जेव्हा Food Vlogger आमच्या ममी ला भेटतो...
जेव्हा Food Vlogger आमच्या ममी ला भेटतो... 😂🔥 is a easy Indian recipe that serves 2. 620 calories per serving. Recipe by tasty chav on YouTube.
Prep: 15 min | Cook: 20 min | Total: 45 min
Cost: $5.33 total, $2.66 per serving
Ingredients
- 250 g Ground Beef (prefer 80% lean, trimmed)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 tbsp Ginger‑Garlic Paste (store‑bought or homemade)
- 1 piece Green Chili (slit lengthwise, seeds removed for less heat)
- ½ tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- to taste Salt
- 2 tbsp Vegetable Oil (high smoke‑point oil)
- 2 tbsp Unsalted Butter (for toasting pav)
- 4 pieces Pav Buns (soft Indian dinner rolls)
- 2 tbsp Fresh Cilantro (chopped, for garnish)
- 1 piece Lemon Wedge (served on the side)
Instructions
Prepare Ingredients
Finely chop the onion, tomato, green chili and cilantro. Measure out all spices and keep them within reach.
Time: PT5M
Sauté Aromatics
Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until golden brown, about 3‑4 minutes.
Time: PT4M
Temperature: Medium
Add Ginger‑Garlic and Chili
Stir in the ginger‑garlic paste and slit green chili. Cook for another 1 minute until fragrant.
Time: PT1M
Temperature: Medium
Brown the Minced Meat
Add the ground beef, breaking it up with the spatula. Cook on medium‑high heat, stirring occasionally, until the meat loses its pink colour, about 5‑6 minutes.
Time: PT6M
Temperature: Medium‑High
Season and Simmer
Sprinkle turmeric, red chili powder, coriander powder, garam masala and salt. Mix well, then add the chopped tomato. Cook until the tomato softens and the mixture becomes a thick gravy, about 5 minutes.
Time: PT5M
Temperature: Medium
Finish the Khima
Turn off the heat, stir in chopped cilantro and adjust seasoning if needed. Keep the khima warm.
Time: PT1M
Toast the Pav
Slice each pav horizontally (but not all the way through). Spread butter on the cut sides and toast in the same skillet over medium heat until golden, about 2 minutes per side.
Time: PT4M
Temperature: Medium
Assemble and Serve
Place a generous spoonful of hot khima inside each toasted pav, garnish with extra cilantro and serve with a lemon wedge on the side.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 30 g
- Carbohydrates
- 55 g
- Fat
- 28 g
- Fiber
- 4 g
Dietary info: Non‑vegetarian, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Ground Beef: Ground Lamb, Ground Pork
- Instead of Tomato: Canned diced tomatoes
- Instead of Ginger‑Garlic Paste: Fresh ginger and garlic minced separately
- Instead of Green Chili: Red chili flakes (¼ tsp)
- Instead of Red Chili Powder: Paprika
- Instead of Vegetable Oil: Canola oil, Sunflower oil
- Instead of Unsalted Butter: Margarine
- Instead of Pav Buns: Burger buns
- Instead of Fresh Cilantro: Flat‑leaf parsley
Equipment Needed
- Large Skillet
- Wooden Spatula
- Chef's Knife
- Cutting Board
- Serving Plate
Critical Steps — Do Not Skip
- Sauté onions until golden for flavor base
- Brown the minced meat properly to develop texture
- Cook tomatoes until the gravy thickens
- Toast the pav with butter for crunch
Chef Tips from the Video
- Use a mix of beef and lamb for richer flavor.
- Add a pinch of smoked paprika for a subtle smoky note.
- Finish with a drizzle of ghee for extra richness.
Troubleshooting
Khima is too dry.
Add a splash (30‑60 ml) of water or broth and simmer for a minute.
Khima is watery.
Increase heat and cook uncovered for a few more minutes to evaporate excess liquid.
Meat is undercooked.
Continue cooking on medium‑high heat, breaking up lumps, until no pink remains.
Storage
Refrigerator: Store khima in an airtight container for up to 2 days; reheat on stovetop.
Freezer: Freeze cooked khima in a zip‑lock bag for up to 1 month; thaw before reheating.
Room temperature: Pav can stay at room temperature for up to 2 hours; do not leave cooked meat out longer.
Make-Ahead Tips
- Prepare the khima up to step 6 and refrigerate; reheat gently before toasting pav.
- Pav can be toasted just before serving to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of Khima Pav in Maharashtrian street food?
Khima Pav is a beloved Maharashtrian snack that originated as a quick, protein‑rich street‑food option for workers and students. The combination of spicy minced meat (khima) with soft butter‑toasted pav reflects the region’s love for hearty, affordable meals served on the go.
What are the traditional regional variations of Khima Pav in Indian cuisine?
In Mumbai, the khima is often spiced with garam masala and served with a squeeze of lemon. In Pune, cooks may add peas or potatoes to the mince. Some coastal versions incorporate coconut and curry leaves for a distinct flavor.
How is Khima Pav traditionally served in Maharashtra?
Traditionally, the hot khima is spooned into a butter‑toasted pav, garnished with fresh cilantro, and accompanied by a lemon wedge and sometimes a side of pickled onions. It is eaten immediately while the bread is still crisp.
During which occasions is Khima Pav commonly enjoyed in Indian culture?
Khima Pav is a popular snack for late‑night cravings, monsoon evenings, and informal gatherings like college meet‑ups. It is also served at street‑food festivals and as a quick bite during work breaks.
What makes Khima Pav special compared to other Indian meat sandwiches?
Khima Pav stands out because the minced meat is cooked with a robust blend of spices and finished with fresh cilantro, giving it a bright, aromatic profile. The butter‑toasted pav adds a buttery crunch that balances the spiciness of the khima.
What are the most common mistakes to avoid when making Khima Pav at home?
Common errors include over‑cooking the meat, which makes it dry, and under‑toasting the pav, resulting in soggy bread. Also, adding too much water with the tomatoes can prevent the gravy from thickening.
Why does this Khima Pav recipe use medium‑high heat to brown the meat instead of low heat?
Medium‑high heat creates a quick sear that develops Maillard flavors and prevents the meat from stewing in its own juices, giving the khima a richer taste and texture.
Can I make Khima Pav ahead of time and how should I store it?
Yes, you can prepare the khima up to step 6, let it cool, and refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop before assembling with freshly toasted pav.
What texture and appearance should I look for when the Khima is done?
The khima should be a thick, glossy gravy with the meat fully browned and no pink spots. The tomatoes should have broken down, and the mixture should cling to the back of a spoon.
How do I know when the Pav is perfectly toasted for Khima Pav?
The pav should be golden‑brown on the cut sides, slightly crisp to the bite, and emit a buttery aroma. It should still be soft inside, providing a contrast to the crunchy exterior.
What does the YouTube channel Tasty Chav specialize in?
The YouTube channel Tasty Chav focuses on fun, fast‑paced Indian street‑food tutorials, often adding humor and quick‑step visuals to make classic snacks accessible to home cooks.
How does the YouTube channel Tasty Chav's approach to Indian cooking differ from other Indian cooking channels?
Tasty Chav emphasizes high‑energy editing, minimal ingredient lists, and a playful narrative style, whereas many Indian cooking channels provide more detailed cultural background and longer, methodical explanations.
Last updated: August 19, 2026
