Keema Pav or Bun Keema is the Indian version of Sloppy Joes. This recipe is a great way to use up leftover Keema and make a delicious sandwich that’s perfect to pack in an adults or kids lunchbox.
School has been going on in full swing and we’re finally getting used to being back on a comfortable schedule. Weekly Pizza Lunch days have begun, which means that I now have to only plan for four days of school lunch boxes – which definitely lessens the stress of lunch planning a bit.
As a kid, I remember being super excited on days when my Mom made Keema for dinner. That always meant that we would get Keema Pav or Bun Keema for our school lunch the next day. And what a treat that was!
Friends would surround me and make puppy faces just to get a bite of this delicious sandwich. Some would try and trade their lunches for mine, while many others would bribe me with treats packed for them. It’s funny how something that was created to give a fresh new spin to humble leftovers can really make you salivate with just the thought of it!
Little Dude, like me, loves his Matar Keema with Rotis for dinner – but loves his Bun Keema even more in his lunchbox. Although I always plan for leftovers, there are times when a strong craving just hits. And these are the times when I fall back on this quick and easy recipe. It doesn’t take too much planning ahead except for defrosting the ground meat you may have lying in the freezer.
I’ve used ground chicken in this recipe, but you can use any kind of meat you like – turkey, lamb, beef or pork. For a vegan/vegetarian version, use ground soy meat/TVP instead.
I usually just serve this as is most of the time – but when I want to take it a step further, I top it with some thinly sliced onions, tomatoes and homemade Green Chutney. Another option you can try is to top it with some coleslaw. Delicious either way, and perfect with a side of crispy fries.
If you’re looking for similar school lunch ideas that your kids will love, I have quite a collection here.
Keema Pav or Bun Keema (Indian-style Sloppy Joes)
- 1 tbsp light cooking oil
- 1 tsp cumin seeds
- 1 medium-sized onion finely chopped
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 2 tbsp tomato paste
- 2 medium-sized tomatoes finely chopped
- salt to taste
- 1 lb lean ground chicken
- a handful fresh coriander leaves finely chopped for garnish
- Heat oil in a non-stick pan and add in the cumin seeds. As soon as they begin to sizzle, add in chopped onions, and fry for 3-5 minutes on medium-high heat until it starts to brown along the edges. Add in ginger and garlic and sauté for another minute or two till fragrant.
- Add in spices and tomato paste, and fry for a couple of minutes to blend well.
- Mix in tomatoes and salt, and cook covered for a few minutes till well incorporated. Add in the ground chicken, mix well and let it cook covered on low heat for another 10 minutes until the chicken is completely cooked through.
- Garnish with freshly chopped coriander leaves and serve hot sandwiched in buns with a side of salad and/or fries.
If you enjoyed this recipe, you will surely love my Indian-style Keema Pasta and Chicken Tikka Quesadilla recipe as well.
You can find the web story to this Bun Keema recipe here. To watch more of my other recipe web stories, click here.
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