Name: Bengali Kasundi
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: bengali
Ingredients: 0.5 cup Black Mustard Seeds (Also known as Rai); 0.25 cup Yellow Mustard Seeds (Also known as Sarson); 6 pcs Green Chilies (Adjust quantity based on spice preference); 0.5 cup Mustard Oil (Use cold-pressed for authentic pungency); 3 tbsp White Vinegar (Acts as a preservative and adds tang); 1 tsp Turmeric Powder (Adds color and earthy flavor); 1.5 tsp Salt (Adjust to taste); 0.25 cup Water (Use cold water for grinding, add as needed)

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Chicken Cutlet Recipe - Bengali Non-Veg Snack | CraftMyMeals

Instructions

1
Boil Chicken and Potatoes
- In a medium pot, combine the chicken pieces, whole potatoes, and 4 cups of water.
- Add 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder to the water.
- Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the chicken is fully cooked and the potatoes are easily pierced with a fork.
- Drain the water thoroughly using a colander. Allow the chicken and potatoes to cool for at least 15 minutes until they are comfortable to handle.
2
Prepare the Cutlet Mixture
- Once cooled, use your hands or two forks to shred the chicken into fine pieces.
- Peel the boiled potatoes and mash them in a large mixing bowl until completely smooth with no lumps.
- To the mashed potatoes, add the shredded chicken, finely chopped onion, ginger-garlic paste, and green chillies.
- Add the red chilli powder, garam masala, chopped coriander leaves, and the remaining 3/4 teaspoon of salt. Mix everything together until well combined.
3
Shape and Coat the Cutlets
- Divide the mixture into 12 equal portions. Roll each portion into a smooth ball.
- Gently flatten each ball into a round or oval patty, about 1/2-inch thick.
- Place the beaten egg and breadcrumbs in two separate shallow dishes.
- Dip each patty first into the beaten egg, letting any excess drip off, then coat it evenly in the breadcrumbs. Press gently to ensure the crumbs adhere well.
- Place the coated cutlets on a plate. For best results, refrigerate them for 20-30 minutes to help them firm up.
4
Shallow Fry the Cutlets
- Heat the oil in a wide, non-stick skillet or pan over medium heat. The oil is ready when it shimmers slightly.
- Carefully place 3-4 cutlets in the pan, ensuring not to overcrowd it.
- Fry for 3-5 minutes on each side, until they are a deep golden brown and crispy.
- Use a spatula to remove the cutlets and place them on a plate lined with paper towels to absorb any excess oil.
- Repeat with the remaining cutlets, adding more oil if needed.
5
Serve
- Serve the chicken cutlets hot with your favorite accompaniments like tomato ketchup, mint-coriander chutney, or a simple onion salad.

Ingredients

0.5 cup Black Mustard Seeds (Also known as Rai)
0.25 cup Yellow Mustard Seeds (Also known as Sarson)
6 pcs Green Chilies (Adjust quantity based on spice preference)
0.5 cup Mustard Oil (Use cold-pressed for authentic pungency)
3 tbsp White Vinegar (Acts as a preservative and adds tang)
1 tsp Turmeric Powder (Adds color and earthy flavor)
1.5 tsp Salt (Adjust to taste)
0.25 cup Water (Use cold water for grinding, add as needed)

Instructions

1
Soak the Mustard Seeds
- Combine the black and yellow mustard seeds in a bowl. Rinse them under cold running water 2-3 times.
- Cover the seeds with 2 cups of water and let them soak for at least 4-6 hours, or overnight. This step is crucial for a smooth paste and reduces bitterness.
- Once soaked, drain the water completely using a fine-mesh sieve. Do not use the soaking water for grinding.
2
Grind the Kasundi Paste
- Transfer the drained mustard seeds to a high-powered blender or wet grinder.
- Add the green chilies (stems removed), turmeric powder, and salt.
- Add a few tablespoons of cold water to begin grinding. Grind in short pulses of 15-20 seconds each to prevent the mixture from heating up, which can cause bitterness.
- Scrape down the sides of the jar periodically. Add more cold water, a little at a time, until you achieve a very smooth, thick, and creamy paste. The entire grinding process should take about 5-7 minutes.
3
Mature the Kasundi
- Transfer the ground paste into a clean, dry, and sterilized glass jar.
- Pour the mustard oil and white vinegar over the paste.
- Using a clean, dry spoon, mix vigorously until the oil and vinegar are fully incorporated and the kasundi has a uniform consistency.
- Seal the jar tightly and let it sit in a cool, dark place at room temperature for 24-48 hours. This allows the flavors to meld and the characteristic pungency to develop.
4
Store and Serve
- After the maturation period, the kasundi is ready to be enjoyed.
- Store the jar in the refrigerator to maintain its freshness and pungency. It will keep well for up to 2-3 months.
- Always use a clean, dry spoon to scoop out the kasundi to prevent contamination.
- Serve as a dipping sauce for fried snacks like fish fry, telebhaja, or pakoras, or use it as a spread in sandwiches.

Chicken Cutlet with Bengali Kasundi

Nutrition per Serving

Recipes in this Meal

1. Chicken Cutlet

Ingredients

2. Bengali Kasundi

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About Chicken Cutlet with Bengali Kasundi

Instructions

Ingredients

Instructions