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Bread Cutlet: A Tasty Treat for Every Indian Home!

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Chef Curry Do’pyaza

Bread Cutlet: A Tasty Treat for Every Indian Home!

Namaste Dosto! Kem Cho? Sat Sri Akal! And a big hello to all my amazing readers from across the globe! Chef Curry Do’pyaza here, back with another scrumptious recipe that’s sure to become a family favourite. Today, we’re diving into the delightful world of Bread Cutlets – a crispy, savory snack that’s incredibly easy to make and even easier to devour!

This dish is close to my heart, reminding me of joyous celebrations and impromptu gatherings.

Occasions for Bread Cutlets:

Bread cutlets are the unsung heroes of Indian snacks! You’ll often find them gracing tables during:

  • Diwali: As a quick and tasty bite amidst the festive feasting.
  • Holi: Perfect for refueling after a vibrant day of colours and fun.
  • Tea Time: The ideal accompaniment to a steaming cup of chai on a rainy afternoon.
  • Kids’ Parties: A guaranteed hit with the little ones (and the adults too!).
  • Picnics: Easily portable and delicious eaten cold or at room temperature.

A Little History:

While the exact origins are a bit hazy, the bread cutlet is believed to have evolved as a clever way to use leftover bread. It’s a testament to Indian ingenuity – taking simple ingredients and transforming them into something truly special. Think of it as a culinary hug from your grandma!

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients – The Magic Makers!

  • 6 slices of Bread (Brown or White)
  • 2 medium Potatoes (Aloo), boiled and mashed
  • 1 medium Onion (Pyaaz), finely chopped
  • 1-2 Green Chilies (Hari Mirch), finely chopped (adjust to your spice preference!)
  • 1 inch Ginger (Adrak), grated
  • 1/2 teaspoon Turmeric Powder (Haldi)
  • 1/2 teaspoon Red Chili Powder (Lal Mirch)
  • 1/2 teaspoon Coriander Powder (Dhania Powder)
  • 1/4 teaspoon Garam Masala
  • 1/4 cup Fresh Coriander Leaves (Hara Dhania), chopped
  • Salt (Namak) to taste
  • 2 tablespoons Oil (Tel) for shallow frying
  • Water (Pani) as needed

Let’s Get Cooking! – Step-by-Step Instructions

  1. Bread Prep: First, remove the crusts from the bread slices. Then, soak them in a bowl of water for a few seconds until they are soft. Squeeze out all the excess water thoroughly. You want them damp, not dripping!
  2. Mixing Time: In a large mixing bowl, combine the mashed potatoes, squeezed bread, chopped onion, green chilies, grated ginger, turmeric powder, red chili powder, coriander powder, garam masala, chopped coriander leaves, and salt.
  3. Knead it Good: Mix all the ingredients well with your hands until you have a smooth, pliable dough.
  4. Shape it Up: Take a small portion of the mixture and shape it into a round or oval cutlet. Repeat with the remaining mixture.
  5. Fry Time: Heat oil in a shallow pan or skillet over medium heat. Gently place the cutlets in the hot oil, being careful not to overcrowd the pan.
  6. Golden Brown Perfection: Fry the cutlets until they are golden brown and crispy on both sides, flipping them occasionally. This should take about 3-4 minutes per side.
  7. Drain and Serve: Remove the fried cutlets from the pan and place them on a paper towel-lined plate to drain excess oil. Serve hot and enjoy!

Chef Curry’s Top Tips for the Best Cutlets:

  • Don’t Oversoak: Be careful not to soak the bread for too long, or it will become too mushy.
  • Spice it Right: Adjust the amount of green chilies and red chili powder to suit your spice tolerance.
  • Oil Temperature is Key: Make sure the oil is hot enough before adding the cutlets, or they will absorb too much oil.
  • Crispy Goodness: For extra crispy cutlets, you can coat them in breadcrumbs before frying.

Different Ways to Cook Your Cutlets:

  • Gas Stove: Follow the shallow frying method as described above.
  • Induction Stove: The same as the gas stove method. Ensure your pan is induction-friendly.
  • Oven: Preheat your oven to 375°F (190°C). Place the cutlets on a baking sheet lined with parchment paper. Brush them with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.
  • Air Fryer: Preheat your air fryer to 375°F (190°C). Place the cutlets in the air fryer basket in a single layer. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Microwave: Not recommended for crispy cutlets, but you can reheat already cooked cutlets in the microwave for a quick snack.

Nutritional Information (Approximate, per cutlet):

  • Calories: 120-150
  • Protein: 3-4g
  • Carbohydrates: 15-20g
  • Fat: 5-7g

Serving Suggestions:

  • Serve hot with your favourite chutney, such as mint-coriander chutney or tamarind chutney.
  • Enjoy them with a side of ketchup or tomato sauce.
  • Make a delicious bread cutlet sandwich with lettuce, tomato, and onion.
  • Serve as a side dish with your favourite Indian meal.

A Final Word from Chef Curry:

There you have it – a simple yet satisfying recipe for Bread Cutlets that’s sure to bring a smile to your face. It’s a versatile dish that can be adapted to your taste and preferences. So, go ahead, give it a try, and let me know how it turns out!

I encourage you to try this recipe at home. Share your culinary creations with your friends and family. Food is best when shared, after all!

Happy Cooking, and until next time, keep those pots simmering and those spices singing!