Bohra Chicken Cutlets Recipe (Ramadan Special, 1 kg Mince)

Bohra chicken cutlets are a Ramadan favourite: soft chicken mince mixed with soaked bread, fresh coriander, green chilli paste and pepper, shaped into rounds, coated in bread crumbs and egg and fried until golden. We filmed the method at a Bohra food shop in Karachi. This page follows the recipe card for 1 kg of mince.

Watch the Bohra Chicken Cutlets Video

• 0:29 Cutlets frying
• 1:02 The chicken mince
• 1:19 Fresh coriander
• 1:44 Green chilli paste
• 2:38 The seasoning
• 3:07 Mixing by hand
• 3:36 Shaping
• 3:48 Bread crumbs
• 4:13 Egg dip
• 4:51 Out of the oil

What Makes This Bohra Chicken Cutlets Different

Bread as a binder. Two slices of bread are soaked in water, squeezed dry and mixed into the mince. The bread keeps the cutlets soft.

Fresh coriander and green chilli paste. These give the cutlets their green, fresh flavour.

Two peppers. Black pepper and white pepper together give a restaurant-style warmth.

Chicken powder. A little chicken powder gives the umami taste of a restaurant cutlet.

Ingredient Notes

• Bread: squeeze every drop of water out of the soaked bread, or the cutlets turn mushy.
• Chicken mince: use fine mince and mix until smooth and tacky.
• Coating: crumbs first, then the egg dip, as in the recipe card.

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Bohra Chicken Cutlets

1. Prepare the binder

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.

2. Add coriander and chilli paste

Add the finely chopped fresh coriander leaves and the green chili paste to the chicken mixture.

3. Season

Season the mixture with cumin seeds powder, black pepper powder, white pepper powder, and salt according to your taste. Add the chicken powder to the bowl. This is the commercial secret that provides the signature restaurant-style savory (umami) taste.

4. Mix

Mix all the ingredients together by hand for several minutes. Continue until the mixture becomes smooth, tacky, and well-combined.

5. Shape and coat

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.

6. Egg dip and fry

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.

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.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 15 Cutlets

Course: Appetizer, Side Dish

Cuisine: Appetizer, Ramadan Special

Calories: 145

Ingredients Method Video Notes

Ingredients

  

• 1 kg Chicken Mince Keema
• 2 Slices of Bread Soaked in water and squeezed
• 1 bunch Fresh Coriander leaves Finely chopped
• 3 tbsp Green Chili Paste
• 2 tsp Cumin Seeds Powder Zeera
• 1.5 tsp Black Pepper Powder
• 1 tsp White Pepper Powder
• 3 tsp Chicken Powder for extra umami flavor
• Salt to taste
• Bread Crumbs for coating
• 2-3 Eggs Beaten for dipping
• Oil for shallow frying

Method

 

Prepare the Binding Agent

1. 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.

Add Fresh Aromatics

1. Add the finely chopped fresh coriander leaves and the green chili paste to the chicken mixture.

Season with Dry Spices

1. Season the mixture with cumin seeds powder, black pepper powder, white pepper powder, and salt according to your taste.

Incorporate the Secret Ingredient

1. Add the chicken powder to the bowl. This is the commercial secret that provides the signature restaurant-style savory (umami) taste.

Mix Thoroughly

1. Mix all the ingredients together by hand for several minutes. Continue until the mixture becomes smooth, tacky, and well-combined.

Shape and

1. 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.

Egg

1. 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.

Bohra Chicken Cutlets Problems and How to Fix Them

• The cutlets are mushy: too much water was left in the bread.
• The cutlets break in the oil: the mixture was not mixed long enough, or the coating has gaps.
• The cutlets are dark outside and raw inside: the oil is too hot. Fry in medium-hot oil.

Serving and Storing

Serve hot with ketchup or chutney. Uncooked, shaped cutlets can be frozen and fried straight from the freezer.

Bohra Chicken Cutlets FAQs

Why add bread to chicken cutlets?

Soaked, squeezed bread binds the mince and keeps the cutlets soft.

Can I bake the cutlets?

The video shows frying. Baking will not give the same crisp coating.

Can I freeze them?

Yes. Freeze the shaped, crumbed cutlets and fry them from frozen.

More Recipes

• Crunchy chicken balls: a crumb-coated chicken snack with cheese.
• Bakery style spring rolls: another Ramadan snack.