Bohra Kheema Pattice

Instructions

1. 1

   Prepare the Potato Casing

   • Place the potatoes in a pot, cover with cold water, and bring to a boil. Cook for 15-20 minutes until they are completely tender when pierced with a fork.
   • Drain the potatoes well and let them steam dry for a few minutes. Peel while still warm and mash thoroughly, ensuring there are no lumps. A potato ricer works best for a smooth texture.
   • Allow the mashed potatoes to cool slightly. Add the corn flour, 0.5 tsp of salt, and black pepper powder. Mix gently to form a smooth, non-sticky dough. Do not overmix. Set aside.
2. 2

   Cook the Kheema Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and chopped green chillies. Sauté for 1 minute until the raw aroma disappears.
   • Add the mutton kheema to the pan. Cook for 5-7 minutes, breaking up any lumps with your spoon, until the meat is browned all over.
   • Stir in the turmeric, red chili, coriander, cumin, and garam masala powders, along with the remaining 0.75 tsp of salt. Mix well.
   • Continue to cook for another 8-10 minutes, stirring occasionally, until the kheema is fully cooked and all the moisture has evaporated. The mixture must be completely dry.
   • Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Transfer the filling to a plate and spread it out to cool completely.
3. 3

   Assemble the Pattice

   • Grease your palms with a little oil. Take a lemon-sized portion of the potato dough (about 2-3 tablespoons) and flatten it on your palm to form a 3-inch disc.
   • Place about 1 tablespoon of the cooled kheema filling in the center of the potato disc.
   • Carefully bring the edges of the potato disc together, enclosing the filling completely. Gently roll it between your palms to seal any cracks and shape it into a smooth, round, slightly flattened pattice.
   • Repeat with the remaining potato dough and kheema filling. You should get about 12 pattice. For best results, place the assembled pattice on a tray and chill in the refrigerator for 20-30 minutes to help them firm up.
4. 4

   Coat and Fry the Pattice

   • Set up your coating station: In a shallow bowl, whisk the two eggs. In another shallow plate, spread out the breadcrumbs.
   • Gently dip one pattice at a time into the whisked egg, ensuring it's fully coated. Let any excess egg drip off.
   • Immediately transfer the egg-coated pattice to the breadcrumbs, turning to coat it evenly on all sides. Press gently to help the crumbs adhere.
   • Heat 1/2 cup of oil in a wide, heavy-bottomed pan over medium heat. The oil is ready when a breadcrumb sizzles upon contact.
   • Carefully place 3-4 coated pattice in the pan, ensuring not to overcrowd it. Shallow fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
   • Using a slotted spoon, remove the pattice and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat the frying process for the remaining pattice, adding more oil if the pan becomes too dry.
5. 5

   Serve

   • Serve the Bohra Kheema Pattice hot with green mint-coriander chutney, tamarind chutney, or tomato ketchup for a delicious snack or appetizer.