Chef Rakhee Vaswani presents a yummy take on the traditional Keema Pav. This dish is a burst of flavours. Try this recipe at home. It never disappoints. Read this for the traditional Keema Pav recipe.
Chef Rakhee Vaswani's Keema Pav recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-20-25 Min

Difficulty

- Medium

Preparation Time

- 15 Min

INGREDIENTS

  • 250 gms Refined Flour
  • 2 tsp Fresh Yeast
  • 2 tsp Sugar
  • Luke Warm Water as Required
  • Salt to Taste
  • Spoon of Butter
  • Keema for Filling
  • Cheese for Filling to mozzarella
  • Chopped Green Chilies
  • Egg Wash
  • Melted Butter for Brushing
  • Fried Green Chilies and Pickle for Garnish

HOW TO PREPARE KEEMA PAV

  1. 1

    In a bowl add flour, mix fresh yeast, sugar and some warm water in another small bowl and let it froth for a minute then add to the dough and knead adding more water as required to make a soft dough, stretch and knead till the dough is smooth, cover it with a muslin cloth in a warm place until double.
  2. 2

    Take small roundels of 30-40 gms and divide into equal portions.
  3. 3

    take one roundel of dough and flatten it, Fill it with keema inside add cheese and green chillies.
  4. 4

    Seal it like a dumpling and turn over and smoothen it in a circular motion to make a round ball and keep aside to double in size in a warm place.
  5. 5

    Brush with egg wash gently, you can sprinkle with some seeds of your choice and bake.
  6. 6

    In a Preheated oven 200 degree bake it for 20-mins or until golden.
  7. 7

    Brush the buns with melted butter.
  8. 8

    Garnish with fried chillies and pickle.
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About Chef

Meet the people behind the luscious food, delicious recipes and entertaining shows

Rakhee Vaswani

Chef

Rakhee Vaswani�s biggest asset is her deep-rooted passion for the culinary arts. With over two decades of experience in the food industry, her passion culminated into the first cooking studio in India, called Palate Culinary Studio�a state-of-the-art internationally recognised cooking school, in early 2010.

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