Keema Cutlets Recipe with beef or mutton

Beef or mutton kheema cutlets are essentially the most beloved Ramadan meals in each bohra or bohra dwelling. These gentle, juicy, and flavorful minced meat cutlets will soften in your mouth and you’re almost certainly over-eat these.

Kheema cutlets served in a plate with salad leaves and chutney on the side.

Kheema or Keema Cutlets

Mutton or Beef keema cutlets are flattened minced meat cutlets which might be coated with breadcrumb. The skinny cutlets are then dipped in egg wash and deep-fried. They’re additionally referred to as Indian cutlets, mincemeat cutlets, mutton cutlets and bohra/bohri cutlets.

It is a favourite snack made in each Dawoodi Bohra home and sometimes dubbed as ‘cutlais’. Kheema cutlets are one other helpful meals like Hunter’s beef. Simply freeze them uncooked and they’re good for as much as a month (though, they will be gone inside every week) and are as tasty as freshly made when fried.

Ingredients of Keema cutlets

Have have a look at the visible presentation of components. They’re all pantry-friendly components, I do know you will have all of them. Let start. Look into the information part for extra choices.


  • The primary trick in making cutlets is including soaked bread within the mince that makes it gentle and juicy. Whereas the mince tends to shrink upon cooking the bread retains the moisture trapped within the cutlets.
  • Cutlets are historically made with beef mince. However I’ve tried it with mutton and it tastes good too. Hen cutlets are additionally yummy and well-liked however hen wants barely additional spices and fat for good style.
  • Make the cutlets skinny however not too skinny. As mince cutlets are likely to shrink upon cooking so you have to maintain the cutlets thinner than the ultimate product.
  • Testing a small portion of cutlet’s dough by cooking on a pan and tasting can assist modify the style and salt to your desire.
keema cutlets recipe


Why do my cutlets break?

The mince tends to collapse and we want a binding agent that’s soaked bread in our case. One other trick is finely grinding all components within the chopper or meat mincer. That makes a homogenized dough that’s unlikely to interrupt.

Methods to make gluten-free cutlets?

Add 1 ¼ cup mashed potato in mince as a substitute of soaked bread. And use any gluten-free flour as a substitute of bread crumbs to roll the cutlets.

Methods to retailer and freeze Beef or Mutton keema cutlets?

The easiest way is to unfold the cutlets on a tray and freeze them for two hours. When cutlets are exhausting,  stack them one on high of the opposite and place them in a container or zip-lock luggage. If cutlets stick collectively separate by sliding a knife in between. For frying straight dip frozen cutlets to egg and fry straight with out thawing.

Methods to retailer Fried Cutlets?

You possibly can retailer fried cutlets within the fridge for 2-3 days or you may freeze them as effectively. Thaw and reheat in a coated container within the microwave.

Methods to make cutlets heat for the occasion?

The cutlets that you simply discover within the wedding ceremony are fried and saved in foil. The foil is then saved on a double boiler to maintain cutlets heat and therefore you get the moist juicy cutlets. (The primary cowl with baking paper then cowl with foil to keep away from contact with aluminum.)

How to store beef cutlets.

Methods to make ?

The very best beef or mutton keema cutlets are juicy and gentle. The recipe additionally guides in how one can make cutlets gentle and how one can fry cutlets and freeze them. Fried cutlets are nice for touring meals and picnic meals too. They’re good snacks and can be utilized as burger patties or sandwich patties. Additionally they pair effectively with daal chawal.

Step to make cutlets.
  1. Soak breads in milk and squeeze. Mesh it a bit so it will get blended simply within the mince. Put aside. (I counsel utilizing karak bread which soaks extra milk and would not have added sugar like many different breads. Nevertheless, any sliced bread is ok.)
  2. Mince mutton with spices in a mixer or chopper. The nice mincing of meat softens the cutlets and your cutlets won’t break.
  3. Add bread slices, contemporary mint, coriander, egg and lemon. (It helps binding of mince).
  4. Combine very effectively, and chill for half-hour. (The combination ought to be very gentle, chilling lets you roll simply.)
  5. Cook dinner a small a part of combination to style it. Regulate salt and spice stage to your style, if required. (This step is elective.)
  6. Take bread crumbs on a flat floor. Make a spherical ball of mince and place on it.
  7. Cowl the ball fully in bread crumb and make a flat disc.
  8. On a flat floor additional form it into a skinny cutlets of three inch. Remember the fact that cutlets will shrink a bit upon frying.
Steps to fry cutlets.
  1. Make extra cutlets equally. You can too retailer uncooked cutlets within the fridge in an hermetic container for two days. (Or you may freeze for upto 2 months. Take away from fridge half-hour minutes earlier than frying, no must thaw.)
  2. Whisk the egg white individually in a bowl till foamy. ( That is how most caterers do however you may skip it.)
  3. Add egg yolks , salt and pepper combine effectively.
  4. Dip every cutlets in egg and fry.
  5. Fry for 4 minutes on all sides medium warmth.
  6. Enhance the warmth when cooked to offer the ultimate golden brown contact. Dry oil on a towel. Serve with inexperienced chutney or ketchup.
Pakistani Bohra Keema cutlets served in a plate.

Hungry for fried snacks? Attempt these!

Keema cutlet, gentle and juicy

A simple recipe for deliciously gentle cutlets. The spices are average and you could add extra chillies or chat masala for spicier kabab.

Click on stars to charge this recipe!



Making ready Cutlets combination


  • You possibly can freeze the cutlet for as much as 2 months.
  • After drying oil, pack cutlets in a foil and serve in foil. You possibly can reheat the cutlets by steaming them on the range so the cutlets keep juicy and gentle.
  • Oil tends to get foamy whereas frying cutlets so separate beating of egg yolk and white helps overcome this downside.

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