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A classic Bengali snack where spicy minced meat is tucked between slices of bread, dipped in egg, and fried to golden perfection. A savory, satisfying treat perfect with evening tea.
For 4 servings
Prepare the Keema Filling
Assemble the Sandwiches
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A classic Bengali snack where spicy minced meat is tucked between slices of bread, dipped in egg, and fried to golden perfection. A savory, satisfying treat perfect with evening tea.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 488.21 calories per serving with 20.08g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
Prepare the Egg Wash
Fry the Keema Pauruti
Serve
Substitute mutton keema with chicken mince, turkey mince, or even crumbled paneer or tofu for a vegetarian version.
Add finely chopped vegetables like peas, carrots, or bell peppers to the keema filling for extra nutrition and texture. Ensure they are cooked until dry.
For a lower-fat option, you can bake the Keema Pauruti. Brush the egg-coated sandwiches with a little melted ghee and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until golden and crisp.
Increase the amount of green chilies or red chili powder for a spicier kick, or omit them for a milder version suitable for children.
The mutton keema and eggs are excellent sources of high-quality protein, which is essential for muscle repair, growth, and overall body function.
Mutton is a good source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for forming hemoglobin, which transports oxygen in the blood, helping to prevent anemia and boost energy levels.
Both mutton and eggs are rich in B-vitamins, particularly B12, which is vital for nerve function and the formation of red blood cells. These vitamins help convert food into energy.
One piece of Keema Pauruti contains approximately 350-400 calories, depending on the type of meat, the amount of ghee used for frying, and the thickness of the bread.
Keema Pauruti is a delicious and indulgent snack. While it provides protein and iron from the mutton, it is also high in calories and fat due to being shallow-fried. It's best enjoyed in moderation as part of a balanced diet. For a healthier version, consider baking it instead of frying.
You can prepare the keema filling up to 2 days in advance and store it in an airtight container in the refrigerator. However, it's best to assemble and fry the pauruti just before serving to ensure they are crisp and fresh.
Thick-sliced white bread, milk bread, or brioche are the best choices. They are sturdy enough to hold the filling and the egg wash without becoming soggy or falling apart during frying.
Absolutely! Chicken keema is a great alternative. It cooks faster than mutton, so you may need to adjust the cooking time for the filling accordingly.
Sogginess is usually caused by two things: the keema filling being too moist, or soaking the bread in the egg wash for too long. Ensure your filling is completely dry and give the sandwich just a quick dip in the egg before frying.