Pav with Chingri Maach

Pav with Chingri Maach

From   Mummy Ka Magic

Prep: 1 hour 15 minutes

Cook: 50 minutes

Method: Moderate

Course: Snack

Type: Indian

Homemade pavs are irresistible and served with delicately flavoured prawns it is manna


  • Pav
  • Refined flour (maida) 1 cup + for dusting
  • Butter for greasing
  • Fresh yeast 1 tbsp
  • Castor sugar a pinch + ½ tbsp
  • Salt to taste
  • Sea salt 2 cups
  • Milk for brushing
  • Chingri maach
  • Medium prawns (chingri maach), shelled, deveined with tails intact 8
  • Mustard oil ¼ cup
  • Gadre Crab Sticks 5
  • Cumin seeds 1 tsp
  • Green cardamoms 5
  • Cinnamon 1 inch
  • Medium onion, chopped 1
  • Ginger-garlic paste 1 tbsp
  • Cloves 5 to 6
  • Coriander powder 1 tsp
  • Turmeric powder ½ tsp
  • Red chilli powder 1 tsp
  • Salt to taste
  • Fresh coconut paste ½ cup
  • Mustard paste ½ tbsp
  • Raisins, soaked and pureed 1 tbsp
  • Fresh coriander leaves for garnishing


  • To prepare pav, grease a steel plate with some butter. Take fresh yeast in a small bowl. Add a pinch castor sugar and 2-3 tbsps warm water and set aside to activate.
  • Sift flour in a mixing bowl. Add salt, ½ tbsp castor sugar and activated yeast and mix. Add some water and knead into a soft dough. Transfer into another bowl, cover with cling film and set aside to prove for 20-25 minutes.
  • Heat a pressure cooker and remove the whistle. Add sea salt, cover and heat.
  • Dust the worktop with some flour, transfer the proven dough and knock back to release air. Divide the dough into equal portions and shape them into balls. These are pavs.
  • Place the pavs on the greased steel plate, cover with a damp cloth and set aside to prove for 10-15 minutes.
  • To prepare chingri maach, heat mustard oil in a non-stick pan till smoky. Switch off heat and bring down to room temperature.
  • Place Gadre Crab Sticks on the worktop and halve.
  • Heat the mustard oil again in the same non-stick pan. Shallow-fry prawns in hot oil till golden. Drain on absorbent paper. Similarly, shallow-fry crab sticks and drain on absorbent paper.
  • Brush the proven pavs  with some milk, put a steel ring in heated pressure cooker, place the steel plate on top of it and bake for 10-15 minutes or till done.
  • Add cumin seeds, cardamoms and cinnamon to the hot mustard oil and sauté till fragrant. Add onion and sauté till golden. Add ginger-garlic paste and sauté for 30 seconds. Add cloves, coriander powder, turmeric powder, chilli powder and salt, mix and cook for a minute.
  • Add coconut paste, mix and cook for 30 seconds. Add some water to get a thick gravy, mix and cook for a minute.
  • Add mustard paste and mix. Add raisin puree, mix and cook for a minute or till semi-thick consistency. Put fried crab sticks and prawns, mix and cook for 1-2 minutes.
  • Put pavs on a serving platter, put some chingri maach in the center and serve hot garnished with some coriander leaves.