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Crispy on the outside, tender and flavorful on the inside. These mutton cutlets get a unique Rajasthani twist with aromatic fennel and coriander. A perfect appetizer or snack for any occasion.
Prepare the Mutton Filling
Form the Cutlet Mixture
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Crispy on the outside, tender and flavorful on the inside. These mutton cutlets get a unique Rajasthani twist with aromatic fennel and coriander. A perfect appetizer or snack for any occasion.
This rajasthani recipe takes 65 minutes to prepare and yields 4 servings. At 670.11 calories per serving with 30.5g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Shape and Chill the Patties
Coat and Shallow Fry
Serve
Replace the mutton keema with crumbled paneer, mashed soya granules, or a mixture of finely chopped vegetables like carrots, peas, and beans.
Instead of shallow frying, bake the cutlets in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through. You can also use an air fryer at 180°C (360°F) for 15-18 minutes.
Use gluten-free breadcrumbs or crushed cornflakes for the coating.
Increase the amount of green chillies and red chilli powder, or add a pinch of black pepper powder to the mutton mixture for extra heat.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The traditional Marwari spices used, such as fennel and coriander seeds, are known for their digestive properties. They can help soothe the stomach and prevent indigestion.
One serving, which consists of two cutlets, contains approximately 650-700 calories. The exact number can vary based on the fat content of the mutton and the amount of oil absorbed during frying.
These cutlets are a good source of protein and iron from the mutton. However, they are shallow-fried, which adds to the fat and calorie content. They can be enjoyed in moderation as part of a balanced diet. For a healthier version, consider baking or air-frying them.
This usually happens for two reasons: 1) The mutton or potato mixture has too much moisture. Ensure the keema is cooked until completely dry. 2) The patties were not chilled before frying. Chilling for at least 30 minutes helps them firm up and hold their shape in the hot oil.
Yes, you can prepare and shape the patties and store them in an airtight container in the refrigerator for up to 24 hours. Coat and fry them just before serving for the best crispy texture.
You can use crushed cornflakes, panko breadcrumbs for extra crispiness, or coarse semolina (rava) for a traditional Indian-style crunchy coating.
Yes. Shape the patties and arrange them on a tray without touching. Freeze until solid, then transfer to a freezer-safe bag. They can be stored for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.