Aloo Keema Patties/Cutlets recipe
Great for iftar or teatime snack. Also works as a sandwich petti. Serve hot and crispy.
For Qeema filling
- ½ kg mince 20% fat (mutton or beef or lamb)
- 1½ tablespoon ginger garlic paste
- 1 tablespoon coriander prefferably roasted and grounded
- ¾ tablespoon cumin powder
- 1 tablespoon red chilli powder or to taste
- 1 teaspoon Garam Masala Powder
- ½ teaspoon turmeric powder
- 1½ teaspoon salt or to taste
- 1 onion chopped
- 3-4 medium green chillies finely chopped
- 2-3 egg hard boiled and cut into small pieces
- ¾ cup green onion finely chopped
- ¼ cup green coriander chopped
- ¼ cup mint leaves chopped
- 1 teaspoon chat masala or as per taste
- 2 kg potatoes boiled and peeled
- 2 tablespoon butter
- 2 teaspoon red chilli powder
- Salt to taste
- 4-6 eggs
- ½ teaspoon red chilli powder
- Salt to taste
- 2 tablespoon water
- 4 cup bread crumbs
- Oil to deep fry
For Mince stuffing
Boil mince with spices and ½ cup water on medium heat for 20 minutes. When the mince is tender, dry any remaining water on high flame with constant stirring.
Then mix boiled eggs, green onions, green chilies, green coriander, onions, and mint in the hot mince and mix well. The stuffing is ready.
Double coating of bread crumbs
In a deep bowl beat eggs and season with red chili powder and salt. Also, beat 2 tablespoons of water to make a thin egg wash.
First, dip each patty in egg wash then coat with bread crumbs to complete the first coat. Again coat each patty with eggs and then with bread crumbs for the second coat.
Let the patty rest in the fridge for 30 minutes to firm up. (If storing for a few hours, keep covered in an air-tight box.
Fill a wok with 2-3 inches of oil. Heat oil thoroughly then and fry each patty carefully. Dip 3-4 patty in oil and let it firm up. Do not stir for 1 minute. Then flip carefully with a flat spatula to fry the other side. When the patty is crispy golden from all sides. Remove to a kitchen towel and serve hot.