What comes to mind when you consider Maharashtrian cuisine? A flavour explosion? A steaming platter of vada pav or pav bhaji? Here are the top 9 Maharashtrian dishes for you to try at home.
1. Pudachi Wadi Recipe
Pudachi Wadi is a classic dish made with besan casings filled with a flavorful onion-coriander combination seasoned with spices, poppy seeds, and copra.
Ingredients of Pudachi Wadi
- For the stuffing:
- 5-6 Tbsp khus khus
- 1 cup copra
- 3 Tbsp oil
- 2 tsp mustard seeds
- 2 tsp zeera
- Hing, to taste (From a pinch to 1 tsp)
- 1 tsp turmeric powder
- 3-4 medium onions, chopped
- 1 tsp ginger-garlic paste
- 1-2 tsp green chilli paste
- 1 Tbsp charoli
- 1 tsp red chilli powder
- 1 tsp dhaniya powder
- 1 tsp zeera powder
- 1 tsp goda masala
- 1 1/2 bunch corriander, chopped
- Juice of 1/2 lemon
- For the outer casing:
- 2 cups gram flour (besan)
- 3/4 cup of whole wheat flour (atta)
- Salt, to taste
- 1 tsp turmeric powder
- 1/2 tsp dhaniya powder
- 1/2 tsp zeera
- 1/2 tsp red chilli powder
- 3-4 tsp refined oil
- Water, to knead the dough
- 1 tbsp goda masala mixed with 1 tsp oil
- Oil (to deep fry)
HOW TO MAKE IT
For the stuffing:
1. Dry roast poppy seeds and copra in a skillet for 3-4 minutes. Cool. Blend in a food processor. Set aside.
2.Place oil in a wok. Add mustard seeds, zeera, hing, and turmeric to the hot oil. Let the seeds to sputter.
3. Stir in the onions. Cook until the meat is pink.
4.Combine the ginger-garlic paste, green chilli paste, charoli, red chilli powder, dhaniya powder, zeera powder, and goda masala in a mixing bowl. Saute.
5.Stir in the coriander leaves and lemon juice. Saute.
6. Stir in the copra-poppy seed paste. Combine thoroughly. Set aside.
For the outer casing:
1.Combine besan, atta, salt, turmeric, zeera powder, dhaniya powder, and red chilli powder in a mixing dish. Water should be used to knead the dough. This dough must be firmer than typical chapatis dough.
2.Finish with a minute of kneading in a little oil. Your dough is done.
3.Make flat circles, similar to chapatis. Apply a small amount of goda masala oil. Seal it from all sides with 2-3 tbsp of the contents.
4.Fry till golden. Chop and serve with your favourite chutney.
2. Batata Vada Recipe
This is for all of you potato fans. In English, batata translates to potato. Mash masaledar potatoes deep fried till brown in a thick besan (chickpea flour) batter. Batata vada is a popular street cuisine that may be readily prepared at home during the monsoon season or as an evening snack.
Ingredients of Batata Vada
- 600 gms potatoes
- for deep frying oil
- Tempering:
- 5 gms mustard seeds
- 2 gms curry leaves
- 5 gms turmeric powder
- 3 gms red chilli powder
- 10 gms green chillies
- 10 gms ginger
- 10 gms garlic
- 1 lime
- 10 gms coriander leaves
- Salt
- Batter:
- 200 gms gram flour
- Water
- 5 gms red chilli powder
- 5 gms turmeric
- 3 gms cumin (crushed)
- Salt
- 2 gms soda bi-carb
HOW TO MAKE IT
1.Cook the potatoes until tender, then peel and finely mash them.
2.Chop or smash the green chilies, garlic, ginger, and coriander leaves together.
3.Using the ingredients listed, prepare a thick batter.
4.Heat the oil and add the mustard seeds; as they start to crackle, add the curry leaves.
5.Combine the remaining tempering ingredients and add to the mashed potatoes.
6.Separate the potato mixture into equal-sized sections, about the size of a lemon.
7.Dip each ball into the batter and cook until golden brown.
8.Serve immediately with chutney.
3. Zunka Bhakri Recipe
Zunka Bhakri is usually made using chickpea or besan paste and onions, curry leaves, ginger-garlic paste, cumin, and mustard seeds. Rich and fragrant, this dish pairs well with bajra or jowar rotis.
Ingredients of Zunka Bhakri
- For the ghol:
- 1 glass water
- 2 onions, chopped fine
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric
- 6-7 curry leaves
- 7-8 coriander leaves
- 1 cup besan or gram flour
- For the sabzi:
- 4 tsp refined oil
- 1/2 tsp rai or mustard seeds
- 1/2 tsp zeera or cumin seeds
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1 small onion, chopped fine
- 1/2 tsp green chillies
- 1/2 tsp salt to taste
HOW TO MAKE IT
1.You must first prepare the ghol.
2. Fill the basin halfway with water. Combine the onions, red chilli powder, turmeric, curry leaves, coriander leaves, and besan in a mixing bowl.
3.Stir everything together thoroughly. The texture should be liquid-like. Set it away.
4.Heat some oil in a kadahi. Mix in the mustard seeds and zeera.
5.Incorporate the ginger and garlic paste.
6.Combine the onions and green chilies.
7.Saute the onions until they turn brown. (2 to 3 minutes)
8.When finished, add the previously made ghol to the aforesaid masala.
9.Cook for about 5 minutes, or until all of the water has evaporated and a thick yellow, paste-like residue remains.
4. Pav Bhaji Recipe
Learn to make the iconic pav bhaji, Maharashtra’s traditional hit and India’s heartthrob, in the comfort of your own kitchen.
Ingredients of Pav Bhaji
- 1 tsp Oil
- 4 cubes large Butter, finely chopped
- 1 cup Onion, chopped
- 1 tsp Ginger-garlic paste
- 1/2 cup Cauliflower, chopped
- 1/2 cup Capsicum, chopped
- 1 cup Potatoes, chopped
- 1/2 cup Peas, chopped
- 2 tsp Salt
- 3 tsp Pav bhaji masala
- 1 tsp Red chilli powder
- 1/2 cup Tomato puree
- 1 cube Butter
- 1 bunch Coriander leaves
- For Pav:
- Butter
- Pav
- Pav bhaji masala
HOW TO MAKE IT
1.Heat the oil in a skillet. Together with the onion, add cubes of butter.
2.Saute till golden brown, then stir in ginger-garlic paste. Combine thoroughly.
3.Now stir in the peas and coriander, followed by a cup of chopped potatoes.
4.To the mashed mixture, add the chopped cauliflower, salt, red chilli powder, and pav bhaji masala. Combine thoroughly.
5.Now stir in the tomato puree. To the cooked bhaaji, thoroughly combine the tomato puree, butter, and coriander leaves. Thoroughly combine.
For Pav:
1.Apply some butter to the pav.
2.Spread pav bhaji masala on top.
3.Toast it on the pan for a few minutes, or until golden brown.
4.Serve with a lemon slice, chopped onion, and green chilli on the side.
5. Bharleli Vangi Recipe
Gorgeous aubergines are stuffed with fresh coconut and spicy spices. On your dish, straight from a Maharashtrian kitchen!
Ingredients of Bharli Vangi
- 6 pieces small sized aubergines
- 6 tsp desiccated coconut
- 4 tsp roasted peanuts (crushed)
- 1 tsp red chilli powder
- 1 1/2 tsp goda masala
- Salt to taste
- 4 tsp refined oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 tsp tamarind extract
- 2 tsp jaggery water
- 1/2 tsp coriander leaves
HOW TO MAKE IT
1.Combine the coconut, peanut powder, red chilli powder, goda masala, and salt to make the’stuffing’ masala.
2.Slice the aubergines into four pieces, leaving the stem connected.
3.Add the’stuffing’ masala to it.
4.Heat the oil in a pan. Mix in the cumin and mustard seeds.
5.Stuff the aubergines into it. Pour in the water and set aside for 10-12 minutes.
6.Now stir in the tamarind and jaggery water. Season with salt to taste.
7. Garnish with coriander leaves and shredded coconut, if desired.
8.Complement with rotis.
6. Puran Poli Recipe
Break a piece of tasty bread! This Maharashtrian bread is a delicious treat for the senses. Puran Poli is produced particularly for Ganesh Chaturthi and other festive festivals such as Diwali, adding to the festive ambiance. Gram flour packages are filled with a delicious dal concoction flavoured with jaggery and saffron.
Ingredients of Puran Poli
- For mixture:
- 1 cup Chana Dal (washed)
- 3 cups Water
- 1 cup Sugar
- 1 tsp Cardamom Powder
- Nutmeg, grated
- For making dough:
- 2 cups Maida
- 1 tsp Salt
- 2 tbsp Ghee
- 1 cup Water
HOW TO MAKE IT
Prepare Dal Mixture:
1.Place the chana dal in a pressure cooker, cover with water, and pressure cook for approximately a minute (3-4 whistles).
2.Drain the water and finely crush it. Pour the mashed dal and sugar into a pressure cooker. Cook it slowly after fully mixing it.
3.Mix in the cardamom powder and grated nutmeg well.
4.Continue stirring on low heat until the mixture is dry.
5. Let the mixture to cool.
Prepare the dough:
1.Place maida in a mixing basin.
2.Add salt and ghee to taste. Combine thoroughly.
3.Mix in enough water to produce a semi-soft dough.
4.Wrap the bowl in a plastic sheet or moist towel for 30 minutes.
Prepare Puran Poli:
1.Roll the dough into flat balls similar to chapatis.
2.Dust it with maida flour and use a roller to flatten it into a circular shape.
3.Place the puran (stuffing) inside and cover the edges. Roll it out into a circular form once again.
4.Heat the tawa and fry the puran poli on both sides with a generous amount of ghee.
5.Puran poli is ready for consumption. Serve hot with additional ghee drizzled on top.
7. Misal Pav Recipe
Boil potatoes in a mixture of spicy masalas and serve with bread for a complete, healthful Maharashtrian dinner. Misal pav is a dish that is suitable at any time of day.
Ingredients of Misal Pav
- For paste of gravy/sauce:
- 2 tbsp oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup onion, chopped
- 1 cup tomato, chopped
- 3/4 cup coconut, grated
- To make gravy/sauce (Kat in Marathi):
- 3 tbsp oil
- spice paste (as above)
- to taste salt
- 1 tsp red chilli paste
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 tsp cumin-coriander powder
- 1/2 tsp cinnamon & clove powder
- 3 cups water (or as required to adjust the consistency)
- To make usal:
- 3 tbsp oil
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp hing (asafoetida)
- 1 1/2 cups steamed matki (moth) (soaked overnight)
- 1 cup potato (cut into square pieces), boiled
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp cinnamon-clove powder
- 1 lime juice
- 3 cups water (or as required)
- to taste salt
- For garnishing:
- onion, chopped
- Mix dry farsan
- coriander, chopped
- To serve with: Paav, slice of lemon
HOW TO MAKE IT
Prepare paste:
1.Heat the oil in a skillet. Add the ginger paste, garlic paste, and onion slices.
2.Saute the onion until it is translucent.
3.Now stir in the chopped tomatoes and shredded coconut. Stir thoroughly and cook for a few minutes.
4.Let the mixture cool before grinding it into a smooth paste.
Prepare gravy/sauce (‘Kat’ in Marathi):
1.Heat the oil in a skillet. Sauté the ready paste in the oil for around 2 minutes.
2.Mix in the salt, red chilli powder, garam masala, turmeric powder, cumin-coriander powder, and clove-cinnamon powder.
3.Add water and simmer until the mixture begins to release oil.
4.Place it in a basin and set aside.
Prepare Usal:
1.Heat the oil in a skillet. Mix in the ginger paste, garlic paste, and asafoetida.
2.After a minute, add the soaked and cooked sprouts and potatoes. Mix thoroughly.
3.Add salt, turmeric powder, garam masala, clove-cinnamon powder, and lime juice to taste.
4.Add water to it and cook it for about 8-10 minutes.
5. Place it in a separate bowl.
Prepare Misal:
1. Begin with a serving dish. Pour the ready usal into the bowl first, followed by the red gravy.
2.Add finely chopped onion and farsan to the mixture after that.
3.Top with chopped coriander. Serve with pav and a lemon slice.
8. Kolhapuri Vegetables Recipe
Fresh vegetables are cooked with yoghurt, ginger-garlic paste, strong spices, and lemon juice in this spicy Maharashtrian dish from Kolhapur.
Ingredients of Kolhapuri Vegetables
- 1/2 kg mixed vegetables-chopped
- 2 Tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
- 1 tsp ginger-garlic paste
- 2 tsp lemon juice
- 1 1/2 tsp salt
- 2 Tbsp oil
- 1/2 cup onion-grated
- Dry roast separately and grind:
- 1/4 cinnamon
- 1/2 tsp cloves
- 1/4 tsp peppercorns and black cumin
- 1/4 tsp broken up mace
- 1/4 dry grated coconut
- 1 Tbsp coriander seeds
- 1 tsp dagar phool (if easily available)
- 2 Kashmiri mirchi
HOW TO MAKE IT
1.Combine the veggies, yoghurt, ginger-garlic paste, lemon juice, salt, and grated onions in a mixing bowl. Set aside.
2.Heat the oil and stir-fry the onions until they are light brown.
3.Add the ground masala, mix well, and then add the vegetable mixture.
4.Bring to a boil, then reduce to a low heat and simmer for 3-4 minutes before serving.
9. Masala Pav Recipe
Savor this iconic Mumbai street dish in the comfort of your own home.
Ingredients of Masala Pav
- 8 bread pavs
- 1 tsp oil
- 2 large onions, finely chopped
- 1 small green capsicum, finely chopped
- 2 large tomatoes, finely chopped
- 2 tsp pav bhaji masala
- 2 medium potatoes, boiled, peeled and mashed
- 2 Tbsp finely chopped coriander leaves
- A few lettuce leaves
- Salt to taste
HOW TO MAKE IT
1. Split the pavs in half.
2.Heat the oil in a nonstick skillet. Sauté the onions for two minutes. Sauté the green capsicum.
3.In the meantime, place the slit pavs on a hot grill, shut the lid, and cook.
4.Continue to sauté the tomatoes in the pan. Mix in the salt and 1/4 cup water.
5.Mix in the pav bhaji masala.
6.Add the cooked potatoes and another quarter cup of water and simmer until everything is thoroughly combined and the mixture is rather dry.
7.Mix in the coriander leaves.
8. Arrange lettuce leaves on top of the bread halves. Pour the cooked filling over them, fold each half in half, and serve right away.
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