5 Useful Tips That Will Help You Make Misal Pav Like A True Maharashtrian
If there is one dish that screams spicy, street-style Maharashtrian comfort food, it is misal pav. Think spicy, tangy, crunchy, and comforting - all fighting for space on a single plate. You might have slurped it down at a Pune stall, a highway dhaba near Nashik, or a friend's place in Mumbai, but one thing is clear - a good misal pav leaves you wiping sweat and grinning. Making it at home, though, is a different challenge altogether. If your version tastes nothing like the one on the streets, then do not stress. These five tried and tested tips will help you make a misal pav that does justice to the original.
Also Read: Poha, Misal Pav And More: 7 Classic Maharashtrian Breakfast Recipes You Must Try
Here Are 5 Easy Tips To Make Authentic Maharashtrian Misal Pav:
1. Use Matki Beans
The soul of misal lies in the 'usal' and that begins with the right beans. Moth or matki beans are the traditional go-to — they give the dish its signature bite and flavour. Chana and rajma just do not cut it if you are chasing authenticity. Make sure the beans are well-sprouted to get that nutty taste and quicker cooking time. Even if you are in a rush, hunt down pre-sprouted matki from the local market instead of settling for substitutes.
2. Do Not Skimp On The Tarri
You know that deep red oil floating on top of a good misal? That is the 'tarri' — and it holds the power. Made with oil, red chilli powder, goda masala (or kala masala), and some serious spice, it gives misal its character. Use oil boldly; this is where the flavour lives. If your misal tastes flat, the tarri is likely the culprit. Just make sure it is not all heat and no depth.
3. Add Goda Or Kala Masala
Garam masala has a minor role here. The real hero is goda or kala masala — the earthy, slightly sweet, and beautifully aromatic spice mix from Maharashtra. You can make it at home or buy a trusted brand, but skipping it is not an option. This masala gives the usal its backbone, and the whole dish leans on it.
4. Layer Like A Pro
Every misal fan knows this is not just a curry - it is a layered experience. Once your usal and tarri are sorted, get into assembly mode. Start with the sprouted curry, ladle the tarri on top, pile on crunchy farsan or sev, then add chopped onions, coriander, and a big squeeze of lemon. Toast your pav slightly for that golden edge. The mix of soft, spicy, crisp, and fresh is what turns a good misal pav into a crowd-pleaser.
5. Let It Sit For A Minute
Yes, misal is best eaten hot, but give it a short breather before you plate it. That little pause lets the flavours settle — the farsan drinks up the tarri, the onions mellow slightly, and the spices come together like they mean business. Just do not wait too long, or you will end up with a soggy mess. Serve it with extra farsan on the side and a cold glass of buttermilk to save yourself from the chilli punch.
Also Read: 8 Maharashtrian Desserts That Are Too Yummy To Miss (Easy Recipes Inside)
Want a misal pav recipe that works? Click here.
Advertisement
About Nikita Nikhil Meet Nikita, a passionate soul with an insatiable love for two things in life: Bollywood and food! When she's not indulging in binge-watching sessions, Nikita can be found behind the lens capturing moments or expressing her creativity through painting.
For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube.
Tags:
Misal Pav
Misal Pav Recipe
Misal Pav Tips
Show full article
Comments
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
NDTV
3 days ago
- NDTV
5 Useful Tips That Will Help You Make Misal Pav Like A True Maharashtrian
If there is one dish that screams spicy, street-style Maharashtrian comfort food, it is misal pav. Think spicy, tangy, crunchy, and comforting - all fighting for space on a single plate. You might have slurped it down at a Pune stall, a highway dhaba near Nashik, or a friend's place in Mumbai, but one thing is clear - a good misal pav leaves you wiping sweat and grinning. Making it at home, though, is a different challenge altogether. If your version tastes nothing like the one on the streets, then do not stress. These five tried and tested tips will help you make a misal pav that does justice to the original. Also Read: Poha, Misal Pav And More: 7 Classic Maharashtrian Breakfast Recipes You Must Try Here Are 5 Easy Tips To Make Authentic Maharashtrian Misal Pav: 1. Use Matki Beans The soul of misal lies in the 'usal' and that begins with the right beans. Moth or matki beans are the traditional go-to — they give the dish its signature bite and flavour. Chana and rajma just do not cut it if you are chasing authenticity. Make sure the beans are well-sprouted to get that nutty taste and quicker cooking time. Even if you are in a rush, hunt down pre-sprouted matki from the local market instead of settling for substitutes. 2. Do Not Skimp On The Tarri You know that deep red oil floating on top of a good misal? That is the 'tarri' — and it holds the power. Made with oil, red chilli powder, goda masala (or kala masala), and some serious spice, it gives misal its character. Use oil boldly; this is where the flavour lives. If your misal tastes flat, the tarri is likely the culprit. Just make sure it is not all heat and no depth. 3. Add Goda Or Kala Masala Garam masala has a minor role here. The real hero is goda or kala masala — the earthy, slightly sweet, and beautifully aromatic spice mix from Maharashtra. You can make it at home or buy a trusted brand, but skipping it is not an option. This masala gives the usal its backbone, and the whole dish leans on it. 4. Layer Like A Pro Every misal fan knows this is not just a curry - it is a layered experience. Once your usal and tarri are sorted, get into assembly mode. Start with the sprouted curry, ladle the tarri on top, pile on crunchy farsan or sev, then add chopped onions, coriander, and a big squeeze of lemon. Toast your pav slightly for that golden edge. The mix of soft, spicy, crisp, and fresh is what turns a good misal pav into a crowd-pleaser. 5. Let It Sit For A Minute Yes, misal is best eaten hot, but give it a short breather before you plate it. That little pause lets the flavours settle — the farsan drinks up the tarri, the onions mellow slightly, and the spices come together like they mean business. Just do not wait too long, or you will end up with a soggy mess. Serve it with extra farsan on the side and a cold glass of buttermilk to save yourself from the chilli punch. Also Read: 8 Maharashtrian Desserts That Are Too Yummy To Miss (Easy Recipes Inside) Want a misal pav recipe that works? Click here. Advertisement About Nikita Nikhil Meet Nikita, a passionate soul with an insatiable love for two things in life: Bollywood and food! When she's not indulging in binge-watching sessions, Nikita can be found behind the lens capturing moments or expressing her creativity through painting. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Misal Pav Misal Pav Recipe Misal Pav Tips Show full article Comments
Indian Express
6 days ago
- Indian Express
From medieval texts to festive plates, tracing the story of puran poli
After a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or a hearty afternoon meal, a warm stack of puran poli, served with kesar-badam milk, can lull you into sleep. A festival favourite, puran poli is one of India's ancient desserts from the western coast. In this installment of Bites of History, celebrity chef Ananya Banerjee tells us all about this stuffed sweet delicacy. 'Puran Poli is a traditional Indian sweet flatbread made by stuffing a spiced lentil and jaggery filling (called puran) into a soft wheat flour dough (poli) and cooking it on a griddle. It is especially popular in Maharashtra, Gujarat, Karnataka, Andhra Pradesh, and Tamil Nadu, with regional variations in preparation, name, and flavour,' said Banerjee. According to her, puran poli has been around for several centuries, with mentions in medieval Marathi texts like the Maharashtrian manuscript of Chakradatta (11th century), which references puranpaka, a sweet made of jaggery and lentils. Called puran poli in Maharashtra, it is also known as bedmi in Gujarat, bobbatlu in Andhra Pradesh and Telangana regions, obbattu or holige in Karnataka, and poli in and around Tamil Nadu. A festival favourite, in Maharashtra, it is a must-have during Holi, Gudi Padwa and Ganesh Chaturthi. South India makes obbattu primarily during Ugadi (New Year) and other major festivals. Considered satvik (pure), it is also offered as naivedya to deities. In traditional households, making puran poli is part of festive ritual prep. Puran poli is made between spring and summer since jaggery and chana dal are considered to be cooling and nourishing. The outer cover is made of flour or maida, while the stuffing includes cooked chana dal (Bengal gram), which is sweetened with jaggery and flavoured with cardamom and nutmeg powder. Start by cooking the chana daal until it turns soft, and then mash or grind the lentils until smooth. Puran yantra, a traditional manual food mill, is used to mash the lentils to a super smooth texture, which is essential in this recipe. But you can also do the same with a strainer or a grinder. Next, add jaggery to the mashed lentils and mix well until the consistency turns thick—season with spices like cardamom and nutmeg. Take flour, add water, a couple of spoons of oil, and a pinch of turmeric, and knead into a soft, pliant dough. Take small batches of the dough and flatten them into round discs. Now, take a small portion of the puran and stuff it inside the poli in a way the exterior covering completely covers it. Just like you make puri, flatten it on a rolling pin and make a thin circle out of it. Transfer it to a tawa and cook it until the surface bubbles. Once done, smear a dollop of ghee and serve hot. Cooked in ghee, it is traditionally eaten with katachi amti—a tempering made by strained lentil stock—and usually served with warmed milk or ghee.'Puran Poli: Unraveling the Sweet History of India's Festival Favorite'
Time of India
25-05-2025
- Time of India
Koli women bring coastal flavour to Carter Road
The sun is still up, the breeze is warm and salty, and the promenade at Carter Road hums with familiar sights and sounds of joggers, dog walkers and evening strollers. But weekends now smell different. Steel bowls lined with marinated bangda and surmai glisten under the late afternoon light, waiting their turn to hit the hot oil. A few women in aprons and hair caps stand behind the stalls, deftly frying the day's fresh catch as curious passersby slow down, sniff the air and settle in with a plate. Since May 2, the far end of Bandra's popular waterfront has taken on a new identity, at least from Friday to Sunday evenings. That's when the Koli women of Khar Danda, who sell raw fish by day at the local market, turn into chefs by sundown, marinating, frying and serving up traditional seafood dishes — halwa, pomfret, surmai, kolambi fry, prawn biryani, fish samosa, crab lollipops, and even sweet Maharashtrian ukadiche modak from BMC-allotted stalls just steps from the sea that sustains them. At the heart of the initiative are five stalls run by five Koli self-help groups, each comprising ten women as part of an initiative to promote the culture of Mumbai's Kolis. At one stall, Meenakshi Pore stands behind trays of surmai fry, prawns, bangda, shellfish and prawn biryani. "My stall is called Aai Mauli, named after our kuldevi," she says. For Pore, the move from Danda Market to Carter Road isn't about a change in view. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Trade Bitcoin & Ethereum – No Wallet Needed! IC Markets Start Now Undo "It's a chance to show our culture." "Whatever we eat at home, that's what we use to prepare these. This is not some YouTube recipe. It's ours," adds Kunda Haresh Kale, secretary of the Danda market, proudly gesturing to the spread. "Look at the variety… big surmai, halwa, fish fingers. And see the crowd coming back. That's how we know it's working." The stalls may be new, but many of the faces are familiar. Preeti Mangesh Sawant, who runs the Satli Bachat Mahila Bachat Gat stall, also sells at Khar Danda market. "We're making prawns, koliwada prawns, shellfish of different varieties," she says. "The feedback has been good. Some people eating here even remember our names." But not everyone is feasting. The initiative has run into resistance from residents group IMPACT (Citizens Movement for Environment and Civic Action), who argue that the Carter Road promenade is being "sacrificed for commercial gain." A member of the group told TOI, "Carter Road, like Marine Drive or Bandstand, is among Mumbai's most treasured open spaces. Why has the Maritime Board allowed permanent structures to be built here? This is a walking space, not a food court. " The group also pointed to signs along the promenade that prohibit eating in the area. "Why make exceptions? We're not against the Kolis, but there's space closer to their village, just a few metres away. Why wasn't that considered?" They also allege that when objections and suggestions were invited in December 2024, no public hearings followed. "It was a farce," said one resident. "The authorities never listened. " The BMC, however, has stood by the project also backed by local MLA Ashish Shelar. Civic officials told TOI that the plaza was developed along the lines of the Mahim seafood plaza, designed to support fisherwomen while offering citizens a taste of authentic coastal fare. The women are mindful of the scrutiny. Sawant shrugs off the criticism. "We're the original inhabitants of this land. If these stalls help us earn, why the resistance? Our rights to fish are already under threat from infrastructure cutting through the seas. Why object to one small source of income?" Kale adds, "We wash the space with soap water every night." Rajanpur agrees. "We clean everything before we leave." That effort isn't lost on regulars like Roshni Juneja from Santacruz, who pauses mid-walk with her son to take a look: "Everything gets dirty eventually. The whole stretch smells of fish anyway. At least here, they're feeding people and doing a good job." Among the evening walkers at Carter Road, opinions are split. "We've been watching them set up for weeks," says Sunil, a Bandra resident out with his wife, Soni. "Today we finally tried it. Taste was superb, the pricing's fair. I think it should continue." Soni isn't as convinced. "We come here to walk, not battle fried temptation. It's messing with my fitness routine!" Joyeeta Patpatia and her friend Arnold Fernandes hadn't planned on a seafood stop either. "We were playing pickleball at the YMCA and just wandered into this," says Patpatia. A snack of prawn cutlets and pomfret won them over. "It's just good fish, more reasonably priced than restaurants. No gimmicks," said Fernandes. They don't see the stalls as a disruption. "People in Bombay need fresh air, fresh fish. Carter Road is full of restaurants. Most of them don't keep their frontage clean. Here, I haven't seen a scrap of litter." Both believe the women — and the fish — have earned their spot. "Let them have their space," they say.
