Misal Pav Recipe in Hindi | मिसळ पाव | Mumbai Street Food Recipe | Kunal Kapur Snacks Recipes

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 1.2M views Sep 16, 2021

In this video, I’ll show you how to make this mouth-watering street delicacy, originating from Maharashtra. There are many versions of this recipe, however, this is how I like to make it. Learn how to make the authentic Misal Pav at your home with me.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR WET MASALA

Oil 2 tbsp
Curry Leaf 1 tbsp
Hing ½ tsp
Onion sliced 1 cup
Tomato sliced 1 cup
Turmeric ½ tsp
Kashmiri chilli powder 1 tsp
Ground masala 3 tsp

FOR FINISHING

Wet Masala 2 cups
Boiled sprouts 2 cups
Cooking liquid from before 1 ½ cups

FOR TOPPING

Phalahari mixture
Onions chopped
Coriander chopped
Lemon
Pav

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Misal Pav Recipe in Hindi?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.