Hot and Spicy Misal Pav Recipe

Misal Pav is a well-known Maharashtrian dish. Like Pav Bhaji, Vada Pav, Bhurji Pav, Pani Puri, etc this is also one of the famous street food of Mumbai.  Misal is actually a hot and spicy mixed sprout beans gravy with a topping of chopped onion, coriander leaves and farsaan that is served with pav.

It is prepared in lots of variations but mixed beans sprout and moth bean sprout are widely used to prepare this dish. This dish is meant to be spicy but you can adjust the spiciness as per your need.

It can be served as breakfast, snack or a meal. We normally make this for breakfast or dinner.

Ingredients

Mix Sprout Beans - 250 Gms
Onion - 2 Medium Size
Cumin Seeds - 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Ginger Garlic Paste - 1 Tsp
Goda Masala - 2 Tbsp
Red Chili Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Curry Leaves - 4 To 5
Farsaan - As Required
Coriander Leaves - 1/4 Cup
Lemon - 1
Oil - 1 Tbsp
Salt As Per Taste
Pav - As Required

Instruction

In a pressure cooker, boil mix sprout beans till 3 whistles.

Now heat a pan, add oil to it. Once the oil is hot add cumin seeds and mustard seeds. Let it splutter. Add chopped onions and curry leaves. Cook till it is slightly brown.

Now add turmeric powder, ginger garlic paste, goda masala and red chili powder. Mix well. Cook this till the raw smell of ginger and garlic goes.

Add boiled mix sprout beans and mix it well. Cook it for 1 min.

Now add 3 cups of water to it and salt as per taste. Cook it for 2 to 3 mins.

Garnish it with coriander leaves.

Your misal is ready

Top the  Misal with a chopped onion, coriander leaves and farsaan and serve it with Pav.

Your Misal Pav is ready.

Pav Bhaji Popular Street Food Recipe

Pav Bhaji is the popular street food of Mumbai. You will locate pav bhaji stall at every corner of Mumbai. It is made with mixed vegetables that is mashed and prepared in spices. It's a mouth watering dish.

It can be served as snacks or a whole meal. We normally make it for our evening meal. It holds a lot of childhood memories.

If you are a calorie conscious person do add less butter in your dish as without butter it won't taste that good. You can even adjust the quality of vegetables as per your taste and desire.

Ingredient

Potatoes Peeled and Chopped - 2
Cauliflower Chopped - 1 Cup
Green Peas - 1 Cup
Carrot Chopped - 1
Capsicum - 1
French Beans - 1 Cup
Onion - 2 Large
Tomatoes - 2
Ginger Garlic Paste - 2 Tsp
Red Chili Powder - 1 Tsp
Pav Bhaji Masala Powder (I have used Everest Brand) - 2 Tbsp
Turmeric - 1/4 Tsp
Coriander Leaves - 1/4 Cup
Butter - 1 Tbsp
Oil -  1 Tbsp
Salt As Per Taste

Instructions

In the pressure cooker boil chopped potatoes, cauliflower, carrot, capsicum, french beans and green peas till 3 whistles. Once cooked mash it and keep aside.

Heat a pan, add oil and butter to it.

Once it is hot add onion. Saute it till soft and transparent.

Now add ginger garlic paste and cook till the raw smell of it goes.

Now add chopped tomatoes and cook till it is soft. Add red chili powder, turmeric and pav bhaji masala powder and cook for two min. If it is very dry then sprinkle some water.

Now add mashed vegetables and salt. Mix well. Add little water to it as per the consistency you want and cook for 4 to 5 min. 

Garnish with coriander leaves.

Now slit the pan from the center. In another pan heat some butter and fry the pav on both the side for 1 min.  

Serve Pav Bhaji with chopped coriander leaves, chopped onion, lemon and butter.

Hot And Tangy Fried Aloo Chaat Indian Recipe

You will hardly find anyone who doesn't know about aloo chaat. It is a popular street food. This dish is prepared in several methods in different states. I got this recipe from Turban Tadka Show from FoodFood Channel. It was so tempting that I thought of giving it a try and it turned out really good.

It is a Punjabi dish and made from potato and spices.

Ingredient

Potato - 4 (Medium Size)
Sugar - 1 Cup
Amchur Powder / Dry Mango Powder - 2 Tsp
Red Chili Powder -1 Tsp
Cumin Powder - 1 Tsp
Ginger Powder - 1 Tsp
Funnel Seed Powder - 1 Tsp
Chaat Masala - A Pinch
Kala Namak / Black Salt - 1/2 Tsp
Salt As Per Taste
Water - 1 1/2 Cup
Oil - For Deep Frying

Instruction

Peel and chop the potatoes to big pieces. Soak these in water as it keeps them from turning black.

Heat a pan and add oil for deep frying. Keep the flame on medium. Now add potatoes and fry till half cooked.

Remove them in a plate. Take a clean cloth and put a piece of potato one by one and press it with your palm.

Now again add it to the pan and deep fry it till it turns light brown or crispy.

Remove it on an absorbent paper to remove the access oil and transfer to plate.

Heat another pan and add water and sugar. Cook till sugar gets dissolved.

Now add amchur powder, red chili powder, ginger powder, funnel seed powder, kala namak, and salt. Cook till the consistency of chutney is little thick.

Now in a serving dish, take fried potatoes, pour chutney on it and sprinkle a pinch of chaat masala.

Your Aloo Chaat is ready to serve.