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Crispy, golden-brown chicken patties seasoned with Indian spices, tucked inside a soft, buttery pav. This popular street food snack is hearty, flavorful, and perfect for a quick lunch or evening treat.
For 4 servings
Prepare Chicken and Potatoes
Create the Cutlet Mixture
Shape and Coat the Cutlets
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Crispy, golden-brown chicken patties seasoned with Indian spices, tucked inside a soft, buttery pav. This popular street food snack is hearty, flavorful, and perfect for a quick lunch or evening treat.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 497.89 calories per serving with 24.65g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Shallow Fry the Cutlets
Assemble and Serve
Replace the chicken with 300g of crumbled paneer or a mix of boiled vegetables like peas, carrots, and beans.
Instead of shallow frying, bake the cutlets at 200°C (400°F) for 20-25 minutes, flipping halfway, or air fry at 180°C (360°F) for 15-18 minutes until golden and crisp.
Increase the amount of green chillies or add 1/4 teaspoon of cayenne pepper to the spice mix for an extra kick.
Use gluten-free breadcrumbs for coating and serve the cutlets in gluten-free buns or with a side salad.
The chicken provides high-quality protein, which is essential for muscle building, repair, and overall body function.
Carbohydrates from the potatoes and pav buns offer a quick and sustained source of energy, making this a filling and satisfying snack.
Spices like turmeric contain curcumin, known for its anti-inflammatory properties, while ginger and garlic are recognized for their immune-boosting benefits.
A single Chicken Cutlet Pav contains approximately 380-450 calories, depending on the size of the cutlet and the amount of oil absorbed during frying.
While delicious, it is considered an indulgent snack. It's a good source of protein from chicken but is also high in carbohydrates and fat due to the potato, pav, and frying process. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can prepare and shape the cutlets (uncoated) and store them in an airtight container in the refrigerator for up to 2 days. Coat and fry them just before serving for the best texture.
Absolutely! For baking, place the coated cutlets on a baking sheet and spray with a little oil. Bake at 200°C (400°F) for 20-25 minutes, flipping halfway. For air frying, cook at 180°C (360°F) for 15-18 minutes, flipping once.
This usually happens if the mashed potatoes are too moist. To fix it, you can add 1-2 tablespoons of breadcrumbs or roasted gram flour (besan) to the mixture to help bind it.
It's traditionally served with mint-coriander chutney (green chutney), tamarind chutney, or tomato ketchup. A side of thinly sliced raw onions also adds a nice crunch and bite.