Mutton Keema Pattice | Parsi recipe | crispy juicy and flavourful | скачать в хорошем качестве

Mutton Keema Pattice | Parsi recipe | crispy juicy and flavourful |

Mutton Keema Pattice: Navroz Special: Mutton Keema Pattice is crispy outside, juicy and flavourful inside. It’s gourmet’s delight. Ingredients: 1. Potatoes. 400 gms. 2. Salt to taste (3/4th Tspoon) 3. Chilli flakes. 1 Tspoon 4. Black pepper powder. Quarter Tspoon 5. Turmeric powder. Quarter Tspoon 6. Finely minced mutton(Keema)250 gm 7. Onion. 1 small 8. Cumin seeds (jeera) 1 Tspoon 9. Green chillies. 4 10. Ginger garlic paste. 1 Tspoon 11. Salt to taste. Half Tspoon 12. Turmeric powder. Quarter Tspoon 13. Red chilli powder. Half Tspoon 14. Kashmiri red chilli powder half Tspoon 15. Coriander powder (Dhanya) 1 Tspoon 16. Cumin powder (jeera). 1 Tspoon 17. Garam masala Powder. Half Tspoon 18. Half lime 19. Sugar. 1 Tspoon 20. Fresh coriander leaves chopped 21. Maida (all purpose flour)2 tablespoon 22. Egg. 1 23. Pinch of salt 24. Sufficient oil to shallow fry 25. Tomato ketchup or green chutney Method: four steps: 1. Boil potatoes. Mash with masher. Add salt to taste.quarter Tspoon turmeric powder. Half Tspoon red chilli flakes. Quarter Tspoon black pepper powder. Mix well. If needed add 1-2 Tspoon oil. 2. Cook mutton Keema. In a frypan, heat 2 tablespoon oil. When hot add 1 Tspoon cumin seeds (jeera). When splutter add chopped onion. Sauté till light golden brown. Add chopped green chillies and ginger garlic paste. Sauté for 1 minute or till raw smell vanish. Add finely minced mutton (Keema) and stir continuously so that lumps are not formed. Add salt to taste, almost half Tspoon. Quarter Tspoon turmeric powder, half Tspoon red chilli powder, half Tspoon Kashmiri red chilli powder, 1 Tspoon coriander powder, half Tspoon cumin powder and half Tspoon Garam masala powder. Mix well and sauté for 5 minutes on medium flame. If needed add splash of water. After 5 minutes add 1 cup water and cover the lid and cook for 3 minutes. Open the lid and add chopped coriander leaves. Again cover the lid and cook for 30 minutes on low flame. In between after 15 minutes open the lid and check Keema. Add a little water if needed. Cover the lid again and cook for more 15 minutes. So altogether we have cooked for 30 minutes. Open the lid. Keema is almost dry and done. 3. Make batter: in a bowl take 2 tablespoon Maida (all purpose flour) and water slowly and stir continuously so that lumps are not formed.consistency should neither be thick nor thin. Break 1 egg and stir continuously to make homogeneous batter. 4. Fry patties: form potatoes in a pudi like circular shape. Apply a little oil in your palm. Put Keema on it. Fold from all sides. Press lightly to make raw patties. In a frypan heat sufficient oil to shallow fry patties. Fry until golden brown on both the sides. Mutton Keema Pattice are ready to be served. Savour the taste with tomato ketchup and green chutney. #food #love #youtube #foodie #foryou #recipe #cooking #mutton #foodphotography #parsi #navroz