Mutton Kheema Pattice
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potato Casing
- b.Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
- c.Bring to a boil and cook for 15-20 minutes, or until they are completely tender when pierced with a fork.
- d.Drain the potatoes thoroughly. Once cool enough to handle, peel the skins off.
- e.Mash the potatoes until smooth, with no lumps. Spread the mash on a plate or tray and allow it to cool down to room temperature completely. This step is crucial to remove excess moisture.
- f.Once cooled, transfer the mash to a bowl. Add the corn flour and 0.5 tsp of salt. Gently mix to form a smooth, non-sticky dough. Do not over-knead.
- 2
Step 2
- a.Cook the Mutton Kheema Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- c.Add the ginger-garlic paste and green chillies. Sauté for 1 minute until the raw smell disappears.
- d.Add the minced mutton. Use a spatula to break up any lumps and cook for 8-10 minutes, stirring frequently, until the mince changes color and all its moisture has evaporated.
- e.Stir in the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and the remaining 0.75 tsp of salt.
- f.Cook for another 5-7 minutes, until the tomatoes break down and the oil starts to separate from the masala. The mixture should be very dry.
- g.Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Mix well and let the filling cool down completely.
- 3
Step 3
- a.Assemble the Pattice
- b.Lightly grease your palms with oil to prevent sticking.
- c.Divide the potato dough into 8 equal portions.
- d.Take one portion of the dough and flatten it in your palm to form a 3-inch disc.
- e.Place 1-2 tablespoons of the cooled kheema filling in the center.
- f.Carefully bring the edges of the potato disc together, enclosing the filling completely. Ensure it is sealed well to prevent it from opening during frying.
- g.Gently roll it between your palms to form a smooth ball, then flatten it slightly to create a pattice (patty) shape, about 1-inch thick.
- h.Repeat the process for the remaining dough and filling.
- 4
Step 4
- a.Shallow Fry the Pattice
- b.Heat the remaining 1/2 cup (8 tbsp) of oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
- c.Carefully place 3-4 pattice in the pan at a time, leaving space between them. Do not overcrowd the pan.
- d.Fry for 4-5 minutes on the first side, until it's golden brown and crisp.
- e.Gently flip the pattice and fry for another 4-5 minutes on the other side until equally golden and crisp.
- f.Remove the fried pattice with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- g.Repeat with the remaining pattice.
- 5
Step 5
- a.Serve
- b.Serve the Mutton Kheema Pattice hot with mint-coriander chutney, tamarind chutney, or your favorite ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure both the potato mash and kheema filling are completely cool before assembling. Warm ingredients will make the pattice difficult to shape and cause them to break while frying.
- 2The kheema filling must be as dry as possible. Any excess moisture will make the pattice soggy.
- 3Use starchy potatoes like Russet or Idaho for a fluffier, less watery mash, which creates a better and more stable casing.
- 4Do not overcrowd the pan while frying. This lowers the oil temperature, causing the pattice to absorb excess oil and become greasy instead of crisp.
- 5For an extra crispy crust, you can coat the assembled pattice in a thin layer of breadcrumbs or semolina (rava) before frying.
- 6You can prepare the filling and potato dough a day in advance and store them separately in the refrigerator. Assemble and fry just before serving for the best taste and texture.
Adapt it for your goals.
Vegetarian
Replace the mutton kheema with crumbled paneer, soya granules, or a finely chopped mixture of mushrooms and green peas for a delicious vegetarian version.
ChickenChicken
Substitute mutton with minced chicken. The cooking time for the filling might be slightly shorter.
HealthierHealthier
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.
SpicierSpicier
Increase the amount of green chillies or add a pinch of black pepper powder to the kheema filling for an extra kick.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Energy Booster
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.
Source of Iron
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.
Frequently asked questions
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.