Kabab Pav | Cooksmart | Sanjeev Kapoor Khazana

Kabab Pav is a raw dish packed with loads of flavour in every single bite you take. Its terrific taste will prompt you to make this once again .

KABAB PAV

Ingredients

400 gms minced mutton (keema)
8 brown pav
8 tbsps oil
3 medium onions, chopped
2 tsps chopped ginger
2 tsps chopped garlic
¼ cup fresh mint leaves
4 tsps gram flour (besan)
¼ cup fresh coriander leaves
Salt to taste
½ tsp red chilli powder + to sprinkle
½ tsp garam masala powder
2 green chillies, chopped
4 tbsps green chutney
Chaat masala as required

Method

1. Heat 3 tbsps oil in a non-stick pan, add onions, ginger and garlic and saute.
2. Separate mint leaves.
3. When onions change colour, add gram flour and mix and saute for 1-2 minutes. Switch off heat.
4. Put minced mutton in a blender jar, add coriander leaves, mint leaves, salt, green chillies, sautéed masala, ½ tsp red chilli powder, garam masala powder and blend well. Transfer the mixture into a bowl.
5. Heat 3 tbsps oil in another non-stick pan. Dampen your hands, divide the mince mixture into equal portions and pat each portion as thinly as possible. Cook these in the pan.
6. Slit the pavs.
7. Sprinkle a little water over the kababs, turn them over, cover and cook till fully done.
8. Heat 2 tbsps oil in another non-stick pan, open out the pavs and cook them in this pan, turning sides till slightly crisp.
9. Decorate a serving plate with thin strips of red and yellow capsicums and a spring onion flower.
10. Apply green chutney to the base half of the pavs, place a kabab over it. Sprinkle chaat masala, a little red chilli powder, close the top half over the kabab and serve hot.

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