Thursday, 18 June 2015

RUSSIAN PATTICE


The name Russian Pattice has nothing to do with Russia. I have no idea how this name was coined but it turns out to be a  Parsi delicacy. The first time that I had them, they were so delicious that they left a constant craving for more. So here are those silky smooth cheesy patties .... Russian Pattice ....


RUSSIAN PATTICE

INGREDIENTS

Potatoes boiled and mashed
3 - 4 large
Chicken breast
250 gms
Ginger garlic paste (op)
1 tsp
Green chillies finely chopped
3 – 4 nos
Processed cheese grated
4 cubes
Salt                      
T.T.
Pepper pdr
T.T.
Butter
1 tbsp
Coriander leaves finely chopped
2 tbsp
Egg beaten
2 nos
Rawa / semolina
¼ - ½ cup approx
Oil
For deep frying

METHOD:

1.       Make gashes on the chicken and rub it with the ginger garlic paste.

2.       Boil the chicken till just cooked but still tender and juicy.

3.       To retain the flavour of the ginger garlic paste usually I pressure cook the chicken without adding any excessive moisture to it. Allow the chicken to cook in its own juices.

4.       Remove and allow to cool.  Finely shred the chicken.


5.       Mix together all the remaining ingredients except the egg, rawa and oil. Mix and mash well.

6.       You can use a mix of processed cheese and mozzarella if you like. Just reduce and adjust the quantity of processed cheese accordingly.



7.       Shape them into patties. Allow them to cool in the refrigerator for 2 – 3 hours. They will firm up a little and retain better shape.

8.       Beat the eggs together. Season them with salt and pepper.

9.       Heat oil till smoking hot, reduce flame.


10.   Roll the patties in the rawa first to coat well, then dip them in the egg. Coat them well.



11.   Deep fry the patties till golden brown on both sides.


12.   They will be soft outside and creamy cheesy inside.



13.   I like serving them with ketchup and mustard.




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