - Ginger paste
  • 2 tbsp - Milk
  • 1 tsp - cumin powder
  • 1 tsp - coriander powder
  • 1 tsp - chilli powder
  • 1 tsp - spice powder or Garam Masala
  • 1/2 tsp - Nutmeg powder (optional)
  • 1 tsp - finely chopped Coriander leaves
  • 3 tbsp - breadcrumbs or semolina
  • 1 Egg beaten
  • salt to taste
  • How to Make Calcutta Cutlets (Kobiraji Cutlet):

    1. Cook the mince with the onions, a little salt, ginger and garlic paste and a little water till tender and dry.
    2. Remove from heat then mix in all the above ingredients except the oil and the egg.
    3. Form into cutlets.
    4. Dip each cutlet in the beaten egg covering it all over.
    5. Heat oil in a flat pan.
    6. Shallow fry the cutlets till brown on both sides.
    7. Serve with bread or as a snack with chips and salad.
    8. Recipe Courtesy: Anglo-Indian Recipes





     

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