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Home Dish Prawns Cutlets Parsi Bhonu Traditional Parsi Style

Prawns Cutlets Parsi Bhonu Traditional Parsi Style

Name: How to cook Prawns Cutlets Parsi Bhonu Traditional Parsi Style - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Prawns Cutlets Parsi Bhonu Traditional Parsi Style

This one’s a very traditional & authentic Parsi Dish, prepared mostly in all the Parsi households quite often. An integral part of the very authentic Parsi Cuisine, in any get together, feasts or to just simply welcome any guests

Ingredient

Food ration :

4 people

Cooking time :

35-45 mins

250 gm

Shrimps or Smaller Prawns

Eggs

1/2 tsp

Turmeric Powder

1 tbsp

Black Peppercorns Freshly Cracked

1 tsp

Red Chilli Powder

1/4 Cup

Bread Crumbs

2-3

Bread Slices

1/2 Cup

Potato Boiled and Mashed

2-3

Green Chilles Finely Chopped

1/2 Cup

Fresh Coriander Leaves: Finely Chopped

1 tbsp

Rava/Semolina

1 Cup

Onions Finely Chopped

1 tbsp

Ginger Garlic Green Chillies Paste

200 gm

Cooking Oil

Cooking instructions

* Step 1

This is actually traditionally not sautéed at the outset & instead every single ingredients are used raw in this one.However, in my family we’ve enormous smell issues (including me), especially as when it comes to prawns/shrimps or any such sea foods

* Step 2

Hence, as you can see: I’ve applied a very little amount of salt & turmeric powder to the prawns & have very lightly sautéed just for about 1-2 mins time & then transferred it to a separate plate- Had set it aside

* Step 3

I had an admixture of the absolutely smaller shrimps as well as slightly bigger size than the earlier ones- Hence, I’d sautéed them separately as well & not together.Set aside

* Step 4

Post that: boil, peel & mash the potatoes to a smooth paste- Alternatively, you can also gently pulse both the sautéed shrimps & the boiled potatoes in a blender jar.

* Step 5

But ensure not to make it a smooth paste instead you need to pulse it a few times & all the ingredients to be sensed in your taste buds while biting on the same & of course the shapes & sizes of it need be in the bite sized pieces

* Step 6

Once it’s all coarsely ground: In a large mixing bowl- Add in all the aforementioned rest other ingredients to this mixture & mix well with your hands & ensure NOT TO add in, even a drop of water to it

* Step 7

Add in all the dry spices, seasonings & chopped veggies to it...Give it all a really good mix with your hands.Checkout the seasonings, if required

* Step 8

Now apply some oil in your both palms: Take about a big lemon sized balls out of the entire mixture.(the smearing oil in your palms will prevent it from sticking to it)

* Step 9

Give it any shapes ofto your choice.Then, roll it out over the dry semolina (instead of the bread crumbs), that’s usually & overly used in such similar fried items or fritters.

* Step 10

In this very Recipe, using semolina separately instead of the cornflour & breadcrumbs & not using the whisked eggs to dip the shaped cutlets (instead using it, while preparing its dough), else it’d not be the authentic Parsi dish

* Step 11

Heat up a frying pan over the medium flame: HeT up the oil moderately for the deep/shallow frying.I myself prefer not the deep fry instead, slightly more oil to be used than the shallow fry & in this method- it comes out well enough else, chances are high for it to crumble immediately as & when dropped in to the hot oil for deep frying

* Step 12

Once done frying in batches: Transfer all that onto a serving platter- pre-lined with the kitchen towels or butter paper.Enjoy & Relish this very Parsi Dish.in your evening snacks with your favourite cuppa or even in the main course meals as the side dish.Your guests will just not stop commending on your unique culinary skills & expertise