1. kitchenriffs
    October 15, 2014 @ 7:21 pm

    Sounds like you’ve been having fun! And we’ll have fun if we make these cutlets — they look wonderful! Thanks so much.


  2. anindya sundar basu
    October 16, 2014 @ 1:42 am

    Liked the writeup . Indeed anadamela is a good small global food event as I love to call it. cheers


  3. dedy oktavianus
    October 16, 2014 @ 11:00 am

    Damn delicious chicken cutlet, great snack!!!
    worth to try recipe, great job my friend…
    Dedy@Dentist Chef


  4. lisaiscooking
    October 16, 2014 @ 8:05 pm

    What a fun event. And, these chicken cutlets look delicious!


  5. ChgoJohn
    October 17, 2014 @ 1:04 pm

    I bet the 5 of you had a wonderful time behind that table! I would have loved to listen in. 🙂
    THis is such a flavorful way to prepare cutlets. Small wonder that they’re so popular.


  6. Kim | a little lunch
    October 22, 2014 @ 11:09 am

    Purabi, it’s so fascinating to read about your life and festivals and food! I can see why you sold out of these fabulous chicken cutlets — you ‘cook from the heart’ and bless others with your talents. Enjoy your break for Diwali and thank you for sharing your traditions of Durga Puja.


  7. how to make crunchy shrimp
    February 16, 2015 @ 7:01 am

    Oh! Gorgeous ladies, your Bengali chicken cutlets seems to be delicious…..I wonder what would be if the flavour cardamoms,cloves and cinnamon combines in a chicken cutlet….Anyways will try this….last week i had an expirement with Shrimp…They too sounds delicious


  8. shivani
    March 31, 2015 @ 7:14 am

    Just a quick note to say this is so amazing recipe. Bengali-style chicken cutlets is a famous dish of west Bengal.It is makes on the auspicious occasion of Durga Puja.The taste of it is so amazing and unforgetable.I will try this at home.


  9. Twisa
    October 6, 2015 @ 7:03 pm

    Hi Purabi,

    Please let me know what is Baja Moshla? How can you make it?

    May be i can try this one to one of my dinner for friends here in NL.

    Thanks a lot in advance.



    • Purabi Naha
      October 9, 2015 @ 11:56 am

      Twisa, Bengali Bhaja Moshla for this recipe is a combination of the following: cumin seeds, coriander seeds, cinnamon, green cardamoms, bay leaves, cloves and dry red chillies. Roast two bay leaves, 1 tbsp cumin seeds, 1.5 tbsp coriander seeds, 3 one-inch cinnamon stick, 6 green cardamoms, 10 cloves and three dried red chillis, until fragrant. Make a very fine powder and store in an airtight container.


  10. Priyadarshi
    February 21, 2017 @ 8:56 am

    Looks great


    • Purabi Naha
      March 2, 2017 @ 7:30 am

      Thanks Priyadarshini! 🙂


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