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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
Prepare the Potato Casing
Cook the Kheema Filling
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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.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 496.63 calories per serving with 21.43g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Pattice
Coat and Fry the Pattice
Serve
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.
Substitute mutton with minced chicken or turkey. Adjust cooking time accordingly as chicken cooks faster.
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.
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.
Mutton is a high-quality protein source, essential for muscle building, repair, and overall body function. Protein also contributes to a feeling of fullness.
The potatoes provide complex carbohydrates, which are the body's primary source of energy, making this a satisfying and energizing snack.
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.
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.
Bohra Kheema Pattice is a source of protein from mutton and carbohydrates from potatoes. However, since it is shallow-fried, it is high in calories and fat. It's best enjoyed in moderation as a special treat. For a healthier version, consider baking or air-frying.
Yes, you can assemble the pattice and store them in an airtight container in the refrigerator for up to 24 hours before you plan to fry them. Do not coat them with egg and breadcrumbs until just before frying for the best crispy texture.
Absolutely. You can freeze them either before or after frying. To freeze uncooked, assemble the pattice (without the egg/breadcrumb coating), place them on a tray without touching, and freeze until solid. Then transfer to a freezer bag. They can be stored for up to 2 months. Thaw in the refrigerator before coating and frying. To freeze cooked pattice, let them cool completely and store in a freezer-safe container. Reheat in an oven or air fryer to regain crispiness.
This usually happens for two reasons: the potato casing is too moist, or the kheema filling is not dry enough. Ensure your boiled potatoes are well-drained and steam-dried before mashing. Also, cook the kheema until all moisture has evaporated. Chilling the assembled pattice before frying also helps them hold their shape.
For a crispy coating, you can use crushed cornflakes, crushed vermicelli (sevaiyan), or coarse semolina (rava) instead of breadcrumbs.