By Keema Canapés are elegant, bite-sized starters that beautifully blend Indian flavors with continental presentation. Crispy canapé bases topped with spicy, aromatic keema make them ideal for cocktail parties, festive gatherings, and special occasions. They look fancy, taste rich, and are surprisingly easy to prepare at home.
This recipe gives you restaurant-style keema canapés with a balanced flavor, crisp base, and juicy topping.
Ingredients
For Keema (Minced Meat Topping)
- Mutton or chicken keema – 250 grams
- Onion – 1 medium, finely chopped
- Tomato – 1 small, finely chopped
- Ginger-garlic paste – 1 teaspoon
- Green chilli – 1, finely chopped
- Cumin seeds – ½ teaspoon
- Red chilli powder – ½ teaspoon
- Coriander powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Black pepper powder – ¼ teaspoon
- Salt – to taste
- Oil or butter – 2 tablespoons
- Fresh coriander leaves – 2 tablespoons, finely chopped
- Lemon juice – 1 teaspoon
For Canapé Base
- Ready-made canapé shells or crackers – as required
(or bread slices for homemade base) - Butter – for toasting
Optional Garnish
- Grated cheese
- Microgreens or coriander leaves
- Finely chopped onions
Step 1: Prepare the Keema
Heat oil or butter in a pan over medium heat. Add cumin seeds and let them crackle. Add chopped onions and sauté until soft and lightly golden.
Add ginger-garlic paste and green chilli. Sauté until the raw smell disappears. Add chopped tomatoes and cook until they turn soft and oil starts separating.
Now add red chilli powder, coriander powder, black pepper powder, garam masala, and salt. Mix well.
Add keema and cook on medium heat, stirring frequently to break lumps. Cook until the keema is fully cooked, dry, and flavorful. The mixture should not be watery—dry keema works best for canapés.
Finish with lemon juice and fresh coriander leaves. Turn off the heat and let it cool slightly.
Step 2: Prepare the Canapé Base (If Homemade)
If you don’t have ready-made shells:
- Take bread slices and cut them into small rounds or squares using a cutter.
- Lightly butter both sides.
- Toast on a pan or bake at 180°C for 8–10 minutes until golden and crisp.
Let them cool completely so they stay crunchy.
Step 3: Assemble the Canapés
Take a crispy canapé shell or toasted bread base. Spoon a small amount of keema on top—do not overload.
Gently press so it sits well. Sprinkle grated cheese if desired and garnish with coriander leaves or microgreens.
Step 4: Final Touch & Serve
For extra richness, lightly torch the cheese or place assembled canapés in a preheated oven at 180°C for 3–4 minutes.
Serve immediately while the base is crisp and the keema is warm.
Serving Suggestions
- Perfect as a starter or cocktail snack
- Pair with mint chutney or garlic mayo on the side
- Serve on a platter with lemon wedges and salad
Pro Tips for Perfect Keema Canapés
- Keep the keema dry and well-cooked to avoid soggy bases.
- Assemble just before serving for maximum crispiness.
- Use butter for richer flavor.
- Finely chopped ingredients give a cleaner, elegant look.
- Chicken keema works great for lighter versions.
Variations
- Cheese Keema Canapé: Add mozzarella or cheddar
- Spicy Keema Canapé: Add chopped jalapeños
- Butter Chicken Keema Canapé: Add cream and butter for richness
- Egg Keema Canapé: Use boiled egg mince instead of meat
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