Calcutta Cutlets (Kobiraji Cutlet)

Recipe by
Total Time:
30-45 minutes
Serves:6
Rated 4 based on 100 votes
4
Difficulty: Easy

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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)

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