Calcutta Cutlets (Kobiraji Cutlet)

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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

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