How to make Keema Pav with a Twist -

The popular Mumbai street food keema pav in a different avtar.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (चिकन कीमा), Onions (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Keema Pav with a Twist checkout Healthy Chicken Burger, Chicken Gold Coin, Chicken Cutlet, Chicken Momos . You can also find more Snacks and Starters recipes like Chilli And Coriander Parcels Pani Puri - SK Khazana Burger Benedict Falafel Scotch Eggs With Ver Juice Tahini

Keema Pav with a Twist

Keema Pav with a Twist Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Keema Pav with a Twist Recipe

  • Chicken mince 250 grams

  • Onions finely chopped 2 medium

  • Garlic cloves finely chopped 4-5

  • Oil 1 tablespoon + for greasing

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Refined flour (maida) 500 grams + for dusting

  • Fresh yeast 4 teaspoons

  • Castor sugar (caster sugar) 4 teaspoons

  • Milk powder 4 teaspoons

  • Salt to taste

  • Butter 2½ tablespoons + for greasing

  • Milk wash as required


Step 1

Combine yeast and sugar in a bowl. Add 2 tablespoons warm water, mix well and set aside to activate. Heat1 tablespoon oil in a non-stick pan, add onion and sauté till brown. Add garlic, turmeric powder, red chilli powder, dried mango powder, and coriander powder and mix well. Add chicken mince and mix well. Add coriander leaves and salt and cook till chicken is fully done.

Step 2

Switch off the heat and transfer keema on a plate and let it cool down to room temperature.

Step 3

Place flour on a worktop and make a well in the centre. Add milk powder and salt.Add activated yeast mixture in the well, mix and knead into a soft dough using water as required. Add 2½ tablespoons butter and knead again. Cover with a damp muslin cloth and set aside to ferment for 20-25 minutes.

Step 4

Preheat oven at 180°C. Grease an aluminium mould with a little oil

Step 5

Dust the worktop with flour and place the dough on it and roll. Divide dough into eight equal portions and shape them into balls, Shape each ball into a katori ensuring that the edges are thin, while the center is thick. Stuff cooked keema in the center and shape into a smooth ball. Place them in the greased cake tin a little away from the walls of the tin.

Step 6

Brush stuffed pavs with milk. Place the cake tin in the preheated oven and bake for 15-20 minutes.

Step 7

Remove from oven, brush with the melted butter, demould 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 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.