Ras pav is a popular street food of city Jamnagar, Gujarat. It is made with crispy pav pieces, chaat chutneys and top with onion, masala sing and nylon sev. It is easy to make with leftover pav and all available ingredients in your kitchen. It tastes sweet, sour and slightly spicy and loves by all kinds of age groups. In this recipe, I share three types of chaat chutneys and masala sing recipes. Do try this street-style ras pav recipe.
The key to making tasty ras pav at home are
- Use ladi pav for this recipe, also for crispy pav bake them on low flame for 10 minutes
- The consistency of chaat chutney should be liquid, so it will easily absorb into pav
- Masala peanuts give a crunchy taste to the dish, you can use fried chana dal or boondi instead of it.
- Lastly, once the ras pav is made, it has to be served immediately.
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Ras pav recipe | street style ras pav | ras butter recipe | how to make ras pav
Ingredients
For date-tamarind chutney
- 40 grm or ¼ cup tamarind
- 125 grm or 1 cup dates
- Hot water to soak date and tamarind
- Salt to taste
- ½ tsp black salt
- ½ tsp dry ginger powder
- 1 tsp red chilli powder
- 1 tsp cumin powder
- Pinch of black pepper
- 350 grm or 2 cup jaggery
- 700 ml or 1.5 glass water
For green chutney
- 1 cup coriander leaves
- ½ cup mint leaves
- 1 inch ginger
- 2 green chilli
- 1 tbsp chana dal
- 1 tsp jeera
- Salt to taste
- 1 tbsp lemon juice
- 1 tsp sugar
- ¼ cup water to grind
- ¼ cup water or as required for it liquid consistency
For garlic chutney
- 10-12 red chilli soaked into hot water
- 8-9 garlic cloves
- 1 tsp black salt
- 1 tsp jeera powder
- Salt to taste
- 50 ml water or ¼ cup to grind
- ¼ cup water or as required for it liquid consistency
For masala sing
- 1 cup peanut
- 1 tbsp oil
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp dry mango powder 1
- ½ tsp chaat masala
- ½ tsp black salt
- Pinch of salt
- ½ tsp garam masala
- 1 tsp sugar
Assembling ras pav
- 20-22 crispy pav pices
- Tamarind-date chutney
- Green chutney
- Garlic chutney
- Masala peanuts
- Chopped onion
- Nylon sev
Instructions
Making crispy pav for ras pav
- In a heavy bottom pan, place a rack and plate on it.
- Now arrange pav on it. Cover and bake pav on low flame till it becomes crispy from both the side.
- Take out crispy pav in the plate. Keep it aside.
Making tamarind-date chutney
- In a bowl, add imli and dates. Now add hot water and soak it for 20-25 minutes,
- Transfer the soaked imli and khajoor to a mixer grinder and grind to a fine paste.
- Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
- cook the chutney for 20 minutes on medium flame, while stirring occasionally.
- Cook until the chutney has reached a thin syrup-like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down. Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for a couple of days. Use accordingly.
Making green chutney
- In a mixture jar, add coriander leaves, mint leaves, ginger, green chilli, chana dal, jeera, salt, lemon juice, sugar, and ¼ cup of water. grind it into a smooth paste.
- Take out into mixing bowl, add some water and make chutney consistency slightly liquids. Keep it aside.
Making garlic chutney
- In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder, and salt to taste, add 50 ml water, and grind into a fine paste.
- Garlic chutney is ready to use.
- Take out into mixing bowl, add some water and make chutney consistency slightly liquids. Keep it aside.
Making masala sing
- In a pan, add one teaspoon of oil and then add turmeric powder and mix well. Add peanuts to it and roast the peanuts for 4-5 minutes on low flame.
- Once the peanuts are appropriately fried, remove them from the flame and add red chili powder, dry mango powder, chaat masala, black salt, garam masala, and sugar.
- Mix well and Keep it aside to cool. Then store it in an air-tight container.
Assembling ras pav
- Dip and coat crispy pav with khatti-meethi tamarind-date chutney.
- Immediately take out pav from chutney and arrange it into the plate.
- Then spread garlic chutney and green chutney on it.
- Sprinkle some chopped onion, masala sing, and nylon sev on it.
- Serve ras pav immediately.
Notes
- to make crispy pav, bake it on low flame for 5-7 minutes.
- the consistency of sweet chutney should be like sugar syrup and pouring consistency, so it will easily absorb into crispy pav.
- add water to green chutney and garlic chutney, so it will slightly thin and absorb into pav.
- dip and take out crispy pav immediately from sweet chutney, so it will remain crispy from the inside.
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