The famous kheema Pav is a delicious soft Pav bun stuffed with a spicy kheema and bake to perfection, and topped with butter.
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Yield / Serves
Maida - 2 cups
Warm water - 80 ml
Milk - 80 ml
Lemon juice - (1/2 lemon)
Sugar - 1 tbsp
Active dry yeast - 1.25 tsp
Butter - 2 tbsp
Milk powder - 17.5 gm
Salt - 1 tsp
KHEEMA curry : Chicken kheema - 200 gm
Chopped onion - 1
Red chilly powder- 1 tsp
Ginger garlic paste - 1 tsp
Turmeric powder- 1/2 tsp
Jeera powder- 1 tsp
Garam masala powder - 1/4 th tsp
Coriander leaves (chopped) - handful
For the kheema curry ,Heat a kadhai with refined oil. Add chopped onion and saute till golden brown.
Then add the ginger garlic paste and saute for few seconds. Then add the chopped kheema, powdered masalas and salt. Cook till almost done.
Add the coriander leaves and stir. Cook till dry and cool it.
For the pav, Mix warm water and sugar together. Add the yeast to it and let it rise. Mix the flour with milk powder and salt in the bowl.
Add the lemon juice and milk to the risen yeast mix. Slowly add this mix to the flour and mix slowly while kneading. Add the soft butter to it as well.
Knead a soft dough, cover it and let it rise in a warm environment for 1 to 1.5 hrs. Divide the mix into small balls (60 gm each). Stuff 2 teaspoon of the kheema mix in each ball and shape them again to form roundels.
Place them on a greased baking tray and leave it rise for 30 minutes.
Brush them with milk and bake them for 5 minutes at 200 degree Celsius in a preheated oven and then decrease the temperature to 180 degree Celsius and bake them for 25 minutes.
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