Air fryer recipe · Mains
Keema Pav Bake
Spiced chicken keema loaded into pav buns and baked until the cheese turns golden.
- 35 minTotal time
- 190°CAir fryer
- 4Serves
- Non-vegetarianDiet
Nutrition per serving
- 210kcal
- 21.8 gprotein
- 6.6 gcarbs
- 10.9 gfat
- 1.3 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken mince300 g
- pav buns6 pieces
- onion1 medium
- tomato1 medium
- ginger garlic paste1 tbsp
- garam masala1 tsp
- mozzarella cheese100 g
- butter1 tbsp
Method
Cook the keema
Heat the butter and cook the onion and ginger garlic paste until soft. Add the chicken mince, tomato and garam masala, and cook on medium for 10 minutes, breaking up the lumps, until the mince is fully cooked with no pink left.
Split and layer the pav
Slice the pav buns halfway through so they open like a pocket but stay joined. Spoon the hot cooked keema generously into each one, packing it in so every bite has filling and the bun does not turn dry.
Top with cheese
Sprinkle the mozzarella over the keema in each bun. Pushing a little cheese down into the filling as well as on top helps it melt into a stretchy layer that holds the keema in place.
Arrange in the air fryer
Place the stuffed pav in the basket in a single layer, cut-side up, with a little space between them. Keeping them upright stops the filling tipping out and lets the tops brown and the cheese bubble evenly.
Bake until golden
Air-fry at 190°C for 6 min, until the cheese melts and bubbles and the pav tops turn golden and crisp. Serve them straight away while the cheese is still soft and stretchy.
