Keema Pav Recipe ( Street Food Pav Qeema )

Keema Pav | Kheema Pav Recipe || How to Make Keema Pav with step-by-step photos....  

Kheema Pav is a delicious, savory, spiced non-veg Indian snack. This is a popular street food in india_peppery curry dish made with minced meat along with basic spices.

I use beef mince,e but you can use mutton, chicken, or lamb of your choice or per religious restrictions. This tasty keema curry is served with a lightly toasted bun or pav bread with butter or clarified butter on the griddle, making a blissful meal. al.

Additionally, you can find several popular Indian snacks on my blog, such as

                            

Pav bhaji masala

Vada pav

Vada pav chutney

Pav bhaji masala powder

Variations for making and serving keema:

1. Add 1/2 cup of green peas to the curry just before pressure cooking.

 

2. Peel and dice a potato, then sauté it with the onions. This will help thicken the curry.

 

3. For a spicier kheema, add 1-2 spicy green chilies or one diced jalapeño.

 

4. You can substitute ground chicken with ground lamb, chicken, or mutton and follow the same recipe.

 

5. To serve as a chili, top with diced red onions, jalapeños, corn, cilantro, and a squeeze of lime for a gluten-free option.

 

6. If you want to enhance the flavor of the dish, consider adding a tablespoon of homemade garam masala instead of using store-bought garam masala.

If you have tried this Keema Pav Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all the ingredients and prepare them all.

         

Pour the oil into the pot.

                    

Heat the oil in the pot on medium flame.e

                        

Put whole spices into the oil.

                        

Crackle them for 20-30 seconds.s

                 

Then add chopped onion.n

                    

Sauté the onion with the whole spices. 

                         

For 3-4 minutes on medium heat, or until the onion is translucent

            

Reduce the heat

                   

                 

Then add green chili paste and ginger-garlic paste. te.

                               

Keep sautéing till the oil is separated. ted.

                  

Then, he put chopped tomatoes into the onion.n

                            

Cook tomatoes with masala on medium heat. Once the tomatoes are soft.t

                        

Then add powdered spices and a little water to prevent the base from the base. Stir to mix well.

                 

Cook the masala till the water dries out.

                       

Now put keema into the onion masala.

                       

                          

Roast the mince with masala for 5-8 minutes on low-medium heat.

                      

Once the keema is roasted very well

                          

Pour 1 cup of water into the cup. 

                               

Then bring it to a boil.

                         

Cover the lid and let it cook for around 10-15 minutes on medium heat.

Remove the lid and check the consistency of the keema .curry

                

Squeeze fresh lemon juice,e then add chopped coriander and green chilies. Allow it to simmer for around 5 minutes over a low flame.

          

                 

Meanwhile, lightly toast the pav bread with butter

                      

Keema curry is done. Transfer to the serving plate or dish.

                                     

     

Serve hot with toasted butter Pav or buns. 

                

Dal Kachori Recipe ( Chana Dal Kachori )

 
                                                       

Dal Kachori || Stuffed Kachori  || How to make dal kachori with step-by-step photos...

Personally, I find that dal kachori with aloo tarkari is a more flavorful and delicious fried snack than samosas or pakoras. I love pairing dal kachori with aloo chana tarkari as it is a common and tasty snack. 

This highly sought-after snack can be easily prepared at home using readily available ingredients. Despite its seemingly complex appearance, it is actually a simple dish to make, making it a great option for unexpected guests or when you don't feel like cooking something extravagant.
                                                    
                                                                             

 

It is served with Aloo chana tarkari, achar, and raita. My All-time favorite food of most people is dal kachori, which can be made with chana dal or moong dal. I make it with chana dal. I have already given aloo chana tarkari masala and tarkari recipes in my previous post. You can click the links given below, too. Here I will tell the step-by-step kachori process, so let's begin.     

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In a pan/pot,t add lentils along with spices, bring them to a boil, and cover them until they are soft
Note: There should be no remaining water in the dal. If you see water remaining in it, then dry it on a high flame first. Now let it cool down.     

Grind them in a chopper machine till they turn into a fine dal mixture.

Shift the ground dal to the bowl and keep it aside.    

Take a bowl and add all-purpose flour and spices; mix well until a crumbly texture. Start kneading the dough by adding water little by little.

Knead the dough to smooth and super soft for around 10-15 minutes; you can see the photo below.

                                          

Cover it with cling wrap, and set aside to rest for around 15 minutes.
      

Take the dough out, punch it again for 5 minutes, and apply oil all over the kachori dough.

Cut the dough in half.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms.       

Cover the dough portions with a kitchen towel to prevent dryness. 

        

Before you start filling the wok with oil on the stove over a low-medium flame

Take one flattened ball at a time, then roll it 1.5 inches in a round shape. Place 1 portion of dal stuffing in the centre.r

Gather the edges and pinch them into the center. Seal them tightly and flatten them by pressing very gently. Press the kachori gently with an oily hand.

Note: Don't use flour at the time of stuffing or pressing kachoris because they become hard and won't puff up.  

Repeat the same process with the other dough balls.

In the hot oil, put the kachoris. I turn the flame down to low-medium, medium, and press them with a scoop.

Fry each side till it turns a nice golden brown color from both sides; now drain them from the oil.  

                            

Place all kachoris on the kitchen towel to remove excess oil. 

                                                                                 

Your crispy kachori is now ready to serve with raita, achar, and aloo chana Sarkari.