Chicken Keema Pattice | Sanjeev Kapoor Khazana

Boiled potato mixture stuffed with spicy chicken keema mixture - shaped into pattice and deep fried.

CHICKEN KEEMA PATTICE

Ingredients

3 large potatoes, boiled, peeled and mashed
Salt to taste
4 tablespoons cornflour
For stuffing
250 grams minced chicken (keema)
1½ tablespoons oil + to deep fry
1-2 tsp chopped garlic
1 medium onion, chopped
1 tablespoon ginger garlic paste
1 teaspoon Kashmiri red chilli powder
1 teaspoon coriander powder
½ teaspoon garam masala powder
1 tbsp lemon juice
Salt to taste
1 tbsp chopped fresh coriander leaves
2 Eggs, beaten
1 cup dried bread crumbs

Method

1. Heat oil in a nonstick pan, add garlic and sauté till golden brown. Add ½ chopped onion and ginger garlic paste and sauté.
2. Add minced chicken and salt, sauté for 4-5 minutes. Add red chilli powder, coriander powder, garam masala powder and salt and sauté for 2 minutes.
3. Add fresh coriander and mix. Set aside to cool.
4. Take potatoes in a bowl. Add salt and corn flour and mix well.
5. Divide both potato and chicken mixtures into equal portions.
6. Grease your palms with some oil. Roll potato mixture into a ball, make a dent in the centre, place chicken portion inside, gather the edges together and seal. Roll into a ball and press lightly to make a pattice
7. Dip pattice in the egg and roll in bread crumbs and set aside.
8. Heat sufficient oil in a kadai and deep –fry pattice on medium heat for two to three minutes on each side.
9. Drain on absorbent paper and serve hot with green chutney.

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Cuisine - Indian

Course - starter

Dish - starter