Kheema Pav is Mumbai’s famous street food which has Mumbai’s favorite pav and delicious kheema filled in it!
I love street food is not a news to the regular reader of this blog. I think every city’s street food has a character of its own. Whether it is Delhi’s matar kulcha and aloo tikki or Kolkata’s puchka or Bangalore’s ragda patties or Mumbai’s pav bhaji or for the meat lovers, the kheema pav.
I have had my tryst with Mumbai street food a couple of times and I have to say I have loved what I tasted. Then someone was talking to me about Brun Pav and the way they described it, I felt it was so interesting. A kind friend who was traveling from Bombay brought it for me. The first thing I did was tasted it and I fell in love with it. Hence began the search on what to eat it with it and the first thing that came to my mind was Kheema. I shared it with N who seemed equally excited about the Kheema Pav. Now I regularly make kheema at home to be had stuffed in rolls or like N likes with rice but that is more punjabi style of making kheema. When I was searching for the authentic Mumbai street style kind of kheema, I found a recipe at AppleMint that I liked. She has used garam masala in her recipe, while I used my home made pav bhaji masala.
I think the kheema complimented the texture of the brun a lot. I also read that traditionally kheema pav is had with the standard mumbai butter pav and not brun. I also had the ladi pav at home and tried it with that. It was great but somehow I personally preferred the combination with brun rather than with the ladi. Both N and O said that they liked it better with ladi pav than with the brun, so if you don’t have brun go ahead and have it with ladi. I say, I am gonna search for brun or may be try making my own next time.
Kheema Pav : Mumbai Street Style
- 500 gms lamb Mince
- 2 onion large finely chopped
- 2 table spoon ginger garlic
- 3 - 4 green chillies finely chopped (lesser if you don't want it too spicy)
- 3 tomatoes large finely chopped
- 1 inch cinnamon stick
- 1 cardamom whole black
- 2 cardamoms green
- 2 bay leaf
- 3 Star anise
- 2 tsps pav bhaji masala
- 1/2 tsp turmeric powder
- 3 tsps cumin powder
- 4 tsps corriander powder
- 1 tsp chaat masala ( optional )
- 2 lime juice
- to taste salt
- In a heavy bottom pan, heat the oil and saute the whole spices - cinnamon, cardamoms, star anise, bay leaf till fragrant. This will take about 1-2 minutes. Don't over do it, else they will burn.
- Add the onions, ginger, garlic and chillies and fry till onions begin to brown.
- Add the mince and fry well together.
- Fry continuously for about 5 to 8 mins till you feel the mince is almost cooked (it will change color & texture).
- Add the tomatoes and the remaining spices except the lime and coriander.
- Further cook for about 5- 10 mins till the tomatoes are cooked and begun to leave oil.
- Switch off the gas and add the coriander and squeeze the lime juice.
- To serve, slice up the pav and warm slightly on a tawa/frying pan. Go ahead and use butter, don't be afraid!
- Then put in the prepared mince and top with finely slices onions. Serve immediately.
What yumm flavor Mon. Slurrpp
Jeanne-Marie Verghese says
Brun is also delicious with just butter and jam! Sunny’s have brun delivered daily which they serve with a garlicky herb butter – also delicious! Will try this kheema recipe….thanks.
You have sold it to me. I will be making this with chicken this weekend. 🙂
I personally like it with ladi pav more..
I like to add a bit of ‘tari’ which is like red chilli paste in it as well (after turning off the gas) as I like mine more spicy
Simple awesome pav…
I have been reading your blog for a long long time and I really appreciate the great work you do.
I have noticed one small thing I couldn’t help but correct. It is never ‘chola’. It is chhole bhature and chhole kulche.
I know it sounds a little odd for me to pin point such a small thing, but trust, that word is really really bad in Punjabi. You don’t want to know what it means.
Shanthini Rajkumar says
Just tumbled across your blog :)) Yummy !
Shanthini Rajkumar says