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Crispy, protein-packed Bohri Chicken Cutlets with fresh, tangy coriander chutney. So good!

Tender shredded chicken and soft potatoes, mixed with fragrant spices and fresh herbs, coated in a crispy breadcrumb layer and fried to golden perfection. A classic Bohri appetizer that's simply irresistible.
Serving size: 1 serving

A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.
Serving size: 1 serving



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Crispy, protein-packed Bohri Chicken Cutlets with fresh, tangy coriander chutney. So good!
This gujarati dish is perfect for lunch. With 473 calories and 27.44g of protein per serving, it's a healthy, low-fat, muscle-gain option for your meal plan.
Boil and Prepare Chicken & Potatoes
Cook the Chicken Masala
Form the Cutlet Mixture
Shape and Coat the Cutlets
Shallow Fry to Perfection
Serve and Enjoy
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.