Indian Misal Bunny Chow Recipe
Indian Misal Bunny Chow is a perfect snack to serve during rainy days. Make this soupy, tangy, spicy sprouts and nuts curry which is flavored with “Goda Masala and let us know how you like it.
Mumbai has been a highlight especially when it comes to street food! I still can’t forget the road trip with my best friends and the spicy, steaming hot Misal Pav we had en route Harihareshwar. It was a burst of flavors in my mouth and the experience made me love and cook Misal Pav very often.
Although I make the Misal with a little less spice to suit my family’s palette and eat more Misal and less Pav but it still remains my absolute favourite Maharashtrian Street Food. I have a lot of “absolute favorites” so I divide them by states.
Misal is essentially a soupy, tangy, spicy sprouts and nuts curry which is flavored with “Goda Masala” (the Maharashtrian Garam Masala or All spice powder) and you don’t need spoon to eat this. All you need is Pav to soak all the awesomeness up! Since I eat this way, I decided to serve it as a bunny chow where the Pav will soak up all the curry and you can also dunk and eat from the Pav Bowl! Isn’t that easy and so much more appetizing!
If you like this recipe, you can also try other Maharashtrian Street Food recipes such as
- 1 cup Mixed Sprouts , cleaned
- Salt , to taste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 cup Tomatoes , chopped
- 1 teaspoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chilli , slit
- 1/2 cup Onions , finely chopped
- 1 teaspoon Ginger Garlic Paste
- 1-1/2 teaspoon Maharashtrian Goda Masala
- 6 Curry leaves
- 1/2 teaspoon Tamarind Paste , (or 1 tsp lemon juice)
- 5 sprig Coriander (Dhania) Leaves , chopped for garnish
- 1 Onion , finely chopped for garnish
- Farsan , as required (or dry snack mix) for garnish and for the crunch
- Lemon wedges , as required for garnish
- Pav buns , as required
How to make Indian Misal Bunny Chow Recipe
To begin making the Indian Misal Bunny Chow recipe, In a pressure cooker, add cleaned mixed sprouts, 2 cups of water, salt, turmeric powder and chopped tomatoes. Cover and pressure cook for 2 whistles.
In a deep pan, add oil and once it is hot add cumin seeds.
Now add slit green chilies, onions, ginger and garlic paste and fry well.
Now add the goda masala or the replacement spices as mentioned above.
Add curry leaves mix well and fry until oil leaves the side of the dish.
Now add the cooked mixed sprouts. Mix well. Adjust seasoning if required.
Add tamarind water to bring in the tang and let it simmer on low heat for 5 minutes. Add more water if needed.
For serving, take a pav and make a well in the centre (retain all the walls of the pav to use it as a katori or bowl.
Now serve the hot misal in pav bowl and sprinkle fresh coriander, chopped onions, lemon wedges and farsan if using.