Crispy on the outside, soft and savory on the inside. These spiced minced mutton patties are a perfect appetizer or evening snack, packed with aromatic Indian spices and coated in crunchy breadcrumbs.
A quick and savory Indian breakfast where bread slices are coated in a spiced chickpea flour batter with vegetables and pan-fried until golden. Perfect with ketchup or chutney for a delicious start to the day.
A warm, aromatic blend of robust black tea, creamy milk, and a symphony of whole spices like fragrant cardamom, zesty ginger, and warm cinnamon. This classic Indian beverage is the perfect comforting drink to awaken your senses or unwind after a long day.
About Mutton Cutlet, Tawa Bread Toast and Masala Chai
Crispy, protein-packed Mutton Cutlets with toast and chai. A comforting and energy-giving start to your morning!
This north_indian dish is perfect for breakfast. With 957.4100000000001 calories and 40.02g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.25 tsp Salt (divided, or to taste)
3 tbsp Coriander Leaves (chopped)
1 large Egg (lightly beaten)
1 cup Breadcrumbs
1 tbsp Vegetable Oil (for sautéing)
0.5 cup Water (for cooking mutton)
Instructions
1
Cook the Mutton Filling
In a pressure cooker, combine the mutton keema, ginger-garlic paste, turmeric powder, red chilli powder, 0.5 tsp of the salt, and 1/2 cup of water.
Pressure cook on medium heat for 3-4 whistles, or until the mutton is tender (approx. 15 minutes).
Allow the pressure to release naturally. Open the cooker and, if any water remains, cook on high heat, stirring continuously, until the mixture is completely dry.
Let the cooked mutton cool down completely. This is a crucial step to prevent the cutlets from breaking.
2
Prepare the Cutlet Mixture
While the mutton cools, heat 1 tbsp of oil in a small pan. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the chopped green chillies and cook for another minute.
In a large mixing bowl, combine the cooled mutton, sautéed onion mixture, boiled and mashed potatoes, coriander powder, garam masala, black pepper powder, the remaining 0.75 tsp salt, and chopped coriander leaves.
Mix everything thoroughly with your hands until it forms a cohesive, dough-like mixture. Taste and adjust seasoning if necessary.
3
Shape and Chill the Cutlets
Divide the mixture into 8 equal portions.
Roll each portion into a smooth ball, then gently flatten it into a round or oval patty about 1/2-inch thick.
Place the shaped cutlets on a plate and refrigerate for at least 30 minutes. This helps them firm up and hold their shape during frying.
4
Coat the Cutlets
Set up a coating station with two shallow dishes. In one, place the lightly beaten egg. In the other, spread the breadcrumbs.
Take a chilled cutlet and dip it into the beaten egg, ensuring it's fully coated.
Let any excess egg drip off, then immediately place the cutlet in the breadcrumbs. Press gently to coat both sides evenly.
Shake off any excess breadcrumbs and set the coated cutlet aside. Repeat for all remaining cutlets.
5
Shallow Fry
Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.
Carefully place 3-4 cutlets in the pan, leaving space between them. Do not overcrowd.
Fry for 3-4 minutes per side, until they are deep golden brown and crispy.
Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat with the remaining batch of cutlets.
6
Serve
Serve the mutton cutlets hot with mint chutney, tamarind chutney, or tomato ketchup, along with a side of sliced onions and lemon wedges.
386cal
15gprotein
50gcarbs
15gfat
Ingredients
8 slices Whole Wheat Bread (Brown or multigrain bread also works well.)
1 cup Besan (Also known as gram flour or chickpea flour.)
1 medium Onion (Finely chopped.)
1 medium Tomato (Finely chopped and deseeded.)
2 pcs Green Chili (Finely chopped, adjust to your spice preference.)
3 tbsp Coriander Leaves (Freshly chopped.)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color without excessive heat.)
0.5 tsp Garam Masala
0.5 tsp Ajwain (Also known as carom seeds.)
1 tsp Salt (Adjust to taste.)
0.75 cup Water (Approximately, adjust for a thick, coating consistency.)
4 tbsp Vegetable Oil (For shallow frying.)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the besan, turmeric powder, Kashmiri red chili powder, garam masala, ajwain, and salt. Whisk the dry ingredients to ensure they are evenly mixed.
Add the finely chopped onion, deseeded tomato, green chilies, and coriander leaves to the bowl. Stir to combine with the flour mixture.
Gradually add water while whisking continuously to create a smooth, lump-free batter. Aim for a consistency similar to a thick pancake batter that can easily coat the back of a spoon. This should take about 2-3 minutes.
2
Coat the Bread
Heat a tawa (griddle) or a non-stick frying pan over medium heat. Once hot, add 1 teaspoon of oil and spread it evenly.
Take one slice of bread and dip it into the besan batter. Quickly coat both sides evenly. Avoid soaking the bread for more than a few seconds to prevent it from becoming soggy and breaking apart.
Lift the coated bread slice, allowing any excess batter to drip back into the bowl.
3
Pan-Fry the Toast
Carefully place the batter-coated bread slice onto the hot tawa. Cook on medium heat for 2-3 minutes, until the bottom side is golden brown and crisp.
4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
1 inch Fresh Ginger (Peeled and coarsely crushed.)
4 pods Green Cardamom Pods (Lightly crushed to open them.)
1 inch Cinnamon Stick
4 pcs Cloves
5 pcs Black Peppercorns (Lightly crushed.)
4 tsp Sugar (Adjust to taste.)
Instructions
1
Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.
2
In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.
3
Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.
4
Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.
5
Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.
Drizzle another teaspoon of oil on top and around the edges of the bread.
Using a spatula, flip the toast. Gently press down to ensure it cooks evenly. Cook the second side for another 2-3 minutes until it's also golden brown and the besan is fully cooked.
4
Repeat and Serve
Once both sides are perfectly cooked, remove the toast from the tawa and place it on a serving plate. You can cut it diagonally into triangles.
Repeat the process for the remaining bread slices, adding a little oil to the tawa for each toast.
Serve the Tawa Bread Toast immediately while hot and crispy with tomato ketchup, mint chutney, or a cup of hot masala chai.
