A beloved Mumbai street food classic! Spicy minced chicken is cooked with aromatic spices and scrambled eggs, creating a rich, hearty, and flavorful dish. Perfect to scoop up with soft pav bread.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving
745cal
39gprotein
77gcarbs
32g
Ingredients
500 g Minced Chicken (Preferably from thigh meat for better flavor and moisture)
3 tbsp Vegetable Oil
1 tsp Cumin Seeds
2 pcs Onion (Medium-sized, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 pcs Tomato (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
Pillowy soft, pull-apart dinner rolls straight from the streets of Mumbai. These fluffy, slightly sweet buns are the perfect vehicle for scooping up rich Pav Bhaji or holding a crispy Vada. A simple, satisfying bake for any occasion.
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
8 pcs Pav (For serving, lightly toasted with butter)
1 pcs Lemon (Cut into wedges, for serving)
Instructions
1
Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for 30 seconds until fragrant.
Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they are soft, translucent, and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for another 1-2 minutes until the raw aroma disappears.
2
Build the Masala Base
Add the finely chopped tomatoes to the pan. Cook for 6-8 minutes, mashing them with your spatula, until they break down completely and become pulpy.
Add the spice powders: turmeric, red chili, coriander, and cumin powder, along with the salt. Mix thoroughly.
Continue to cook the masala for 3-4 minutes, stirring frequently, until it darkens in color and you see oil separating from the sides. This is crucial for a deep flavor.
3
Cook the Chicken Keema
Add the minced chicken to the pan. Immediately start breaking it up with your spatula to prevent lumps from forming. Mix it well to coat with the masala.
Increase the heat to medium-high and cook for 5-7 minutes, stirring continuously, until the chicken is no longer pink.
Pour in 1/2 cup of water, stir well, and bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 10-12 minutes until the chicken is tender and the gravy has thickened.
4
Create the 'Ghotala'
Uncover the pan. If using, add the butter and let it melt into the keema. Use your spatula to create a small well in the center of the mixture.
Crack both eggs directly into the well. Let them set for about 30 seconds without stirring.
Begin to gently scramble the eggs within the well. As they start to cook, gradually mix them into the surrounding chicken keema.
Continue to stir and cook for 2-3 minutes until the eggs are fully cooked and integrated into the keema, creating a rich, scrambled texture.
5
Finish and Serve
Sprinkle the garam masala and crushed kasuri methi over the dish. Stir well to combine all the flavors.
Turn off the heat and garnish generously with freshly chopped coriander leaves.
Serve immediately with hot, butter-toasted pav, sliced onions, and lemon wedges on the side.
Servings6
Serving size: 2 pieces
297cal
7gprotein
54gcarbs
5gfat
Ingredients
3 cup maida (approx 375g)
1.5 tsp instant dry yeast
2 tbsp sugar
1 tsp salt
0.5 cup milk (warm)
0.5 cup water (warm, adjust as needed)
2 tbsp butter (melted)
1 tbsp butter for brushing (melted)
Instructions
1
Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
2
Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.
3
Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4
First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.
5
Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.
6
Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.
7
Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.
8
Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.
