Bohra Kheema Pattice

Name: Bohra Kheema Pattice
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 700 g potato (boiled, peeled and mashed); 300 g mutton mince (lean); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tbsp ginger-garlic paste; 3 tbsp coriander leaves (finely chopped); 2 tbsp mint leaves (finely chopped); 1 tbsp lemon juice; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.5 tsp salt (divided); 1 pcs egg (lightly beaten); 2 tbsp cornflour; 0.5 cup bread crumbs (fine); 3 tbsp oil (for cooking and shallow frying)

RATING

4.3/5(31)

TASTE SCORE

9/10

Crisp potato patties filled with warmly spiced minced meat, then shallow-fried until golden. This Bohra favorite has a soft center, savory filling, and a lovely contrast of textures in every bite.

PREP

35m

COOK

35m

SERVES

1 PIECE

276 cal

SERVINGS

METHOD · 8 STEPS

prep · ~10 min
Mash the potatoes.
Boil the potato until tender, peel while warm, and mash until smooth with no large lumps. Let it cool enough to handle before shaping.
TIPDry mashed potato holds shape better, so avoid adding any extra water.
saute · ~15 min
Cook the kheema filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and green chili, then cook until the onion turns soft and light golden, 4 to 5 minutes.
3.Add ginger-garlic paste and sauté for 1 minute.
4.Add mutton mince, turmeric powder, red chili powder, cumin powder, garam masala, black pepper, and half of the salt.
5.Cook, breaking up the mince, until the meat is browned and dry, 8 to 10 minutes.
TIPKeep cooking until the filling is fairly dry, or the pattice can split while frying.
mix · ~3 min
Finish the filling.
Turn off the heat and mix in coriander leaves, mint leaves, and lemon juice. Cool the filling completely before stuffing.
mix · ~3 min
Prepare the potato coating.
Mix the mashed potato with the remaining salt and cornflour until it comes together into a smooth, soft dough.
assemble · ~12 min
Shape the pattice.
1.Divide the potato mixture into 8 equal portions.
2.Flatten one portion in your palm into a small cup.
3.Place 1 to 2 tbsp kheema filling in the center.
4.Seal the edges and shape into a flat oval or round patty.
5.Repeat with the remaining potato mixture and filling.
TIPGrease your palms lightly with oil if the potato mixture feels sticky.
assemble · ~7 min
Coat the patties.
1.Dip each pattice lightly in the beaten egg.
2.Roll it in bread crumbs to coat all sides evenly.
3.Set the coated patties on a plate for 5 minutes so the coating settles.
fry · ~10 min
Shallow-fry the pattice.
1.Heat the remaining oil in a wide pan over medium heat.
2.Place the patties in the pan without crowding.
3.Cook until the underside turns deep golden and crisp, 3 to 4 minutes.
4.Flip gently and cook the other side until golden, 3 to 4 minutes more.
TIPUse medium heat so the crumb turns crisp while the center heats through.
serve
Serve the Bohra Kheema Pattice hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the kheema completely before stuffing, or steam will soften the potato shell and cause cracks.
2
If the mashed potato feels wet, spread it on a plate for a few minutes before mixing in cornflour.
3
Seal the potato layer firmly around the filling so no mince peeks through before coating.
4
Let the crumb-coated patties rest 5 to 10 minutes so the crust adheres better during frying.
5
Fry on medium heat only; high heat browns the crumbs before the potato and filling warm through.
6
Make ahead by shaping and crumb-coating the pattice, then refrigerating them in a single layer before frying.
7
Reheat leftovers in a pan or oven to bring back the crisp crust; microwaving makes them soft.