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):

  • 400 g - Minced Mutton (Kheema)

  • 2 tbsp - Ginger Garlic Paste

  • 1 tsp - Salt

  • 1 tsp - Red Chilli Powder

  • ½ tsp - Turmeric Powder

  • 1 tsp - Coriander Powder

  • ½ tsp - Garam Masala

  • ½ cup - Water

For Flavoring Kheema (After Cooking):

  • ½ tsp - Salt (adjust to taste)

  • 1 tsp - Cumin Powder

  • ½ tsp - Chaat Masala

  • 1 no - Onion, finely chopped

  • 2 tbsp - Spring Onion, finely chopped

  • ½ cup - Boiled Green Peas

  • 2 no - Boiled Eggs, finely chopped

  • 2 no - Green Chillies, finely chopped

  • 2 tbsp - Fresh Coriander, finely chopped

  • 1 tbsp - Fresh Mint, finely chopped

  • 1 tbsp - Lemon Juice

  • 1 piece - Charcoal (for dhunghaar)

For Potato Mixture:

  • 1.5 kg - Boiled Potatoes, grated

  • 1 tsp - Cumin Powder

  • ½ tsp - Black Pepper Powder

  • 1 tsp - Salt

  • 2 tbsp - Fresh Coriander, finely chopped

For Frying:

  • 2 no - Eggs, beaten

  • 1 cup - Bread Crumbs

  • Oil (for shallow frying)


Method

  1. Cook the Kheema:

    • In a pan, add kheema, ginger garlic paste, salt, red chilli powder, turmeric, coriander powder, garam masala, and water.

    • Cook on medium flame until kheema is dry and well-cooked. Keep aside to cool.

  2. Flavor the Kheema:

    • To the cooled kheema, add cumin powder, chaat masala, onion, spring onion, boiled peas, chopped boiled eggs, green chillies, coriander, mint, and lemon juice.

    • Mix well and give it a dhunghaar (charcoal smoke) for authentic flavor.

  3. Prepare Potato Mixture:

    • In a large bowl, combine grated boiled potatoes with cumin powder, black pepper powder, salt, and coriander.

    • Mix until smooth.

  4. Shape the Pattice:

    • Grease palms with a little oil and water.

    • Take a handful of potatoes, flatten them in the palm, and make a cavity in the center.

    • Fill with 1–2 spoonfuls of kheema mixture.

    • Gently seal the edges to form a round or oval pattice.

    • Repeat with the remaining mixture.

  5. Coat the Pattice:

    • Roll each pattice in bread crumbs.

    • Dip in beaten egg, then coat again with bread crumbs for extra crispiness.

  6. Fry the Pattice:

    • Heat oil in a shallow frying pan.

    • Place pattice gently and fry on medium flame until golden brown and crisp on both sides.

  7. Serve:

    • Drain on kitchen paper and serve hot with mint chutney or ketchup.


Chef’s Notes

  • Ensure kheema is fully dry before stuffing, or the pattice will break.

  • Charcoal smoke (dhunghaar) elevates the flavor.

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