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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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
 

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.