Recipes/Street food

KOLHAPURI MISAL PAV

“Kat bharpur, aankh mein paani.”

Sprouted matki in a fiery, oily kat made from roasted coconut, onion and Sunder Kuti Teja Mirch, topped with farsan and served with pav, the way Kolhapur highway stops pour it.

TIME 60 minSERVES 4DIET VeganHOST BuntyDHABA ROUTE NH-48, Pune to KolhapurTASTE TeekhaHEAT Very hot

WATCH ON YOUTUBE@madebysunder

RECIPE CREDIT

Bunty

Chief Mirchi Officer

Kat bharpur, aankh mein paani.

0/7 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

20 min

SEASONING & REST

0 min

COOKING

40 min

TOTAL

60 min

Teekha · Very hot

NUTRITION PER SERVING

Calories	560 kcal
Protein	18 g
Carbohydrates	76 g
Fat	21 g
Fibre	14 g
Sodium	720 mg

Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Pressure cook the matki with turmeric, salt and 2 cups water for 2 whistles.

02Dry roast the coconut, then roast one sliced onion in a little oil until dark brown.

03Grind coconut, onion, garlic and ginger to a paste with a little water.

04Heat the remaining oil, add rai, then the paste. Fry until oil separates.

05Add tomatoes, Kuti Teja Mirch, coriander powder and garam masala. Cook until a red oil layer forms.

06Add 3 cups water and simmer 10 minutes to make the kat. Stir some into the matki.

07Serve matki in a bowl, pour kat on top, then farsan, onion and lemon. Serve with pav.

BUNTY KA TIP“Chief Mirchi Officer approved. Sunder daalo, swaad badhao.”The red oil floating on top, called tarri, is the sign of a good misal. Do not skimp on frying the paste.