Bohra Kheema Pattice

1. 1
   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.
2. 2
   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.
3. 3
   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.

4. 4
   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.

5. 5
   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.
6. 6
   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.
7. 7
   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.
8. 8
   serve

   Serve the Bohra Kheema Pattice hot.

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