“This recipe was submitted by Shubhangi Badhire to the Thursday magazine and she won Rial Omani 20/- for it! I hope you enjoy it!!”
1hr 45mins

Ingredients Nutrition


  1. Marinate the kheema in a mixture of ginger and garlic pastes, salt and all powdered spices for 30 minutes.
  2. Heat oil in a pan on medium flame.
  3. Toss in the whole spices.
  4. Once they start crackling, toss in the onions and saute till golden brown.
  5. Now, mix in the marinated kheema.
  6. Saute for 5 minutes.
  7. Add 1 1/2 cups of water.
  8. Cook the kheema on medium flame until all the water dries up.
  9. Now, start preparing the patties.
  10. For this, add turmeric and red chilli powders alongwith salt to the potatoes.
  11. Dip the bread slices in water and squeeze them tightly.
  12. Add these to the potato mixture.
  13. Mix well and prepare a dough.
  14. Make 15 balls out of the same.
  15. Stuff 1 tbsp.
  16. of kheema in each ball.
  17. Make sure that there aren't any cracks in the patties.
  18. Heat oil in a large wok.
  19. Dip the patties in the egg whites and then in the breadcrumbs.
  20. Deep fry them in hot oil.
  21. Drain on clean paper towels.
  22. Serve hot with tomato ketchup.
  23. Enjoy!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a