MR grew up in a predominantly Gujrati neighborhood; while the perks were many, one of them indeed was access to some great food. He remembers have Beef Cutlets from a snack shop run by a member of the Bohra community; while the taste journey went on he couldn’t really find a replacement to one of the favorite snacks of his childhood. Along came 704 Kitchen where MR started experimenting and trying to re-create his favorite dishes from around the town. He finally cracked the Cutlets recipe which he believes to be at least second to the original shop in Soldier Bazar, Karachi.
- Beef – 250gms (mince)
- Fresh Coriander – Handful
- Green Chillies – 2
- Onion – 1 (small)
- Salt – to taste
- Red Chilli Flakes – 1 tsp
- Cumin Seeds – 1/2 tsp
- Garam Masala Powder – 2/3 tsp
- Bread Slices – 2 (soaked in water and squeezed)
- Ginger-Garlic paste – 1 tsp
- Bread Crumbs – for coating
- Egg – for coating (whisked)
- Pulse the beef, fresh coriander, green chillies, onion, salt, red chilli flakes, cumin seeds, garam masala powder and soaked bread slices together in a food processor.
- Add ginger-garlic paste to the pulsed mixture; mix again in the food processor.
- Make balls of the mixture, coat them with bread crumbs and flatten them to make cutlets with size of your own liking.
- Dip the coated cutlet in a whisked egg, shallow fry on medium flame for 3-4 minutes on each side.