A classic Goan street food snack. Spiced ground beef patties, coated in crispy semolina and shallow-fried until golden, are tucked into a soft pao with sliced onions. It's a flavorful, satisfying, and easy-to-make treat that captures the essence of Goan cuisine.
Prep20 min
Cook15 min
Servings4
Serving size: 1 pao
691cal
42gprotein
65gcarbs
28g
Ingredients
450 g Ground Beef (Also known as minced beef)
1 large Onion (Half finely chopped, half thinly sliced for garnish)
2 piece Green Chilli (Finely chopped, adjust to taste)
1 tbsp Ginger Garlic Paste
3 tbsp Coriander Leaves (Freshly chopped)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Preferably Kashmiri for color)
1 tsp Garam Masala
0.5 tsp Cumin Powder (Roasted cumin powder for best flavor)
Crispy, perfectly spiced Beef Cutlet Pao - a protein-packed and quick-to-make meal that's absolutely delicious!
This goan dish is perfect for breakfast. With 690.91 calories and 42.41g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp White Vinegar (Adds a traditional tang)
1 tsp Salt (Adjust to taste)
0.25 cup Breadcrumbs (For binding the patties)
0.75 cup Rava (Fine semolina for coating)
1 large Egg (Lightly beaten)
0.5 cup Vegetable Oil (For shallow frying)
4 piece Pao (Goan bread rolls or soft slider buns)
Instructions
1
Prepare the Beef Mixture
In a large mixing bowl, combine the ground beef, finely chopped half of the onion, green chillies, ginger-garlic paste, and chopped coriander leaves.
Add the turmeric powder, red chilli powder, garam masala, cumin powder, and salt.
Pour in the white vinegar and add the breadcrumbs for binding.
Using clean hands, gently mix all the ingredients until they are just combined. Avoid overmixing to keep the cutlets tender.
2
Shape and Chill the Cutlets
Divide the beef mixture into 4 equal portions.
Shape each portion into a round, slightly flattened patty, about 1/2-inch thick.
For best results and easier handling, place the shaped patties on a plate, cover, and refrigerate for at least 30 minutes. This helps them hold their shape during frying.
3
Set Up the Coating Station
Prepare two shallow dishes. In the first, place the lightly beaten egg. In the second, spread out the rava (semolina).
Take one chilled patty at a time and dip it into the beaten egg, ensuring it's fully coated on all sides.
Immediately transfer the egg-washed patty to the rava, pressing gently so the semolina adheres evenly. Shake off any excess.
4
Shallow-Fry the Cutlets
Heat the oil in a wide, heavy-bottomed skillet or pan over medium heat. The oil should be about 1/4-inch deep.
To check if the oil is ready, drop a pinch of rava into it; if it sizzles immediately, the oil is hot enough.
Carefully place the coated cutlets in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for 4-5 minutes on each side until they are a deep golden brown, crispy, and cooked through. The internal temperature should reach 160°F (71°C).
Once cooked, remove the cutlets with a slotted spoon and place them on a wire rack to drain any excess oil.
5
Assemble and Serve
Slice the pao buns horizontally, leaving one side hinged.
Place one hot, crispy beef cutlet inside each pao.
Top with a few rings of the thinly sliced raw onion.
Serve immediately for the best texture and flavor.
