• 4 hard-boiled eggs, halved
  • 400g minced mutton or chicken keema
  • 2 teaspoons coriander powder
  • 1/2 teaspoon turmeric powder
  • 2 onions, finely chopped
  • 4 green chilies, finely chopped
  • 1 teaspoon ginger paste
  • 4-6 cloves of garlic, minced
  • 1 teaspoon garam masala
  • Handful of fresh coriander, chopped
  • 1/2 cup California walnuts, coarsely chopped
  • 1 tablespoon ghee
  • Salt to taste

For the pav buns:

  • 8 pav buns
  • 2 eggs
  • 1-2 teaspoons milk
  • A pinch of salt and pepper


  1. In a pan, heat ghee. Cook the meat with coriander powder, turmeric powder, salt, and 2-3 teaspoons of water until water evaporates and keema is cooked. Set aside.
  2. In the same pan, heat 2 tablespoons of oil, and sauté the onions till translucent. Add the green chilies, garlic, and ginger paste and fry till fragrant.
  3. Add the minced meat, garam masala, coriander, and walnuts. Adjust seasoning. Stir till the masala is dry. Remove from flame.
  4. Using a knife, make a round or square cut on the bottom side of the pavs. Keep the cut piece.
  5. Remove some crumbs from the inner section without breaking the bun. Repeat with the remaining buns.
  6. Stuff each bun with 1 – 1 ½ tablespoons of keema masala (depending on the size of the pav, adjust the filling).
  7. Place an egg half on top of the filling. Top with 1-2 tablespoons of the keema masala. Cover with the reserved cut-out. Press gently.
  8. Repeat for the other buns. Make sure the buns are properly filled but take care that you do not break the buns while filling.
    (Note: In case a part of the bun breaks, use the crumbs that were removed to patch up the open part. Once you coat it with egg and cook, the crumb will also cook and the breaks will be fixed.)
  9. Beat the eggs with 2 teaspoons of milk and a tiny pinch of salt and pepper.
  10. Heat 1 tablespoon of ghee/butter over medium heat. Dip the bun in the beaten egg covering all sides with the egg batter. Place the bun’s bottom side first in the pan. This will help seal the bottom part. Cook for 1 – 2 minutes per side. Serve warm.