Loading...
A classic Goan street food snack. Spiced ground beef patties, coated in crispy semolina and shallow-fried until golden, are tucked into a soft pao with sliced onions. It's a flavorful, satisfying, and easy-to-make treat that captures the essence of Goan cuisine.
Prepare the Beef Mixture
Shape and Chill the Cutlets
Set Up the Coating Station
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
A classic Goan street food snack. Spiced ground beef patties, coated in crispy semolina and shallow-fried until golden, are tucked into a soft pao with sliced onions. It's a flavorful, satisfying, and easy-to-make treat that captures the essence of Goan cuisine.
This goan recipe takes 35 minutes to prepare and yields 4 servings. At 690.91 calories per serving with 42.41g of protein, it's a beginner-friendly recipe perfect for snack or lunch.
Shallow-Fry the Cutlets
Assemble and Serve
For a lower-fat version, bake the cutlets. Spray them with a little oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and cooked.
This recipe works wonderfully with ground chicken, turkey, or mutton (lamb). Adjust cooking times accordingly.
Create a vegetarian cutlet using a base of mashed potatoes, boiled raw bananas, or crumbled paneer mixed with the same spices.
Add a tablespoon of finely chopped mint leaves to the beef mixture for a fresh, aromatic twist.
Beef is a complete protein, providing all the essential amino acids your body needs for muscle growth, repair, and overall function.
This dish provides a significant amount of heme iron from the beef, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Ground beef is a good source of B vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells.
One serving of Beef Cutlet Pao contains approximately 600-650 calories, depending on the fat content of the beef and the amount of oil absorbed during frying.
Beef Cutlet Pao is a delicious treat that is high in protein and iron from the beef. However, since it is shallow-fried, it is also high in fat and calories. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, consider baking the cutlets instead of frying.
Yes, you can prepare and shape the patties up to 24 hours in advance and store them in an airtight container in the refrigerator. Coat and fry them just before serving for the best crispy texture.
If you don't have rava, you can use panko breadcrumbs for an extra crispy coating, or regular fine breadcrumbs. Crushed cornflakes also work well for a crunchy exterior.
This can happen for a few reasons: the mixture might be too wet, it wasn't mixed enough to bind, or the patties weren't chilled. Ensure you use breadcrumbs to absorb excess moisture and always chill the patties for at least 30 minutes before frying. Also, be gentle when flipping them in the pan.
Yes, you can freeze the cutlets. For best results, freeze the uncooked, shaped patties (before coating) on a tray, then transfer to a freezer bag. They can be stored for up to 2 months. Thaw in the refrigerator before coating and frying.