Maharashtrian Misal Pav Recipe
Maharashtrian Recipe

Chatpata Misal Pav


30 ml oil

3 gm cumin seeds

1 tspoon Laxmi Hing

50 gm onions, sliced

30 gm dry coconut, grated

2 gm coriander seeds

1 gm cloves

1 gm peppercorns

2 gm cinnamon stick

2 dry Kashmiri red chillies

2 gm garlic

30 gm onions, chopped

40 gm tomatoes, chopped

2 gm turmeric powder

20 gm moth beans (matki), sprouted

20 gm dried white peas

20 gm whole green mung beans (moong)

15 gm black eyed beans (chawli), sprouted

2 gm chilli powder

2 gm coriander, chopped

Salt to taste

Mixed farsan


Lemon wedges


For the misal masala:

Heat oil in a broad non-stick pan. Add onions, coconut and dry roast on a medium flame for 2 to 3 minutes. Add all the remaining ingredients and saute on a medium flame for 3 to 4 minutes. Remove from the flame and allow to cool completely. Once it is cools, blend in a mixer to a smooth powder without using any water. Keep aside

For the misal curry:

Heat oil in a pan and add cumin seeds. When the seeds crackle, add 1 tea spoon Laxmi Hing powder onions and saute on a medium flame for 1 to 2 minutes. Add misal masala and saute on a medium flame for one more minute. Add tomatoes, turmeric powder and a little water (approx. 1 tbsp), mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add matki, white peas, moong and chawli sprouts and mix well. Add water if required. Cook until the peas and sprouts get tender. Serve it hot with farsan, pav, chopped onions and lemon.

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Gujrati Recipe

Methi Muthia


2 bowl of chopped Methi leaves

1 bowl gram flour

1 tbsp dhokla flour



Laxmi Hing

Pinch of Baking soda

Chilli powder

Coriander powder


2 spoon Sugar

1 Lemon


Mustard seeds

Cumin seeds

Sesame seeds

Curry leaves


Add gram flour and dhokla flour to chopped methi. Add oil to the mixture.

Add salt, Laxmi Hing, chili powder, coriander powder, turmeric, and sugar and mix very well.Add lemon juice and baking soda and again mix properly.Make a smooth dough and make long rolls. Place these rolls on the sieve.Add water to a container, now place a sieve over the container and steam it for 20 minutes.

Let the muthiya cool down, slice the steamed rolls. Heat the oil for tempering, and then add mustard seeds. Let them pop and then add cumin seeds, sesame seeds, Laxmi Hing.

At last, add curry leaves followed by the sliced muthiya. Saute for a few minutes. As the slices turn brown, turn off the stove.

Garnish with fresh coriander, and serve.

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Jhatpat Aloo Rolls


2 tbsp – Any Cooking Oil

2 – Onions (finely chopped)

300g – Potatoes (Boiled and diced)

100g – Fresh Peas

3 – Sheets Filo Pastry (cut in half)

Red Chilli powder – 1/2 tsp

Coriander Powder- 1/2 tsp

Turmeric Powder- 1/2 tsp

Laxmi Hing Powder1/2 tsp

Salt to taste

Tomato Ketchup


In a pan, heat some cooking oil and add in the finely chopped onions. Cook till slightly golden. Now add in the cubed potatoes to the onions and stir for 2 mins.

Now add some salt, Laxmi Hing Powder, turmeric powder, red chilli powder and coriander powder. Stir well and cook for 3 minutes.

Add in the peas with a tbsp of water. Cook for a minute and take the mixture off the flame to cool down. Brush some cooking oil on the filo pastry sheets. Spread some vegetable mixture along one edge of each filo pastry sheet.

Now fold in the ends of the sheets and roll up to seal. Brush some more cooking oil on the edges and and bake on a non-stick pan until crisp. Serve with some Tomato ketchup.

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