How to make Chicken Keema Pattice -

These patties make excellent tea time snack.

Sanjeev Kapoor

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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For more recipes related to Chicken Keema Pattice checkout Healthy Chicken Burger, Chicken Gold Coin, Chicken Cutlet, Chicken Momos . You can also find more Snacks and Starters recipes like Aattu Kari Uppu Kandam Sabudana Thalipeeth Falafel Waffle Angoori Prawns

Chicken Keema Pattice

Chicken Keema Pattice Recipe Card


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.

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


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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.