Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.
Squeeze the minced mutton between the palms of your hands to remove excess water.
Soak the bread in one cup of water for half a minute and squeeze to remove excess water. Place the mutton, bread, salt, ginger paste, garlic paste, green chillies, red chilli powder, coriander powder, roasted cumin powder, turmeric powder, mint leaves and coriander leaves in a deep bowl.
Mix well and set aside to marinate for three to four hours, preferably in a refrigerator. Divide the marinated mince into twelve equal portions, shape each portion into a ball and roll in breadcrumbs.
Place each ball on a flat surface and flatten with your fingers into a four-inch patty, dusting with breadcrumbs as required.
Place the cutlets in a refrigerator for half an hour. Heat plenty of oil in a deep kadai. Beat eggs lightly with salt and two tablespoons of water.
Dip the cutlets in the egg and deep-fry for two to three minutes on each side. Drain on absorbent paper.
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