A decadent mouthwatering childhood indulgence, that always gets vetoed out for the healthier pan-seared Shaami Kababs!
But with my new air-fryer, I can finally enjoy mutton cutlets guilt-free. without the deep frying!
They can be made using a gentle spray of oil, but still have amazing crisp texture and golden color just like their deep fried cousins!
Here’s how I make them…
Pressure cook about 1 pound mince meat along with 1/4 cup Chana daal, khade masale, a tbsp each of finely minced ginger and garlic, 2-3 khadi lal mirch and salt to taste in 1/4 cup milk till tender. Cook to reduce any excessive residual liquid, but do not make the mix too dry, it should be slightly moist.
Remove all khade masale from meat and grind it in a chopper.
Add 1 tsp red chili pwdr, 1 tsp coriander pwdr and a squeeze of lemon juice. Break an egg into the mix and add 1 finely chopped onion, 2-3 green chillies and some dry/fresh pudina.
Add some bread crumbs to bind, only if you plan to deep fry and shape into cutlets.
The mix for Air fryer cutlets should be left a little extra moist (so do not add bread crumbs), to prevent them from tasting dry after air-frying. If need be, you can oil your hands slightly, to help with shaping the cutlets.
Chill for 20 minutes.
Air-fry or deep fry (using a gentle spray of oil, as per your choice. To Air-fry, cook at 390F, 12-14 min side 1 and 6-7 min side 2
It’s a good idea to line your air fryer basket with foil and spray with oil…before placing the cutlets inside. It makes for easy fuss-free cleanup later!
Serve along with chutney and pyaz. You can also serve it as a complete meal by making delicious mutton roti wraps!
PS: khade masale include…
4 laung, 3 green elaichi, 3 black elaichi, one 2 inch piece of dalchini, 1 tej patta and 1 tsp kali mirch.