How to make Kabab Pav -

Non vegetarian version of vada pav

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton mince, Brown pav

Cuisine : Indian

Course : Snacks and Starters

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Kabab Pav

Kabab Pav Recipe Card

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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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kabab Pav Recipe

  • Mutton mince 400 grams

  • Brown pav 8

  • Oil 8 tablespoons

  • medium onions chopped 3

  • chopped ginger 2 teaspoons

  • chopped garlic 2 teaspoons

  • fresh mint leaves ¼ cup

  • gram flour (besan) 4 teaspoons

  • fresh coriander leaves ¼

  • Salt to taste

  • red chilli powder ½ tsp + to sprinkle

  • garam masala powder ½ teaspoon

  • green chillies chopped 2

  • green chutney 4 tablespoons

  • Chaat masala as required

Method

Step 1

Heat 3 tbsps oil in a non-stick pan, add onions, ginger and garlic and saute.

Step 2

Separate mint leaves.

Step 3

When onions change colour, add gram flour and mix and saute for 1-2 minutes. Switch off heat.

Step 4

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 5

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. Cook these in the pan.

Step 6

Slit the pavs.

Step 7

Sprinkle a little water over the kababs, turn them over, cover and cook till fully done.

Step 8

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 9

Decorate a serving plate with thin strips of red and yellow capsicums and a spring onion flower.

Step 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.

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MasterChef Sanjeev Kapoor

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.