Maharashtra Traditional Food – 7 Iconic Dishes

Maharashtra Traditional Food – 7 Iconic Dishes From An Extensive Maharashtra Menu of Famous Food From Maharashtra

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Maharashtra Traditional Food

Maharashtra Traditional Food – 7 Iconic Dishes – : Maharashtra food has a lot to offer, from the tasty poha to the renowned pav bhaji. Maharashtrian cuisine may be roughly divided into the Konkan and Varadi kinds of food. The Goan, Saraswat, Gaud, and Malvani areas have influenced the Konkan, a coastal region. The Vidarbha area is home to the Varadi cuisine, on the other hand. In the Maharashtrian kitchen, spices like Goda Masala, Kokum, Tamarind, and Coconut are necessities. Maharashtrian cuisine is regarded as being particularly diversified since regional variations in flavour and spice intensity exist.

Maharashtra Traditional Food – 7 Iconic Dishes

Maharashtra Traditional Food Vada Pav Recipe

Vada Pav is frequently referred to be the burger of India. A substantial piece of bread, like a burger bun, is sandwiched between a delectable, fiery, deep-fried potato patty. A hot mixture of spices and salt is placed between the vada (patty) and pav (bread), and a fried, salted green chili is used as a garnish. It seems ideal, doesn’t it? It is a staple meal and a huge hit with Maharashtrians. It is incredibly affordable, filling, and convenient. The Bhajiya Pav is another well-known variation that uses batter-fried onions in place of the patties.

Ingredients: For the vada (potato fritter):

  • 4 medium-sized potatoes, boiled, peeled, and mashed
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 8-10 curry leaves, chopped
  • 2 green chilies, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • 2 tablespoons chopped coriander leaves

For the batter:

  • 1 cup gram flour (besan)
  • A pinch of baking soda
  • Salt to taste
  • Water, as needed

For assembling:

  • 8 pav buns
  • Green chutney
  • Tamarind chutney
  • Garlic chutney (optional)
  • Thinly sliced onions
  • Butter, for toasting

HOW TO MAKE IT

  1. In a pan with hot oil, add mustard seeds. Add curry leaves and cumin seeds once they begin to sputter. For a few seconds, sauté.
  2. Ginger-garlic paste and chopped green chilies should be added. Cook for a minute to get rid of the raw scent.
  3. Add salt, red chilli powder, and turmeric powder. Mix thoroughly.
  4. Add the chopped coriander leaves and the mashed potatoes. All of the ingredients should be well mixed. Take it off the stove and let it cool.
  5. Prepare the batter in the interim. Mix gramme flour, salt, baking soda, and water in a bowl. To create a thick, smooth batter, stir well. Leave it alone.
  6. Divide the potato mixture into equal-sized balls once it has cooled.
  7. For deep frying, warm the oil in a large pan or kadai.
  8. Make sure each potato ball is well covered by dipping it into the prepared gramme flour batter. Drop it carefully into the heated oil, then fried it until golden and crispy. To drain any excess oil, take from the oil and place on a kitchen towel.
  9. The pav buns should only be partially cut through. On one side, spread green chutney, and on the other, tamarind chutney. If you want it hot, you may also put garlic chutney over bread.
  10. Sandwich a vada and some thinly sliced onions between the pav buns.
  11. Apply a little butter to a hot flat griddle or tawa. The constructed vada pav should be toasted until the buns are mildly crispy and brown on all sides.
  12. The wonderful Vada Pav should be served hot with extra chutneys.

Note: You can adjust the spice levels according to your preference by adding more or fewer green chilies and red chili powder. You can also add a slice of cheese or tomato to enhance the taste if desired.

Maharashtra Traditional Food Puran Poli Recipe

The loving parantha has a sweeter counterpart in this delicious cuisine dish. Jaggery (gur), yellow gramme (chana) dal, plain flour, cardamom powder, and ghee (clarified butter) are the main ingredients in the stuffing. It is a favourite meal during festive events and is also suitable for any time of day. No one needs to give you permission to enjoy a delicious dessert!

Ingredients: For the filling (Puran):

  • 1 cup chana dal (split Bengal gram)
  • 1 cup jaggery, grated
  • 1/2 teaspoon cardamom powder
  • A pinch of nutmeg powder
  • A pinch of saffron strands (optional)
  • Ghee or clarified butter for cooking

For the dough (Poli):

  • 2 cups whole wheat flour
  • 2 tablespoons ghee or oil
  • Water as needed
  • A pinch of salt

HOW TO MAKE IT

  1. Chana dal should be well washed and soaked in water for around two hours. After that, drain the water.
  2. Add the soaked and drained chana dal to a pressure cooker along with 2 cups of water. 3–4 whistles under pressure is sufficient to fully cook and soften the dal.
  3. Open the cooker when the pressure has been released, then mash the dal using a spoon or a masher.
  4. Put the dal that has been crushed in a pan over medium heat. Mix thoroughly after adding the grated jaggery. Cook the mixture while constantly stirring until the jaggery is totally melted and the liquid is thick. Add the cardamom, nutmeg, and (if using) the saffron threads. Mix thoroughly, then turn off the heat. Let the puran (filling) cool.
  5. Prepare the dough (Poli) while the Puran is cooling. Whole wheat flour, ghee or oil, and a dash of salt should all be combined in a mixing dish. To create a soft, smooth dough, gradually add water and knead. For around 30 minutes, cover the dough and let it to rest.
  6. Create equal amounts of the dough and the chilled Puran filling.
  7. With your palms, flatten one piece of the dough into a little disc. Put one of the Puran filling portions in the disc’s centre. To seal the filling within, bring the edges of the dough together. Make a smooth ball out of the dough after trimming any extra.
  8. Roll out the dough ball into a circle that resembles a chapati or roti by lightly dusting the rolling surface with flour and doing so slowly.
  9. A griddle or tawa should be heated to medium. The rolled Puran Poli should be placed on a heated tawa and cooked until golden brown spots emerge on both sides. To improve flavor, brush ghee or clarified butter on both sides of the food while it cooks.
  10. Repeat the procedure with the remaining parts of the dough and filling after removing the cooked Puran Poli from the tawa.
  11. With ghee, milk, or a dab of butter, serve hot Puran Poli. As is or with a side of yogurt or amti (a Maharashtrian dal dish), it can be relished.

Puran Poli is best enjoyed fresh and warm. You can store any leftover Puran Poli in an airtight container and refrigerate. Just reheat before serving. Enjoy this delicious Maharashtrian delicacy with your loved ones!

Maharashtra Traditional Food Misal Pav Recipe

Misal Pav, a breakfast, snack, or even brunch favourite in Maharashtra, is distinctively Pune-style. It is a common street snack in Mumbai. It is served with pav bread and includes a moth bean-based spicy and sour lentil stew. It is occasionally eaten with yoghurt to tone down the spiciness. Despite being a morning meal, Maharashtrians eat it at other times of the day as well. Misal comes in several varieties, some of which are quite hot, including Puneri Missal (topped with poha), Nagpuri Missal, Kolhapuri Missal, and Mumbai Missal.

Ingredients:

For Misal:

  • 1 cup sprouted moth beans (matki)
  • 1 medium-sized onion, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 2 green chilies, finely chopped
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon red chili powder (adjust to taste)
  • 1 tablespoon goda masala (a Maharashtrian spice blend; you can use garam masala as a substitute)
  • Salt to taste
  • Coriander leaves for garnishing
  • Lemon wedges for serving

For Kat (Spicy Curry):

  • 1 tablespoon oil
  • 1 medium-sized onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 2 medium-sized tomatoes, finely chopped
  • 2 tablespoons grated coconut
  • 1 tablespoon red chili powder
  • 1 tablespoon goda masala (or garam masala)
  • Salt to taste

For Topping:

  • Farsan (a spicy mixture made from gram flour)
  • Chopped onions
  • Chopped coriander leaves

For Pav:

  • 8-10 pav buns
  • Butter for toasting

HOW TO MAKE IT

  1. The sprouting moth beans should be rinsed before being cooked in a pressure cooker for two to three whistles with a little water and salt until tender. Drain the water, then reserve it.
  2. Heat oil in a skillet, then add mustard seeds to produce the misal. Add the cumin seeds and cook them for a few seconds after they begin to sputter.
  3. Green chilies and sliced onions should be added to the pan and cooked until transparent.
  4. Cook the chopped tomatoes after being added until they are mushy and tender.
  5. Add salt, goda masala, turmeric powder, and red chilli powder at this point. Well combine, then heat for a minute.
  6. Cooked sprouted moth beans should be added to the pan and combined. Cook on low heat for 5-7 minutes to enable the flavours to meld. If more water is needed, adjust the consistency by adding it. Cut the heat off.
  7. In a different pan, heat the oil, then add the chopped onions to create the kat. Cook them in a skillet until golden brown.
  8. Add the ginger-garlic paste and cook it for a minute to get rid of the raw scent.
  9. Salt, red chilli powder, goda masala, diced tomatoes, shredded coconut, and all of the above. When the tomatoes are soft and the mixture has thickened, thoroughly combine.
  10. After letting the kat mixture cool, use a blender or food processor to puree it into a smooth paste. Place aside.
  11. Slice the buns horizontally, but leave one edge uncut (like a sandwich), for the pav.
  12. Add some butter to a pan that has been heated. The pav should be crisp and golden brown after being toasted on both sides.
  13. Put some of the misals in a dish to serve. Over that, pour some kat. Add farsan, finely sliced onions and fresh coriander leaves on top.
  14. Hot misal pav should be served with lemon wedges on the side.

Enjoy the delicious and spicy Maharashtrian Misal Pav!

Maharashtra Traditional Food Modak Recipe

One of the most well-known candies in Maharashtra is called modak, and it is widely consumed throughout the state on Ganesh Chaturthi. A model’s inside portion has a delicious filling composed of freshly grated coconut and jaggery, while its soft outer shell is constructed of rice flour. With time, several varieties of modak have emerged, including Kesari modak, dark chocolate modak, motichoor modak, paneer modak, dried fruit modak, and numerous more. There is a very good reason why this dessert is Ganpati’s favorite.

Ingredients: For the outer covering:

  • 2 cups rice flour
  • 2 cups water
  • 1/2 teaspoon ghee (clarified butter)
  • A pinch of salt

For the stuffing:

  • 2 cups grated coconut
  • 1 1/2 cups powdered jaggery
  • 1/2 cup chopped nuts (cashews, almonds, pistachios)
  • 1/2 teaspoon cardamom powder
  • 1 tablespoon ghee

HOW TO MAKE IT

  1. Ghee is added to a skillet that is already hot to the touch. Once the ghee has melted, add the shredded coconut and cook it for a few minutes until it is just beginning to become golden.
  2. Mix the coconut and powdered jaggery together in the pan. Cook the coconut and jaggery together on low heat until the jaggery melts. Stir often to prevent burning. The mixture will cling together and become sticky.
  3. Mix thoroughly after adding chopped nuts and cardamom powder to the coconut-jaggery mixture. After one more minute, turn off the heat. Allow the filling to cool.
  4. Bring water to a boil in another pan. Ghee and a dash of salt should be added to the heating water.
  5. As you mix continually, turn the heat down to low and gradually stir in the rice flour. Make careful to thoroughly combine to avoid lumps. Cook for a few minutes or until the mixture resembles dough. Get rid of the heat.
  6. To make the dough easier to handle, let it cool somewhat. Smoothen the dough by gently kneading it.
  7. To produce a tiny circular disc, take a small amount of the dough and flatten it between your palms. Aim for a centre that is narrower than the boundaries.
  8. In the center of the disc, place a tablespoon of the prepared filling. Pinch the disc’s edges together to seal it after folding the disc’s edges towards the center to hide the filling. Make the Modak into a tiny, pointed cone-shaped object.
  9. To create more Modaks, repeat the procedure with the remaining dough and filling.
  10. The Modaks should be steamed in a steamer for 10 to 15 minutes, or until they are lustrous and transparent.
  11. Once cooked, take the Modaks out of the steamer and set them aside to cool.
  12. Serve the modaks to your family and friends as a delectable sweet treat during Ganesh Chaturthi or as a gift to Lord Ganesha.

Enjoy the traditional Maharashtrian Modaks!

Maharashtra Traditional Food Ragda Pattice Recipe

The well-known Ragda Patties, also known as Ragda ‘pattice’ (a regional form of the English word ‘patties’), are a delectable street food staple in Maharashtra that you shouldn’t miss out on. It is yet another mouthwatering street cuisine in Mumbai that is made with patties and curry dry peas. These potato patties are topped with chaat chutneys, cilantro, tomatoes, onions that have been finely chopped, and crispy sev after being dipped in the Ragda gravy. The dish is frequently offered at all Maharashtra eateries and plays a significant role in the region’s street cuisine.

Ingredients:

For Ragda (White Pea Curry):

  • 1 cup dried white peas (vatana)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons oil
  • Water, as needed

For Potato Patties:

  • 4 large potatoes, boiled and mashed
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala
  • Salt to taste
  • Oil for shallow frying

For Serving:

  • Green chutney
  • Tamarind chutney
  • Chopped onions
  • Chopped coriander leaves
  • Sev (crispy chickpea flour noodles)

HOW TO MAKE IT

  1. The dried white peas should be soaked in water for at least 6 to 8 hours before being used to make the Ragda (White Pea Curry). Earlier than usage, drain the water.
  2. The soaked white peas, diced onions, tomatoes, green chilies, ginger-garlic paste, turmeric, red chilli powder, cumin, coriander powder, salt, and oil should all be combined in a pressure cooker. Mix thoroughly.
  3. The peas should be covered with water, then pressure cooked for around 4-5 whistles, or until tender.
  4. Check the ragda’s consistency once the pressure has been released by opening the cooker. Add more water and boil for a few minutes if it is too thick. Adapt the spices and salt to your personal preferences. Set aside the ragda.
  5. Red chili powder, cumin powder, chaat masala, and salt should all be combined with the boiling and mashed potatoes in a mixing dish. Mix well until all the spices are distributed equally.
  6. Create flat, round patties out of the potato mixture by dividing them into equal amounts.
  7. For shallow frying the patties, heat oil in a pan. The patties should be fried over medium heat until crisp and golden brown on all sides. To drain the excess oil, place the patties on a piece of paper towel.
  8. Put two potato patties on a platter to be served. Over the patties, generously pour the ragda (white pea curry).
  9. Sprinkle tamarind and green chutney on top of the agenda.
  10. On top, scatter some chopped onion and coriander leaves.
  11. Add some sev (crisp chickpea flour noodles) as a final garnish.

Your delicious Ragda Pattice is now ready to be served. Enjoy this flavorful Maharashtrian street food delicacy!

Maharashtra Traditional Food Bharli Vangi Recipe

This is a common way to prepare brinjals or baby brinjals that have been filled with coconut, onion, jaggery, and goda masala from Maharashtra. Nobody has ever said that brinjal is their favourite vegetable. But this Maharashtrian cuisine has the power to breathe new life into this monotonous vegetable. The brinjal benefits greatly from the combination of these components.

Ingredients:

  • 10 small brinjals/eggplants
  • 1 cup grated coconut
  • 2 tbsp sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp peanuts
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida (hing)
  • 1 tsp turmeric powder
  • 2 tsp red chili powder (adjust to taste)
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • Salt to taste
  • Fresh coriander leaves for garnishing

For the stuffing:

  • 2 tbsp grated coconut
  • 1 tbsp sesame seeds
  • 1 tbsp roasted peanuts
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • Salt to taste

HOW TO MAKE IT

  1. After washing, cut two cross-shaped cuts in the brinjals, leaving the stems uncut.
  2. Grated coconut, sesame seeds, and poppy seeds should be roasted in a dry pan until they turn golden brown. Take it off the stove and let it cool.
  3. The peanuts should be roasted in the same pan until they have a light brown colour. Remove the skin when they have cooled.
  4. Combine the toasted coconut, sesame seeds, poppy seeds, and peanuts in a food processor or blender. By adding a little water, pulverise them into a fine paste. This will be the brinjals’ stuffing.
  5. Put the prepared stuffing mixture inside the brinjals and set them aside.
  6. Over medium heat, warm the oil in a large, deep pan or kadhai. Splutter the mustard seeds after adding them. Cumin seeds and asafoetida are then added. Stir for a little while.
  7. Add the chopped onions and cook them till golden brown.
  8. Cook the chopped tomatoes after adding them until they are mushy and tender.
  9. Add salt, coriander, red chilli, and turmeric powders at this point. Well combine, then heat for a minute.
  10. In the pan, add the packed brinjals and gradually stir in the masala.
  11. When the brinjals are ready, add a little water, cover the pan, and simmer it on low heat for 15 to 20 minutes.
  12. When the brinjals have finished cooking, sprinkle garam masala over them and gently stir.
  13. Serve hot with roti, chapati, or rice and garnish with fresh coriander leaves.

Bharli Vangi is now ready to be enjoyed as a traditional Maharashtrian delicacy.

Maharashtra Traditional Food Pithla Bhakri Recipe

The typical “comfort food” for most Maharashtrians is pithla bhakri. In fact, the state refers to it as the Farmer’s Meal. After a long and arduous day of labour, the hot pithra is frequently served with bhakri and even roti. This straightforward recipe doesn’t need a lot of complicated ingredients or a lot of time to cook. Instead, it is the ideal recipe to think of when you run out of vegetables. Most pithla eaten with rice has a liquid-like, watery quality, and semi-liquid or dry pithla pairs well with roti or bhakri. Zunka is a hot variation of the same.

Ingredients:

  • 1 cup gram flour (besan)
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 medium-sized onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1 teaspoon ginger-garlic paste
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional, adjust to taste)
  • Salt to taste
  • 2 cups water
  • Fresh coriander leaves, chopped (for garnishing)
  • Bhakri (traditional flatbread) or chapati for serving

HOW TO MAKE IT

  1. Gramme flour (besan), salt, turmeric powder, and red chilli powder (if used) should all be combined in a mixing basin. Mix well and reserve.
  2. In a pan or kadhai, warm the oil over medium heat. Splutter the mustard seeds after you’ve added them. Next, add the cumin seeds and watch them start to pop.
  3. Add the ginger-garlic paste, green chilies, and finely chopped onions to the pan. The onions should be sautéed until transparent and faintly golden brown.
  4. Turn down the heat to low and sprinkle the pan with a little asafoetida (hing). Stir for a little while.
  5. Stir continually as you gradually add the gramme flour mixture to the pan. Check to see if there are any lumps.
  6. Stirring continually, cook the mixture for one or two minutes.
  7. To prevent any lumps, slowly pour water into the pan while stirring constantly. It will start to thicken the mixture.
  8. When the mixture achieves a thick and smooth consistency, cook it over low heat for about 8 to 10 minutes, stirring periodically. Change the water amount to get the desired consistency.
  9. Remove the pan from heat after the pithla is cooked.
  10. Add freshly chopped coriander leaves as a garnish.
  11. With chapati or bhakri, serve hot pithla.
  12. Pithla is traditionally enjoyed with Bhakri, which is a flatbread made from millet flour (jowar or bajra) or wheat flour. You can make Bhakri by kneading the flour with water, forming dough, and then rolling it out into flat circles. Cook the Bhakri on a hot griddle until it puffs up and gets cooked on both sides.

Enjoy your Pithla Bhakri, a delicious and comforting traditional Maharashtrian dish!

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