A popular street food in India, Kebab Pav is loaded with flavour and texture. Made with a minced mutton, veggies, masalas, and coated in gram flour, this is one recipe every kebab lover needs to try at least once! Makes for the perfect party starter or an indulgent 5-pm snack.
These kebabs have a mildly spicy and sour taste, and the ground spices lend it loads of texture and flavour. These kebabs are flattened and then fried which gives them a beautifully charred brown exterior, while still keeping it tender and juicy on the inside.
I recently happened to try these kebab pav at a friends Eid party, and it was love at first bite for me! Imagine perfectly charred outside, super juicy on the inside, and loaded with unique flavour in every bite, these kebabs were unlike anything I had ever tasted. So me being me, I had to try to recreate this recipe ASAP. After a little bit of trial and error, I can finally say that I have landed on, what I think, is the most delicious kebab recipe out there!
Mutton: Ground or minced mutton meat. For this recipe, it is best to use something with about 20-25% fat for the best texture and flavour.
Besan or maize flour: Dry roasted besan and used to coat the kebabs before frying.
Onions: Finely chopped for added texture and flavour.
Coriander: Finely chopped coriander to add a dash of earthiness to the whole dish.
Mint: Finely chopped for a hint of freshness.
Masalas: A mix of whole and ground spices for lots of flavour and texture. I have used chilli powder, jeera powder, turmeric powder and garam masala. In addition, this recipe also uses coarsely ground coriander seeds for added flavour and texture.
Ginger garlic paste: I have used freshly-made paste for this recipe for maximum flavour and aroma.
Take 250 grams mince meat washed and dried, add 1 teaspoon ginger-garlic paste, 1 teaspoon salt, 2 green chillies, 1 tablespoon coarse coriander powder, half teaspoon garam masala powder, half teaspoon red chilli powder, half teaspoon jeera powder, half teaspoon chilli flakes,1 tablespoon gramflour -besan (slightly roasted), some chopped coriander and mint leaves, 1 egg, 1 teaspoon lemon juice, 1 big onion chopped,take one pav( soak it in water for 5 minutes then squeeze the excess water from the pav and add the pav to the keema mixture) mix all these spices with the Keema then marinate it for 1 hour in the refrigerator.
Now let us prepare the chutney that we are going to serve with this Kabab Pav. Take half cup mint leaves, half cup coriander leaves, 1 teaspoon tamarind soaked in water, 3 green chillies, 2 cloves of garlic, half teaspoon salt.
Grind all these ingredients in a mixture jar add a little water if required to make a semi thick consistency of the chutney. Your green chutney is ready keep aside.
Now prepare the kebabs in round shape from the keema mixture.
Heat oil in a deep tava, shallow fry the Kababs till light Golden in colour from both the sides, then place them on the edges of the tava to drain the excess oil and to make it crispy.
Fry all the kebabs in the same manner. After sometime remove the kebabs from the tava.
Take one pav apply the green chutney on both the sides of the pav, then place 2 Kababs on it, put some onion rings, some mint leaves and close the pav and serve it.
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Tips *Always roast the besan or gram flour before using it for this recipe. Roasted besan develops a lovely nutty flavour and a coarse-ish texture which helps alleviate the overall flavour of these mutton kebabs. *If you notice that your kebab mixture has become too moist, then add little more bread ,this will soak up the excess moisture and prevent the kebab from breaking apart. Be sure to adjust the salt and spice as needed. *Always fry kebabs on medium heat for about 3-4 minutes on each side to make sure the kebabs fry evenly and remain tender and juicy throughout. Frying on high heat will make the outside cook faster while leaving the inside. *Always grease your hands with a few drops of oil before shaping the kebabs to avoid the meat mixture and flour from sticking to your hands.
