Loading...
A creative twist on a Rajasthani classic! Tender, spicy mutton cooked in the iconic Laal Maas style, shredded and formed into crispy, golden-brown patties. Infused with a traditional smoky flavor, this is a perfect appetizer or party snack.
For 12 servings
Pressure Cook the Mutton
Prepare the Pattice Mixture
A rich and fiery chicken curry from the heart of Rajasthan. This korma gets its unique tangy and spicy flavor from yogurt and traditional spices, differing from its creamier Mughlai counterpart. A true rustic delight.
Tender chicken pieces marinated in a spiced yogurt blend and infused with a unique smoky flavor from charcoal. This classic Rajasthani appetizer is grilled to perfection, delivering a taste of the desert state's royal cuisine.
A fiery and aromatic chicken curry from the heart of Rajasthan. Tender chicken pieces are simmered in a rich, yogurt-based gravy infused with whole spices, creating a dish that's both rustic and royal. Perfect with hot rotis or rice.
Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
A creative twist on a Rajasthani classic! Tender, spicy mutton cooked in the iconic Laal Maas style, shredded and formed into crispy, golden-brown patties. Infused with a traditional smoky flavor, this is a perfect appetizer or party snack.
This rajasthani recipe takes 90 minutes to prepare and yields 12 servings. At 209.53 calories per serving with 14.87g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Infuse with Smoke (Dhungar Method)
Shape and Fry the Patties
Serve
Replace the mutton with 500g of chicken mince (keema). The cooking time will be significantly shorter; cook the chicken in the masala for 15-20 minutes in an open pan until cooked through and dry.
For a lower-fat option, preheat your oven to 200°C (400°F). Place the coated patties on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Substitute the mutton with 400g of crumbled paneer. Sauté the paneer with the masala for 5-7 minutes before mixing it with the potatoes. The rest of the process remains the same.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body. Iron is crucial for forming hemoglobin, preventing anemia, and boosting energy levels.
The recipe uses spices like turmeric, ginger, and garlic, which contain potent anti-inflammatory compounds that can help reduce inflammation and support overall health.
Each Laal Maas Pattice contains approximately 200 calories, primarily from the mutton and the oil used for frying. This is an estimate and can vary based on specific ingredients and cooking methods.
This dish is a good source of protein and iron from the mutton. However, since it is shallow-fried, it is best enjoyed in moderation as part of a balanced diet. For a healthier alternative, you can try the baked version mentioned in the variations.
The most common reason for patties breaking is excess moisture in the mixture. Ensure you cook off all the liquid from the mutton gravy. Also, make sure the mashed potatoes are not watery. Chilling the patties before frying also helps them hold their shape.
Yes, you can. Cook the mutton in a heavy-bottomed pot with a lid. You will need to add a bit more water and slow-cook it for about 1.5 to 2 hours, or until the mutton is tender enough to be easily shredded.
Mathania chilies give a unique flavor and vibrant red color. A good substitute is to use a combination of Kashmiri red chili paste (for color) and a spicier red chili powder (for heat). A suggested ratio is 2 tbsp of Kashmiri chili paste mixed with 1 tsp of regular red chili powder.
Absolutely. You can prepare and shape the patties, coat them with breadcrumbs, and store them in an airtight container in the refrigerator for up to 2 days. Fry them just before serving for the best crispy texture.