Name: Soya keema pav sandwich recipe by Nanki Chanchlani at BetterButter
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 6
Ingredients: 150 gms soya granules soaked for 1/2 hour then drained; 1/2 cup channa dal soaked for 1/2 hour then drained; 4 medium bulbs onions, chopped fine; 3 tomatoes grated; 1 cup curd beaten; 1/2 cup Milk; 1/2 tsp sabut jeera; 2 tejpatta leaves; 1 inch dalchini; 1 packet of maggi masala cube; 2 tsp jeera powder; 2 tsp dhaniya powder; 1 tsp chai masala; 2 tbsp kishmish; 3 green chillies chopped; 1 big piece ginger grated; 6-7 garlic cloves peeled and crushed; Salt for taste; 2 - small serving spoon oil; Salad: onion rings, cucumber rings and carrot rings; 6 pav (homemade pav)

Ingredients Serving: 6

150 gms soya granules soaked for 1/2 hour then drained
1/2 cup channa dal soaked for 1/2 hour then drained
4 medium bulbs onions, chopped fine
3 tomatoes grated
1 cup curd beaten
1/2 cup Milk
1/2 tsp sabut jeera
2 tejpatta leaves
1 inch dalchini
1 packet of maggi masala cube
2 tsp jeera powder
2 tsp dhaniya powder
1 tsp chai masala
2 tbsp kishmish
3 green chillies chopped
1 big piece ginger grated
6-7 garlic cloves peeled and crushed
Salt for taste
2 - small serving spoon oil
Salad: onion rings, cucumber rings and carrot rings
6 pav (homemade pav)

Instructions

Take a pot, put 2 glasses of water. Add soya keema, chana dal, salt, boil for 7-8 minutes. Drain and keep aside.
Heat the heavy bottom pan with oil.
Add sabut jeera, tejpatta and dalchini. When jeera starts cracking add chopped onion, chopped garlic, ginger and green chillies.
Cook until light brown. Add beaten curd and cook on a high flame until the curd water dries up.
Add in the grated tomatoes and cook for 4-5 minutes on a high flame.
Add in all the dry masalas and milk, cook on a low flame.
Add in the soya keema and channa dal. Mix nicely, cover and cook on a low gas for 7-8 minutes.
Make like a sandwich by cutting pav from centre and fill it with the spoonful of keema and add some salad rings. Serve hot.

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