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  • Natasha Mahapatro

Keema Breakfast Buns

SPICED MINCED MEAT BUNS


Breakfast is the best part of any day that ends with a y, but it significantly becomes better in my book on the weekend. Sunday scaries, who?

I love whipping up a batch of these for breakfast in bed alongside a steaming cup of kadak, spicy chai or to have on hand to warm up in the air fryer throughout the hustle and bustle of work week mornings.

I say this however fully aware that these might not make it past the kitchen once you make them. :) Anyone that has made these have told me that they are like Lay’s– you really can’t have just one.

While these are truly one of my favorite cures for Sunday scaries, that’s not even the best part about these precious buns. These LOOK like they take a lot of time, but they are really made in a flash. Those are truly the best recipes and my favorite way to entertain.

Keema is one of the first recipes I learned how to make when I first moved to D.C. Fast forward to 2020, my keema recipe now includes 10+ whole spices that I grind and make with love with some ground lamb. Let’s just say that if I make you my keema recipe, I probably love you with my whole heart.

The keema-inspired filling of these breakfast buns are reminiscent of the decadent flavors of my labor of love perfected keema recipe, but without all of the extra time. Try it for yourself and let me know what you think! I can’t wait to hear.


 

INGREDIENTS


For the buns:

  • One can of prepackaged refrigerated biscuit dough (I used the Pillsbury brand Grands! Flaky Layers Biscuits)

  • 2 tablespoons of ghee, melted

  • 1 tablespoon of cilantro, finely chopped

  • 1 tablespoon of garlic, finely minced

  • 1/2 cup shredded mozzarella

  • Non-stick cooking spray for baking dish

For the keema (filling):

  • 1 tablespoon of oil or ghee

  • 8-10 oz of ground turkey, breakfast sausage links (casings removed), or soy chorizo

  • 1/2 teaspoon of cumin seeds, optional but highly recommended

  • 1-2 green thai green chillies, finely minced

  • 1 small red onion, finely chopped

  • 1/2 tablespoon of tomato paste

  • 1/2 tablespoon of ginger-garlic paste (I used the National brand)

  • 1 teaspoon of garam masala

  • 1/2 teaspoon of turmeric powder

  • 1/2 teaspoon of sea salt (or more to taste)

  • 1/4 teaspoon coriander powder, optional but highly recommended

  • 1/4 teaspoon of freshly ground black pepper

  • 1/4 teaspoon of ground cinnamon, optional but highly recommended



DIRECTIONS

  1. In a medium sized pan on medium high heat, first heat up your tablespoon of oil or ghee.

  2. Add in your cumin seeds and let them sizzle! Once this happens, add in your chillies, onions, tomato paste, and ginger-garlic paste. Let this fry for at least 5-6 minutes.

  3. Add in your spices including garam masala, turmeric, sea salt, coriander powder, ground pepper, and cinnamon. Cook the mixture for at least 1-2 more minutes.

  4. Then, add in your turkey meat (or breakfast sausage or soy chorizo) and brown the meat for 7-10 minutes, breaking up the meat as you cook to ensure it is nicely minced. Brown the meat until the water from the meat in the pan has evaporated and the meat is cooked through.

  5. In a separate bowl, mix together your chopped cilantro and garlic into your remaining 2 tablespoons of melted ghee or butter in a small bowl. Set aside.

  6. Time to make the buns! Flatten out your biscuit dough so that each disc is about 1/4 of a inch in thickness. Place roughly 1 1/2-2 tablespoons of the keema mixture and 1 tablespoon of shredded cheese into the center of the disc. Stretch the sides of the disc to pinch and close together the breakfast bun- forming it together into a ball. Place the buns seam side down on to your greased baking pan.

  7. Brush each bun generously with the ghee, cilantro, and garlic mixture.

  8. Bake your buns according to package directions! These are best served hot. While they are delicious on their own, I also do love to pair them with a quick cilantro chutney-ketchup dipping sauce: just pair 3 parts ketchup to one part chutney and then swirl, swirl, swirl!


~ Feeds 6-8



Notes

  • This recipe is easily adaptable to whatever you have on hand at home. While I’ve listed a few filling options, feel free to get creative. I’ve made this with egg bhurji as well and it comes out lovely! Additionally, if you don’t have a particular spice on hand or would like to add additional spices, be my guest.

  • These don’t need to be paired with sauce as they are wonderful on their own, but feel free to get saucy. While my favorite dipping sauce is the cilantro chutney-ketchup sauce I’ve shared above, Thai chilli sauce, Maggi Hot and Sweet Tomato Chilli sauce, or just good old ketchup are all great contenders.

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