Chicken Box Patties | Keema Box Patties | How to Make Keema Box Patties with step-by-step photos
Keema Box Patties is prepared
with manda Patti (samosa sheet) which you can fill with any type of
stuffing whether they be potato, chicken, egg, or only
veggies depending on your choice
These
box patties contain on very flaky, crunchy, and crispy layer alongside inside
stuffing, a very tasty and mouth-watering evening snack, I
have already shared my homemade Manda Patti in my previous post which you
can follow additionally can be used as a store-bought samosa sheet
Here
is the recipe step-by-step demonstration of mince box patties
But you can make them with any filling as I mentioned above here I am using mutton mince, This mince mixture can be used in any recipe such as paratha keema, rolls, samosa, baked buns, sandwiches, rolls, cutlets, or even with macaroni and pasta, You can reserve cooked mince mixture in the fridge for use later in different recipes
The mince mixture is prepared with just a few ingredients easily and quickly so let’s begin...
Tips:
- To prepare this recipe first thing always keep in mind that your filling should be dry
- Should not be water or oil in the stuffing, otherwise, patties turn soggy or oily from inside
- if you are using stale Manda Patti whether they are store-bought or your homemade
- For making patties take them out 1-2 hours from the refrigerator to bring them at room temperature
- Don't use too hot oil or too cool
- Much hot oil will burn your patties instantly from the crust and cool oil make your patties oily and heavy
- Fry patties in medium hot oil on a medium flame
- After frying the patties place them on a pepper towel or brown pepper for absorbing excess oil
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Take all ingredients and prepare them
In a small bowl put some tbsp flour with water and prepare a bit of rainy flour batter for binding
Heat
the oil in a pan then add ginger garlic paste just sauté for a minute
Constantly keep
mixing by adding chopped veggies
Towards the end add crushed black pepper powder mix well further and allow to cook it another 5 minutes on low-medium-flame
Mince filling is ready, shift it to a bowl and let it cool down completely, keep it aside
Then the second strip is placed on top
of it like a direction sign as shown in the picture below, It will allow it to stick firmly
together and won’t break up when deep frying or baking, put 1 tbsp filling in the center of it
Fold the right side first
so that covers the filling properly apply flour paste
Fold from the upward side so that
overlaps the right side and stick to it, apply flour paste again
Then fold the left side and apply flour
paste, fold from the downward side, box patty is ready, repeat the same way with all remaining manda Patti
Now at this stage, they are ready to freeze
At this stage, if you want to serve/eat immediately then take a deep frying pan and pour oil to heat it
Slide 1-2 patties in one batch or according to your wok or patty size
Deep fry box patties on a medium flame for about 3 minutes on each side or until nicely golden brown color from both sides
Place on a pepper towel for removing excess oil
Ready-to-serve box patties, with tomato ketchup, sauce, and tea
These box patties contain on very
flaky, crunchy, and crispy layer alongside inside stuffing, a very tasty and mouth-watering evening snack
- 250g, minced beef, chicken, mutton
- 1/3 cup, onion chopped
- 1 tsp, ginger garlic paste (freshly ground)
- ½ tsp, red chili powder
- 1 tsp, crushed coriander powder
- 1/3 tsp, black peppercorn powder (freshly crushed/ground)
- 250g, homemade samosa sheet
- 1 tbsp, coriander leaves (finely chopped)
- ¼ piece, grated ginger
- ½ tsp, basic garam masala
- 1 tsp, green chilies (finely chopped)
- 1 tbsp, cooking oil for cooking mince
- 1 tbsp, lemon juice freshly squeezed
- 3 tbsp, flour
- Water for making a paste
- Salt to taste
- As required Oil for frying
How to Make Keema Box Patties?
- Heat the oil in a pan then add ginger garlic paste and just sautés for a minute.
- Add mince and stir to mix it on medium-low flame until water dries up completely
- Then add powder spices red chili powder, salt, coriander powder garam masala to the mince
- Constantly keep mixing by adding chopped onion, green chilies, grated ginger, coriander leaves, and lemon juice
- Toward the end add crushed black pepper powder
- Mix well further and allow cooking it another 5 minutes on low-medium-flame
- Towards the end add crushed black pepper powder mix well further and allow to cook another 5 minutes on low-medium-flame,
- Take out the samosa sheet on the board surface if the sheet is square shape then just cut it into 3 rectangles wide strips, and separate one strip into two parts
- Place one strip then apply flour paste in a medium of the strip,
- Then the second strip is placed on top of it like a direction sign as shown below picture,
- It will allow it to stick firmly together and won’t break up when deep frying or baking
- Put 1 tbsp filling in the center of it
- Fold the right side first so that covers the filling properly apply flour paste
- Fold from the upward side so that overlaps the right side and stick to it, apply flour paste again
- Then fold the left side and apply flour paste, fold from the downward side,
- Box patty is ready, repeat the same way with all remaining manda patti,
- Now at this stage, they are ready to freeze
- At this stage, If you want to serve/eat immediately then take a deep frying pan and pour oil to heat it
- Slide 1-2 patties in one batch or according to your wok or patty size
- Deep fry box patties on a medium flame for about 3 minutes on each side or until nicely golden brown color from both sides
- Place on a pepper towel for removing excess oil
- Ready-to-serve box patties with tomato ketchup, sauce, and tea
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