Ingredients

The following ingredients have 10 Servings
  • 500 gms mutton mince/keema
  • 2 tbsp coriander powder
  • 2 tbsp pomegranate seeds (crushed)
  • 2 tbsp crushed red chili flakes
  • 2 tsp turmeric powder
  • 2 tsp garam masala powder
  • 4 tbsp besan/gram flour
  • Salt to taste
  • 2 to matoes
  • 2 onions
  • 3-4 green chilies
  • 5 tbsp coriander leaves/cilantro/hara dhaniya
  • 1 egg
  • oil for shallow frying

Instruction

  • Wash and clean the mutton mince thoroughly. Strain the excess water from the keema/mutton mince thoroughly. If necessary place the keema in a muslin cloth and squeeze out the excess water.
  • Now add the coriander powder, pomegranate seeds, red chili flakes, turmeric powder, garam masala powder, salt and besan and mix well.
  • Finely chop the green chili, tomato, green chili and coriander leaves. Squeeze out the water and add to the mutton mince/keema.
  • Add the egg and shape the keema into the shape of discs/pattis.
  • Place this prepared pattis in the fridge or freezer for half an hour and shallow fry in oil till golden brown.