Crispy, golden-brown chicken patties seasoned with Indian spices, tucked inside a soft, buttery pav. This popular street food snack is hearty, flavorful, and perfect for a quick lunch or evening treat.
Prep25 min
Cook25 min
Servings4
Serving size: 1 piece
511cal
30gprotein
63gcarbs
16g
Ingredients
250 g Boneless Chicken (cut into small pieces)
300 g Potato (about 2 medium, boiled and mashed)
75 g Onion (about 1 small, finely chopped)
1 tbsp Ginger Garlic Paste
2 pc Green Chilli (finely chopped, adjust to taste)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (or Kashmiri red chilli powder for color)
Crispy, protein-packed chicken cutlets tucked in a soft pav – pure comfort food to kickstart your day!
This punjabi dish is perfect for breakfast. With 511.1 calories and 29.6g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Salt (divided, adjust to taste)
0.5 tsp Black Pepper Powder (freshly ground preferred)
2 tbsp Coriander Leaves (freshly chopped)
1 tbsp Lemon Juice (freshly squeezed)
3 tbsp All Purpose Flour (for slurry)
60 ml Water (approx. 1/4 cup, for slurry)
1 cup Breadcrumbs (for coating)
120 ml Vegetable Oil (approx. 1/2 cup, for shallow frying)
4 pc Pav Buns
2 tbsp Butter (for toasting pav)
Instructions
1
Prepare Chicken and Potatoes
In a saucepan, add the boneless chicken, 1/4 tsp of the salt, and enough water to cover. Boil for 10-12 minutes until the chicken is fully cooked.
Drain the chicken, let it cool slightly, then shred it using two forks or your hands. Set aside.
Ensure your boiled potatoes are well-mashed and free of lumps. The mash should be relatively dry.
2
Create the Cutlet Mixture
In a large mixing bowl, combine the shredded chicken, mashed potatoes, finely chopped onion, ginger-garlic paste, and green chillies.
Add all the dry spices: turmeric powder, red chilli powder, coriander powder, garam masala, and black pepper powder.
Add the remaining 3/4 tsp of salt, chopped coriander leaves, and fresh lemon juice. Mix everything thoroughly until it forms a cohesive mixture.
3
Shape and Coat the Cutlets
Divide the mixture into 4 equal portions. Shape each portion into a round, slightly flattened patty (cutlet), about 3/4-inch thick. For firmer cutlets, you can chill the shaped patties for 20 minutes in the refrigerator.
Prepare the coating station: In a shallow bowl, whisk the all-purpose flour with water to create a smooth, thin slurry. On a separate plate, spread out the breadcrumbs.
Carefully dip each cutlet first into the flour slurry, allowing any excess to drip off. Then, dredge it in the breadcrumbs, pressing gently to ensure an even, complete coating.
4
Shallow Fry the Cutlets
Heat the vegetable oil in a wide, non-stick pan over medium heat. The oil should be hot but not smoking.
Gently place the coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
Fry for about 3-5 minutes on each side, until they are a deep golden brown and crispy.
Once cooked, remove the cutlets with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
5
Assemble and Serve
Slit the pav buns horizontally, keeping one side attached like a hinge.
Melt the butter on a tawa (griddle) or pan over low-medium heat. Toast the pav buns on both the inside and outside until they are warm and lightly golden.
Place one hot, crispy chicken cutlet inside each toasted pav.
Serve immediately, optionally with a side of green chutney, ketchup, and sliced onions.
