Russian Pattice

By 2 comments

Russian Pattice

by Anahita Ghista
(makes around 60 balls )

8-10 medium Chicken thighs
(with skin and bone)
1 tbsp ginger-garlic paste
1 1/2 tsp coarsely ground pepper
Salt to taste

3/4 cup of milk
2 big spoonfuls of flour
1 big spoondul of ghee
1/2 cup of shredded cheddar
5-6 Green chillies finely chopped, or as per taste.

Semolina to coat the balls
3-4 eggs to dip the balls
Oil for deep frying

Wash and boil chicken in water with salt, pepper and ginger-garlic paste till well done.
Leave the skin and bone on the chicken, to get a good flavoured stock. This stock is important to impart flavour to the main mixture.

Shred the chicken.
In a pan add ghee and flour, and roast the flour till you can see bubbles, do not let it brown. Add the chillies and give a quick stir fry.
Add the milk and some of the chicken stock to make a thick sauce. Add the shredded chicken and cheese. Keep stirring and as the mixture thickens keep adding the chicken stock, by spoonfuls, to add to the flavour. Check for seasoning and some more black pepper powder and green chillies as required.
Once the thick sauce chicken cheese mixture is ready, cool it completely and keep in fridge for 3-4 hours. Best if kept overnight.

Next day, use the mixture straight from fridge (do nit bring to room temperature) make balls of desired shape n size and roll in semolina. Keep the balls in smaller trays or batches and keep in fridge for an hour.

Heat oil and, bring each tray/batch from fridge, dip the balls in the egg batter (straight from the fridge, do not bring to room temperature) and fry till light golden. Drain well.

Cheese flavour should be subtle, do not overpower the chicken flavour.
Lightly dip the tips if your fingers in oil if the mixture feels too sticky.
These balls are very soft, even after frying, so avoid stacking them.



White Sauce Cutlets or Russian Pattice

by Neilofur Karimjee Loliwala

White Sauce Cutlets or Russian Pattice
White Sauce Cutlets or Russian Pattice

White sauce, butter and wheat flour (atta), added a wee bit of milk and some chicken stock to get the right consistency.

Pressure cooked boneless chicken with ginger garlic paste and salt. Three whistles to ensure a cook through.

Par boiled chopped French beans, grated a small piece of carrot, didn’t want the mixture sweet.

Into my electric vegetable chopper went the chicken, some coriander, mint and green chillies. Poured this mixture into the white sauce, also the beans and carrots with lots of crushed black pepper. Let it rest in the refrigerator overnight.

Formed patties rolled them in nicely crushed and roasted vermicelli and pan fried.

No egg no deep frying.

Books available on Amazon Manna of the 21st Century: Parsi Cuisine Paperback Hardcover Indian Parsi Kitchen Celebrations: Celebrating Zoroastrian Festivals and Traditions Dhansak: Parsi Cuisine



Oct 10, 2020, 11:41 pm

Hi. Approx how much meat will you get from this quantity?

Rita Jamshed Kapadia

Oct 10, 2020, 9:27 am

I would say approx 1 Lb of meat after the chicken stock is drained.

Ask Rita