Loading...
Spicy, pan-fried beef cutlets seasoned with Goan spices, tucked into a soft pao bread roll with crisp onions. This beloved Goan street food is the perfect hearty snack or quick meal, bursting with savory and tangy flavors.
For 4 servings
Prepare the Beef Mixture
Shape and Chill the Cutlets
Coat the Cutlets
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.
Spicy, pan-fried beef cutlets seasoned with Goan spices, tucked into a soft pao bread roll with crisp onions. This beloved Goan street food is the perfect hearty snack or quick meal, bursting with savory and tangy flavors.
This goan recipe takes 55 minutes to prepare and yields 4 servings. At 753.46 calories per serving with 46.78g of protein, it's a moderately challenging recipe perfect for snack or lunch or dinner.
Shallow Fry the Cutlets
Assemble and Serve
This recipe works well with ground mutton (goat) or chicken for a different flavor profile. Adjust cooking times accordingly, especially for chicken.
For a lighter, flakier crust, you can use panko breadcrumbs instead of rava for coating the cutlets.
Serve the cutlets without the pao as an appetizer or side dish, accompanied by a fresh salad and a wedge of lime.
Adjust the number of green chilies and the amount of red chili powder to make the cutlets milder or spicier to your preference.
Beef is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish is a good source of heme iron from the beef, which is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for preventing anemia and maintaining energy levels.
Beef is packed with essential B vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells. It also contains niacin and B6, which help convert food into energy.
A single Goan Beef Cutlet Pao contains approximately 450-550 calories, depending on the fat content of the beef, the size of the pao, and the amount of oil absorbed during frying.
While delicious, it is an indulgent street food. It's high in protein and iron from the beef, but also high in fat and calories due to being shallow-fried. It's best enjoyed in moderation as part of a balanced diet.
Yes, for a healthier version, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway through. For air frying, cook at 375°F (190°C) for 15-18 minutes, flipping once. The texture will be less crispy than the fried version, but still delicious.
Goan vinegar is a dark, sharp vinegar made from coconut sap, giving a distinct tangy and slightly sweet flavor. If you can't find it, the best substitute is apple cider vinegar. You can also use white wine vinegar in a pinch.
This usually happens for two reasons: the mixture is too wet, or the patties weren't chilled. Ensure you've added the right amount of binder (egg and breadcrumbs) and always chill the shaped patties for at least 15-20 minutes before coating and frying.
Absolutely. You can prepare and shape the patties and store them in an airtight container in the refrigerator for up to 24 hours. Coat with egg and rava and fry them just before you plan to serve for the best crispy texture.