Maharashtra Special

Favorite food of Maharashtra

Maharashtra is a nation where we can sample delicacies everywhere. By the way, there is a lot to see here including buildings, palaces, forts, caves and palaces among other sites. Some visitors, however, come to taste the delicious cuisine of Maharashtra.

Not only the residents of Maharashtra but almost everyone in India gives high priority to these cuisines. Come on, today we are going to tell you about some Maharashtrian food that you can include in your food list.

1. Puran Poli

The most famous sweet in Maharashtra is called puran poli, and it is made to celebrate festivals. Puran Poli is prepared in Maharashtrian households, especially on Ganesh Chaturthi. Additionally, many people do this for Diwali. I explain that puran poli is a type of bread made by combining pulses, jaggery and flour. Puranpoli of Maharashtra is a dish that you must try.

It's made during special occasions and festivals. The dish consists of a sweet lentil filling (called puran) encased in a soft, thin bread made from flour, ghee, and water. Here's the  recipe for Puran Poli:

Ingredients :

For Puran (Sweet Lentil Filling) :

1 cup chana dal (split Bengal gram)

1 cup jaggery, grated

1/2 teaspoon cardamom powder

1/4 teaspoon nutmeg powder (optional)

A pinch of salt

For Poli (Flatbread) :

2 cups whole wheat flour

1/4 teaspoon turmeric powder

A pinch of salt

Water, as needed

Ghee (clarified butter), for cooking

Instructions :

Preparing Puran (Sweet Filling) :

1. Rinse and Soak : Wash the chana dal thoroughly and soak it in water for 2-3 hours.

2. Cook Dal : Drain the water and cook the dal in a pressure cooker with enough water until it is soft and cooked through. Drain any excess water.

3. Make Puran : In a pan, combine the cooked dal and grated jaggery. Cook this mixture on medium heat, stirring continuously until it thickens and becomes a homogeneous mixture. Add the cardamom powder, nutmeg powder, and a pinch of salt. Mix it well and then cook until the mixture leaves the sides of the pan. This is your puran. Let it cool.

Preparing Poli (Flatbread) :

1. Prepare Dough : In a large mixing bowl, combine whole wheat flour, turmeric powder, and a pinch of salt. Add water little by little and knead to form a smooth, soft dough. Let it rest about 2 hours, covered with a damp cloth.

2. Make Poli : Divide the dough and puran into equal portions. Take a portion of the dough, flatten it into a small disk, and place a portion of the puran in the center. Enclose the puran completely with the dough, ensuring there are no cracks.

3. Roll Out Poli : Gently roll out the stuffed dough ball into a flatbread, dusting with flour as needed to prevent sticking. It should be about the size of a regular chapati.

4. Cook Poli : Heat a griddle or a non-stick pan. Place the rolled poli on the hot griddle and cook on medium heat. When you see bubbles forming on the surface, flip it over and spread a little ghee on the cooked side. Cook until both sides are golden brown, pressing gently with a spatula to ensure even cooking.

5. Serve : Remove from heat and serve hot with a dollop of ghee.

Enjoy your delicious Puran Poli! It's best served warm and is often accompanied by a dollop of ghee or with a bowl of milk.

2. Kothimbir Vadi

If you are feeling hungry with your tea, you must try the Maharashtrian Coriander Vadi. Frequently cooked and consumed in Gujarat and Maharashtra. If you have not traveled to Maharashtra, you can easily prepare it at home. You can taste it according to your taste.

Kothimbir Vadi is a popular Maharashtrian snack made with fresh coriander leaves and chickpea flour (besan). It's seasoned with traditional Indian spices and then steamed, sliced, and shallow-fried until crispy. Here's a  recipe for making Kothimbir Vadi:

Ingredients :

For the Batter :

1 cup fresh coriander leaves, finely chopped

1 cup chickpea flour (besan)

2-3 tablespoons rice flour

1 teaspoon ginger-garlic paste

1 green chili, finely chopped (you can adjust it according to your spice preference)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

1/2 teaspoon garam masala powder

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

Salt to taste

Water, as needed

For Tempering :

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon sesame seeds

A pinch of asafoetida (hing)

8-10 curry leaves, chopped

2-3 green chilies, slit

For Garnish :

Fresh coriander leaves, chopped

Grated coconut (optional)

Instructions :

Prepare the Batter :

In a mixing bowl, combine chopped coriander leaves, chickpea flour, rice flour, ginger-garlic paste, green chili, turmeric powder, red chili powder, garam masala powder, cumin seeds, asafoetida, and salt.

Gradually add water and mix it well to form a thick batter. Ensure there are no lumps. Remember the batter should be thick enough to coat the back of the spoon.

Steam the Batter :

Grease a shallow dish or plate with oil. The batter pour into the dish and spread it evenly.

Steam the batter for about 15-20 minutes or until it is set and cooked through. To check if it's done or not, insert a toothpick or knife into the center; it should come out clean.

Let it Cool and Cut :

Allow the steamed batter to cool down completely. Once cooled, gently remove it from the dish and place it on a cutting board.

Cut the steamed batter into equal-sized slices or cubes. The thickness can vary according to your preference, but traditionally, it's cut into medium-thin slices.

Tempering :

Heat oil in a pan for tempering. Add mustard seeds and let them splutter.

Add sesame seeds and sauté until they start to change color.

Add asafoetida, chopped curry leaves, and slit green chilies. Sauté for a minute or until the curry leaves turn crispy.

Fry the Vadi :

Carefully place the cut vadi pieces into the pan with the tempering. Fry them on medium heat until they turn into golden brown and crispy on both sides. Be gentle while flipping the pieces to avoid breaking.

Serve :

Once the vadi pieces are crispy and golden, remove them from the pan and place them on a plate lined with paper towels to absorb excess oil.

Garnish with fresh chopped coriander leaves and grated coconut if desired.

Kothimbir Vadi is ready to be served. Enjoy it hot with green chutney or tomato ketchup.

This flavorful and crunchy snack is a delightful treat for anyone who loves the vibrant flavors of Maharashtrian cuisine.

3. Modak

Whenever we discuss the most famous food of Maharashtra, Modaks must always be mentioned. Because Modaks are manufactured in Maharashtra and are very popular. Still throughout India, modaks are prepared as prasad. However, in terms of taste, Maharashtrian modaks are the best.

Modak is a traditional Maharashtrian sweet dish that is often prepared during the festival of Ganesh Chaturthi. It is believed to be Lord Ganesha's favorite food. Modaks are sweet dumplings made of rice flour filled with a mixture of jaggery, coconut, and nuts. Here's a  recipe for making Modaks:

Ingredients :

For the outer covering :

1 cup rice flour

1.5 cups water

1/2 teaspoon ghee (clarified butter)

A pinch of salt

For the filling :

1 cup grated coconut

3/4 cup jaggery, grated

1/2 teaspoon cardamom powder

2 tablespoons chopped nuts (cashews, almonds)

1 tablespoon ghee

Instructions :

1. Prepare the Outer Covering :

a To a boil the bring the water in a saucepan

b. Add a pinch of salt and 1/2 teaspoon of ghee to the boiling water.

c. Reduce the heat to low and gradually add the rice flour to the water, stirring continuously to avoid lumps.

d. Cook the mixture until it forms a dough-like consistency. It should leave the pan sides.

e. Remove the dough from heat and cover it with a damp cloth. Let it cool slightly.

2. Prepare the Filling :

a. Heat 1 tablespoon of ghee in a pan over medium heat.

b. Add the grated coconut and sauté it for a few minutes until it turns slightly golden brown.

c. Add the grated jaggery to the coconut and mix well. Let the jaggery to melt and then combine with the coconut. Cook until the mixture thickens.

d. Add the cardamom powder and chopped nuts. Mix it well and then cook for a few more minutes. Remove from heat and let it for filling cool.

3. Shaping the Modaks :

a. Take a small portion of the rice flour dough and flatten it on your palm to form a small disc.

b. Place a spoonful of the prepared coconut-jaggery filling in the center of the disc.

c. Gently gather the edges of the disc to form a pleated cone shape, closing the filling inside. To seal the modak. Pinch the edges.

4. Steam the Modaks :

a. Prepare a steamer by adding water to the bottom pan and bringing it to a boil.

b. Grease a plate or banana leaf with ghee to prevent sticking. Place the modaks on the greased surface.

c. Steam the modaks for about 15-20 minutes on medium heat until they are cooked and firm.

5. Serve :

a. Once the modaks are cooked, remove them from the steamer and let them cool for a few minutes.

b. Offer the modaks to Lord Ganesha as a prasad during the festival or serve them as a sweet treat to your family and guests.

Enjoy these delicious homemade modaks, a delightful treat that captures the essence of Maharashtrian cuisine and the spirit of the festival!

4. Bharli Vangi

Bharli Vangi is included in the list of the best dishes of Maharashtra. Bharli Vangi with masala is used to make it. This vegetable is not only delicious but also it is highly nutritious. Easy to make at home. You may have made rice based recipes like eggplant bharta, eggplant curry etc., but this time try bharli vangi.

5. Bharli Bhendi

Okra is a vegetable that can be prepared in a variety of ways. But okra filled in Maharashtra is something different. Most people enjoy eating this wonderful and spicy dish with lunch. The lady finger is split down the middle, the stuffing is applied and then it is cooked.

6. Masala rice

If you enjoy eating rice, you must try Maharashtra's famous masala rice. Because there are various ways in which women can prepare these traditional Maharashtrian dishes. In Maharashtra you can eat vegetarian or non-vegetarian masala rice.

7. Solkadhi

Maharashtra is a very popular place for Solkadhi. People of Maharashtra enjoy this drink a lot. Because it is both tasty and healthy. There are many ways to make it including butter peel and coconut peel. However, many people prefer tea with their chutneys, while others prefer lassi or cold drinks. But this time you should enjoy Solkadhi.

8. Misal Pav

Titles such as pavbhaji, batata vada, ragada petis vada pav, etc. are undoubtedly mentioned when we discuss the street food of Mumbai and rightly so because there is nothing that compares to eating these foods even when the streets are hot. of Mumbai. More exists. But do you eat maharashtrian misal pav. If you've never tried Maharashtrian misal pav, do check it out.