Parsi keema Pattie

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Preparation time  : 20 minutes
Cooking time       : 5 minutes for each batch .
Serves                 : 6 members


This keema Pattie is very different from the various number of parties I make at home . This recipe is chef Sanjeev kapoor’s which I had taken note of many years ago. I tried the recipe religiously as his in my first attempt. His recipe demanded raw mince to be used and then fried but I didn’t like it much as the mince meat remained a bit raw as the crust of the Pattie was a dipping of egg. The crust got burnt when I tried to cook the Pattie further and when I got the crust golden the mince was raw. So on my next trial I made a few changes to my liking, this time used cooked mince instead. The results were just wow. There after, my take on the recipe remained. I always have my way of changing recipes to my convenience and it always works perfectly. I am sure a lot of you might change this given recipe to your convenience too. Well, that’s how new recipes are born and the world of recipes and cooking keeps us going on and on inspiring us more and more which is more wide and knowledgeable than an ocean.


Mutton mince1/2 kg
Bread slice5
Ginger and garlic paste1/2 teaspoon each
Green chillies2 chopped
Red chilly powder1/2 teaspoon
Coriander powder1/4 teaspoon
Cumin powder1/4 teaspoon
Turmeric powder1/4 teaspoon
Coriander leaves2 tablespoons chopped
Mint leaves2 tablespoons chopped
Bread crumbs1 cup
Salt + pepper powderto taste
Oilto shallow fry


  • Pressure cook mutton mince adding ginger + garlic paste and salt to taste with out adding water for one whistle. Once cooked, reduce the water by boiling further until the mince is dry. Remove from heat and cool completely.
  • Soak bread slices one at a time in a cup of water for ten seconds and squeeze out the water. Mix squeezed bread, cooked mutton mince, chopped green chillies, chopped coriander leaves + mint leaves, cumin powder, red chilly powder, coriander powder, turmeric powder and salt to taste together. Keep the mixture in the refrigerator for three hours.
  • Make lemon size even balls out of the mixture in the refrigerator. Roll over bread crumbs. Shape the balls to round 1/4 inch thick patties and place in the refrigerator for another 1/2 an hour.
  • Beat eggs with salt + pepper powder to taste along with 2 tablespoons of water. Heat oil to shallow fry. Dip each Pattie into the beaten egg mix and drop into hot oil. Shallow fry to golden on both sides to crisp. Drain and serve hot with tomato sauce.