Kheema Pattice - Kheema Patties - Kheema Patty

mutton or chicken kheema pav or kulcha
subodhsathe / Getty Images
  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 8 servings (serves 8)
Nutritional Guidelines (per serving)
197 Calories
12g Fat
18g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 servings (serves 8)
Amount per serving
Calories 197
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 9%
Cholesterol 3mg 1%
Sodium 120mg 5%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 5%
Protein 4g
Calcium 21mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crispy, flaky parcels of puff pastry filled with spicy minced meat! I have many a happy memory of sitting in one of Mumbai's numerous Parsi cafés with a cup of Chai (tea) and a plate of pattice!

While this recipe might look intimidating, it is simple and easy to do and turns out a snack that you will love. 


  • For the Filling:
  • 250g beef (ground, minced beef, you can use any ground meat you prefer for this recipe)
  • 3 tbsp. oil (vegetable/canola/sunflower cooking oil)
  • 1 tsp. cumin seeds
  • 2 medium onions (chopped fine)
  • 2 tsp. garlic paste
  • 1 tsp. ginger paste
  • 2 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala (see link below for recipe to make your own)
  • Salt to taste
  • 1 medium tomato (chopped fine)
  • 1 tbsp. lime (or lemon juice)
  • Garnish: coriander (chopped leaves)
  • For the Pastry Case:
  • 2 sheets puff pastry sheets (pre-made, frozen)

Steps to Make It

To prepare the filling:

  1. Heat the cooking oil in a wok or deep pan, on medium heat.

  2. Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden color. Take a look at my handy hint for how to brown onions quickly.

  3. Add the ginger and garlic pastes and fry for 1 minute.

  4. Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste.

  5. Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes.

  6. Add the tomatoes, stir and cook till all the water has dried up.

  7. Turn the fire off, add the lime juice and stir.

To assemble:

  • Preheat your oven to 425 degrees F (220 degrees C).

  • Thaw the puff pastry (if using frozen puff pastry).

  • Cut out a sheet of foil and line a large, flat baking tray with it. Spray lightly with cooking oil.

  • Now cut each pastry sheet into 4 equal sized squares.

  • Divide the previously prepared kheema into 8 equal parts.

  • Spoon a portion of the filling, into the center of each square. Dip your index finger in a bowl of water and run it all along the edges of the pastry square. Now fold each square in half to form a triangle.

  • Press the edges of each triangle to seal. Gently poke each pattice with a fork a few times. Keep aside. Repeat till you have used up all the filling. Place each pattice on the foil making sure not to place them too close to each other as they might stick while baking.

To bake:

  • Bake in preheated oven about 1 hour, or  until golden brown.

  • When done, remove from oven and keep aside to cool slightly. Serve with a steaming cup of masala chai and a dipping sauce like minty yogurt dip. Enjoy!