By Akshara
February 7, 2026
Bohra cutlets are a familiar sight at Dawoodi Bohra iftar tables, known for their crisp exterior and soft, well-spiced interior. These cutlets are usually prepared ahead of time and fried fresh just before iftar, making them practical during busy Ramadan evenings. The recipe varies slightly across households, but the base typically combines lentils, meat or vegetables, and gentle spices that are flavourful without being overpowering.
250 g minced meat or boiled mashed vegetables ½ cup boiled chana dal, coarsely mashed 1 small onion, finely chopped 1 tsp ginger-garlic paste 1 tsp cumin powder ½ tsp coriander powder ½ tsp garam masala Salt to taste 2 tbsp chopped coriander Egg or cornflour slurry for coating Breadcrumbs as needed Oil for shallow frying
Combine mince or vegetables with dal, onion, spices, salt, and coriander.
Shape into flat cutlets and chill briefly to firm them up.
Coat with egg or slurry, then breadcrumbs.
Shallow fry on medium heat until evenly golden.
Serve hot with chutney or alongside other iftar dishes.