How to make Kolhapuri Missal Pav - The famous spicy Kolhapuri snack.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Sprouted Moth (अंकुरित मोठ), Red Chilli Powder (लाल मिर्च पावडर )

Cuisine : Maharashtrian

Course : Snacks and Starters

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Kolhapuri Missal Pav

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Kolhapuri Missal Pav checkout Missal Pav. You can also find more Snacks and Starters recipes like Vietnamese Summer Rolls, Jain Thalipeeth, Spinach Vadai, Yeral Varuval.

Kolhapuri Missal Pav Recipe Card

Kolhapuri Missal Pav
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Missal Pav Recipe

  • Sprouted Moth boiled 1 1/2 cups

  • Red Chilli Powder 5 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Asafoetida 1/2 teaspoon

  • Turmeric powder 3/4 teaspoon

  • Salt to taste

  • Goda masala 1 1/2 teaspoons

  • Onions chopped 2 medium

  • Ginger 1/2 inch pieces

  • Garlic 4 cloves

  • Cinnamon 1 inch stick

  • Cloves 7-8

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Dry coconut (khopra) grated 2 tablespoons

  • Tomato chopped 1 medium

  • Red chilli powder 2 teaspoons

  • Kokum petals 5-6

  • TO SERVE

  • Farsan as required

  • Onions finely chopped 2 medium

  • Tomatoes finely chopped 2 medium

  • Fresh coriander leaves finely chopped 1/4 cup

  • Lemon wedges a few

  • Potato cubes deep fried 1 cup

  • Pav as required

Method

Step 1

Heat 2 tbsps oil in a non stick pan. Add mustard seeds and ¼ tsp asafoetida. When the seeds splutter add matki, ¼ tsp turmeric powder and salt and mix. Add ½ cup water and cook.

Step 2

Heat 3 tbsps oil in another non stick pan. Add 1 tsp goda masala to the matki and mix. Add onions to the second pan and sauté. Roughly chop garlic cloves and ginger and add to the onions.

Step 3

Add cinnamon, cloves and saute. Add cumin powder, coriander powder and ¼ tsp turmeric powder and mix. Add dry coconut and sauté till coconut becomes golden. Add tomato and sauté for 2 minutes.

Step 4

Transfer this mixture into a mixer jar, cool and grind to a fine paste with a little water.Heat ¼ cup oil in another non stick pan. Add ¼ tsp asafoetida, ¼ tsp turmeric powder and red chilli powder and sauté for 2 minutes.

Step 5

Add the ground masala, 2 cups water, salt, kokum and mix. Add salt and mix and bring it to a boil.Add ½ tsp goda masala and mix. Simmer for 3-4 minutes.

Step 6

To serve place some farsan in a serving bowl, put some matki mixture over it, pour some of the gravy on top. Serve some gravy in a separate bowl too.

Step 7

Sprinkle onions, tomatoes, coriander leaves on top. Serve immediately with fresh pav, lemon wedges and fried potatoes.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.