Goan Clam Cutlets

Instructions

1. 1

   Prepare the Cutlet Mixture

   • In a large mixing bowl, combine the chopped clam meat, finely chopped onion, green chilies, and ginger-garlic paste.
   • Add the fresh grated coconut, turmeric powder, Kashmiri red chili powder, garam masala, and salt.
   • Mix in the tamarind pulp and chopped coriander leaves.
   • Add 1/2 cup of rava (semolina) to the bowl. This will act as the binding agent.
   • Using your hands, mix all the ingredients thoroughly until they form a cohesive, firm mixture. Do not add any water, as the moisture from the onion and clams is sufficient. Let the mixture rest for 5 minutes.
2. 2

   Shape the Cutlets

   • Lightly grease your palms with a drop of oil to prevent sticking.
   • Divide the mixture into 12 equal portions. Take one portion and roll it into a smooth ball.
   • Gently flatten the ball between your palms to form a round patty or cutlet, about 1/2 inch thick.
   • Place the shaped cutlet on a plate and repeat with the remaining mixture.
3. 3

   Coat the Cutlets

   • Spread the remaining 1/2 cup of rava on a separate flat plate or tray.
   • Take each shaped cutlet and gently press it into the rava, ensuring both sides and the edges are evenly coated.
   • Shake off any excess rava. This coating is key to achieving a perfectly crispy exterior.
4. 4

   Shallow Fry the Cutlets

   • Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. The oil should be hot enough that a pinch of rava sizzles immediately upon contact.
   • Carefully place 4-5 coated cutlets in the pan, leaving enough space between them to prevent overcrowding.
   • Fry for 4-5 minutes on the first side, or until it becomes golden brown and crisp.
   • Gently flip the cutlets using a spatula and fry for another 4-5 minutes on the other side until equally crisp and cooked through.
   • Remove the cooked cutlets with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat the process with the remaining cutlets, adding more oil to the pan if necessary.
5. 5

   Serve

   • Serve the Goan Clam Cutlets hot as an appetizer or a side dish with Goan green chutney, tomato ketchup, or a squeeze of lime.