> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Misal Pav Puneri - URL: https://onesandwich.com/misal-pav-puneri/ - Published: 2026-05-17T05:30:29.000Z - Updated: 2026-05-26T13:02:01.000Z - Description: Pune-style misal, slightly milder, topped with poha (flattened rice) and farsan. - Author: Andrew Lekashman - Tags: India, Split Roll Sandwiches, Pav & Pao, #auto-imported **馃嚠馃嚦 India** 路 Family: [Pav & Pao](https://onesandwich.com/tag/pav/) 路 Region: Pune 路 Heat: Mixed 路 Bread: pav --- Ingredients pav 路 sprouted moth bean 路 poha 路 farsan 路 onion 路 lemon 路 cilantro Misal Pav Puneri is the Pune take on misal, and its defining traits are restraint and a particular topping: a slightly milder build, finished with *poha*, flattened rice, and *farsan*. Where other versions lead with heat, this one is built to be eaten in quantity at breakfast, with the spice dialed to comfortable rather than aggressive. The angle that sets it apart is the *poha* on top, which softens the texture and the intensity in a way the hotter styles deliberately avoid. The build keeps the misal structure but tunes it. There is a spiced sprouted-bean base, gentler here than the fierier regional styles, ladled into the bowl and then layered with toppings: a scatter of *poha*, crunchy *farsan*, raw onion, coriander, and a squeeze of lemon, with soft *pav* alongside to tear and dip. A good Puneri version has a base that is well spiced and aromatic but balanced, so you can eat a full plate without it overwhelming the palate; *poha* that adds a soft, mild layer rather than a soggy one; *farsan* that is still crisp because it went on last; and fresh, soft *pav*. The failures are particular to this lighter style: a base so mild it reads as bland instead of gently spiced; *poha* and *farsan* tipped in early so the whole bowl turns into a wet, uniform mush with no contrast; missing onion or lemon so there is no lift; and stale *pav* that won't soak. The craft is making mild still taste built, not flat. How it shifts is mostly about how gentle the cook goes and how the toppings are layered, with some adding curd or sev and others adjusting the *poha* amount. Those who want fire usually ask for extra *tarri* on the side, which nudges it toward the very different Kolhapur style. That fiery Kolhapuri version is its own thing and deserves its own article rather than being crowded in here, as does the broader misal dish it all descends from. On its own terms, Misal Pav Puneri is defined by a milder spiced base, the soft layer of *poha*, late crisp *farsan*, and *pav* on the side, a misal built for volume rather than burn. --- ## More from this family Other [Pav & Pao](https://onesandwich.com/tag/pav/) sandwiches in India: - [Akuri Pav](https://onesandwich.com/akuri-pav/) - [Beef Chilli Fry Pao](https://onesandwich.com/beef-chilli-fry-pao/) - [Beef Keema Pav](https://onesandwich.com/beef-keema-pav/) - [Bhaji Pav](https://onesandwich.com/bhaji-pav/) - [Bhajji Pav](https://onesandwich.com/bhajji-pav/) - [Bhurji Pav](https://onesandwich.com/bhurji-pav/) - [Bun Maska with Chai](https://onesandwich.com/bun-maska-with-chai/) - [Bun Maska](https://onesandwich.com/bun-maska/) [See all Pav & Pao sandwiches 鈫抅(https://onesandwich.com/tag/pav/)