How to make Chicken Keema Pattice - These patties make excellent tea time snack.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chicken Mince (चिकन कीमा), Soya Granules (सोया ग्रैन्यूल्ज़)

Cuisine : Indian

Course : Snacks and Starters

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Chicken Keema Pattice Recipe Card

Chicken Keema Pattice
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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Keema Pattice checkout Chicken Gold Coin, Chicken Cutlet, Chicken Momos, Chicken Burger . You can also find more Snacks and Starters recipes like Methi Mathri, Poached Egg Tuna Burger, Sausage and Sweetcorn Fritters, Cashewnut Butter Toast.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Keema Pattice Recipe

  • Chicken Mince 1 cup

  • Soya Granules 1 tablespoon

  • Green chillies finely chopped 2

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Onion finely chopped 1 medium

  • Soya granules 1 cup

  • Potato boiled peeled and mashed 1 medium

  • Cornflour/ corn starch 2 tablespoons

  • Egg whisked 1/2

  • Salt to taste

  • Oil to shallow

Method

Step 1

Mix together chicken keema, ginger, green chillies, red chilli powder, coriander powder, garammasala powder, chaat masala, onion, soya granules, potato and cornstarch in a bowl.

Step 2

Add whisked egg and salt and mix well. Heat oil in a non stick pan. Grease your palms, divide the mixture into equal portions and shape each into a pattice.

Step 3

Place them in the pan, a few at a time, and shallow fry, turning sides till golden and crisp from both the sides. Drain on absorbent paper. Transfer onto a serving plate and serve hot.