Maharashtra x Taiwan
Misal bao
Fiery matki usal in a soft steamed bun with farsan on top. Misal pav got a pillow upgrade.
130 minTime
16 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original575kcal
16 gprotein
8 gfibre
130minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Mix the maida, yeast, sugar, baking powder and a pinch of salt. Add the warm milk and 2 tsp oil and knead 8 minutes. Cover and leave 60 minutes.
- 2Dry roast the coconut until brown, then grind with half the chopped onion to a paste.
- 3Heat the remaining oil, crackle mustard, fry the rest of the chopped onion, then ginger garlic, the paste, tomato, Kolhapuri masala, chilli and turmeric. Cook until oil separates.
- 4Add the sprouts, salt and water. Cook covered 12 to 15 minutes. Ladle off some of the red gravy for dipping, then cook the rest until thick.
- 5Divide the dough into 8. Roll each into an oval, brush with oil and fold in half over a piece of baking paper. Rest 15 minutes.
- 6Steam on medium heat for 10 to 12 minutes. Turn off the heat and wait 3 minutes before lifting the lid.
- 7Open each bao, fill with usal, farsan, raw onion and coriander. Squeeze lemon and serve with the tarri.
Serve it like this
Stand the bao upright in a row on a tray, filling facing out, with a small cup of tarri and lemon wedges for each person.
