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aloo keema patties served with ketchup.
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4.88 from 8 votes

Aloo Keema Patties/Cutlets recipe

Great for iftar or teatime snack. Also works as a sandwich petti. Serve hot and crispy.
Course Snack
Cuisine Bohra Recipes, Indian, Pakistani
Keyword Aloo keema cutlets recipe, Aloo keema Patties Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings 20
Calories 300kcal
Author Mariam Sodawater

Ingredients

For Qeema filling

  • ½ kg mince 20% fat (mutton or beef or lamb)

Spices

  • 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

Other

  • 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

For Potatoes

  • 2 kg potatoes boiled and peeled
  • 2 tablespoon butter
  • 2 teaspoon red chilli powder
  • Salt to taste

For coating

  • 4-6 eggs
  • ½ teaspoon red chilli powder
  • Salt to taste
  • 2 tablespoon water
  • 4 cup bread crumbs
  • Oil to deep fry

Instructions

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.

For Potato

  • Mash potatoes and mix red chili powder, salt, and butter until creamy.

Making Patties

  • Make small potato balls. Then press each ball on the palm of the hand and put about 2 tablespoon mince filling in the center. Now pull the edges of mashed potato together to form a Patti or cutlets. Makes all patties similarly.

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.

Nutrition

Calories: 300kcal