Mutton Kheema Pattice with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Potato Casing

   • Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
   • Bring to a boil and cook for 15-20 minutes, or until they are completely tender when pierced with a fork.
   • Drain the potatoes thoroughly. Once cool enough to handle, peel the skins off.
   • Mash the potatoes until smooth, with no lumps. Spread the mash on a plate or tray and allow it to cool down to room temperature completely. This step is crucial to remove excess moisture.
   • Once cooled, transfer the mash to a bowl. Add the corn flour and 0.5 tsp of salt. Gently mix to form a smooth, non-sticky dough. Do not over-knead.
2. 2

   Cook the Mutton Kheema Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and green chillies. Sauté for 1 minute until the raw smell disappears.
   • Add the minced mutton. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the mince changes color and all its moisture has evaporated.
   • Stir in the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and the remaining 0.75 tsp of salt.
   • Cook for another 5-7 minutes, until the tomatoes break down and the oil starts to separate from the masala. The mixture should be very dry.
   • Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Mix well and let the filling cool down completely.
3. 3

   Assemble the Pattice

   • Lightly grease your palms with oil to prevent sticking.
   • Divide the potato dough into 8 equal portions.
   • Take one portion of the dough and flatten it in your palm to form a 3-inch disc.
   • Place 1-2 tablespoons of the cooled kheema filling in the center.
   • Carefully bring the edges of the potato disc together, enclosing the filling completely. Ensure it is sealed well to prevent it from opening during frying.
   • Gently roll it between your palms to form a smooth ball, then flatten it slightly to create a pattice (patty) shape, about 1-inch thick.
   • Repeat the process for the remaining dough and filling.
4. 4

   Shallow Fry the Pattice

   • Heat the remaining 1/2 cup (8 tbsp) of oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place 3-4 pattice in the pan at a time, leaving space between them. Do not overcrowd the pan.
   • Fry for 4-5 minutes on the first side, until it's golden brown and crisp.
   • Gently flip the pattice and fry for another 4-5 minutes on the other side until equally golden and crisp.
   • Remove the fried pattice with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat with the remaining pattice.
5. 5

   Serve

   • Serve the Mutton Kheema Pattice hot with mint-coriander chutney, tamarind chutney, or your favorite ketchup.