Who does’t love Pattice and that too filled with flavorful chicken..Today my dear friend Aara from Sweets & Spices
is sharing with her nani’s recipe Chicken Stuffed Pattice in step by step
As Salamu Alaikum To the Readers of +Gheza e shiriin I m Aara here back again to the board with some yummy goodies to try this Ramadan.
Today I m sharing a recipe known by few and it is called Pattice / Petties which can either mean like a hindi word for suitcase known in olden days as peti. Which has things stuffed inside, Similarly came up the word among our elders as petties. However lets still to the western term of acknowledgement known as Pattice (something round flattened cake of food, disc shaped)
My nani is expert in making this, now she is old and she do not carry the same energy level as before. My nana can somehow never forget about this every Ramadan and he insist only this has to be made when we give food for iftar to our relatives. My mami and khala, now I can say either mastered / suffer this yummy snacks in large batches every year.
We always enjoyed what ever we got from our nani’s place mom was never interested to make this of her own, until once when me and my bro insisted mom to try out her hand!!
Yaaaayy she did and we enjoyed it alot. Of course I be there near my mom to help her like gud girl. We found it all easy and regretting why dint we ever try this so many years?
Well gone is gone! Good that we tried and here today I m going to share the recipe with you guys!! Hope you try it out and enjoy it
The procedure for preparation may seem long but we can consider it to be lazy workers job!! As we can take our own sweet time in preparing it ahead and just fry before the time when needed.
Chicken Stuffed Aloo Pattice
Potatoes – 4-5 medium size
Salt according to taste
Red Chilli Powder – 1/2tsp or more as needed
Chicken mince -3/4th cup
Oil – 4tsp
Ginger garlic paste – 1 tsp
Salt – 1/4th tsp
Turmeric powder – 1/4th tsp
Red chilli powder – 1/4th tsp
Onion – 1 medium size (finely chopped)
Spring onions – 1/4th cup (finely chopped)
Coriander powder – 1/4th cup (finely chopped)
Semolina/ suji – 1/2 cup or more as needed
Eggs – 2 large whisked with some salt and red chilli powder
Oil – for deep frying (1cup is enough)
– Boil potatoes till soft, and remove from water immediately!! This will ensure we dont get sticky potato mashed up. Allow it to cool nicely.
Peel of the skin and mash it along with salt and chilli powder according to your taste. Keep this aside.
Preparing the chicken mixture
Heat 2tsp oil in a pan in low flame add ginger garlic paste, and fry for 1 min, add in mince chicken, salt, turmeric and chilli powder, cook it in medium flame nicely till well combined for 2 mins, now add chopped onion and cook for 5-10 mins in high flame, by this time you see chicken mince has oozed out lots of water just keep stirring and dry up all the extra moisture. Check for salt!!
When this is still hot add in the spring onions and coriander leaves, mix mix and break the large mince if any!! everything should be well combined. Our Stuffing is Ready!!
Assembling of patties:
Take small portion of potato, flatten it in palms put in the stuffing as required. Take another ball of same size to 1st one, Flatten it and place on top of fillings. Now slowly pack the sides of potato edges and shape it nicely without breaks. If any breaks comes you can add in little mashed potato to fill in that portion
Place this over semolina or suji and carefully coat it, Just one coat is enough till it covers the outer surface of pattice.
Arrange this one by one in plates or trays keep it as it is until u are ready to fry.
Keep egg mixture ready!!
To fry Heat oil in a kadai (dont use frying pan) now carefully take each pattice and dip it into egg mixture slide it over hot oil. As soon as you place it over oil flip it, so that egg mixture does not drain towards one side alone.
Add 2 at a time to fry. Flip it and fry till both sides are golden brown, this should take just 2 mins in medium flame. Remove pattice into oil absorbent and serve it hot or warm With tomato ketchup!!
– Make sure mashed potatoes are not sticky, It will be difficult to work that way, If in case it gets sticky add bread crumbs to make it workable. Adjust salt and chilli powder accordingly
– Add spring onions and coriander leaves after removing the chicken mixture from heat, this will ensure it both the green components retain its color. Cooking it with chicken may turn it all dark in color.
– Always use kadai for frying, Since the pattice are heavy do not attempt putting it over oil like we do for pakodas, it might take no time to spill the hot oil over your body. Be careful while flipping as well, do it slowly dont be in hurry! The same goes in using fry pan, it has high chances of spilling oil over you without you really noticing it!! I already burnt my left hand that way!! It is all like handle with love and care.
– Check salt and spice in mashed potatoes, chicken filling and eggs mixture, everything should balance the taste of pattice
– Adding chilli powder to eggs mixture will give it nice color while frying
– Vegetarians can try the same with different fillings and coat it with flour paste 1st and then bread crumbs
– This takes very less cooking time and oil also,
– Add just 2-3 pattice at a time without over crowding the kadai.
– Use a rounded spoon to flip, If you are new to cooking, you might tend to break the pattice with pointed spatula.
– Extra fillings if left any can be stored or use it along with sabzi, or side dish for roti / puri / parathas.
– If extra mashed potatoes are left then you can make some potato cutlets / aloo bonda / aloo tikkis (nothing will be wasted)
– My nani used to add hard boiled egg whites to the filling it again used to be gud to taste something alternative to paneer.
Hope you guys enjoyed reading my post, This snacks is worth giving a try and check out the taste yourself. It is different and yes very very yummy!!
When you try out do let us know how it turned 🙂
Thanks Aara for giving us such a detailed post.To check more of her delicious recipes, visit her @ Blog , FB