RECIPES

The Pattie Party

A few weeks ago, while I was back home in Bangalore, I had written my first ever food column in one of the best-selling newspapers there- Deccan Herald.

It was one of the best feelings especially when I had a story to tell straight from my heart.

After a number of humble requests from all my close friends and family, I finally got the chance to put down the recipe here with a step by step picture guide so it becomes easier to follow.

Here is the link to the food column:

http://m.deccanherald.com/content/481020/pattie-party.html/

Here’s the recipe.

Would love if you try them out and let me know how they turn out!

Print Recipe
Nana's Meat Patties
A few weeks ago, while I was back home in Bangalore, I had written my first ever food column in one of the best-selling newspapers there- Deccan Herald. It was one of the best feelings especially when I had a story to tell straight from my heart.
Course snack
Cuisine indian
Servings
Ingredients
For the filling:
For the patty:
Course snack
Cuisine indian
Servings
Ingredients
For the filling:
For the patty:
Instructions
  1. In a pan, add the chopped onions and fry till golden bro
  2. Add the ginger-garlic paste, chilli, haldi, jeera, garam masala and coriander and cook for a few minutes.
  3. Add the tomatoes and green chilli, stir well and cook for about 5 mins.
  4. Add the mince along and cook it in high flame to give it a nice colour, then add in some water and let the mince cook for another 10 mins, lastly add in the chopped coriander.
  5. Once cooked, remove from the heat, transfer to a trat and let it cool down a bit.
  6. To make the dough, place flour in a flat bottom dish and make a well in the centre. Add salt and oil. Knead the mixture with water and make a stiff dough.
  7. Once the dough is ready,  portion it out properly, make 3 roundels and keep them ready.
  8. To make the Maan, take oil in a small bowl and add rice flour to it and make it into a creamy mixture. Maan is used as it helps to get the number of layers in the meat patty.
  9. Take a roundel and flatten it into thin round chapatti, spread the maan, roll the chapatti tightly, coil it up and flatten it with your hands. Repeat the procedure  and  cut the roll into 1 ½ inch pieces.
  10. Flatten each piece into a square shape and slightly wet the edges with water.
  11. Take a spoonful of the mince mixture and put it in the middle of the square and seal the patty properly.
  12. Heat oil in a deep frying pan and fry on both sides until golden brown and crisp.
  13. Serve with choice of side accompaniment.
Recipe Notes

Happy Eating!

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