Kheema Pattice
About the Recipe
Yields: 15–16 Pattice | Total Time: 2 hr | Cooking Method: Shallow Fry + Coal Smoke (Dhunghaar)Cultural Notes
Crispy potato casing with a spiced kheema filling, shallow-fried to golden perfection. Kheema ni Pattice comes from the Parsi and Bohri households. The use of potatoes as a casing for minced meat creates a fusion Kharaas. This dish was adapted into a festive delicacy, often served at weddings, Sunday lunches, and community feasts. Over time, it spread across Gujarat, Maharashtra, and Hyderabad, becoming a celebrated comfort food.
Ingredients
For Kheema Filling (Cooking):
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400 g - Minced Mutton (Kheema)
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2 tbsp - Ginger Garlic Paste
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1 tsp - Salt
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1 tsp - Red Chilli Powder
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½ tsp - Turmeric Powder
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1 tsp - Coriander Powder
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½ tsp - Garam Masala
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½ cup - Water
For Flavoring Kheema (After Cooking):
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½ tsp - Salt (adjust to taste)
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1 tsp - Cumin Powder
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½ tsp - Chaat Masala
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1 no - Onion, finely chopped
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2 tbsp - Spring Onion, finely chopped
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½ cup - Boiled Green Peas
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2 no - Boiled Eggs, finely chopped
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2 no - Green Chillies, finely chopped
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2 tbsp - Fresh Coriander, finely chopped
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1 tbsp - Fresh Mint, finely chopped
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1 tbsp - Lemon Juice
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1 piece - Charcoal (for dhunghaar)
For Potato Mixture:
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1.5 kg - Boiled Potatoes, grated
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1 tsp - Cumin Powder
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½ tsp - Black Pepper Powder
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1 tsp - Salt
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2 tbsp - Fresh Coriander, finely chopped
For Frying:
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2 no - Eggs, beaten
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1 cup - Bread Crumbs
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Oil (for shallow frying)
Method
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Cook the Kheema:
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In a pan, add kheema, ginger garlic paste, salt, red chilli powder, turmeric, coriander powder, garam masala, and water.
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Cook on medium flame until kheema is dry and well-cooked. Keep aside to cool.
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Flavor the Kheema:
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To the cooled kheema, add cumin powder, chaat masala, onion, spring onion, boiled peas, chopped boiled eggs, green chillies, coriander, mint, and lemon juice.
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Mix well and give it a dhunghaar (charcoal smoke) for authentic flavor.
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Prepare Potato Mixture:
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In a large bowl, combine grated boiled potatoes with cumin powder, black pepper powder, salt, and coriander.
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Mix until smooth.
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Shape the Pattice:
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Grease palms with a little oil and water.
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Take a handful of potatoes, flatten them in the palm, and make a cavity in the center.
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Fill with 1–2 spoonfuls of kheema mixture.
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Gently seal the edges to form a round or oval pattice.
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Repeat with the remaining mixture.
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Coat the Pattice:
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Roll each pattice in bread crumbs.
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Dip in beaten egg, then coat again with bread crumbs for extra crispiness.
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Fry the Pattice:
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Heat oil in a shallow frying pan.
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Place pattice gently and fry on medium flame until golden brown and crisp on both sides.
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Serve:
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Drain on kitchen paper and serve hot with mint chutney or ketchup.
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Chef’s Notes
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Ensure kheema is fully dry before stuffing, or the pattice will break.
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Charcoal smoke (dhunghaar) elevates the flavor.
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