Khatta Mittha Mutton Kheema Pattice
Khatta Mittha Mutton Kheema Pattice is popularly had by Parsis as a side dish along with the main course or as snacks. Its sweet and sour flavour is what makes it people's favourite. Let us have a look at its recipe.
Ingredients (6 pieces) :
- Potatoes - 3-4 (medium sized)
- Mutton Kheema - 250 g
- Green Chillies - 2-3
- Cumin Seeds - 1 Tbsp
- Ginger paste - 1 Tsp
- Garlic - 6-7 cloves
- Onion - 1 (big)
- Green Peas - 100 g (Optional)
- Sugar - 1 1/2 Tbsp
- Tomato Ketchup - 1-1 1/2 Tbsp
- Black Pepper powder - 1/2 Tsp
- Kashmiri Chilli Powder - 1 Tsp
- Garam Masala powder - 1 Tsp
- Eggs - 1-2
- Coarse Semolina (Jada Rava) for coating
- Juice of 1-2 lemons
- Salt to taste
- Oil for deep frying
Method:
- Boil potatoes and keep aside.
- Add 2-3 tbsp oil in a utensil and fry finely chopped garlic , finely chopped green chillies and cumin seeds in it.
- Add finely chopped onions and fry them till they are golden-brown.
- Add ginger paste, salt and sugar to it and fry for a minute.
- Add Kashmiri Chilli powder and Garam Masala Powder to it and fry for a minute.
- Now, add tomato ketchup to it, fry it for half a minute.
- Add mutton kheema to it (and green peas) and let it fry for 2-3 minutes.
- Cover it with a lid and let it cook till the kheema is done. Add lemon juice to it.
- Mash the boiled potatoes and add salt and black pepper powder to it and mix well.
- Take a small amount of mashed potato in your palm and make it a little hollow to fill it with cooked kheema.
- Now take some more mashed potato and cover the cooked kheema, shaping it into a ball.
- Coat it with a layer of coarse semolima and dip it in beaten eggs having salt and black pepper powder in it.
- Heat oil in a kadhai on medium flame for a minute and then deep fry the pattice on all sides.
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