This must be a nineteenth-century adaptation of an English original transformed by Indian cooks into something far more delicious than the original patties. Khima na pattis was one of my favorite childhood dishes. It consists of flattened patties of ground meat enclosed in mashed potato and fried. It’s remarkably hard to execute unless the filling and coating are the right consistency and in the right proportion to each other. For years, until my mother showed me the tricks, my efforts were like potato and khima greasy mess. You need to have the khima cool enough to handle and some mashed potatoes, egg, bread crumbs or semolina, and oil for frying—simple ingredients with spectacularly rewarding results. It is worth anyone’s while to learn how to make pattis; they are without a doubt one of the great Parsi dishes.
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