Easiest Way to Make Homemade Prawns Cutlets Parsi Bhonu Traditional Parsi Style

Prawns Cutlets Parsi Bhonu Traditional Parsi Style.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, prawns cutlets parsi bhonu traditional parsi style. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Prawns Cutlets Parsi Bhonu Traditional Parsi Style is one of the most well liked of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. Prawns Cutlets Parsi Bhonu Traditional Parsi Style is something that I've loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have prawns cutlets parsi bhonu traditional parsi style using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Prawns Cutlets Parsi Bhonu Traditional Parsi Style:

1. {Prepare 250 gm of Shrimps or Smaller Prawns.
2. {Get of to taste Salt.
3. {Prepare 2 of Eggs.
4. {Make ready 1/2 tsp of Turmeric Powder.
5. {Make ready 1 tbsp of Black Peppercorns Freshly Cracked.
6. {Make ready 1 tsp of Red Chilli Powder.
7. {Prepare 1/4 Cup of Bread Crumbs.
8. {Get 2-3 of Bread Slices.
9. {Take 1/2 Cup of Potato Boiled and Mashed.
10. {Take 2-3 of Green Chilles Finely Chopped.
11. {Take 1/2 Cup of Fresh Coriander Leaves: Finely Chopped.
12. {Take 1 tbsp of Rava/Semolina.
13. {Prepare 1 Cup of Onions Finely Chopped.
14. {Make ready 1 tbsp of Ginger Garlic Green Chillies Paste.
15. {Get 200 gm of Cooking Oil.

Steps to make Prawns Cutlets Parsi Bhonu Traditional Parsi Style:

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.
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.
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.
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..
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.
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.
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.
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).
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..
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.
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.
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.

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