Kheema Pattice

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 500 g - mutton kheema (goat or lamb meat)
  • 6-7 - potatoes
  • 2 - onions
  • 3 tbsp - dry coconut grated
  • 1 - tomato
  • 2 - green chilli
  • 2 tbsp - cilantro
  • 2 tbsp - whole garam masala
  • 1 tsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 1 tbsp - fennel seeds
  • 1 inch - ginger
  • 4-5 cloves - garlic
  • 2 tbsp - red chilli powder
  • 1 tsp - turmeric
  • 1 tsp - garam masala or meat masala
  • salt
  • 3 tbsp - oil
  • oil to fry
  • bread crumbs
  • 2 - egg whites
  • rava

How to Make Kheema Pattice

  • Slice onion finely.
  • Roast half the onion, whole garam masala, coriander seeds, fennel seeds and coconut.
  • Grind together along with chilli, cilantro, garlic, ginger and tomato.
  • Make a smooth paste.
  • Take a pan, add oil to it and add remaining onion and fry till golden brown .
  • Add red chilli powder, haldi, kheema and salt.
  • Saute and cover the pan.
  • When water from the kheema evaporates, add the paste and cover once again with a plate which has water on top, otherwise the dish will burn .
  • This should be done on medium flame.
  • After some time add the water on the plate into kheema and cook till done .
  • If any water is left, dry out the kheema.
  • Add the garam masala and let it sit and cool down.
  • Boil potatoes and mash them.
  • Add bread crumbs and salt.
  • Make a katori of potato mixture and stuff kheema mixture in it and roll it into patties.
  • Dip in egg whites and then in bread crumbs or rava.
  • Shallow fry them till they become crisp on both sides and brown in colour.
  • Serve with chilli sauce or tomato ketchup.

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