Tapioca Chicken Keema Patties
Monsoons have arrived almost everywhere and non-veg lovers want to indulge in more dishes of their favorite Chicken/Mutton etc. During monsoons, when we have party, get-together or celebrations, we always look forward to the starters. The hosts take extra pain to make the starters more delightful than normal and which keep the guests looking for more. One such starter is the Keema Patty which pairs with almost every drink. To break the traditional Patty and make it healthier I used Boiled Tapioca in place of boiled potato mix to make the Tapioca Chicken Keema Patties. The Tapioca helped in the binding of the outer layer without affecting the overall taste of the patty. I also used an air Fryer instead of the pan so it saved lot of oil while giving the same texture and crunch on the outer layer. This is how the recipe goes.
Wash the Keema well and keep in a sieve. 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 marinating outside refrigerator for 2 hours. I prefer marinating for longer durations so I kept it overnight in the fridge. Longer duration of marinating helps the Basic food absorb all the juices and flavors of the marinade used. The Keema also absorbs all flavors of the Chili and coriander. The Tapioca Chicken Keema Patties will turn out real good.
Take 2 Tbsp 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 for 15 mins. Don’t add any additional water and keep stirring regularly. The keema should be ready in 15-20 mins. Open lid and cook for another few minutes to ensure all the water has evaporated completely. Keep aside to cool down.
Open a new pack of Ta-Daa Tapioca boiled. Tapioca as you know is enjoyed throughout the world across cuisines. It has the unique composition of carbohydrates, vitamins, and minerals which makes tapioca a healthy choice. An authentic traditional taste is what you get when only the good stuff is locked in the Ta-Daa packing! The best part is that it is pre-cooked.
Make a paste of the boiled Tapioca and add corn flour, bread and salt to mix well. This will make the outer crust of the Tapioca Chicken Keema patty so adjust bread slices and rice flour accordingly if needed. Keep aside covered with a moist cloth. Make small balls of same size. Roll them and place the cooked keema on it. Make a patty out of it and keep aside.
Preheat the Airfryer for 5 mins on 200 degree. Then reduce to 160 and brush the base of the basket with olive oil. Place the Tapioca Chicken keema patties and brush them for some olive oil too. Bake for 10 mins on each side and then increase the temperature to 180. Bake for another 5-10 mins till the sides get a golden brown texture and the desired crispiness. You can use semolina (Rawa) mixed with some turmeric powder or some quinoa and salt to firm up the patty before Air- frying. Serve hot with chili sauce.
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