Whenever we have party, get-together or celebrations, we always look forward to the starters. I have observed that the starters decide the opinion of your guests about your food which follows in the form of Lunch or Dinner. So always take extra pain to make the starters more delightful than normal and which keep the guests looking for more.
To break the traditional Keema Pattice I have made the size of the pattice larger and filled it with more stuffing of keema which gives the person the satisfaction of eating ‘keema as whole’ and not just in form of tit bits. Please ensure you cook all your fried starters in Olive oil so that it goes easy on your guests heart. This is how the recipe goes.
Marinade
Wash the Keema well and keep aside. Ensure all excess water is drained.
Make a paste of Ginger, Garlic, Salt, Chili and Coriander.
Knead a loose dough ball of the paste and the keema together.
Keep for marination outside refrigerator for 4 hours. You can increase the marinating time ranging from 8-12 hours under normal refrigeration if you want more spice from the chili’s to draw in the keema.
Preparation
Take Oil in a large Non-stick Pan and heat well. Add mustard seeds and once they splutter add very fine chopped Onions, chopped Garlic and turmeric powder. Stir fry till the onions are translucent. Add red chili powder if you need more spice and stir well.
Add the marinated keema to the pan and mix thoroughly. Cover and cook on low flame. Don’t add water at all and keep stirring regularly. The keem should be ready in 15-20 mins. Open lid and cook for another few minutes to ensure all the water has evaporated. Keep aside to cool down.
Boil potatoes and peel the skin once they have cooled down.
Make a paste of the same and add rice flour, bread and salt to mix well. This will make the outer crust of the pattice so adjust bread slices and rice flour accordingly if needed. Keep aside covered with a moist cloth.
Make small balls (like we make for Puri) and place the cooked keema on it as shown. Make a patty out of it and keep aside. You should be able to make about 25 large Patty’s out of the entire stuff.
Heat some olive oil on a flat non-stick pan and shallow fry the patty for a few minutes on both sides till they are light golden brown. You can use semolina (Rawa) mixed with some turmeric powder and salt to firm up the patty before frying. Bread crumbs are also an option.
Serve hot with chili sauce and garnish with some green chilis. Watch your guests relish your Chicken Keema Pattice.. 🙂
Uttpal K
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