Parsi Style Chicken Cutlets - All About The Curry

Let me begin this recipe blog by saying, I like every Parsi dish I’ve ever had. And Parsi dishes like mutton Salli and Berry Pulao are right up there among my all-time favourite dishes!

I think Parsi food is delicious and varied and also under-celebrated. I genuinely feel people don’t talk enough about Parsi food. Growing up in Mumbai, and having so many great Parsi bakeries and restaurants in Mumbai, I feel, that is probably the reason I appreciate Parsi food and culture.

I have a very fond memory of eating this Parsi style chicken cutlet in a typical Old-world-legendary Parsi bakery called Kyani and Co House of Cakes, opposite the famous Metro theatre in Mumbai. And this memory too involves my dear Amma. I had just finished my graduation from Mangalore and was preparing for the paper work to go to the UK for my higher studies. We had gone to a Visa office to get things in order. While they were processing stuff, my mom suggested that we eat something light and have a cup of nice ‘Irani Chai’ as this was post lunch and almost about tea-time.

She took me to Kyani and I was literally blown away. It was like entering into a film set, set in the early 60s-70s. That place looks ancient but in a cool-understated way. No flashy tables and decor. They had old ceiling fans, old switch boards (the ones that you see in old black and white movies?) the tables were wooden with really simple checkered table cloth and what was amazing was that even the way the bakery items was displayed was how it was done back in the day!

While most new establishments want to constantly update and get newer stuff, these guys here at Kyani strive to keep things functioning as they did maybe 50 years ago. All in all If you are in Mumbai, please go and visit this place. You will love it!

Ok, sorry for digressing from the recipe? and giving a mini restaurant review there but this Parsi style chicken cutlet is probably one of the first few dishes I tried there and totally fell in love with it!

The recipe is really simple and easily available in most kitchens. It’s the way they make the cutlets that sets it apart. Parsi cutlets are also called ‘Cutlace’ or ‘Lace cutlets’ as they looks like a little ‘lace-y’ when fried due to the egg dipping in the end.

Prep time: 10 mins

Cooking time: 20 minutes

Ingredients:

Chicken keema ( minced chicken)- 250 grams
Potatoes- 2-3 medium, boiled. In quantity it should be lesser than the mince when mashed.
Eggs-2 nos
Fine Semolina- 1/2 cup
Fresh coriander- 1/2 cup chopped
Ginger- 1 inch, grated
Turmeric- 1/2 tsp
Coriander powder- 1 tsp
Red chilli powder- 1/2 tsp
Green chillies- 2 now, chopped
Fresh mint- 10-12 leaves, chopped (optional)
Oil- for frying
Black pepper powder- 1 tsp
Salt- 2 tsp or as needed

Instructions:

In a big bowl add the chicken mince (room temperature), the boiled potatoes, salt, black pepper powder, turmeric, red chilli and coriander powder, chopped green chilli, grated ginger, coriander and mint leaves.
Mix and combine the chicken mixture well. You will know the mixture is ready when the mixture can easily be made into balls without the mixture sticking to your palms.

3. Let the mixture rest in the refrigerator for 20-30 minutes. This step is important for the mixture to firm up a little bit. If the mixture sticks between your palms means there is more moisture than needed. You can add more potato mash or breadcrumbs to firm the mixture properly.

4. Shape the mixture into balls. Then flatten them a bit and shape into round discs. You can shape them however you like or even use a cookie cutter for fun shapes. Depending on size you can make anywhere from 15-20 cutlets with this mixture.

5. Place the semolina in a wide plate. (Begin by using 1/4th cup and then top up the remaining semolina). Also beat the eggs in a bowl. Add 2 tbsps of water and whisk well. This water in the egg gives the cutlets the ‘lace’ when fried.

6. Place a shallow pan or flat pan on low to medium heat and add oil to it. You can add the oil depending on how you want to fry it.

7. Coat the cutlets in the semolina well and then dip into the egg mixture. (Most cutlet recipe ask for the opposite; first egg dip and then semolina coating to give it crispness).

8. Fry each semolina coated and egg dipped cutlet into the oil and fry on low- medium heat until both sides are golden-brown. This should take roughly 2-3 minutes depending on the thickness of the cutlet. Set aside on paper towel to drain excess oil. Done!