Misal Pav From Scratch
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
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 :-).