Chicken Cutlets — The roadside way!

One of the many things that I truly miss about Kolkata in Bangalore is the abundance of tasty street food.
Street foods have a certain nostalgia associated with them. Street food is one such string that is bonded by taste and only taste, surpassing all barriers of socio-economic status. The rich, poor, the working class/non-working class, students,laborers, the fat ugly aunty, the uber stylish divas- all are treated as equal. No eyebrows are raised for aspects like hygiene and comfort!
Kolkata streets hold a plethora of mouth watering food at throw away prices. The taste quotient of the roadside foods can never be replicated at home. It might be that the dust, the unhygienic ingredients or the germs in the seller’s hands create the magic! It is however quite surprising that very less people fall sick after consuming roadside food. Its all in the human mind and happiness of eating street food strengthens our immunity.
Chicken and fish cutlets tops the endless list of the street foods I like the most. These are followed by Kolkata style egg-rolls and ”Alur Chop”- a Bengali deep fried potato and gram flour fritter. Out of my numerous attempts to make a road side Chicken Cutlet, today’s attempt has really turned well. And thus I thought to document it and share with all.


  • Chicken – 250 gm, Cooked previously or boiled
  • Eggs- 2 beaten
  • Potatoes- 2 medium boiled and diced
  • Onion- 1 large chopped finely
  • Ginger- 1 tsp grated
  • Garlic- 4 cloves/ 1 tsp grated
  • Green Chilly- 1 or 2 chopped
  • Coriander leaves- A handful chopped finely
  • Cumin (Jeera) Powder- 1 teaspoon
  • Coriander Powder- 1/2 teaspoon
  • Cardamom- 1 ground
  • Cinnamon-1 small piece of , ground
  • Salt -1 teaspoon
  • Pepper- 1/2 teaspoon
  • Refined Oil -for deep frying (Around 1 cup)
  • Bread Crumbs 1 cup or 4 Rusk biscuits crushed finely
  • Maida or All purpose flour 1 tablespoon
  • Corn Flour- 1 tablespoon

Put 2 teaspoon refined oil in a fry pan. When hot, add the chopped Onions, saute for 1/2 a minute. Now add the ginger and garlic paste. Again saute for around 2 mins then add the Cumin powder, Coriander powder, salt and ground Cinnamon plus cardamon powder. 

Put off the flame and stir well. Now add the potatoes, chicken, Green chilies and coriander leaves. Mash well so that the mixture is evenly done. Let the mixture cool for some time.
Now once the filling is cooled, make cutlets out of them in your own choice of shape. 

Personally I like big diamond shaped cutlets, just like the roadside shops!
Now coat the cutlet first in the mixture of corn flour and maida meticulously on all sides. 
This is done to secure the filling. Now dip the cutlet in the eggs and immediately coat it with the bread crumbs or biscuit powder. I have used 4 Rusk biscuits to make the coating. Again dip the cutlet in the eggs and for a second time coat with the biscuits/bread crumbs. 
With the help of your hands, pat the cutlet lightly so that the coating is secured. Now heat the oil for deep-frying in a fry pan. When the oil is medium hot, drop in the cutlets. Fry on both sides till golden brown.
Serve hot with Mustard sauce or tomato ketchup. Garnish with some sliced onions and coriander leaves. Cutlets are irresistible and I can vouch for it!
Preparation Time: 1 hour
Cooking time: 45 mins
  • The boiled potatoes should be completely dry. If a little moisture is left it would make the cutlets loose and they might break while frying.
  • Do not heat the oil too much before dropping the cutlets for deep frying, it would burn them instantly
  • Its better to use cooked chicken rather than boiled chicken for making the cutlet.
  • Do not fry the onions too much while making the filling. Just a little soft is enough to give the crunch in the filing.

3 thoughts on “Chicken Cutlets — The roadside way!”

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