Keema Pav with a Twist

Ingredients list for Keema Pav with a Twist

• 250 grams Chicken mince
• 2 medium Onions finely chopped
• 4-5 Garlic cloves finely chopped
• for greasing Oil 1 tablespoon +
• ¼ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Dried mango powder
• 1 teaspoon Coriander powder
• 2 tablespoons Fresh coriander leaves chopped
• to taste Salt
• + for dusting Refined flour (maida) 500 grams
• 4 teaspoons Fresh yeast
• 4 teaspoons Castor sugar (caster sugar)
• 4 teaspoons Milk powder
• to taste Salt
• + for greasing Butter 2½ tablespoons
• as required Milk wash

Method

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.
2. Switch off the heat and transfer keema on a plate and let it cool down to room temperature.
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.
4. Preheat oven at 180°C. Grease an aluminium mould with a little oil
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.
6. Brush stuffed pavs with milk. Place the cake tin in the preheated oven and bake for 15-20 minutes.
7. Remove from oven, brush with the melted butter, demould and serve hot.