Meva Cutlets (Rich Nut and Herb Cutlets)
These rich and savory Parsi-style cutlets combine the nutty depth of almonds, walnuts, and charoli with fresh herbs for a truly unique appetizer. The base is created by cooking breadcrumbs in fresh coconut milk until thick, then enriching the dough with fried onions and spices before shaping into golden patties. Served hot with tomato sauce, they offer a delightful textural contrast between the crispy egg-coated exterior and the soft, aromatic interior.
Ingredients
- 1 cup Breadcrumbs (fine) (Firmly packed. Originally listed as 0.25 lb or 8 heaped dessertspoons.)
- 1/2 cup Ghee (For frying onions and cutlets. Originally 0.25 seer (approx 4-5 oz).)
- 1 large Onion (Finely chopped. Originally 0.25 seer.)
- 2 1/2 tablespoons Charoli nuts (Chironji) (Originally 2.5 tolas.)
- 2 1/2 tablespoons Walnuts (Originally 2.5 tolas.)
- 2 tablespoons Butter (Originally 2.5 tolas.)
- 2 tablespoons Sweet almonds (Originally 2 tolas.)
- 1 tablespoon Parsley leaves (Chopped. Originally 1 tola.)
- 1/2 inch piece Fresh ginger (Originally 0.5 tola.)
- 1/2 cup Cilantro (Coriander leaves) (Chopped. Originally 2 bunches.)
- 2 large Green chilies (Or 3, adjusted to taste.)
- 2 teaspoons Lemon juice
- 1 teaspoon Salt (Heaped.)
- 1 teaspoon Garam masala (Level.)
- 1/4 whole Fresh coconut (Grated. Used to make coconut milk.)
- 1 cup Hot water (For extracting coconut milk.)
- 4 whole Eggs (1 for the mixture, 3 for coating.)
Instructions
- 1Peel and finely grind the ginger. Peel the almonds and grind them together with the walnuts and charoli (chironji) on a clean stone or mortar with 2 teaspoons of water until fine. Wash the cilantro, parsley, and green chilies, dry them thoroughly, and chop them finely.
- 2Peel the onions and chop them into very fine pieces. Fry them in a little ghee until they turn a pale red color, then remove from the pan and set aside.
- 3Grate the coconut. Using 1 cup of hot water, add water gradually to the coconut, grind/mash, and squeeze to extract all the milk. In this extracted coconut milk, mix the ground nut paste, fried onions, ginger, parsley, cilantro, chilies, and salt thoroughly.
- 4In a pot, melt the butter over low heat. Add the breadcrumbs and stir continuously with a spoon until they turn slightly red. Add the coconut milk mixture (containing all the herbs and nuts) to the pot. Cook until the mixture thickens and becomes firm enough to shape. Remove from heat and transfer to a plate.
- 5Beat one egg with a fork until thin. Add the garam masala and lemon juice to the cooked mixture on the plate, then add the beaten egg. Mash and mix everything together very well. Divide the mixture into 12 smooth balls. Flatten them on your palm to form neat cutlets, ensuring they do not crack.
- 6Beat the remaining 3 eggs thoroughly in a soup plate. Heat the remaining ghee in a large frying pan over medium heat until it smokes. Dip each cutlet into the beaten eggs, turning twice to coat thoroughly. Lift with a spatula and place in the hot ghee. Fry as many as will fit in the pan. When one side is red/golden, flip and fry the other side. Remove and serve hot with tomato sauce. (Note: These do not taste good when cold).