Ras Butter Pav - Jamnagar/Gujarat Special Regional Classic Fast Food - Round Shaped Rusk Gravy Chaat

Name: Ras Butter Pav - Jamnagar/Gujarat Special Regional Classic Fast Food - Round Shaped Rusk Gravy Chaat
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 6 round shaped rusk; 1/2 cup tamarind jaggery chutney gravy; 2 tsp Green chili coriander chutney; 2 tsp garlic red chili chutney; 1/2 tsp garam masala; 1/4 tsp hing; 1/2 tsp turmeric powder; 1 tsp red chili powder; 1 chopped onion; 6 tsp fried masala peanuts and roasted gram dal - dalia; 2 tsp oil; 4 tsp chopped coriander; 1/4 cup very thin sev; Salt to taste; 1/4 cup water to make ras; 1 tsp lemon juice

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#TRT #Week2 #RegionalClassic
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#RoundShapedRuskGravyChaat
#10minutesReceipe #RoundRusk
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap #Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#RoundRusk #Chaat #Chutneys #RasButterPav #Streetfood #Fastfood

📌First thing I want to clear here, "BUTTER" means round-shaped Rusk - well known in Indian local language, especially in the Gujarat region. which can be eaten with tea. Plain Butter, Jeera Butter are mainly two varieties of round rusks are available in the local market.
📌"RAS" means watery juice or gravy of masala chutney.
📌In Jamnagar - Gujarat famous Ras Butter Pav is a very quick and delicious Chaat. Try once, you will enjoy it a lot.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

10 minutes

2 servings

6round shaped rusk
1/2 cuptamarind jaggery chutney gravy
2 tspGreen chili coriander chutney
2 tspgarlic red chili chutney
1/2 tspgaram masala
1/4 tsphing
1/2 tspturmeric powder
1 tspred chili powder
1chopped onion
6 tspfried masala peanuts and roasted gram dal - dalia
2 tspoil
4 tspchopped coriander
1/4 cupvery thin sev
Salt to taste
1/4 cupwater to make ras
1 tsplemon juice

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Steps

10 minutes

1

Heat oil in a small pan, add tamarind and jaggery chutney, asafoetida, garam masala, turmeric, and red chilli powder. Add water immediately. Add salt to taste. Mix well. When it boils, add sweet and sour chutney. Once it boils, turn off the gas. The gravy is ready.
2

Cut the butter rusk pau in half exactly from the middle. Pour the juice over it. Now arrange the butter rusk pau in a serving dish, and pour the chutney gravy as required.
3

Apply red chutney, green chutney on the butter pau with the ras - juicy gravy. Add the masala peanuts and dalia dal, chopped onion, sev, drizzle lemon juice, and garnish with coriander.
4

Enjoy eating quickly, otherwise the butter pav will become completely soggy, and it will not be enjoyable to eat.

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Manisha Sampat @PURE_VEG_TREASURE

on July 22, 2025 05:31

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐