Missal Pav | Majha Kitchen | Sanjeev Kapoor Khazana

Learn how to make this classic Maharashtrian snack recipe of missal pav from scratch - yes, including freshly baked pav!

MISSAL

Ingredients

1 cup moth sprouts
4 tablespoons oil
1 teaspoon mustard seeds
¼ teaspoon asafoetida (hing)
6-8 curry leaves
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 large tomato, chopped
2 tablespoons Kolhapuri kanda lasun masala
1 teaspoon red chilli powder
½ teaspoon turmeric powder
Salt to taste
2 tablespoons chopped fresh coriander leaves
Farsan for topping
Chopped onions for topping
Lemon wedges for garnishing
A fresh coriander sprig for garnishing

Method

1. Heat oil in a non-stick pan. Add mustard seeds and let it splutter. Add asafoetida and sauté. Add curry leaves and let it crackle.
2. Add chopped onion and sauté till golden brown. Add ginger-garlic paste and sauté on medium heat for 2 minutes.
3. Add moth sprouts and tomato, mix, reduce heat, cover and cook for 5-7 minutes. Add Kolhapuri kanda lasun masala, chilli powder, turmeric powder and salt and mix well.
4. Add 4 cups water and coriander leaves, mix, cover and cook for 8-10 minutes.
5. Top with some farsan and onion. Garnish with a lemon wedge and coriander sprig and serve hot with pav.

PAV

Ingredients

2 cups + 2 teaspoons refined flour (maida)
2 teaspoons fresh yeast
2 teaspoons castor sugar
2 teaspoons milk powder
⅓ cup milk + for brushing
½ teaspoon salt
1 tablespoon oil + for greasing
Melted butter for basting

Method

1. Mix together yeast, castor sugar and 1 tablespoon warm water in a bowl and set aside to activate.
2. Take flour in another bowl. Add milk powder and activated yeast and mix. Add ⅓ cup milk and mix. Add sufficient water and knead into a soft dough.
3. Add salt and 1 tablespoon oil and knead well for 2-3 minutes. Cover with damp muslin cloth and set aside to prove for 10-15 minutes.
4. Grease an aluminium barfi tray with some oil.
5. Knock back the dough to release excess air.
6. Divide the dough into equal portions, shape into balls and place them on the greased tray. Cover with damp muslin cloth and set aside to prove for 8-10 minutes.
7. Preheat oven to 180° C.
8. Brush some milk on top of proven balls. Put the tray into the preheated oven and bake for 15-20 minutes, basting with some butter.
9. Serve hot with missal.
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