Spicy Kheema Pav: Savory Indian Meat-Stuffed Buns
1 hour 55 minutes
1270 reads
About Spicy Kheema Pav: Savory Indian Meat-Stuffed Buns
Dive into the vibrant world of Indian street food with this authentic Kheema Pav recipe. Imagine sinking your teeth into soft, fluffy pav buns overflowing with a richly spiced, aromatic ground meat filling.These savory buns, baked to golden perfection, offer a delightful explosion of textures and flavors. The tender kheema, bursting with fragrant spices, creates a truly unforgettable culinary experience.Whether enjoyed as a hearty snack or a satisfying meal, Kheema Pav is a classic that will tantalize your taste buds and leave you craving more.
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Recipe Time & More
Prep1 hour 30 minutes
Cook25 minutes
Total1 hour 55 minutes
Ingredients
For the Dough
- 2 cup All-Purpose Flour
- 80 ml Water warm
- 1 tbsp Sugar
- 1 tsp Active Yeast dry
- 80 ml Milk
- 1 tbsp Lemon Juice
- 2 tbsp Butter softened
- 5 gm Milk Powder
- 1 tsp Salt
For the Kheema Filling
- 200 gm Chicken ground, or other ground meat
- 2 tbsp Refined Oil
- 1 Onion finely chopped
- 1 tsp Ginger-Garlic Paste
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder
- 1 tsp Cumin Seeds
- 1/4 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 1/4 cup Coriander chopped
Instructions
- In a bowl, combine the warm water and sugar. Sprinkle the yeast over the mixture and let it stand for about 5-10 minutes until foamy. This activates the yeast and ensures a light and airy dough.
- In a large bowl, whisk together the refined flour, milk powder, and salt. Add the lemon juice and milk to the yeast mixture. Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Add the softened butter and continue kneading for another 2-3 minutes until the butter is fully incorporated. Kneading develops the gluten, resulting in a soft and chewy texture.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Heat the refined oil in a large skillet or kadhai over medium heat. Add the chopped onion and sauté until golden brown and softened, about 5-7 minutes.
- Add the ginger-garlic paste and sauté for 30 seconds until fragrant. Add the ground chicken and cook, breaking it up with a spoon, until browned.
- Stir in the red chili powder, turmeric powder, cumin seeds, garam masala, and salt. Cook for another 5-7 minutes, or until the chicken is cooked through and the spices are fragrant.
- Stir in the chopped cilantro. Remove from heat and let the kheema filling cool completely.
- Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a smooth ball. Flatten each ball slightly and place 2 teaspoons of the cooled kheema filling in the center.
- Bring the edges of the dough together to enclose the filling completely, pinching to seal. Shape the filled dough into round buns.
- Place the kheema-stuffed buns on a greased baking sheet. Cover loosely with plastic wrap and let them rise for another 30 minutes.
- Preheat oven to 200°C (400°F). Brush the risen buns with milk. Bake for 5 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 20-25 minutes, or until the buns are golden brown.
Recipe Notes
Good To Know
- For extra-soft pav buns, brush them with a mixture of milk and melted butter immediately after baking, then cover loosely with a clean kitchen towel for 10 minutes to trap steam and keep the crust tender.
- If you prefer a richer kheema filling, stir in a tablespoon of yogurt or cream toward the end of cooking for added creaminess and tang.
- To make a vegetarian version, substitute minced meat with finely chopped mushrooms or soya granules, ensuring you squeeze out excess moisture for best texture.
- For a street-style presentation, serve the kheema pav topped with finely chopped raw onions, fresh coriander, and a wedge of lemon for a bright, tangy finish.
Expert Tips
- Toast the pav buns lightly on a griddle or in a pan for a crispier texture that contrasts beautifully with the soft kheema filling.
- Adjust the spice level of the kheema to your preference. Add more green chilies for extra heat or reduce the amount for a milder flavor.
- For a more complex flavor profile, consider adding a pinch of garam masala or a bay leaf to the kheema while it simmers.
Storage Instructions
- Store leftover kheema in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Pav buns are best enjoyed fresh but can be stored at room temperature for a day or two. For longer storage, freeze them and reheat gently in the oven or microwave.
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Recipe Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 1mgSodium: 950mgFiber: 2gSugar: 4g
Sreemoyee Bhattacharjee
Articles: 103
3 Comments
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This is so inspiring! Can’t wait to cook it.
This is amazing! Excited to make it.
Such a tasty dish! Thanks for the recipe.