Goan Beef Cutlet Pao
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Beef Mixture
- b.In a large mixing bowl, combine the ground beef, finely chopped onion, green chilies, ginger-garlic paste, Goan vinegar, red chili powder, turmeric powder, garam masala, and salt.
- c.Add 1/4 cup of breadcrumbs and one egg to the bowl. These will act as binders.
- d.Using your hands, mix all the ingredients until they are just combined. Be careful not to overwork the mixture, as this can make the cutlets tough.
- e.Gently fold in the chopped coriander leaves.
- 2
Step 2
- a.Shape and Chill the Cutlets
- b.Divide the beef mixture into 4 equal portions.
- c.Roll each portion into a ball and then flatten it into a patty, about 3/4-inch thick.
- d.Place the shaped patties on a plate or tray lined with parchment paper.
- e.Cover and refrigerate for at least 15-20 minutes. This step is crucial as it helps the cutlets firm up and hold their shape during frying.
- 3
Step 3
- a.Coat the Cutlets
- b.Set up a dredging station with two shallow dishes.
- c.In the first dish, place the remaining beaten egg.
- d.In the second dish, spread out the rava (semolina).
- e.Take one chilled patty at a time, dip it into the beaten egg, ensuring it's fully coated on all sides.
- f.Immediately transfer the egg-washed patty to the rava, pressing gently to ensure an even, thick coating. Shake off any excess.
- 4
Step 4
- a.Shallow Fry the Cutlets
- b.Heat the vegetable oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when it shimmers slightly.
- c.Carefully place the coated cutlets into the hot oil, ensuring not to overcrowd the pan. Fry in two batches if necessary.
- d.Fry for 4-5 minutes on the first side until deep golden brown and crispy.
- e.Flip the cutlets and fry for another 4-5 minutes on the other side, until cooked through. The internal temperature should reach 160°F (71°C).
- f.Remove the cooked cutlets from the pan and place them on a wire rack to drain any excess oil.
- 5
Step 5
- a.Assemble and Serve
- b.Slice the pao rolls horizontally, leaving one side intact like a hinge.
- c.For extra flavor, you can lightly toast the inside of the pao with a little butter in a pan.
- d.Place a hot, crispy beef cutlet inside each pao.
- e.Top with a few rings of thinly sliced raw onion.
- f.Serve the Goan Beef Cutlet Pao immediately for the best taste and texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an authentic crunchy texture, always use coarse rava (semolina). Fine rava will not give the same result.
- 2Goan coconut vinegar provides a unique tangy flavor. If unavailable, apple cider vinegar is the best substitute.
- 3Resting the patties in the refrigerator before frying is key to preventing them from breaking apart in the pan.
- 4Ensure your oil is at the right temperature. If it's too cool, the cutlets will be greasy; if it's too hot, the outside will burn before the inside is cooked.
- 5You can prepare the cutlet patties a day in advance and store them in the refrigerator. Coat and fry just before serving.
Adapt it for your goals.
Protein
This recipe works well with ground mutton (goat) or chicken for a different flavor profile. Adjust cooking times accordingly, especially for chicken.
CoatingCoating
For a lighter, flakier crust, you can use panko breadcrumbs instead of rava for coating the cutlets.
Serving StyleServing Style
Serve the cutlets without the pao as an appetizer or side dish, accompanied by a fresh salad and a wedge of lime.
Spice LevelSpice Level
Adjust the number of green chilies and the amount of red chili powder to make the cutlets milder or spicier to your preference.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Iron
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.
Provides B Vitamins
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.
Frequently asked questions
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.