Step by step recipe of Pakistani qeema cutlets recipe (soft and juicy ) with photos of each step.
Cutlets are another handy food like Hunter’s beef. Just freeze them raw and they are good up to a months (although, they’ll be gone within a week) and are as tasty as freshly made when fried. Fried cutlets are great for travelling food and picnic food too. They are good snack and can be used as burger pities or in a sandwich.
Best cutlets are juicy and soft. It’s a favorite snack made in every Dawoodi Bohra house and often dubbed as ‘cutlais’. The recipe also guides in how to make cutlet soft and how to fry cutlets and freeze them.
For gluten free cutlets: Add 1 1/4 cup mashed potato in mince instead of soaked bread. And use any gluten-free flour instead of bread crumbs to roll the cutlets.
How to make Pakistani keema cutlets recipe (soft and juicy)
Pakistani Keema cutlet (soft and juicy Bohra style)
- ½ kg mutton/ beef mince - (keema)
- 1 tablespoon green chili paste - (hari mirch)
- 1 tablespoon ginger garlic paste - (lahsan adrak)
- 1 tablespoon chopped jalapeno pepper - (darmiyani hari mirch)
- ½ teaspoon black pepper - (kali mirch)
- ½ teaspoon turmeric powder - (haldi)
- ½ to 1 teaspoon red chili powder - (lal mirch)
- 1 teaspoon all spice - (garam masala) ,optional
- 1 teaspoon cumin powder - (zeera)
- 1 tablespoon coriander powder - (dhanya)
- 2 tablespoon fresh green coriander - (hara dhanya)
- 1 tablespoon fresh mint leaves - (pudina)
- 4 tablespoon fresh lemon juice - (lemo ka ras)
- 4-5 bread slices - (preferably karak roti)
- ½ cup milk - (doodh)
- 1 egg - ,for adding in mince
- 3 large eggs - ,white and yolk separated for frying
- salt to taste
- 1 cup bread crumbs
- oil for frying
Preparing Cutlets mixture
- Soak bread in milk, squeeze and set aside.
- Wash mince, and dry water by squeezing lightly.
- Add all spices in mutton mince like ginger, garlic, green chili paste, turmeric, black pepper, all spice powder, coriander, cumin, red chili powder and salt.
- Chop mutton in mixer along with spices, so the mince is very fine and soft.
- Add soaked bread,fresh green coriander, mint, jalapeno peppers, lemon juice and 1 egg to grounded mince.
- Mix the mince and spices very well with hands. The mixture should be soft like roti dough.
- Make a very small cutlets and cook to test the salt and spice level. Adjust mixture as per taste at this stage if required. (This step is optional)
- Take bread crumbs in a plate. Take a small portion of mince mixture and make a small ball and put ball on the bread crumb plate. Press the ball and make a round thin disc, covering fully with bread crumbs.
- Heat oil in a pan on low flame.
- Beat egg whites until foamy with a hand beater. Add egg yolk, salt and pepper and mix well.
- Dip each cutlet in egg and shallow fry each cutlets for 4 minutes on each side on medium heat.
Oil tends to get foamy while frying cutlets so separate beating of egg yolk and white helps overcome this problem.