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.