Authentic Kolhapuri Misal Pav Recipe: Spicy & Flavorful Maharashtrian Street Food
1 hour 30 minutes
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About Authentic Kolhapuri Misal Pav Recipe: Spicy & Flavorful Maharashtrian Street Food
Experience the fiery explosion of flavors in this authentic Kolhapuri Misal Pav recipe! This hearty Maharashtrian street food classic combines the wholesome goodness of sprouted moth beans (matki) with a rich, spicy gravy and crunchy farsan topping. It's a perfect breakfast or snack, packed with protein and fiber.The recipe meticulously details the preparation of both the flavorful matki usal and the vibrant Kolhapuri kat, ensuring an authentic taste. Learn to create this iconic dish, a symphony of spices, textures, and tastes that will transport you to the streets of Kolhapur.Get ready to impress your family and friends with this unforgettable culinary adventure. The combination of soft pav bread, tangy lemon, and finely chopped onions completes this iconic Maharashtrian delight.
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
Sprouted Moth Beans (Matki)
- 1/2 cup Moth Beans dried moth beans, sprouted to yield approximately 1 1/2 cups
Matki Usal Spices
- 1 tsp Cumin Seeds jeera
- 1 tsp Coriander Powder dhania
- 1 medium Onion finely chopped
- 1/4 cup Tamarind Pulp alternatively, use 1/4 cup of water soaked tamarind pulp
- 1 tbsp Chili Powder use kolhapuri bedgi chili if available for an authentic flavor, red
- 1/2 tsp Turmeric Powder haldi
- 1/2 tbsp Sugar
- 2 tbsp Oil
- 1.5 tsp Salt or to taste
- 1 cup Water
Garam Masala Paste
- 2 tbsp Coconut grated, dried
- 1 tsp Cumin Seeds
- 1 tsp Coriander Seeds
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1/2 inch Cinnamon Stick
- 4 Cloves
- 1 pinch Nutmeg
- 3 Chilies chopped, green
- 1 Cardamom elaichi, green or black cardamom; or use 1 tsp cardamom powder
Kolhapuri Kat
- 1 tsp Turmeric Powder haldi
- 1 medium Onion finely chopped lengthwise
- 1/2 cup Tomatoes finely chopped
- 1.5 tsp Salt or to taste
- 1 tbsp Chili Powder red
- 1/4 cup Coconut grated, fresh
- 2 tbsp Oil
- 3 cup Water
Serving
- 6 Pav bread rolls
- 1/2 cup Onion finely chopped, for garnish
- 1 Lemon cut into wedges
- 2 cup Farsan or more, as needed. a crunchy chickpea flour snack mix.
- 1/2 tsp Asafoetida hing
Instructions
Prepare the Matki Usal
- Heat 1 cup of water in a pan. Set aside.
- Heat 1/2 tbsp oil in a kadhai and fry the sprouted matki for 2 minutes.
- Remove the fried matki and set aside.
- Heat the remaining 1 1/2 tbsp oil in the same kadhai.
- Add asafoetida and onions. Sauté until onions are lightly browned.
- Add cumin powder, coriander powder, and turmeric powder. Sauté until fragrant.
- Add sugar, salt, and tamarind water.
- Add the fried matki and mix well.
- Add the hot water. Cover and simmer over medium heat until the matki is cooked through.
Prepare the Garam Masala Paste
- Dry roast the dried coconut, cumin seeds, coriander seeds, cinnamon stick, cloves, and nutmeg until fragrant.
- Grind the roasted spices with ginger paste, garlic paste, and green chilies into a smooth paste.
Prepare the Kolhapuri Kat
- Heat oil in a kadhai.
- Add onions and sauté until translucent.
- Add tomatoes and sauté until cooked.
- Add turmeric powder and garam masala paste. Sauté until the mixture begins to release oil.
- Add salt, red chili powder, and 3 cups of water. Bring to a boil over medium-low heat.
- Add the fresh grated coconut and simmer for a couple of minutes.
- Turn off the heat. The Kat is ready.
Assemble and Serve
- In a bowl, combine a spoonful of cooked Matki Usal and a ladleful of Kat.
- Top with farsan and garnish with chopped onions and lemon wedges.
- Serve hot with pav. Enjoy!
Recipe Notes
Expert Tips for the Best Kolhapuri Misal Pav
- For extra flavor, add a pinch of sugar to the Kat. It balances the spice and enhances the overall taste.
- If you can't find Kolhapuri Bedgi chilies, you can substitute with Kashmiri red chilies for a milder heat or increase the amount of regular red chili powder slightly to achieve the desired spiciness.
- Adjust the amount of red chili powder in both the Usal and the Kat to match your preferred spice level.
- Soaking the tamarind for 30 minutes before using it will help to extract its full flavor and create a richer, more nuanced taste in the final dish.
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Recipe Nutrition
Calories: 241kcalCarbohydrates: 19gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 2280mgFiber: 4gSugar: 9g
Prachi Bagde
Articles: 22
3 Comments
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I’m eager to make this recipe!
Absolutely wonderful! Can’t wait to make it.
Absolutely delicious! Thanks for sharing.