How is Puneri misal different from Kolhapuri misal pav?

Puneri misal is milder and built on a poha-and-batata base; Kolhapuri misal pav is fiery, with a thin red kat poured over the usal.

Can I skip the poha base?

You can, but the soft poha base is the defining feature of the Pune style.

Misal (Puneri)

Name: Misal (Puneri)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups Poha (for the base) and boiled potato bhaji; 1.5 cups Sprouted matki / mixed sprouts (usal); 1.5 cups Onion, ginger-garlic, goda masala, turmeric; 2 cups Farsan, onion, coriander, lemon (to top); 3 tbsp Anveshan Wood-Pressed Groundnut Oil

The milder Pune-style misal — a layered bowl with a base of soft kanda-poha and batata bhaji, topped with sprouted usal, farsan, onion, coriander and a gentle tarri; tempered in Anveshan Wood-Pressed Groundnut Oil and eaten as a light meal.

Time breakdown

Prep Time20 min

Cook Time30 min

Total Time50 min

Ingredients

Poha (for the base) and boiled potato bhaji
Sprouted matki / mixed sprouts (usal)
Onion, ginger-garlic, goda masala, turmeric
Farsan, onion, coriander, lemon (to top)
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Misal (Puneri)

1
Make a soft kanda-poha and a light batata bhaji for the base.
2
Cook the sprouts with onion, ginger-garlic, goda masala and turmeric in the Anveshan Groundnut Oil into a mild, lightly-saucy usal.
3
In each bowl, layer the poha and batata bhaji, then spoon the usal over.

Tips for the Best Misal (Puneri)

✓The poha-and-batata base is what makes it Puneri — it mellows the spice into a light meal.
✓Keep the usal gently spiced; Puneri misal is far milder than Kolhapuri.

Frequently Asked Questions

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