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Spicy, savory minced mutton filling encased in a soft, fluffy potato shell, pan-fried to a perfect golden-brown crisp. A classic Indian appetizer or snack that's bursting with flavor and texture.
For 4 servings
Prepare the Potato Casing
Cook the Mutton Kheema Filling
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Spicy, savory minced mutton filling encased in a soft, fluffy potato shell, pan-fried to a perfect golden-brown crisp. A classic Indian appetizer or snack that's bursting with flavor and texture.
This indian recipe takes 70 minutes to prepare and yields 4 servings. At 432.6 calories per serving with 22.87g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Pattice
Shallow Fry the Pattice
Serve
Replace the mutton kheema with crumbled paneer, soya granules, or a finely chopped mixture of mushrooms and green peas for a delicious vegetarian version.
Substitute mutton with minced chicken. The cooking time for the filling might be slightly shorter.
For a lower-fat option, bake the pattice in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden brown. You can also use an air fryer at 180°C (350°F) for 15-18 minutes.
Increase the amount of green chillies or add a pinch of black pepper powder to the kheema filling for an extra kick.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The potatoes in the outer casing provide complex carbohydrates, which are the body's primary source of energy, helping to keep you feeling full and energized.
Mutton is a good source of heme iron, a type of iron that is more easily absorbed by the body. Iron is crucial for forming red blood cells and preventing anemia.
A serving of two Mutton Kheema Pattice contains approximately 450-500 calories, depending on the amount of oil absorbed during frying and the fat content of the mutton.
Mutton Kheema Pattice is a source of protein and carbohydrates. However, since it is shallow-fried, it is high in calories and fat. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, consider baking or air-frying them.
Pattice usually break for two main reasons: excess moisture or improper sealing. Ensure your potato mash and kheema filling are completely cool and dry. Also, make sure to seal the edges of the potato casing tightly around the filling with no cracks.
Yes, you can prepare the potato dough and the kheema filling up to a day in advance and store them in separate airtight containers in the refrigerator. You can also assemble the pattice and refrigerate them for a few hours before frying. Fry them just before you plan to serve.
Absolutely. To air fry, preheat your air fryer to 180°C (350°F). Lightly brush the pattice with oil and place them in the basket in a single layer. Air fry for 15-18 minutes, flipping them halfway through, until they are golden and crisp.