Kolhapuri Misal

Simply yummy…Do not have words to describe it…6-7 years back have taken this recipe from net, I guess chakli BlogSpot, Just referred it once, however I have altered this recipe to my family taste.
It looks to much of oil, but yes it’s needed. When I made it for the first time, I got conscious of the amount of oil, but it would not taste that good if you do not add the oil. Also for the matki, I add the sprout mix, instead of just adding matki, I think in a way all the sprouts goes in your tummy.


For Matki Bhaji

  • 2 Cups boiled mixed sprouts (Mainly matki, green vatana. I use all types of sprouts as it is easier way to feed childrens and elders :P)
  • 1 medium sized boiled potato.
  • 1 teaspoon Hing (Asafoetida)
  • 1 tsp Garam Masala
  • 1/4 tsp Haldi (Turmeric)
  • Salt as per taste
  • 1 tablespoon Oil

For Kolhapuri Paste

  • 2 Medium size finely chopped Onion
  • 1 tomato Finely chopped
  • 1/2 Cup fresh Coconut Grated (Can use Desiccated Coconut also)
  • tablespoon Oil
  • 1 teaspoon Hing
  • 2 teaspoon Kolhapuri Masala (Adjusted as per taste) (If not there can use mix masala also, I have used it once)


For Rassa

  • Above Kolhapuri Paste
  • 1 tsp Hing
  • Water
  • 1-2 tablespoon Kokum water soaked (I don’t get this here so I do not use it)
  • 5 tablespoon Oil
  • 3-4 tsp Red chilly powder (adjusted as per taste)
  • Salt as per taste


Other Ingredients

  • Mix Farsan
  • Chevada (I do not have it many a times)
  • Barik Sev
  • 2 finely Chopped onions
  • Corainder to garnish
  • Lemon 




1.     In a pan heat the oil, add hing and mustard seeds.
2.  Once the seeds crackle add the Matki mix and mashed potato.
3.  Very little water (preferably use the same water in which it is boiled). We do not want it watery.
4.   Add Garam masala and salt and cook on slow gas for 5-10 mintues

Kolhapuri Paste

1.     In a pan heat the oil, add hing.
2.  Add the chopped onion and cook till translucent. 
3.  Add the coconut and Kolhapuri Masala and roast it for around 5 minutes.
4.  Add onion and cook till the pan leaves the oil or until you smell a nice aroma. Around 5-8 minutes. 
5. Switch off the gas and let it cook.
6. Once cooled grind it in a mixer with a little water.
(This paste can be used in different Gravy bhajis also, eg; Egg Curry. Store in the freezer for longer shelf life)


1.  Heat oil and add hing.
2.  Once Oil gets heated quickly add the Red chilly powder and mix immediately. Do not let the Chilly powder burn.
3.  Add 2-3 tablespoon of above prepared Kolhapuri paste and add Water in desired quantity. Add kokum water if you have. Add Salt
4.  Bring it to a boil and switch off the gas.


1. In a serving bowl first add the Matki bhaji (2-3 tablespoon)
2. Add 1 tablespoon Kolhapuri Paste (optional here, if you want it more spicy – can add it later)
3. Add 1 tablespoon each of Chivada, mix farsan, Chopped onion.
4. Add the rassa as per consistency required and 1 teaspoon lemon juice
5. Garnish with Barik sev and chopped corainder and serve with Indian Pav



Do not want to miss a post , subscribe to my email list.

Love to read your comments and feedback. 

Follow us on social networking sites by simply clicking on one of the follow up buttons on the top.

Sharing is Caring, Click one of the Social networking buttons to share this recipe.



(Visited 7 times, 1 visits today)
Rate This

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: