Misal Pav with Homemade Pav Buns Recipe

Misal pav is a Maharastrian street food popular countrywide which is very healthy and nutritious. Pav is a Maharastrian word which means small loaf bun and Misal means spicy curry made with any dried beans/Peas and masala. So Misal pav is the combo of Pav bun, Misal/Gravy/Curry garnished with Mixture/Savory and chopped onions/coriander leaves. You can use store bought Buns and fried Savory snack too, but I did everything from scratch at home ie Pav buns/Mixture/Farsan/Curry etc. After all this work I was really satisfied with the taste and my little daughter enjoyed it much. She nowadays started saying “Yummy” when she really likes it and this recipe is one among it where I got an appreciation from her :-). This recipe goes to SNC Challenge. Thanks Meena  for giving the Misal pav recipe in detail.  I got 2 Sunshine awards from my blogger friends thanks Asiya and Yasodha for sharing those awards. Now we will move on to the challenged recipe :-).

For Pav Bun
APF/Maida or Bread Flour – 3 Cups
Active Dry Yeast – 2and1/4tsp (updated)
Butter – 3 Tbsp
Salt – 3/4tsp
Sugar – 2tsp (if the yeast is not of good quality then raise the sugar level to 2.5tsp to 1 Tbsp, sugar helps a lot for the breads to proof well)
Lukewarm Water + Milk – 1 Cup (or more as needed, each 1/2 cup)

Yields – 6 Buns as shown in the Old Picture below…Recently i have made with 4 cups of flour and I got 8 buns and i used 9X11 inch cake pan for that. Also i covered the sides of the bun with wrapped aluminum foil so that buns raise upwards instead of sidewise as shown in recent pictures…

Learn to make Misal Pav From Scratch

• Warm the milk + water, dissolve salt, sugar and yeast, leave it in warm temperature till its frothy.
• Make a well in the dough add this yeast mixture and mix well.
• Melt the butter in microwave or stove top once melted add this to the dough mixture (be sure the butter is not so hot).
• If needed add more milk/water/salt and make a very flexible, soft dough.
• Leave the covered dough in warm place for 1hour.
• Now the dough increases in size (Pic 1), punch it down and make equal big lemon size balls out of it.
• Grease a loaf pan/rectangular cake pan with butter n flour, then place rolled balls (Apply milk over top) as shown in Pic 2.
• Leave it in room temperature by covering with cling film for another 45mins.
• For every 15 mins open and apply milk to get soft and light brown bun.

• After 45mins (Pic 3) preheat the oven to 375° F, bake the for 12-15 minutes or till the top turns brown n sides leave from the pan (Pic 4).
• After taking out from oven immediately apply butter.
• Now your pav buns are ready :-).

Spicy Curry/Gravy
During the dough fermentation you can make the gravy for misal pav but don’t forget to soak the peas at least 8hrs before starting this process. Today I had really pale red tomatoes, For kids sake I have not added extra red chilli powder and artificial colors, otherwise you get a good color on misal.

To fry and grind
Onion – 1 Big size
Tomato – 1 big size
Oil – 1 and 1/2 Tbsp
Coconut – 1/3 cup
Red Chili – 1 Number or more
Roughly chopped ginger – Small piece
Garlic – 5 to 6 Numbers

Other Ingredients
Oil – 3 Tbsp
Cinnamon and Cloves powder – 1tsp
Cumin Powder – 1tsp
Red Chili Powder –  1tsp
Garam Masala Powder – 1tsp
Dry Mango Powder/Chaat Masala Powder – 1tsp
Turmeric – 1/4tsp
Salt and Water – As Required

How to make Misal

• Pressure cook the soaked Yellow Peas for 2 whistles with necessary salt and water (Pic 1).
• Heat 1 and 1/2 tbsp oil add onion, tomato, red chilli, ginger, garlic saute well, finally add coconut (Pic 2), when cooled grind to fine paste.
• Heat remaining oil add the paste saute well for 2-3mins then add all powders, required water (Use the Peas cooked water as well) and cook till gravy gets thickened.
• Finally add boiled Peas, check salt and cook in medium flame till oil floats on top (Pic 4).

• Can add few drops of lemon juice now, but anyways going to add at the final garnishing part.

How to Prepare Farsan Mixture and Other Ingredients to serve for Misal pav

For Farsan mixture (Can go for store bought too)
Peanuts – 1/2 Cup
Whole Lentils – 1/4 Cup
Plain Sev (Omapodi) – 1/2 Cup
Finely Chopped Onion – 1/2 Cup
Kaara Boondhi – 1/2 Cup
Other savory items – 1/4 Cup (I used Milagu Kaara Sev)
Lemon Wedges – As Needed

Method

• Dry roasted the peanuts and lentils (soaked) then add little oil and fry till golden brown (do both separately Pic 1).
• Check out the stepwise Plain sev/Omapodi and Milagu Kaara Sev recipes.
• Mix all savory items and keep everything ready as shown in Pic 3.

• Before serving mix the snacks with gravy we made and garnish with chopped onions, squeeze lemon juice over it and serve with hot pav bun :-).

Print

Misal Pav From Scratch

Ingredients

For Pav Bun

• APF/Maida or Bread Flour - 3 Cups
• Active Dry Yeast - 2n1/4tsp updated
• Butter - 3 Tbsp
• Salt - 3/4tsp
• Sugar - 2tsp if the yeast is not of good quality then raise the sugar level to 2.5tsp to 1 Tbsp, sugar helps a lot for the breads to proof
• Lukewarm Water + Milk - 1 Cup or more as needed, each 1/2 cup

To fry and grind

• Onion - 1 Big size
• Tomato - 1 big size
• Oil - 1 n 1/2 Tbsp
• Coconut - 1/3 cup
• Red Chili - 1 Number or more
• Roughly chopped ginger - Small piece
• Garlic - 5 to 6 Numbers
• Other Ingredients
• Oil - 3 Tbsp
• Cinnamon and Cloves powder - 1tsp
• Cumin Powder - 1tsp
• Red Chili Powder -  1tsp
• Garam Masala Powder - 1tsp
• Dry Mango Powder/Chaat Masala Powder - 1tsp
• Turmeric - 1/4tsp
• Salt and Water - As Required

How to Prepare Farsan Mixture and Other Ingredients to serve for Misal pav

• For Farsan mixture Can go for store bought too
• Peanuts - 1/2 Cup
• Whole Lentils - 1/4 Cup
• Plain Sev Omapodi - 1/2 Cup
• Finely Chopped Onion - 1/2 Cup
• Kaara Boondhi - 1/2 Cup
• Other sevs or savory items - 1/4 Cup I used Milagu Kaara Sev
• Lemon Wedges - As Needed

Instructions

Learn to make Misal Pav From Scratch

1. Warm the milk + water, dissolve salt, sugar n yeast, leave it in warm temperature till its frothy.
2. Make a well in the dough add this yeast mixture and mix well.
3. Melt the butter in microwave or stove top once melted add this to the dough mixture (be sure the butter is not so hot).
4. If needed add more milk/water/salt and make a very flexible, soft dough.
5. Leave the covered dough in warm place for 1hour.
6. Now the dough increases in size, punch it down n make equal big lemon size balls out of it.
7. Grease a loaf pan/rectangular cake pan with butter n flour, then place rolled balls (Apply milk over top).
8. Leave it in room temperature by covering with cling flim for another 45mins.
9. For every 15 mins open and apply milk to get soft and light brown bun.
10. After 45mins preheat the oven to 375° F, bake the for 12-15 minutes or till the top turns brown n sides leave from the pan.
11. After taking out from oven immedialtely apply butter.
12. Now your pav buns are ready :-).

Spicy Curry/Gravy

1. During the dough fermentation you can make the gravy for misal pav but don't forget to soak the peas atleast 8hrs before starting this process.
2. Today I had really pale red tomatoes, For kids sake I hv not added neither more red chilli powder nor artificial colors, otherwise u get a good color.

How to make Misal

1. Pressure cook the soaked Yellow Peas for 2 whistles with necessary salt n water.
2. Heat 1 n 1/2 tbsp oil add onion, tomato, red chilli, ginger, garlic saute well, finally add coconut, when cooled grind to fine paste.
3. Heat remaining oil add the paste saute well for 2-3mins then add all powders, required water (Use the Peas water too) ans cook till gravy gets thickened.
4. Finally add boiled Peas, check salt and cook in medium flame till oil floates on top.
5. Can add few drops of lemon juice now, but anyways going to add at the final garnishing part.
6. If you are making it for a party then for a medium aluminum tray of 2, Use either 9x13 inch pan or 10x15 inch pan twice, i have one pan of each size so i used both for baking 8 cups of flour...
7. Just follow the recipe with 4 cups of flour that will fit in each pan also for party just reduce the bun size I forget the actual size may be each bun weighs12-14gms...

How to Serve

1. Dry roasted the peanuts and lentils(soaked/parcooked) then add little oil and fry till golden brown.
2. Mix all savory items and keep everything ready.
3. Before serving mix the snacks with gravy we made and garnish with chopped onions, squeeze lemon juice over it n serve with hot pav bun :-).