Kheema Pav

Pav bhaji, a very famous street food in Mumbai, is one of my favourite. I think one cannot resist that special taste and smell of pav bhaji masala. If you want to try something different with pav, Kheema pav is a good option . The slowly cooked spicy kheema is served with crispy and buttery pav. Kheema can be dry or with some gravy, as per your preference. It can be enjoyed as a starter or snack. One thing you have to make sure that the pav should be toasted with butter(I am being little generous here). The leftover kheema can be used as a samosa filling and puff pastry filling.

Recipe follows:-
Pav- 6
Ground chicken - 16 oz(you can use any type of minced meat)
Chilli powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 2tbsp
Garam masla powder - 1 tsp

Cloves -5
cinnaman 1/2 inch stick
cardamom -4 pods
crush these three together.

Onion - 1 large
Green chill - 2
Coriander leaves - 1/2 cup
Mint - 1/4 cup
Tomatoes(chopped ) - 2
Lemon juice - 1 tbsp
Peas - 1 cup
Oil - as needed
Salt - to taste

Marinate the minced meat with chilli powder,turmeric powder,ginger-garic paste,garam masala powder and salt. Heat oil,add crushed spices and green chilli. When it starts to splutter, add onions and fry till golden brown. Add the mince which has been marinated for 1/2 hour. Stir constantly on high flame for 5 minutes. Add tomatoes and keep stiring for 3 more minutes. Add peas and little milk if it is too dry. Cover and simmer till done. Add lemon juice for tangy taste. Add coriander and mint leaves and adjust seasonings. Serve hot with toasted pav(chopped red onions and lemon piece by side)