Ras pav recipe | street style ras pav | ras butter recipe | how to make ras pav - Nehas Cook Book (2024)

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

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,

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• 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.

• 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.