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 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.
For more recipes related to Kolhapuri Missal Pav checkout Missal Pav. You can also find more Snacks and Starters recipes like Raw Banana Porichathu, Dahi Batata Puri, Healthy Fish Patty In Bun , Chicken in Foil.
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.
