Kabab Pav

Ingredients

• 400 grams minced mutton (keema)
• 8 brown pav
• 8 tablespoons oil
• 3 medium onions, chopped
• 2 teaspoons chopped ginger
• 2 teaspoons chopped garlic
• ¼ cup fresh mint leaves
• 4 teaspoons gram flour (besan)
• ¼ cup fresh coriander leaves
• Salt to taste
• ½ teaspoon red chilli powder + to sprinkle
• ½ teaspoon garam masala powder
• 2 green chillies, chopped
• 4 tablespoons green chutney
• Chaat masala as required

Method

1. Heat 3 tablespoons oil in a non-stick pan, add onions, ginger and garlic and saute.
2. Separate mint leaves.
3. When onions change colour, add gram flour and mix and saute for 1-2 minutes. Switch off heat.
4. Put minced mutton in a blender jar, add coriander leaves, mint leaves, salt, green chillies, sautéed masala, ½ teaspoon red chilli powder, garam masala powder and blend well. Transfer the mixture into a bowl.
5. Heat 3 tablespoons oil in another non-stick pan. Dampen your hands, divide the mince mixture into equal portions and pat each portion as thinly as possible. Cook these in the pan.
6. Slit the pavs. 
7. Sprinkle a little water over the kababs, turn them over, cover and cook till fully done.
8. Heat 2 tablespoons oil in another non-stick pan, open out the pavs and cook them in this pan, turning sides till slightly crisp.
9. Decorate a serving plate with thin strips of red and yellow capsicums and a spring onion flower.
10. Apply green chutney to the base half of the pavs, place a kabab over it. Sprinkle chaat masala, a little red chilli powder, close the top half over the kabab and serve hot.

Nutrition Info