Keema Pattice
A classic Maharashtrian delicacy, these crispy potato patties hide a heart of spicy and savory minced mutton (keema). Perfect as a hearty appetizer or a tea-time snack, each bite offers a delightful contrast of textures and a burst of authentic Indian flavors.
For 4 servings
Prepare the Potato Covering
- Wash the potatoes thoroughly. Boil them in their skins until fork-tender, about 15-20 minutes. Boiling with skins prevents them from becoming waterlogged.
- Once cooked, drain the water and let the potatoes cool slightly. Peel the skins off and mash them thoroughly in a large bowl, ensuring no lumps remain.
- Rinse the poha in a sieve under running water for 10 seconds, drain completely, and let it sit for 5 minutes to soften.
- Add the softened poha, cornflour, and 0.5 tsp of salt to the mashed potatoes. Knead well to form a smooth, non-sticky dough. Cover and set aside.
Cook the Keema Filling
- Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
- Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- Add the mutton keema to the pan. Cook for 5-7 minutes, breaking up any lumps with your spoon, until the keema changes color from pink to brown.
- Stir in the chopped tomato, turmeric powder, red chili powder, coriander powder, garam masala, and the remaining 0.75 tsp of salt.
- Mix everything well. Continue to cook, stirring occasionally, for about 8-10 minutes until the tomatoes have broken down and all the moisture has evaporated. The filling must be completely dry.
- Turn off the heat. Stir in the chopped coriander leaves and fresh lemon juice. Transfer the filling to a plate and spread it out to cool down completely.
Assemble the Pattice
- Once the keema filling is at room temperature, divide the potato dough and the filling into 8 equal portions.
- Lightly grease your palms with oil. Take one portion of the potato dough and flatten it into a 3-inch disc in your palm.
- Place one portion of the cooled keema filling in the center of the disc.
- Carefully bring the edges of the potato dough together, enclosing the filling completely. Seal the edges firmly.
- Gently roll it between your palms to form a smooth ball, then flatten it slightly to create a classic pattice (patty) shape, about 1-inch thick. Repeat for all portions.
Coat and Shallow Fry
- Place the beaten egg and breadcrumbs in two separate shallow plates.
- Dip each assembled pattice first into the beaten egg, ensuring it's fully coated, then dredge it in the breadcrumbs, pressing gently so the crumbs adhere well.
- Heat the remaining 8 tbsp (0.5 cup) of oil in a wide, heavy-bottomed pan for shallow frying over medium heat. The oil is ready when a breadcrumb dropped in sizzles immediately.
- Carefully place 3-4 coated pattice in the hot oil, leaving space between them. Do not overcrowd the pan.
- Fry for 3-4 minutes on each side, until they are a deep golden brown and crisp. Adjust the heat as needed to prevent burning.
- Remove the fried pattice with a slotted spoon and place them on a wire rack to drain any excess oil.
Serve
- Serve the Keema Pattice hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.
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 fluffier, less sticky potato covering.
- 2Ensure the potato mash is as dry as possible. If it feels wet, you can cook it in a pan for a few minutes to dry it out.
- 3The keema filling must be completely cool before assembling. A warm filling will make the potato covering soggy and difficult to handle.
- 4For an extra crispy coating, you can use semolina (rava) or crushed cornflakes instead of breadcrumbs.
- 5Chilling the assembled pattice in the refrigerator for 20-30 minutes before frying helps them hold their shape better.
- 6Maintain a consistent medium heat while frying. If the oil is too hot, the outside will burn before the inside is heated through. If it's not hot enough, the pattice will absorb too much oil.
Adapt it for your goals.
Vegetarian
Replace the mutton keema with crumbled paneer, soya granules, or a finely chopped mixture of mushrooms, carrots, and peas.
ChickenChicken
Use minced chicken instead of mutton. The cooking time for the filling may be slightly shorter.
Healthier VersionHealthier Version
To bake, preheat your oven to 200°C (400°F). Spray the coated pattice with oil and bake for 20-25 minutes, flipping halfway, until golden and crisp. For air frying, cook at 180°C (360°F) for 15-18 minutes, flipping once.
Why this is on our healthy list.
Rich in Protein
Mutton keema is an excellent source of high-quality protein, which is essential for muscle building, repair, and overall body function.
Provides Sustained Energy
The potatoes in the outer covering are rich in complex carbohydrates, which provide a steady release of energy to keep you active.
Contains Essential Minerals
This dish provides important minerals like iron and zinc from the mutton, which are vital for healthy blood and a strong immune system.
Frequently asked questions
One serving of two Keema Pattice contains approximately 500-550 calories, primarily from the potatoes, mutton, and oil used for frying. The exact count can vary based on the fat content of the mutton and the amount of oil absorbed.