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.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mixed Sprouts (मिक्स्ड स्प्राऊट्स ), Kolhapuri Masala
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Kolhapuri Missal Pav checkout Mixed Sprouts Cups, Spicy Sprouts Sandwich, Mixed Sprouts Falafel Burger - SK Khazana, Sprouts and Methi Thepla - SK Khazana . You can also find more Snacks and Starters recipes like Spicy Grilled Potatoes Moongphali Aloo Chaat Pistachio Lava Cupcakes Spinach and Feta Clafouti
Kolhapuri Missal Pav Recipe Card
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.
Nutrition Info
Calories : 753 Kcal
Carbohydrates : 130.1 gm
Protein : 37.2 gm
Fat : 9.2 gm
Other : Fiber- 30.3gm
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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.
