Pav baked with keema filling
Oven time 50-55 min
Bread was introduced India by the Portuguese in the 16th century when they settled in Goa. Known as Pao in both is Portuguese and Goa, the bread moved and settled in Mumbai and changed its name to Pav roti. The bakers in India created a wonderfully light, soft bun that is buttered and toasted and filled with spicy deliciousness. With the explosion of fast food in India, Pav Bhaji (veg curry) is now one of Mumbai's biggest street food dishes.
We decided to take this wonderful bread and actually fill it with a spicy keema filling and bake it together. This is a perfect dish for dad because it's a no fuss all in one Indian food hit.
Ingredients for Pav
- 250g Chakki Flour or plain flour
- 190ml Milk
- 1 tsp Salt
- 20g Butter
- 15g Milk Powder
- 7g Instant Yeast
- 15g Sugar
- Milk & Butter - For Brushing
- Maida/Flour - for dusting
- Oil - for greasing
Ingredients for Keema filling
- 200g minced lamb
- 2 tbsp oil
- 1 onion, very finely chopped
- 2 garlic cloves, minced
- 5 cm piece ginger, minced
- 2 green chillies, finely chopped (optional)
- 2 tbsp tomato puree
- 1 tsp chilli powder
- 1 tsp coriander seeds, crushed
- 1 tsp cumin seeds, crushed
- 1 tsp garam masala
- 1 tsp salt (to taste)
- Handful fresh coriander leaves, finely chopped
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Method For Pav Dough
01. Warm the milk slightly (not too hot) and add the sugar, yeast. Mix well and keep aside for 10 minutes.
02. Add the flour, salt and milk powder into the bowl of your stand mixer. Make sure the dough hook is attached.
03. Once the yeast mixture is frothy add to the flour and mix to make a dough. It will be slightly sticky but don’t worry too much.
04. Add the butter and leave it kneading for about 10-15 minutes. As you work it the gluten will become activated turning it into more of a dough. Don’t be tempted to add any more flour. This is what will make the Pav soft.
05. After 15 mins of kneading, cover the bowl with cling and keep aside for one hour until it doubles in volume.
Method For Pav
01. Dust your hands and knock down the dough. Take out and knead for a minute or so. If it sticks sprinkle with a little more flour.
02. Grease a 8'' square cake tin with oil.
03. Divide the dough into 16 portions, about 30g each.
04. Roll each one out a little and put 1 tbsp of the filling into the centre. Fold the dough up encasing the filling. Squeeze it closed and roll a little into a neat ball. Place the ball into the tin.
05. Repeat with the remaining balls and place into the tin. Ensure the balls are touching each other so they rise upwards not sideways.
06. Cover the tin with a damp cloth and keep aside for another 45 mins.
07. Preheat your oven to 200C and carefully remove the damp cloth after 30 minutes so the Pav don’t stick to the cloth.
08. Once they have risen, brush the pav gently with milk. Gently place the tin in the oven and bake for 15-20 minutes at 200C until they are golden brown. Leave them if they need a little longer.
09. Once browned remove from the oven and brush the top with a little butter. Eat them warm or leave to cool and eat later.
Method For Keema the filling
01. Heat oil in a pan and on a medium heat start to fry the finely chopped onions.
02. After 5 minutes, add the minced ginger and garlic until everything is golden brown.
03. Add the lamb, chopped chillies, spices and salt and stir fry until the meat has browned.
04. Squeeze in the tomato puree and a splash of water if needed. Leave the mixture to cook thoroughly, stirring occasionally until all the liquid has evaporated. The filling must be dry.
05. Leave to cool then add the chopped coriander leaves.