These melt in the mouth pattice are everybody's favorite. Originally these pattice are made with minced goat meat at our home. As goat meat is not readily available around where I live, I have replaced it with minced turkey meat. Turkey being a healthier option than goat meat, is an added bonus.
These kheema pattice are my mother in law's specialty. I still remember the first time she made them for me. I was in meat heaven! So moist and juicy and flavorful..I just could not have enough. Even today, inspite of learning how to make these, my MIL always makes these for me when either of us visit each other.
Just wanted to let you know a few tricks involved in making the perfect pattice, before we head to the recipe. The thumb rule to moist and juicy pattice is minimum handling. When we are mixing everything together you cannot knead the mixture like you do with your bread dough. The mixture needs to be handled with total baby love! Over handling the mixture leads to tough pattice.
Secondly, you can replace the turkey meat with any other minced meat except chicken. Using chicken compromises too much on the taste. This of course, is my personal opinion. I know people who enjoy chicken pattice made this way. I just fail to get along with these people. Don't be one of those. :)
I usually prefer rolling the pattice in bread crumbs before shallow frying them in oil. But traditionally fine semolina was used. So you can try both the options and decide what you enjoy more.
Now let us get to the recipe.
Level: Medium
Serves: 15 - 18 medium sized pattice
Source: MIL (Nita Pradhan)
Ingredients:
1 lb minced meat (I use turkey meat)
Marination:
1/2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp ginger garlic paste
1/2 tsp garam masala (any kind)
Salt to taste
Pattice ingredients:
4 tsp oil
1/2 inch cinnamon stick
2 cloves
2 pinches asafoetida
1/2 cup chopped onions
3 medium potatoes, boiled and mashed
1/2 tsp ginger garlic paste
3 slices sandwich bread (white or wheat)
Salt to taste
For rolling:
1 egg, lightly beaten
Breadcrumbs/semolina for coating
Method:
Step 1 - Place the minced meat in a large bowl. Add the turmeric powder, red chilly powder, ginger garlic paste, garam masala and salt from the marination list. Lightly mix all the ingredients till the minced meat is coated well. Refrigerate for minimum 30 mins to an hour. Do not over knead here. Over kneading makes though pattice.
Step 2 - In a pressure pan, heat 2 tsp oil. Add the cinnamon sticks, cloves and asafoetida. Immediately add the onions and stir fry till they turn light brown.
Step 3 - Add the marinated minced meat from Step 1. Saute till the minced meat loses it's pink raw color and turns whitish. Add water till the meat is just under water and pressure cook for 2 whistles or till your meat is thoroughly cooked.
Step 4 - Once the pressure pan opens on it's own without any resistance, you might find the mixture a little watery. Cook the meat mixture again on high flame till it is absolutely dry. Adjust salt once the mixture dries up. Leave aside to cool down.
Step 5 - While the meat mixture cools down, take 3/4 cup of water. Add in 1/4 tsp of salt and mix well till it completely dissolves in the water. Soak each bread slice in this water for just a couple of seconds, take them out and squeeze out the excess water. Place the wet squeezed bread into a large bowl. This along with the potatoes will help in binding our pattice together.
Step 6 - In the same large bowl, place the mashed potatoes, 1/2 tsp ginger garlic paste and cooled meat mixture from Step 4. Mix very lightly till the mixture is well combined. Taste the mixture and adjust the salt to your liking. Again, do not over handle the batter.
Step 7 - Take a tablespoon of batter in between your palms and roll the mixture lightly into any shape that you desire.
Step 8 - Let us get to the frying now. Beat the egg lightly in a bowl. Keep aside. Take a flat plate and spread out some breadcrumbs for coating.
Step 9 - Place a frying pan on heat and pour enough oil to shallow fry these beauties. The pattice should not drown in the oil, just the bases should be in contact with oil. We are not deep frying here. How do you know the oil is ready? Just drop in a few breadcrumbs in the hot oil. If they sizzle, you are ready.
Step 10 - Take each piece of pattice, first dip them in the beaten egg from both sides. Pick them up and place them in the bread crumbs. Roll these pattice well in the crumbs and place them lightly in the hot oil. Fry for just a couple of minutes on each side as we have to just brown the breadcrumbs. We do not need to cook the pattice again. And we are done.
Serve hot with some ketchup or chilly sauce. Sit back with a glass of wine in one hand, a pattice in another and welcome yourself into my MEAT HEAVEN!
Tips:
You can roll these pattice and keep them in the refrigerator for a day or two. On the day you plan to indulge, just fry and serve.
You can also freeze the rolled pattice and store them in the freezer for almost 2 to 3 weeks. Just thaw and fry when you need them.
These kheema pattice are my mother in law's specialty. I still remember the first time she made them for me. I was in meat heaven! So moist and juicy and flavorful..I just could not have enough. Even today, inspite of learning how to make these, my MIL always makes these for me when either of us visit each other.
Just wanted to let you know a few tricks involved in making the perfect pattice, before we head to the recipe. The thumb rule to moist and juicy pattice is minimum handling. When we are mixing everything together you cannot knead the mixture like you do with your bread dough. The mixture needs to be handled with total baby love! Over handling the mixture leads to tough pattice.
Secondly, you can replace the turkey meat with any other minced meat except chicken. Using chicken compromises too much on the taste. This of course, is my personal opinion. I know people who enjoy chicken pattice made this way. I just fail to get along with these people. Don't be one of those. :)
I usually prefer rolling the pattice in bread crumbs before shallow frying them in oil. But traditionally fine semolina was used. So you can try both the options and decide what you enjoy more.
Now let us get to the recipe.
Level: Medium
Serves: 15 - 18 medium sized pattice
Source: MIL (Nita Pradhan)
Ingredients:
1 lb minced meat (I use turkey meat)
Marination:
1/2 tsp turmeric powder
2 tsp red chilly powder
1.5 tsp ginger garlic paste
1/2 tsp garam masala (any kind)
Salt to taste
Pattice ingredients:
4 tsp oil
1/2 inch cinnamon stick
2 cloves
2 pinches asafoetida
1/2 cup chopped onions
3 medium potatoes, boiled and mashed
1/2 tsp ginger garlic paste
3 slices sandwich bread (white or wheat)
Salt to taste
For rolling:
1 egg, lightly beaten
Breadcrumbs/semolina for coating
Method:
Step 1 - Place the minced meat in a large bowl. Add the turmeric powder, red chilly powder, ginger garlic paste, garam masala and salt from the marination list. Lightly mix all the ingredients till the minced meat is coated well. Refrigerate for minimum 30 mins to an hour. Do not over knead here. Over kneading makes though pattice.
Step 2 - In a pressure pan, heat 2 tsp oil. Add the cinnamon sticks, cloves and asafoetida. Immediately add the onions and stir fry till they turn light brown.
Step 3 - Add the marinated minced meat from Step 1. Saute till the minced meat loses it's pink raw color and turns whitish. Add water till the meat is just under water and pressure cook for 2 whistles or till your meat is thoroughly cooked.
Step 4 - Once the pressure pan opens on it's own without any resistance, you might find the mixture a little watery. Cook the meat mixture again on high flame till it is absolutely dry. Adjust salt once the mixture dries up. Leave aside to cool down.
Step 5 - While the meat mixture cools down, take 3/4 cup of water. Add in 1/4 tsp of salt and mix well till it completely dissolves in the water. Soak each bread slice in this water for just a couple of seconds, take them out and squeeze out the excess water. Place the wet squeezed bread into a large bowl. This along with the potatoes will help in binding our pattice together.
Step 6 - In the same large bowl, place the mashed potatoes, 1/2 tsp ginger garlic paste and cooled meat mixture from Step 4. Mix very lightly till the mixture is well combined. Taste the mixture and adjust the salt to your liking. Again, do not over handle the batter.
Step 7 - Take a tablespoon of batter in between your palms and roll the mixture lightly into any shape that you desire.
Step 8 - Let us get to the frying now. Beat the egg lightly in a bowl. Keep aside. Take a flat plate and spread out some breadcrumbs for coating.
Step 9 - Place a frying pan on heat and pour enough oil to shallow fry these beauties. The pattice should not drown in the oil, just the bases should be in contact with oil. We are not deep frying here. How do you know the oil is ready? Just drop in a few breadcrumbs in the hot oil. If they sizzle, you are ready.
Step 10 - Take each piece of pattice, first dip them in the beaten egg from both sides. Pick them up and place them in the bread crumbs. Roll these pattice well in the crumbs and place them lightly in the hot oil. Fry for just a couple of minutes on each side as we have to just brown the breadcrumbs. We do not need to cook the pattice again. And we are done.
Serve hot with some ketchup or chilly sauce. Sit back with a glass of wine in one hand, a pattice in another and welcome yourself into my MEAT HEAVEN!
Tips:
You can roll these pattice and keep them in the refrigerator for a day or two. On the day you plan to indulge, just fry and serve.
You can also freeze the rolled pattice and store them in the freezer for almost 2 to 3 weeks. Just thaw and fry when you need them.
