Maharashtrian

Misal Pav | Popular Maharashtrian Spicy Street Food Snack Recipe | Masala Trails With Smita Deo

Nov 13, 2018

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Misal Pav | Popular Maharashtrian Spicy Street Food Snack Recipe | Masala Trails With Smita Deo

Learn how to make authentic spicy Misal Pav recipe at home from our chef Smita on Rajshri Food. Misal Pav is a popular Maharashtrian street food recipe loved by all. It is very quick & simple to make! Do watch and post your comments below.

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Ingredients

For the matki usal:
1½ cups of matki ( moth beans )soaked, sprouted and boiled
2 medium onions finely chopped
1 tsp ginger, garlic and coriander paste each
1½ tbsp red chilli powder
1½ tsp garam masala
1 tsp goda masala
½ tsp haldi powder
1 tbsp oil
Salt to taste
For the kutt
¼ cup dry coconut grated
1 onion sliced
1 tomato grated
1 medium onions finely chopped
1 tsp ginger, garlic and coriander paste
2 tbsp red chilli powder
1 tsp garam masala masala
½ tsp haldi powder
2 medium potatoes peeled and cubed
4 tbsp oil
Salt to taste
For the garnish
1 cup finely chopped fresh coriander
2 medium onions finely chopped
1 lemon cut into
4 2 cups farsan (the readymade spicy one)
8 pavs

Method

For the missal:
– Heat the oil in a kadai, when the oil is fuming hot add the finely chopped onions. The onions will immediately fluff up then add the ginger, garlic and coriander paste.
– Add the red chilli powder, turmeric powder and the garam masala, goda masala and sauté for 1 minute then add the boiled matki and sautee gently for 2 minutes. Add the salt and 1 cup of water and bring to a boil.

For the kutt:
– Roast the dry coconut till golden. Fry the onions golden and then cool it and grind to a fine paste.
– Heat the oil in a kadai once the oil is hot add the onions let the onions turn translucent then add the ginger, garlic, coriander paste and sauté.
– Add the garam masala, haldi and red chilli powders and sauté this for 1 min add the potatoes and mix well add salt and sauté for a minute.
– Add the coconut and onion paste and sauté well.
– Add 1 liter of water to this and cover and cook till the potatoes are done. For serving the missal
– Take a bowl as big as the soup bowl. Fill half of it with the matki usal. Then fill the rest of the bowl with the kutt. Then add the 2 tbsp of farsan, 2 tbsp of finely chopped onion and sprinkle the coriander leaves.
– In a plate place 2 pavs and the wedge of lemon and place the bowl of missal and serve hot.
– This has to be served individually.

Host : Smita Deo
Director : Tushar Tawde
Editing: Kishor Rai
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Pratik Gamre
Creative Head: Kavya Krishnaswamy Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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