Kheema Pav Wreath

Kheema Pav Wreath

Howdy folks?! Like promised I am going to try and share more innovative recipes to you guys.. And this is one among my innovations.. How pretty does this look for a ladies Night or a game night.. What say eh?

When the westerners does their pull apart bread with cheese, bolognese sauce etc, I thought why not Indian food? And Mutton Kheema masala is what popped right in my head.

When basic ingredients that can found home can make a difference, I thought to myself, why not be the difference. The Mutton mince /kheema is cooked for 15- 20 minutes in Indian spices and Masalas that gives in its beautiful aroma. 

I have noticed that what I hate in Kheema is that when it's dry and the mince doesn't feel succulent in the mouth. Ever since, I have been adding a dash of milk or cream to my kheema that not only makes my kheema masala succulent and Juicy, but also makes it fit for a king! Psst psst.. Let me tell you, not only was it delicious, it is also very filling. I usually don't like mattar/ green Peas in my kheema. But I like the vibrancy from the green color that it gives to the dish. 

My initial plan was to fill the kheema inside the Pav. But I wanted the kheema to get kore exposure, that's when the wreath idea came into existence. I am sure this will be a hit for a party table too! 

Soft, buttery and pillowy Pav buns is what the wreath is made of. The combination is so rewarding to the palate. I have always been fond of bread baking and let this be a beginning to it.

Ingredients :

  • 800 gms/ 3 1/2 cups of bread flour/ all purpose flour
  • 4 tbsp milk powder
  • 2 tsp instant yeast
  • 2 tsp sugar
  • 1 1/2 - 2 cups water **
  • Salt, as required 

Kheema Masala:

  • 500 gms minced Mutton 
  • 3 tbsp oil
  • 1 tsp Gheem clarified butter
  • 2 medium onions, chopped
  • 3 green chillies, chopped
  • Salt, as required 
  • 1 tbsp ginger garlic paste 
  • 1/4 tsp Turmeric powder 
  • 1 tsp Chilli powder
  • 1 tsp Coriander Powder 
  • 1 tsp Garam Masala
  • 1/2 tsp Cumin powder 
  • 2 tomato, ground to paste
  • 1/4 frozen green peas
  • 1/2 cup milk + 3 tbsp for brushing


  1. In a bowl or on a clean counter top, add your flour and other dry ingredients like yeast, milk powder, sugar and salt. 
  2. Mix the dry ingredients with hand gently, now slowly add in your water gradually. 
  3. Allow the gluten to work so that you get a stretchy dough. *
  4. Allow to rise in a dry and warm place with a kitchen towel over the dough for at least 1/2 and to 1 hour. 
  5. To prepare the kheema masala, take a pan and add oil and ghee/clarified butter. 
  6. Add in your chopped onions, green chillies and Sautee well. 
  7. Next add in your ginger garlic paste and saute until the raw smell disappears. 
  8. Next add in your masala powders and saute for around 30 seconds. 
  9. Next add in your freshly ground tomato paste and mix until combined and allow to cook well for 5 minutes. 
  10. Now add in your minced meat and season with salt and mix well using a spatula or a wooden spoon. 
  11. Add in your green peas in the last 5 minutes of cooking meat. 
  12. Cook the minced meat with masalas for around 20 minutes until cooked well. 
  13. Finally drop in a piece of butter and set aside. 
  14. Now the dough would have doubled the size, using a bench scrapper cut the dough into 8 equal parts and tuck them into a ball shape, roll well and place them in a springfoam pan, placing a dessert ring in the middle, place the shaped balls around the ring in the shape of a wreath with an inch gap in between for the Pav hub's to rise while baking. 

  15. Brush milk over the buns and allow to bake for 30-35 minutes in a preheated oven at 180 degrees C. 
  16. Remove from oven and immediately brush butter oven the hot baked bread 😍
  17. Allow to cool for 5 minutes and remove the ring and fill the ring with the prepared Kheema masala and garnish with onion rings, lemon wedges and chopped Coriander leaves. 

Notes :

** water quantity depends on how sticky or dry your dough is. You need a dough that is sticky, stretchy and that does does break when you pull or stretch. When you touch the dough with a dry finger, the dough shouldnt stick to your finger. If your water content is less, chances are your dough will break. 

*If you plan to keep your baked Pav buns out, transfer to plate/bowl and cover with kitchen towel trapping the warmth inside and hence will keep your Pav buns soft and warm

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

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