How to make Kabab Pav -
Kabab Pav is a dish packed with loads of flavour in every single bite you take. Its terrific taste will prompt you to make this again and again
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Minced mutton (keema) , Brown pavs
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Dried Shrimp Kismoor biscuits Red Pumpkin Crushed Pepper Breakfast Triffle
Kabab Pav Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kabab Pav Recipe
Minced mutton (keema) 400 grams
Brown pavs 8
Oil 8 tablespoons
Onions , chopped 3 medium
Ginger , chopped 1 1/2 inches
Garlic 10-12 cloves
Gram flour 4 teaspoons
Fresh mint leaves 1/4 cup
Fresh coriander leaves ¼ cup
Salt to taste
Green chillies , chopped 3
Red chilli powder ½ tsp + to sprinkle
Garam masala powder 1/2 teaspoon
Green chutney as required
Chaat masala as required
Method
Step 1
Heat 3 tbsps oil in a non-stick pan, add onions, ginger and garlic, mix and saute.
Step 2
When onions soften, add gram flour, mix and saute for 2-3 minutes. Switch off heat.
Step 3
Put minced mutton in a blender jar, add coriander leaves, mint leaves, salt, green chillies, sautéed masala, ½ tsp red chilli powder, garam masala powder and blend well. Transfer the mixture into a bowl.
Step 4
Heat 3 tbsps oil in another non-stick pan. Dampen your hands, divide the mince mixture into equal portions and pat each portion as thinly as possible into a roundel. Keep the roundels in the pan and cook till the underside turns golden.
Step 5
Slit the pavs.
Step 6
Flip the kababs, sprinkle a little water over them, cover and cook till the other side is similarly golden.
Step 7
Heat 2 tbsps oil in another non-stick pan, open out the pavs and cook them in this pan, turning sides till slightly crisp.
Step 8
Decorate a serving plate with thin strips of red and yellow capsicums and a spring onion flower.
Step 9
Apply green chutney one all the base halves of the pavs, place a kabab over it. Sprinkle chaat masala, a little red chilli powder, place the top halves of the pavs over the kababs. Place them on a serving plate and serve hot.
Nutrition Info
Calories : 2738 Kcal
Carbohydrates : 180.3 gm
Protein : 104 gm
Fat : 177.7 gm
Other : Vitamin B12-10.4
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
