• Step 1Take a bowl and add yoghurt to it. Whisk the yoghurt until smooth. Add a pinch of salt and sugar to the yoghurt and mix well so that the flavour gets incorporated.
• Step 2Now take a plate and arrange the papdis on it. Peel the par boiled potatoes and chop them into cubes. Once the papdis are arranged, add some chopped potatoes on top. Now, top up with mung beans. Drizzle the coriander mint chutney and tamarind dates chutney on top ( you can add more as per your taste).
• Step 3Sprinkle chaat masala powder, cumin powder, red chilli powder and little salt. Drizzle the yoghurt on top followed by any remaining chutneys. Garnish with coriander leaves and sev. Serve at once. This delicious chaat recipe is best enjoyed on festivals like Holi and Diwali.

1. firstly, in a pressure cooker take 2 cup sprouted moth beans / matki. to make sprouts, soak moth beans overnight and tie in a cloth for a day.
   
2. also add ¼ tsp turmeric, ½ tsp salt and 1 cup water.
   
3. pressure cook for a whistle or till matki turns soft. keep aside.
   
4. now prepare masala paste by heating 2 tsp oil and saute 2-inch ginger and 2 clove garlic.
   
5. also, saute 1 onion until it turns golden brown.
   
6. add ¼ cup dry coconut and saute for a minute.
   
7. also, saute 1 tomato until it turns soft.
   
8. cool the mixture completely, and transfer to a blender.
   
9. add ¼ cup water and blend to smooth paste. keep aside.
   
10. further in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
    
11. also add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.
    
12. saute on low flame till spices turn aromatic.
    
13. now add in prepared masala paste and saute well.
    
14. cook till the oil is released from masala paste.
    
15. add in cooked matki, small piece jaggery and ½ tsp salt. give a good mix.
    
16. also, add 5 cup water and adjust consistency.
    
17. cover and boil for 10 minutes or till misal are cooked completely.
    
18. once the misal is cooked, oil starts to float indicating misal is ready.
    

serving misal pav:

1. in a serving plate, take matki usal add some farsan over it.
   
2. top with chopped onions and coriander leaves over it.
   
3. also, pour ladleful of kat or gravy from sides.
   
4. finally, serve misal with pav and lemon wedges making a complete misal pav recipe.
   

notes:

• firstly, to get authentic misal pav, add more oil and cook till oil floats on top.
• also, i have prepared misal pav less spicy. however, increase the amount of chilli powder to make it spicier.
• additionally, add farsan / mixture just before you serve. else it will not taste great and become soggy.
• furthermore, you can also use a mixed combination of moong sprouts, peas sprouts, chole sprouts and bean sprouts.
• finally, misal pav recipe tastes great when served slightly spicy and oily.

• Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
• Step 2Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.

Nutrition Facts

Per Serving:652 calories; 13.4 g protein; 78.8 g carbohydrates; 33.9 g fat; 6 mg cholesterol; 375 mg sodium.Full Nutrition

Step 1

To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix. Add sufficient water and whip to a smooth and thick batter. Set aside for at least fifteen minutes. Place the boiled potatoes in a bowl.

Step 2

Heat one tablespoon oil in a pan. Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. Add coriander leaves, lemon juice and mix mashing the potatoes some more.

Step 3

Divide the mixture into eight equal portions and shape them into balls.

Step 4

Heat sufficient oil in a kadai. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. Drain on absorbent paper. Slit each pav, spread some dry garlic chutney, place a vada and press lightly.

Step 5

Serve immediately. 

MUMBAI

1. Vada pav
2. Pav Bhaji
3. Misal Pav

DELHI

1. Paapdi Chaat