Mohammed Ali Road Style Mutton Cutlets

4 60 MINS

These authentic Mohammed Ali Road style mutton cutlets are a perfect recreation of one of Mumbai’s most famous street foods, loved especially during Ramadan and festive evenings. Made with fresh, flavorful mutton mince, aromatic herbs, and traditional spices, these cutlets are known for their juicy texture and rich taste. The addition of ginger-garlic paste, green chilli, lemon juice, garam masala, fresh coriander, and mint gives the mince a bold and refreshing flavor. One of the key highlights of this recipe is the smoky charcoal technique, which infuses the cutlets with a unique street-style aroma that makes them taste just like the ones served at famous stalls on Mohammed Ali Road. Soaked pav or bread is added to the mixture to create a soft binding, ensuring the cutlets remain tender inside while turning crispy outside. The cutlets are coated with breadcrumbs, dipped in egg, and shallow fried on low to medium heat until perfectly golden brown. This method helps cook the mince evenly and creates a crispy outer layer. These cutlets can also be prepared in advance and frozen, making them ideal for Ramadan, parties, or unexpected guests. Serve them hot with green chutney, lemon wedges, sliced onions, and pav for a complete street-style experience.

Steps for Mohammed Ali Road Style Mutton Cutlets

Step 1: Prepare the mutton mixture Take 300 grams fresh mutton mince in a large mixing bowl. Add slightly more than 1 teaspoon ginger-garlic paste, 1 teaspoon green chilli paste, 2 teaspoons lemon juice, and 2 tablespoons coarsely crushed coriander seeds. Then add 1 teaspoon garam masala powder, plenty of finely chopped fresh coriander leaves, plenty of chopped mint leaves, and 1 teaspoon salt. Mix everything thoroughly using your hands until well combined.

Step 2: Give smoky charcoal flavor Place a small piece of hot burning charcoal in the center of the mince mixture. Drizzle a few drops of oil on the charcoal and immediately cover the bowl with a lid. Let it sit for 2 minutes so the smoky flavor infuses into the mince. Remove the charcoal and keep the mixture aside to marinate for 1 hour.

Step 3: Prepare the bread binder Take 2 pav buns or 4 bread slices. Sprinkle some water and soak them for 10–15 minutes. Squeeze out all excess water and add the soaked bread to the marinated mince mixture. Mix well to combine and create a soft binding texture.

Step 4: Shape the cutlets Take a lemon-sized portion of the mixture and roll it into a ball. Place it on breadcrumbs and coat it well. Press gently with your hands to flatten it into a thin cutlet. You can also lightly score it with a knife so it cooks evenly inside.

Step 5: Dip in egg Beat one egg in a bowl. Dip each cutlet into the beaten egg, ensuring it is fully coated.

Step 6: Fry the cutlets Heat oil on a pan or tawa. Place the cutlets in hot oil and reduce the flame to low-medium. Fry until golden brown on one side, then flip and cook the other side until golden brown and fully cooked inside.

Step 7: Serve hot Serve the hot mutton cutlets with green chutney, sliced onions, lemon wedges, and pav. Enjoy the authentic Mohammed Ali Road street-style taste at home. 😋

Step 8: Storage and freezing tip ❄️ You can shape the cutlets and store them in the freezer in an airtight container. Fry directly when needed, making them perfect for Ramadan or guest preparation in advance.

Mohammed Ali Road Style Mutton Cutlets

Ingredients

300gms Minced Mutton
More than 1 Tsp Ginger Garlic Paste
1 Tsp Green Chilli Paste
2 Tsp Lemon Juice
2 Tbsp Coarsely Ground Coriander Seeds
1 Tsp Garam Masala Powder
Fresh Coriander
Mint Leaves
1 Tsp Salt
Charcoal
Oil
2 Pav
Water
Bread Crumbs
Egg

Steps

Step 1: Prepare the mutton mixture Take 300 grams fresh mutton mince in a large mixing bowl. Add slightly more than 1 teaspoon ginger-garlic paste, 1 teaspoon green chilli paste, 2 teaspoons lemon juice, and 2 tablespoons coarsely crushed coriander seeds. Then add 1 teaspoon garam masala powder, plenty of finely chopped fresh coriander leaves, plenty of chopped mint leaves, and 1 teaspoon salt. Mix everything thoroughly using your hands until well combined.
Step 2: Give smoky charcoal flavor Place a small piece of hot burning charcoal in the center of the mince mixture. Drizzle a few drops of oil on the charcoal and immediately cover the bowl with a lid. Let it sit for 2 minutes so the smoky flavor infuses into the mince. Remove the charcoal and keep the mixture aside to marinate for 1 hour.
Step 3: Prepare the bread binder Take 2 pav buns or 4 bread slices. Sprinkle some water and soak them for 10–15 minutes. Squeeze out all excess water and add the soaked bread to the marinated mince mixture. Mix well to combine and create a soft binding texture.
Step 4: Shape the cutlets Take a lemon-sized portion of the mixture and roll it into a ball. Place it on breadcrumbs and coat it well. Press gently with your hands to flatten it into a thin cutlet. You can also lightly score it with a knife so it cooks evenly inside.
Step 5: Dip in egg Beat one egg in a bowl. Dip each cutlet into the beaten egg, ensuring it is fully coated.
Step 6: Fry the cutlets Heat oil on a pan or tawa. Place the cutlets in hot oil and reduce the flame to low-medium. Fry until golden brown on one side, then flip and cook the other side until golden brown and fully cooked inside.
Step 7: Serve hot Serve the hot mutton cutlets with green chutney, sliced onions, lemon wedges, and pav. Enjoy the authentic Mohammed Ali Road street-style taste at home. 😋
Step 8: Storage and freezing tip ❄️ You can shape the cutlets and store them in the freezer in an airtight container. Fry directly when needed, making them perfect for Ramadan or guest preparation in advance.

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