Bohra Kheema Pattice
Crispy on the outside, with a soft potato layer and a spicy, savory minced meat filling inside. This traditional Bohra delicacy is a perfect appetizer or snack for any occasion, loved for its incredible texture and flavor.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Potato Casing
- b.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.
- c.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.
- d.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
Step 2
- a.Cook the Kheema Filling
- b.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.
- c.Add the ginger-garlic paste and chopped green chillies. Sauté for 1 minute until the raw aroma disappears.
- d.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.
- e.Stir in the turmeric, red chili, coriander, cumin, and garam masala powders, along with the remaining 0.75 tsp of salt. Mix well.
- f.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.
- g.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
Step 3
- a.Assemble the Pattice
- b.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.
- c.Place about 1 tablespoon of the cooled kheema filling in the center of the potato disc.
- d.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.
- e.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
Step 4
- a.Coat and Fry the Pattice
- b.Set up your coating station: In a shallow bowl, whisk the two eggs. In another shallow plate, spread out the breadcrumbs.
- c.Gently dip one pattice at a time into the whisked egg, ensuring it's fully coated. Let any excess egg drip off.
- d.Immediately transfer the egg-coated pattice to the breadcrumbs, turning to coat it evenly on all sides. Press gently to help the crumbs adhere.
- e.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.
- f.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.
- g.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.
- h.Repeat the frying process for the remaining pattice, adding more oil if the pan becomes too dry.
- 5
Step 5
- a.Serve
- b.Serve the Bohra Kheema Pattice hot with green mint-coriander chutney, tamarind chutney, or tomato ketchup for a delicious snack or appetizer.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use starchy potatoes like Russet for a fluffy, dry mash. Waxy potatoes can become gummy.
- 2Ensure the mashed potatoes are as dry as possible. Watery potatoes will make the pattice difficult to shape and prone to breaking during frying.
- 3The kheema filling must be completely dry and cooled. Any moisture or heat will make the potato casing soggy and hard to handle.
- 4Chilling the assembled pattice for 30 minutes before frying is highly recommended. This helps them hold their shape perfectly.
- 5Do not overcrowd the pan while frying. This lowers the oil temperature and can result in greasy, less crispy pattice.
- 6Maintain a consistent medium heat for frying. Too high, and the outside will burn before the inside is heated through; too low, and they will absorb too much oil.
Adapt it for your goals.
Vegetarian
Replace the mutton kheema with crumbled paneer, mashed soya granules, or a mixture of finely chopped mushrooms and green peas. Sauté the vegetarian filling with the same spices.
Different MeatDifferent Meat
Substitute mutton with minced chicken or turkey. Adjust cooking time accordingly as chicken cooks faster.
Healthier MethodHealthier Method
For a lower-oil version, coat the pattice as directed, spray them lightly with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. Or, cook in an air fryer at 190°C (375°F) for 15-18 minutes, flipping once.
Spicier VersionSpicier Version
Increase the amount of green chillies and red chili powder in the kheema filling, or add a pinch of black pepper to the filling for extra heat.
Why this is on our healthy list.
Good Source of Protein
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function. Protein also contributes to a feeling of fullness.
Energy Boosting
The potatoes provide complex carbohydrates, which are the body's primary source of energy, making this a satisfying and energizing snack.
Rich in Iron
Mutton is a good source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and maintaining healthy blood cells.
Frequently asked questions
One serving of Bohra Kheema Pattice, which is typically 3 pieces, contains approximately 470-500 calories. This can vary based on the type of meat, amount of oil absorbed during frying, and the size of the pattice.