Maharashtrian Misal Pav Recipe

Maharashtrian Recipe

Misal Pav

30ml Oil 3g Cumin Seeds 1 Teaspoon Laxmi Hing
50g Onions, Sliced 30g Dry coconut, Grated 2g Coriander Seeds
1g Cloves 1g Peppercorns 2g Cinnamon Stick
2 Dry Kashmiri Red Chillies 2g Garlic 30g Onions, Chopped
40g Tomatoes, Chopped 2g Turmeric Powder 20g Moth Beans
(Matki), Sprouted
20g Dried White Peas 20g Whole Green Mung Beans 15g Black Eyed Beans
(Chawli), Sprouted
2g Chilli Powder 2g Coriander, Chopped Salt to Taste
Mixed Farsan Pav Lemon Wedges


For the Misal Masala:

Heat oil in a broad non-stick pan. Add onions, coconut and dry roast on a medium flame for 2 to 3 minutes. Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes. Remove from the flame and allow to cool completely. Once it cools down, blend in a mixer to a smooth powder without using any water. Keep aside.

For the Misal Curry:

Heat oil in a pan and add cumin seeds. When the seeds crackle, add 1 tea spoon Laxmi Hing powder, onions, and saute on a medium flame for 1 to 2 minutes. Add misal masala and saute on a medium flame for another minute. Add tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add matki, white peas, moong and chawli sprouts and mix well. Add water, if required. Cook until the peas and sprouts get tender. Serve it hot with farsan, pav, chopped onions and lemon.


Gujrati Recipe

Methi Muthia

2 Bowl of Chopped
Methi Leaves
1 Bowl Gram Flour 1 Teaspoon Dhokla Flour
Oil Salt Laxmi Hing
Pinch of Baking Soda Chilli Powder Coriander Powder
Turmeric 2 Spoon Sugar 1 Lemon
Coriander Mustard Seeds Cumin Seeds
Sesame Seeds Curry Leaves


Add gram flour and dhokla flour to chopped methi. Add oil to the mixture.

Add salt, Laxmi Hing, chili powder, coriander powder, turmeric, and sugar, and mix very well. Add lemon juice and baking soda and again mix properly. Make a smooth dough and make long rolls. Place these rolls on the sieve. Add water to a container, now place the sieve over the container and steam it for 20 minutes. Let the muthiya cool down, slice the steamed rolls. Heat the oil for tempering, and then add mustard seeds. Once they pop, add cumin seeds, sesame seeds, and Laxmi Hing.

At last, add curry leaves followed by the sliced muthiya. Saute for a few minutes. As the slices turn brown, turn off the stove. Garnish with fresh coriander, and serve.



Jhatpat Aloo Rolls

2 tbsp – Cooking Oil 2 – Onions
(Finely chopped)
300g – Potatoes
(Boiled and diced)
100g – Fresh Peas 3 – Sheets Filo Pastry (Cut in half) Red Chilli powder – 1/2 tsp
Coriander Powder- 1/2 tsp Turmeric Powder- 1/2 tsp Laxmi Hing Powder1/2 tsp
Salt to taste Tomato Ketchup


In a pan, heat some cooking oil and add in, the finely chopped onions. Cook till slightly golden. Now add in, the cubed potatoes to the onions and stir for 2 minutes.

Now add some salt, Laxmi Hing Powder, turmeric powder, red chilli powder and coriander powder. Stir well and cook for 3 minutes.

Add in, the peas with a tbsp of water. Cook for a minute and take the mixture off the flame to cool down. Brush some cooking oil on the filo pastry sheets. Spread some vegetable mixture along one edge of each filo pastry sheet.

Now fold in the ends of the sheets and roll up to seal. Brush some more cooking oil on the edges and and bake on a non-stick pan until crisp. Serve with some tomato ketchup.


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