Maharashtra, a state in western India, is renowned for its vibrant culture and rich culinary heritage. The region’s cuisine is characterized by bold flavors, aromatic spices, and an emphasis on local ingredients. From street food to home cooking, Maharashtrian recipes are loved by people all over the world. Whether you’re looking for a comforting breakfast option or a flavorful snack to munch on, this list of 20 delicious Maharashtran recipes has got you covered. From popular snacks like Vada Pav and Batata Vada to hearty meals like Misal Pav and Sabudana Khichdi, we’ve got the perfect recipe for every occasion. So, let’s dive in and explore the flavors of Maharashtra!
Puran Poli
A classic Maharashtrian sweet treat, Puran Poli is a delicious stuffed flatbread made with a mixture of wheat flour, sugar, and spices. This recipe yields a soft, flaky, and flavorful Puran Poli that’s perfect for breakfast or as an afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup semolina (sooji)
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/4 teaspoon cardamom powder
– 1/4 cup ghee or vegetable oil
– Filling ingredients: see below
Filling Ingredients:
– 1 cup boiled and mashed sweet potatoes
– 1/2 cup chopped fresh cilantro (optional)
Instructions:
1. Combine flour, semolina, sugar, salt, and cardamom powder in a mixing bowl.
2. Gradually add ghee or oil and mix until the dough forms.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 6 equal portions.
5. Roll out each portion into a thin circle.
6. Place 1/2 cup of sweet potato filling in the center of each circle.
7. Fold and seal the edges to form a ball shape.
8. Cook on a hot non-stick skillet or griddle for 30 seconds on each side, until golden brown.
Cooking Time: 15 minutes
Misal Pav
A popular Indian street food, Misal Pav is a flavorful and spicy curry served with soft, fluffy bread (pav). This recipe makes 4-6 servings.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 can diced tomatoes (14 oz)
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt, to taste
– 2 tablespoons vegetable oil
– 4-6 pav buns or bread rolls
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add onions, garlic, and ginger; sauté until the onions are translucent.
3. Add the cumin, curry powder, and turmeric; cook for 1 minute.
4. Add the diced tomatoes, salt, and lentils; stir well.
5. Simmer for 20-25 minutes or until the lentils are cooked and the mixture has thickened.
6. Serve the misal over pav buns with a dollop of butter on top.
Cooking Time: 30-40 minutes
Vada Pav
This classic Indian street food combines crispy fried doughnuts (vadas) with soft and fluffy bread (pav), perfect for a quick snack or meal.
Ingredients:
– 1 cup urad dal (split black gram)
– 1/2 cup rice flour
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– Vegetable oil for frying
– 4-6 pav buns (soft, fluffy bread)
– Butter or margarine, softened
– Chutney of your choice (e.g., green chutney, tamarind chutney)
Instructions:
1. Soak the urad dal in water for at least 4 hours or overnight. Drain and grind into a smooth paste.
2. Mix the rice flour, baking soda, and salt with the urad dal paste. Knead into a soft dough.
3. Divide the dough into small portions and shape into vadas.
4. Heat oil in a deep frying pan and fry the vadas until golden brown (about 5-6 minutes).
5. Slice the pav buns in half lengthwise. Toast lightly, if desired.
6. Assemble the Vada Pav by placing a fried vada between two slices of bread. Spread butter or margarine on top.
7. Serve with your favorite chutney.
Cooking Time: 20-25 minutes
Sabudana Khichdi
A popular Indian dish, Sabudana Khichdi is a satisfying and comforting meal made with sago, vegetables, and spices. This recipe is a simplified version of the traditional dish.
Ingredients:
– 1 cup sabudana (sago)
– 2 medium-sized potatoes, peeled and diced
– 1 medium-sized onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Chopped fresh cilantro, for garnish
Instructions:
1. Rinse the sabudana and soak it in water for at least 3 hours or overnight.
2. Drain the water and cook the sabudana according to package instructions.
3. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add the diced potatoes, chopped onion, and minced garlic. Cook until the vegetables are tender.
5. Add cooked sabudana, turmeric powder, and salt to the pan. Mix well.
6. Garnish with fresh cilantro and serve hot.
Cooking Time: 30-40 minutes
Pithla Bhakri
A traditional Gujarati snack, Pithla Bhakri is a flavorful flatbread made with gram flour and spices, often served with a dollop of butter or ghee. This recipe yields 4-6 bhakris.
Ingredients:
– 1 cup gram flour (chickpea flour)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 3 tablespoons lukewarm water
– Ghee or butter, for serving (optional)
Instructions:
1. In a mixing bowl, combine gram flour, salt, and baking powder.
2. Gradually add the vegetable oil and mix until the dough comes together.
3. Add the lukewarm water and knead the dough for 5-7 minutes, until smooth.
4. Divide the dough into 4-6 equal portions.
5. Roll out each portion into a thin circle (about 1/8 inch thick).
6. Heat a non-stick pan or griddle over medium heat. Cook the bhakris for 30-45 seconds on each side, until they are lightly browned and puffed up.
7. Serve warm with a dollop of ghee or butter, if desired.
Cooking Time: 15-20 minutes
Kothimbir Vadi
A traditional Gujarati snack, Kothimbir Vadi is a flavorful and crispy flatbread flavored with coriander leaves, perfect for tea time or as a side dish.
Ingredients:
– 2 cups besan (gram flour)
– 1/4 cup lukewarm water
– 1/4 teaspoon salt
– 1/2 tablespoon ghee (clarified butter)
– 1/4 cup chopped fresh coriander leaves
– 1/4 teaspoon cumin seeds
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together besan and salt.
2. Gradually add lukewarm water to the besan mixture and knead into a smooth dough.
3. Divide the dough into small portions and shape into thin circles.
4. Heat ghee in a non-stick pan over medium heat.
5. Place a dough circle in the pan and cook for 30 seconds on each side, until it starts to puff up.
6. Brush the flatbread with a little water and sprinkle chopped coriander leaves and cumin seeds evenly.
7. Fold the flatbread into a triangle or a square shape and press gently to seal.
8. Heat vegetable oil in a deep frying pan over medium heat. Fry the Kothimbir Vadi until golden brown, about 3-4 minutes on each side.
9. Drain excess oil on paper towels and serve hot.
Cooking Time: 15-20 minutes
Bharli Vangi
A classic Maharashtrian dish, Bharli Vangi is a stuffed eggplant recipe that combines the flavors of spices, garlic, and coconut. This flavorful vegetable dish is a staple in many Indian households.
Ingredients:
– 4 medium-sized eggplants
– 1/2 cup peanut or coconut oil
– 3-4 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 tablespoon freshly grated coconut
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut off the tops of the eggplants and hollow out the insides.
3. Heat oil in a pan over medium heat. Add garlic, onion, cumin seeds, coriander powder, turmeric powder, and red chili powder. Saute until fragrant.
4. Stuff each eggplant with the spice mixture, followed by salt and coconut.
5. Place the stuffed eggplants on a baking sheet lined with parchment paper.
6. Bake for 30-35 minutes or until the eggplants are tender.
Cooking Time: 30-35 minutes
Zunka Bhakar
Experience the rich flavors of Maharashtra with this simple, rustic flatbread recipe. Zunka Bhakar is a classic accompaniment to various curries and lentil dishes.
Ingredients:
– 2 cups whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 3/4 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine the whole wheat flour and salt.
2. Gradually add the lukewarm water to the flour mixture, kneading until a soft dough forms.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle, about 1/8 inch thick.
5. Heat the vegetable oil in a non-stick skillet over medium heat.
6. Cook the flatbread for 30 seconds to 1 minute on each side, until it turns golden brown and crispy.
Cooking Time: Approximately 4-6 minutes per batch
Batata Vada
A popular Indian street food, Batata Vada is a flavorful and crispy potato dumpling that’s easy to make at home.
Ingredients:
– 2 large potatoes, boiled and mashed
– 1/4 cup gram flour (chickpea flour)
– 1/4 teaspoon asafoetida (optional)
– 1/2 teaspoon salt
– Vegetable oil for frying
– Chopped cilantro or onion for garnish
Instructions:
1. In a mixing bowl, combine mashed potatoes, gram flour, asafoetida (if using), and salt.
2. Mix well until the potato mixture forms a dough-like consistency.
3. Divide the dough into small portions, shaping each into a ball.
4. Flatten each ball slightly to form a disk shape.
5. Heat oil in a deep frying pan over medium heat. When hot, add a few dumplings (do not overcrowd).
6. Fry for 3-4 minutes on each side, or until golden brown and crispy.
7. Drain the Batata Vadas on paper towels and garnish with chopped cilantro or onion.
8. Serve warm and enjoy!
Cooking Time: Approximately 20-25 minutes.
Thalipeeth
A traditional Maharashtrian flatbread, Thalipeeth is a flavorful and nutritious breakfast option. This recipe yields a crispy and slightly puffed bread, perfect for sopping up curries or enjoying with a cup of tea.
Ingredients:
– 1 cup pearl millet flour (or Jowar)
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 1/2 cup lukewarm water
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a large mixing bowl, combine the pearl millet flour, rice flour, and salt.
2. Add the baking powder and mix well.
3. Gradually add the ghee or oil and mix until the dough comes together.
4. Gradually add the lukewarm water and knead the dough for 5-7 minutes, until it becomes smooth and pliable.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. Divide the dough into 6-8 equal portions.
7. Roll out each portion into a thin circle, about 3 inches in diameter.
8. Heat a non-stick skillet or griddle over medium heat.
9. Cook the Thalipeeths for 1-2 minutes on each side, until they are crispy and slightly puffed.
10. Serve hot with your favorite accompaniments.
Cooking Time: 15-20 minutes
Ukadiche Modak
A traditional Maharashtrian sweet dish, Ukadiche Modak is a steamed dumpling made with rice flour and filled with a sweet coconut mixture. This recipe yields 6-8 modaks.
Ingredients:
– 2 cups rice flour
– 1 cup grated coconut
– 1/4 cup jaggery powder or sugar
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon ghee or oil
– Water, as needed
Instructions:
1. In a large mixing bowl, combine the rice flour and grated coconut.
2. Add the jaggery powder or sugar, cardamom powder, and ghee or oil to the mixture. Mix well.
3. Gradually add water to form a soft dough. Knead the dough for 5-7 minutes until it becomes pliable.
4. Divide the dough into 6-8 equal portions.
5. Shape each portion into a ball and then flatten it slightly into a disk shape.
6. Place a tablespoon of the coconut mixture in the center of each disk.
7. Fold the dough over the filling to form a pouch, and press the edges together to seal.
8. Steam the modaks for 15-20 minutes or until they are cooked through.
Cooking Time: 15-20 minutes
Kanda Poha
A popular Maharashtrian breakfast dish, Kanda Poha is a flavorful and filling snack made with flattened rice flakes, onions, and spices.
Ingredients:
– 2 cups poha (flattened rice flakes)
– 1 medium onion, finely chopped
– 1/2 teaspoon mustard seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons oil or ghee
– Chopped cilantro, for garnish (optional)
Instructions:
1. Rinse the poha and soak it in water for about 30 minutes. Drain the water and set the poha aside.
2. Heat oil or ghee in a large non-stick pan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the mustard seeds and turmeric powder to the pan and stir well.
4. Add the soaked and drained poha to the pan, stirring gently to combine with the spice mixture.
5. Cook for 2-3 minutes or until the poha is lightly toasted and fragrant.
6. Season with salt to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 10-12 minutes
Matki Usal
A traditional Maharashtrian dish, Matki Usal is a flavorful and nutritious curry made with moth beans (matki) and a blend of spices. This recipe yields a deliciously thick and creamy usal that’s perfect for serving with rice or roti.
Ingredients:
– 1 cup dried matki
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 cup water
Instructions:
1. Rinse the matki and soak them in water for at least 4 hours or overnight.
2. Drain the soaked matki and blend them into a coarse paste using minimal water.
3. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
4. Add onions, garlic, and ginger; sauté until the onions are translucent.
5. Add the blended matki mixture, turmeric powder, red chili powder, and salt. Mix well.
6. Gradually add water to achieve the desired consistency.
7. Simmer the curry for 15-20 minutes or until it thickens slightly.
8. Serve hot with rice or roti.
Cooking Time: 30-40 minutes
Sol Kadhi
A popular Konkani drink, Sol Kadhi (also known as Sorakade) is a refreshing and flavorful beverage made with coconut milk, tamarind, and spices. This tangy and creamy drink is perfect for hot summer days or any time you need a pick-me-up.
Ingredients:
– 1 cup coconut milk
– 1/2 cup water
– 1/4 cup tamarind paste
– 1 tablespoon coriander seeds
– 1 teaspoon cumin seeds
– Salt, to taste
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. In a blender or mixer, combine coconut milk, water, tamarind paste, coriander seeds, and cumin seeds.
2. Blend the mixture until smooth and well combined.
3. Add salt to taste and blend again.
4. Pour the Sol Kadhi into glasses and garnish with chopped cilantro, if desired.
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Amti Dal
A popular Punjabi dish, Amriti Dal is a flavorful and comforting lentil curry that pairs well with naan or rice. This recipe yields a deliciously smooth and creamy dal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 inch ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add the cumin, coriander, and salt. Stir well.
4. Add the soaked lentils and 2 cups of water to the pan. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the dal is smooth and creamy.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Pudachi Vadi
A traditional Maharashtrian snack, Pudachi Vadi is a flavorful and crispy flatbread that pairs well with tea or as a side dish.
Ingredients:
– 2 cups whole wheat flour
– 1/4 cup gram flour (chickpea)
– 1/2 teaspoon salt
– 1/4 teaspoon cumin seeds
– 1 tablespoon ghee or oil
– Water, as needed
Instructions:
1. Mix together the whole wheat and gram flours, salt, and cumin seeds.
2. Gradually add water to form a dough. Knead for 5 minutes.
3. Divide the dough into small portions and shape each into a ball.
4. Roll out each ball into a thin circle (about 1/8 inch thick).
5. Heat a non-stick skillet or griddle over medium heat. Cook the vadi for 30 seconds on each side, until they turn golden brown.
6. Brush with ghee or oil and serve warm.
Cooking Time: 15-20 minutes
Masale Bhaat
A classic Maharashtrian dish, Masale Bhaat is a flavorful rice preparation that combines the aromas of spices with the simplicity of cooking. This recipe yields a delicious and aromatic rice dish that pairs well with most vegetables, lentils, or even as a side.
Ingredients:
– 1 cup long-grain basmati rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat ghee or oil in a large saucepan over medium heat.
3. Add chopped onion, minced garlic, and grated ginger. Cook until the onions are translucent.
4. Add cumin, coriander, turmeric, and salt. Cook for 1 minute.
5. Drain the rice and add it to the saucepan. Stir well.
6. Add 2 cups of water and bring to a boil.
7. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
Cooking Time: 25-30 minutes
Rassa Bhaaji
A classic Maharashtrian dish, Rassa Bhaaji is a flavorful and spicy potato curry that’s easy to make and perfect for a quick meal or snack.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2-3 fresh curry leaves
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and grated ginger; sauté for another minute.
4. Add diced potatoes, turmeric powder, red chili powder, and salt. Stir well to combine.
5. Cook for 10-12 minutes or until the potatoes are cooked through, stirring occasionally.
6. Garnish with curry leaves and fresh cilantro.
Cooking Time: 15-18 minutes
Kombdi Vade
A classic Maharashtrian snack, Kombdi Vade is a flavorful and crispy chickpea flour flatbread often served with tea or as a side dish. This recipe yields 8-10 vades.
Ingredients:
– 1 cup chickpea flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Ghee or oil for brushing
Instructions:
1. Mix the chickpea flour, salt, and baking powder in a bowl.
2. Gradually add the lukewarm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into 8-10 equal portions.
4. Roll out each portion into a thin circle (about 3 inches in diameter).
5. Brush the edges with ghee or oil.
6. Cook on a non-stick skillet or griddle over medium heat for 30-40 seconds or until the vade is golden brown and crispy.
7. Flip and cook for another 10-15 seconds.
Cooking Time: 1-2 minutes per side (total 4-5 minutes)
Shrikhand
A popular Indian dessert, Shrikhand is a creamy yogurt-based sweet treat flavored with cardamom and sugar.
Ingredients:
• 1 liter plain yogurt (full-fat or low-fat)
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cardamom
• Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. In a large bowl, whisk together the yogurt and lemon juice until smooth.
2. Add the sugar and whisk until fully dissolved.
3. Add the ground cardamom and whisk to combine.
4. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.
5. Just before serving, garnish with chopped nuts or dried fruit if desired.
Cooking Time: 0 minutes (no cooking required)
Summary
Discover the rich flavors of Maharashtrian cuisine with these 20 delicious recipes for every occasion! From breakfast to dinner, and even snacks and desserts, this collection has something for everyone. Try your hand at classic dishes like Puran Poli, Misal Pav, and Vada Pav, or explore new favorites like Sabudana Khichdi, Pithla Bhakri, and Kothimbir Vadi. Whether you’re a foodie or just looking to spice up your cooking routine, this article is sure to inspire.
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