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 hearty and flavorful curry from Eastern India, made from dried yellow peas slow-cooked in a fragrant blend of onions, tomatoes, and aromatic spices. This popular street food is a comforting and nutritious dish, perfect with puffed bread or as a standalone snack.
Crispy Mutton Cutlets with tangy Ghuguni – a protein-packed duo that's pure comfort food, perfect for any time!
This odia dish is perfect for snack. With 875.87 calories and 41.06g 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.
Servings
4
Serving size: 1 cup
405cal
20gprotein
57gcarbs
12gfat
Ingredients
1.5 cup Dried Yellow Peas (Soaked overnight)
4.5 cup Water (4 cups for pressure cooking and 0.5 cup for adjusting gravy)
2 medium Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
1 pcs Bay Leaf
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
0.75 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Freshly squeezed)
Instructions
1
Soak and Pressure Cook the Peas
Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker.
Add 4 cups of fresh water, 1 teaspoon of salt, and the turmeric powder. Stir well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Turn off the heat and allow the pressure to release naturally.
2
Prepare the Masala Base
Heat oil in a large pan or kadai over medium heat. Once hot, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and well-integrated into the onion base.
Reduce the heat to low. Add the red chili powder, coriander powder, cumin powder, and the remaining 0.5 teaspoon of salt. Stir continuously for 1-2 minutes until the spices are aromatic and you see oil separating from the masala.
Carefully pour the cooked peas along with their cooking liquid into the pan with the masala. Mix everything gently to combine.
If the consistency is too thick, add up to 0.5 cup of hot water to reach your desired gravy thickness.
4
Simmer and Finish
Bring the curry to a gentle boil, then reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to absorb all the flavors of the spices.
Turn off the heat. Stir in the garam masala powder and fresh lemon juice.
Garnish generously with chopped coriander leaves. Let it rest for 5 minutes before serving.
