Keema Pattice

Instructions

1. 1

   Prepare the Potato Covering

   • Wash the potatoes thoroughly. Boil them in their skins until fork-tender, about 15-20 minutes. Boiling with skins prevents them from becoming waterlogged.
   • Once cooked, drain the water and let the potatoes cool slightly. Peel the skins off and mash them thoroughly in a large bowl, ensuring no lumps remain.
   • Rinse the poha in a sieve under running water for 10 seconds, drain completely, and let it sit for 5 minutes to soften.
   • Add the softened poha, cornflour, and 0.5 tsp of salt to the mashed potatoes. Knead well to form a smooth, non-sticky dough. Cover and set aside.
2. 2

   Cook the Keema Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the mutton keema to the pan. Cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema changes color from pink to brown.
   • Stir in the chopped tomato, turmeric powder, red chili powder, coriander powder, garam masala, and the remaining 0.75 tsp of salt.
   • Mix everything well. Continue to cook, stirring occasionally, for about 8-10 minutes until the tomatoes have broken down and all the moisture has evaporated. The filling must be completely dry.
   • Turn off the heat. Stir in the chopped coriander leaves and fresh lemon juice. Transfer the filling to a plate and spread it out to cool down completely.
3. 3

   Assemble the Pattice

   • Once the keema filling is at room temperature, divide the potato dough and the filling into 8 equal portions.
   • Lightly grease your palms with oil. Take one portion of the potato dough and flatten it into a 3-inch disc in your palm.
   • Place one portion of the cooled keema filling in the center of the disc.
   • Carefully bring the edges of the potato dough together, enclosing the filling completely. Seal the edges firmly.
   • Gently roll it between your palms to form a smooth ball, then flatten it slightly to create a classic pattice (patty) shape, about 1-inch thick. Repeat for all portions.
4. 4

   Coat and Shallow Fry

   • Place the beaten egg and breadcrumbs in two separate shallow plates.
   • Dip each assembled pattice first into the beaten egg, ensuring it's fully coated, then dredge it in the breadcrumbs, pressing gently so the crumbs adhere well.
   • Heat the remaining 8 tbsp (0.5 cup) of oil in a wide, heavy-bottomed pan for shallow frying over medium heat. The oil is ready when a breadcrumb dropped in sizzles immediately.
   • Carefully place 3-4 coated pattice in the hot oil, leaving space between them. Do not overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they are a deep golden brown and crisp. Adjust the heat as needed to prevent burning.
   • Remove the fried pattice with a slotted spoon and place them on a wire rack to drain any excess oil.
5. 5

   Serve

   • Serve the Keema Pattice hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.