It’s a popular street food in India —
This dish can be made both with mutton or chicken mince–
- 500 gms of chicken keema
- 1 cup onion, ginger , garlic paste
- 2 tsp of red chilli powder
- 1tsp of turmeric powder
- 1/2 cup of dry roasted powder of spices (coriander seeds, cumin seeds, fennel seeds, cardamom,clove and cinnamon sticks)
- 1 large red tomato
- 1 cup of green peas
- 1 tsp of garam masala powder
- 1/4 cup of coriander leaves
- 2 bay leaves
- Vegetable oil for cooking
- Salt to taste
- 8 pav
- 100 gms of butter
Wash the chicken keema thouroughly . Boil the green peas and keep it aside.
Take a thick bottom pan and heat vegetable oil on it , add in some bay leaf and whole garam masala , stir-fry briefly.
Add in the onion , ginger and garlic paste , saute it on a medium flame .
Add tomatoes and cook on a medium flame till the oil separates from the masala . Add in the chicken mince and fry on a high heat for 5 to 6 minutes , stirring continously.
Reduce heat , then add the roasted ground powder and saute again on a medium flame, add in the red chilli, salt, turmeric powder , when the mixture is well sauteed , add enough warm water to cover the mince. Cover it with a lid on the keema is cooked and becomes dry, sprinkle some garam masala powder and garnish it with coriander leaves
Heat butter in a thick-bottomed pan or a tawa. Slice pav horiontally into two and pan fry in butter for a minute, pressing two or three times or till pav is crisp and light brown.
The keema mixture should be dry one and not watery.