indianMediumnon vegetariandairy freenut free

Keema Pattice

Name: Keema Pattice
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g potato (medium starchy, peeled and boiled); 1 pinch salt (for boiling potatoes); 250 g minced mutton (or minced lamb); 2 tsp oil (for the filling); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 1 pcs green chili (finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch cumin powder; 1 tsp lemon juice; 2 tbsp coriander leaves (finely chopped); 3 tbsp corn flour (for dusting); 1 pcs egg (beaten, for coating); 0.75 cup breadcrumbs; 0.75 cup oil for shallow frying (for pan frying pattice)

RATING

4.4/5(65)

TASTE SCORE

9/10

Crispy, golden potato patties stuffed with a spiced minced meat filling. The contrast of the creamy mashed potato shell and the savory, aromatic keema inside makes these a beloved Parsi and Indian party snack. Perfect with tangy chutney and a hot cup of chai.

PREP

35m

COOK

25m

SERVES

2 PIECES

481 cal

SERVINGS

METHOD · 6 STEPS

prep · ~25 min
Cook the minced mutton filling.
1.Heat 2 tsp oil in a pan over medium heat. Add chopped onion and sauté until soft and golden (5-7 min).
2.Add minced garlic, grated ginger, and chopped green chili. Sauté until fragrant (1 min).
3.Add minced mutton and cook on high heat, breaking up lumps, until the meat changes color and releases its juices.
4.Stir in turmeric, red chili powder, cumin powder, and salt. Cook until the meat is dry and browned (10-12 min).
5.Add chopped tomato and cook until it softens and the mixture is completely dry (3-4 min).
6.Sprinkle garam masala, add lemon juice and chopped coriander. Stir, remove from heat, and let the filling cool completely.
TIPA completely dry filling is essential — any moisture will split the potato shell during frying.
prep · ~10 min
Prepare the potato casing.
Grate the boiled potatoes or mash them smooth in a large bowl while still warm. Add a pinch of salt and mix until smooth and cohesive. Avoid mashing when cold or the mixture may turn gluey.
TIPMash while the potatoes are warm and steam is escaping; this keeps the mash light.
assemble · ~15 min
Shape the Keema Pattice.
1.Divide the potato mash into 8 equal portions. Roll each into a smooth ball.
2.Flatten a potato ball on your palm into a disc about 3 inches wide. Place a heaped tablespoon of the cooled mince filling in the center.
3.Gently bring the edges up and seal the filling completely, shaping it into a round, flat patty about 2 inches thick.
4.Repeat with the remaining potato and filling to form 8 pattice.
TIPOiling your palms lightly prevents the potato mixture from sticking and makes shaping easier.
prep · ~10 min
Coat the pattice.
1.Dust each pattice lightly with corn flour on both sides, shaking off excess.
2.Dip the floured pattice in beaten egg, letting the excess drip off.
3.Coat evenly with breadcrumbs, pressing gently so they adhere well.
TIPDouble coating — egg then breadcrumbs again — yields an extra-crunchy crust, but a single coat works beautifully too.
fry · ~15 min
Shallow fry until golden and crisp.
Heat 0.75 cup oil in a wide frying pan over medium heat. Place pattice in the pan without crowding and fry 3-4 minutes per side, turning carefully, until deep golden brown and crisp all over. Drain on paper towels.
TIPKeep the heat steady at medium — too high burns the breadcrumbs before the potato heats through.
serve
Serve the Keema Pattice hot.
Arrange the hot pattice on a serving plate. Pair with mint chutney, tamarind chutney, or tomato ketchup and a side of sliced onions and lemon wedges.

PRO TIPS

What to keep in mind.

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

1
Cool the keema filling completely before stuffing; hot filling will make the potato shell fall apart.
2
Boil the potatoes with the skin on, then peel and mash while warm for the lightest, least gluey texture.
3
Use starchy potatoes like Russets or Idaho; waxy potatoes yield a dense, sticky casing.
4
If the potato mixture feels sticky, dust your palms with corn flour or oil before shaping each patty.
5
Shallow fry at medium heat only—high heat burns the breadcrumb coating before the inside heats through.
6
For an extra-crunchy crust, double-coat: egg, breadcrumbs, then egg and breadcrumbs again.

RECIPE VARIATIONS

Adapt it for your goals.

chicken keema pattice

Chicken keema pattice

Replace minced mutton with minced chicken for a leaner filling that cooks faster and has a milder flavor.

vegetarian

Vegetarian

Swap the minced meat for finely crumbled paneer or a mix of grated carrots, peas, and corn seasoned with the same spices for a satisfying meat-free version.

air fryer

Air-fryer

Skip the shallow fry and cook the coated pattice in an air fryer at 180°C for 12-14 minutes, flipping halfway, for a much lower-oil version with a crisp exterior.

kid friendly mild