Crispy potato casing with a spiced kheema filling, shallow-fried to golden perfection.
Kheema ni Pattice comes from Parsi and Bohri households. The use of potatoes as a casing for minced meat creates a fusion Kharaas that became a celebrated festive comfort food across Gujarat, Maharashtra, and Hyderabad.
Ingredients List
Pattice
π‘ Adjust serving size to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| 1 | 1.5 | kg | Boiled Potatoes (grated) |
| 2 | 400 | g | Minced Mutton (Kheema) |
| 3 | 2 | nos. | Eggs (beaten for coating) |
| 4 | 120 | ml | Water (for cooking kheema) |
| 5 | 1 | nos. | Boiled Egg (finely chopped) |
| 6 | 100 | g | Bread Crumbs |
| 7 | 80 | g | Onion (finely chopped) |
| 8 | 70 | g | Boiled Green Peas |
| 9 | 30 | g | Ginger Garlic Paste |
| 10 | 20 | g | Spring Onion (finely chopped) |
| 11 | 20 | g | Fresh Coriander (chopped) |
| 12 | 15 | g | Green Chillies (finely chopped) |
| 13 | 15 | ml | Lemon Juice |
| 14 | 10 | g | Fresh Mint (finely chopped) |
| 15 | 10 | g | Cumin Powder |
| 16 | 10 | g | Salt |
| 17 | 5 | g | Red Chilli Powder |
| 18 | 5 | g | Coriander Powder |
| 19 | 3 | g | Turmeric Powder |
| 20 | 3 | g | Garam Masala |
| 21 | 3 | g | Chaat Masala |
| 22 | 3 | g | Black Pepper Powder |
| 23 | - | As required | Charcoal piece (for dhunghaar smoke) |
| 24 | - | As required | Oil (for shallow frying) |
Method / Instructions
- Step 1 (Kheema Cooking): In a pan, add minced mutton, ginger-garlic paste, salt, red chilli powder, turmeric powder, coriander powder, garam masala, and water. Cook without oil until completely dry and tender. Set aside to cool.
- Step 2 (Flavoring & Dhunghaar): Mix in chopped onions, spring onions, boiled green peas, chopped boiled egg, green chillies, fresh coriander, mint, lemon juice, cumin powder, and chaat masala. Give it a rich charcoal smoke (dhunghaar).
- Step 3 (Potato Casing): Grate boiled potatoes and mix well with cumin powder, black pepper powder, salt, and chopped fresh coriander.
- Step 4 (Shaping & Sealing): With oiled/watered hands, take a fistful of potato mash, flatten on palm, hollow the center, add 1-2 spoons of kheema filling, and gently seal into a smooth round pattice. Coat thoroughly in bread crumbs and beaten eggs.
- Step 5 (Shallow Frying): Heat oil in a shallow frying pan. Dip pattice in beaten eggs, then shallow-fry on medium heat, turning gently until golden and crispy on both sides. Enjoy hot!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 240 Kcal |
| πͺ Protein | 11.5 g |
| πΎ Carbohydrates | 26.0 g |
| π₯ Total Fat | 10.0 g |
| π§ Saturated Fat | 2.5 g |
| π± Dietary Fibre | 3.2 g |
| π¬ Total Sugars | 2.0 g |
| π§ Sodium | 420 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- The charcoal smoke (dhunghaar) gives this traditional pattice its unmistakable authentic aroma and depth. Don't skip it!
- Ensure the kheema mixture is completely dry before mixing in the fresh onions, eggs, and herbs so the pattice holds its shape perfectly during frying.
Tooooo good
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