How to make Kolhapuri Missal Pav -

The popular missal pav in Kolhapuri style. A popular spicy dish from the western India which is made up of a spicy dish misal served bread or pav.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mixed Sprouts (मिक्स्ड स्प्राऊट्स ), Kolhapuri Masala

Cuisine : Maharashtrian

Course : Snacks and Starters

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For more recipes related to Kolhapuri Missal Pav checkout Mixed Sprouts Cups, Spicy Sprouts Sandwich. You can also find more Snacks and Starters recipes like Red Pumpkin Crushed Pepper Idli-SK Khazana Arbi Tikki Crab Parcels

Kolhapuri Missal Pav

Kolhapuri Missal Pav Recipe Card

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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. 

Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kolhapuri Missal Pav Recipe

  • Mixed Sprouts 2 cups

  • Kolhapuri Masala 2 tablespoons

  • Pav as required

  • Oil 3 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 7-8

  • Turmeric powder 1/2 teaspoon + a pinch

  • Asafoetida a pinch

  • Onions finely chopped 2 medium

  • Green chillies chopped 2

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Tamarind paste 1 teaspoon

  • Grated jaggery 1 tablespoon

  • Garlic cloves crushed 8-10

  • Tomato chopped 1 small

  • Fresh coriander leaves chopped 1 tablespoon

  • Farsan for topping

  • Lemon wedges for serving

Method

Step 1

Heat four cups of water in a deep non-stick pan, add mixed sprouts and boil for ten minutes. Strain and reserve the stock.

Step 2

Heat one tablespoon oil in another non-stick pan, add mustard seeds and let them splutter. Add curry leaves, half teaspoon turmeric powder and asafoetida. Mix well and sauté.

Step 3

Add half the onions and sauté till they turn translucent. Add green chillies and mix.

Step 4

Add boiled sprouts, mix well and cook. Add one cup of water, mix, cover and cook on low heat for five minutes.

Step 5

Add salt, red chilli powder, garam masala powder and mix well. Add half cup of water and mix, cover and cook for two minutes.

Step 6

Add tamarind paste and jaggery, mix well and cook on low heat for two minutes. Switch off heat and set aside.

Step 7

Transfer reserved stock into a deep non-stick pan and place on heat. Add salt, a pinch of turmeric powder and bring to a boil. Remove pan from heat.

Step 8

Heat remaining oil in a small non-stick tempering pan. Add garlic and sauté till it turns brown. Add Kolhapuri masala, mix well and pour the tempering over the boiled stock in the pan.

Step 9

Place the pan back on heat and bring to a boil. Switch off heat.

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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.