How to Make the Best Bohra Cutlets: 3 Amazing Secret Tips
Name: Special Ramadan Bohra Chicken Cutlets
Authentic Special Bohra Chicken Cutlets recipe by Cooking With Kawish. These unique Ramadan cutlets are famous for their velvety texture and balanced spices. Using a secret commercial technique with soaked bread for perfect binding, this recipe ensures juicy and flavorful cutlets that won’t break during frying.
Ingredients
Method
Step 1: Prepare the Binding Agent Place the chicken mince in a large mixing bowl. Take two slices of bread, soak them in water for a minute, then squeeze out all the excess water completely and add the softened bread to the mince.
Step 2: Add Fresh Aromatics Add the finely chopped fresh coriander leaves and the green chili paste to the chicken mixture.
Step 3: Season with Dry Spices Season the mixture with cumin seeds powder, black pepper powder, white pepper powder, and salt according to your taste.
Step 4: Incorporate the Secret Ingredient Add the chicken powder to the bowl. This is the commercial secret that provides the signature restaurant-style savory (umami) taste.
Step 5: Mix Thoroughly Mix all the ingredients together by hand for several minutes. Continue until the mixture becomes smooth, tacky, and well-combined.
Step 6: Shape and Coat Take a small portion of the mixture and shape it into a round or oval cutlet. Place it in bread crumbs and coat it generously on all sides.
Step 7: Egg Dip and Shallow Fry Dip the crumb-coated cutlets into beaten eggs. Shallow fry them in medium-hot oil until they turn golden brown and crispy on both sides.
Video
Notes
Squeezing the water out of the soaked bread is critical; any remaining moisture will make the cutlets mushy and difficult to manage.
White pepper, combined with black pepper, provides the cutlets a complex spice flavor typical of Bohra cuisine.
You may make these cutlets ahead of time and freeze them after breadcrumb coating for a speedy Iftar meal.
