PARSI MUTTON CUTLET

mutton cutlet

If it is a cutlet you’re craving, you need only the best mutton mince. Considered a favourite especially in the rains, Bannur mutton cutlets are a real delight.  Read along to make your own:

minced meat

Let’s get started!

  1. Mash the mince in your hands by placing it in a bowl.
  2. Once it’s softer, add the mashed potato, ginger paste, garlic paste, green chilli, turmeric, red chilli powder, the clove-cinnamon powder, pudina, dhaniya and salt to taste.
  3. Mix well until you feel the entire mixture is coated equally with the condiments.
  4. Now, make small round cutlets, coat them in bread crumbs and refrigerate for 30 minutes. Make sure they are evenly coated before you refrigerate them.
  5. Whisk 4 eggs until it becomes fluffy and smooth.
  6. Remove the coated cutlets from the refrigerator, dip it in the eggs, and deep fry it until it turns golden brown.

Serving tip: Serve it with your favourite green chutney and a hint of lemon.

Your Parsi cutlets are good to go!

For the best results, get the best of bannur, from Brown Apron and watch your cutlets just vanish.