Chicken Patties Recipe – Wholewheat & Spiced Indian Style

Last Updated on 2 months by Neha Deshmukh

Chicken Patties Recipe – Wholewheat & Spiced Indian Style

Hey everyone! If you’re anything like me, you love a good snack. Something satisfying, flavorful, and just a little bit special. These Chicken Patties are exactly that! I first made these when I was craving something comforting and a little different, and they’ve become a family favorite ever since. They’re packed with flavour, surprisingly easy to make, and a fantastic way to use leftover chicken. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average patties. We’re taking classic Indian spices and blending them with tender chicken, all wrapped up in a wholesome wholewheat crust. They’re crispy on the outside, juicy on the inside, and bursting with aromatic goodness. Plus, they’re perfect for a quick lunch, a satisfying evening snack, or even a party appetizer. Trust me, one bite and you’ll be hooked!

Ingredients

Here’s what you’ll need to make these delicious Chicken Patties:

• 250gm boneless chicken cubes
• 0.5 tsp turmeric powder
• 0.5 tsp chilli powder
• 0.5 tsp garam masala powder
• 1 tbsp oil (for cooking chicken)
• 0.5 tsp mustard seeds
• 5-6 curry leaves
• 2 sliced onions
• 1 chopped green chilli
• 0.5 tsp turmeric powder
• 0.25 tsp cumin powder
• 2 cups wholewheat flour (aatta)
• 1 tsp salt
• As required water
• 1 tbsp oil (for dough)
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Wholewheat Flour (Aatta): We’re using wholewheat flour for a healthier, more rustic patty. It adds a lovely nutty flavour and a satisfying texture.
• Spice Blend: The combination of turmeric, chilli powder, garam masala, and cumin is key to that authentic Indian flavour. Feel free to adjust the chilli powder to your liking!
• Tempering: That initial sizzle of mustard seeds and curry leaves in oil? That’s called tempering, and it’s a cornerstone of Indian cooking. It releases incredible aromas and adds a depth of flavour you won’t believe.
• Chicken: I prefer using boneless, skinless chicken thighs for extra juiciness, but breasts work just fine too.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s cook the chicken. Pressure cook the chicken cubes with 0.5 tsp turmeric powder, 0.5 tsp chilli powder, 0.5 tsp garam masala powder, and 1 tsp salt for 3 whistles. Let the pressure release naturally.
2. Once cooled, shred the chicken and cook it in the remaining stock until it’s nice and dry. Set aside. This prevents soggy patties!
3. Now for the flavour base. Heat 1 tbsp oil in a pan. Once hot, add the mustard seeds and let them splutter. Then, toss in the curry leaves and let them sizzle for a few seconds.
4. Add the sliced onions and chopped green chilli. Cook until the onions are soft and translucent.
5. Stir in 0.5 tsp turmeric powder and 0.25 tsp cumin powder. Cook for about 2 minutes, stirring constantly, to bloom the spices.
6. Add the shredded chicken and cook for another 5 minutes, mixing well. Adjust the salt to taste and let it cool completely.
7. Time for the dough! In a large bowl, combine the 2 cups wholewheat flour, 1 tsp salt, and 1 tbsp oil. Gradually add water, kneading until you form a soft, pliable dough. Rest the dough for at least 15 minutes. This makes it easier to roll.
8. Divide the dough into equal-sized portions and roll each one into a disc. Place a spoonful of the chicken filling in the center of each disc.
9. Fold the dough over the filling, sealing the edges tightly to prevent any leaks during frying. You can crimp the edges with a fork for a decorative touch.
10. Heat oil for deep frying. Carefully drop the patties into the hot oil and fry until they’re golden brown and crispy on both sides.
11. Drain the patties on paper towels to remove excess oil.

And that’s it! Your delicious, homemade Chicken Patties are ready to enjoy.

Expert Tips

• Don’t overcrowd the pan: Fry the patties in batches to maintain the oil temperature and ensure even cooking.
• Cool the filling completely: This makes it easier to handle and prevents the dough from becoming sticky.
• Seal the edges well: This is crucial to prevent the filling from escaping during frying.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of cayenne pepper to the chicken filling for an extra spicy kick.
• Vegetable Boost: Feel free to add finely chopped vegetables like carrots, peas, or potatoes to the chicken filling.
• Herbaceous Delight: A sprinkle of chopped coriander (cilantro) in the filling adds a fresh, vibrant flavour.

Vegan Adaptation

Want to make these vegan? Simply replace the chicken with a plant-based alternative like crumbled tofu or jackfruit. Make sure to season it well with the same spices!

Gluten-Free Adaptation

For a gluten-free version, use a gluten-free flour blend instead of wholewheat flour. A blend containing rice flour, potato starch, and tapioca starch works well.

Spice Level Adjustment

• Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
• Medium: Use ½ tsp chilli powder as per the recipe.
• Hot: Increase the chilli powder to ¾ tsp or add a pinch of cayenne pepper.

Festival Adaptations

These patties are fantastic for festivals! They’re a great addition to Diwali snacks, perfect for a Janmashtami feast, or a delightful treat during Holi celebrations.

Serving Suggestions

Serve these Chicken Patties hot with your favourite chutneys, sauces, or a side of raita (yogurt dip). They’re also delicious with a simple salad.

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven for best results.

FAQs

What type of oil is best for deep frying these patties?

Groundnut oil or vegetable oil are great choices for deep frying. They have a high smoke point and a neutral flavour.

Can I make the chicken filling ahead of time?

Absolutely! You can make the chicken filling a day or two in advance and store it in the refrigerator.

Is it possible to bake these patties instead of deep frying?

Yes, you can! Brush the patties with oil and bake them in a preheated oven at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but still delicious.

What is the best way to prevent the patties from bursting while frying?

Make sure to seal the edges of the patties tightly and don’t overcrowd the pan.

Can I use a different type of flour besides wholewheat?

You can, but wholewheat flour gives the best flavour and texture. All-purpose flour will also work, but the patties will be less nutritious.

Enjoy making these Chicken Patties! I hope they bring as much joy to your kitchen as they do to mine. Happy cooking!