7 Tempting Maharashtrian Dishes Worth Giving a Try
On your visit to Maharashtra, do not miss to eat these cuisines. From vada pav to puran poli, know some other tasty dishes,
All things can come to your mind as soon as you think of Maharashtra, like the dress, dance, tourist spot, drama, film, festival, and much more. But the thing that comes to mind on all of this is Marathi food. As soon as thinking about Marathi food, attention is first drawn to Kanda Poha, Vada Pav, and Pav Bhaji. However, this state has no answer in terms of the variety of cuisines. Put, in Marathi cuisine, you get to enjoy traditional dishes rich in flavor.
Famous Chef Kunal Kapoor says that the restaurant has given the word Thali to make it easy for them to sell some of the original dishes of a particular region at one place. However, Kapoor pointed out, a plate belongs to a particular community. There are many communities within Maharashtra.
Apart from this, you also have vegetarian options such as kombadi vada, pitla-bhakar, junka bhakar in the food of Maharashtra. To know the variety of food of Maharashtra, you have to taste the plate of Malvani, Kolhapuri, Nagpur, and Vidarbha. People also like dishes like vada pav, misal pav, thali peeth, sago khichdi, bharali vangi, kolhapuri mutton.
This is a Marathi dish that is made from several lentils and cereal flour. Therefore, Thalipeeth will increase your taste as well as your health.
- 1 cup jowar flour
- 4 cups gram flour (besan)
- ¼ cup wheat flour
- 4 cups millet flour
- ¼ cup rice flour
- 1 tsp Ginger Garlic Paste
- 2 Green Chillies , finely chopped
- 4 tsp turmeric
- ½ tsp coriander powder
- ½ tsp cumin powder
- 4 tsp celery
- 2 tsp mole
- 2 tbsp coriander , finely chopped
- 1 onion , finely chopped
- ½ tsp salt
- 1 cup water , for chappatis
- Oil , for frying
- First of all, take 1 cup jowar flour, ¼ cup gram flour, ¼ wheat flour, ¼ cup millet and ¼ cup rice flour in a large bowl.
- Then add 1 tsp ginger garlic paste, 2 green chillies, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp celery, 2 tsp sesame seeds, 2 tbsp coriander, 1 onion and ½ tsp salt.
- Now mix them all well.
- Now add ½-1 cup or water and knead it according to need.
- Add more water and knead soft dough (dou) if needed.
- Grease the butter paper with oil or use a wet cloth as per the traditional method.
- Now take a small ball-shaped dow and start hand-pressing / patting it on butter paper / aluminum foil or banana leaf. Also use a wet cloth for the traditional way.
- Now make it as thin as possible by pressing it by hand. Wet your hand with water so that you can spread it easily and there are no cracks in it.
- Now make some holes in the middle so that your thalipeeth can absorb the oil and cook quickly.
- Now turn the butter paper gently on the hot griddle.
- Remove the butter paper gently without breaking the plate.
- Apply a little oil on the plate.
- Cover and cook on medium heat.
- Turn it and cook it by pressing it gently on both sides.
- Finally, serve the thalipeeth with butter, pickle and curd.
Kolhapuri is delicious, Misal Pav. It is also very famous in Mumbai. It can be enjoyed in the evening snacks.
- 2 tablespoons oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 cup onion, sliced
- 1 cup Tomatoes, sliced
- 3/4 cup coconut, grated
For the sauce or gravy:
3 tablespoons oil
- Salt to taste
- 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 of water
Method of making misal pav
- 1.Heat oil in a pan, add ginger, garlic, and onion paste to it.
- 2.Fry it till the paste turns light brown.
- 3.Add tomatoes and grated coconut to it—Fry for a few minutes.
- 4.After the mixture is roasted, keep it cool for a while.
- 5.When the mixture cools down, grind it
For the sauce and gravy
Heat the oil in a pan, add ginger paste, garlic paste and asafoetida and fry it well.
2.Add potatoes including soaked sprouts throughout the night.
- 3.Add salt, turmeric powder, garam masala, clove-cinnamon powder and lemon juice.
- 4.Add water and cook for eight to ten minutes.
- 5.After the mixture is cooked, put it in a bowl and keep it on the side.
Varan (Maharashtrian dal):
Arhar dal is made in Maharashtra with coconut paste. Varan tastes best with rice.
The taste of Mumbai's Bhelpuri is world-famous. On hearing its name, the mouth starts to water. It is the most liked street food in Maharashtra.
This Marathi dish is like sweet paratha. Pooran Poli uses sweet lentil stuffing. It is different and tasty in food.
Puran Poli Ingredients
To make the mixture:
- 1 cup washed chana dal
- 3 cups of water
- 1 cup sugar
- 1 tsp cardamom powder
- Nutmeg, grated
To Make A Doe:
- 2 cups all-purpose flour
1 tsp salt
- 2 tablespoons Ghee
- 1 water
- Wash the gram lentils in a pressure cooker, add water to it and cook it for 3 to 4 whistles.
- 2.Drain the lentils and mash them coarsely. Turn the lentils into a pressure cooker and add sugar to it. Cook it on low heat, mixing it well.
- 3.Add cardamom powder and grated nutmeg and mix.
- 4.Cook it on low flame and stir continuously till it dries completely.
- 5.Allow this mixture to cool.
Also Read: Basic Cooking Recipes For Beginners
Make Puran Poli:
1.Take the dough from it and roll it into a roti.
2.Sprinkle some dry flour and roll it into a circle.
- 3.Fill the filling prepared in Puran and roll it into a circle again.
- 4.Heat the griddle and put the pooran poli on it, and bake it well by applying ghee on both sides.
- 5.Pooran Poli is ready to eat. Serve it by adding more ghee to it.
The taste of Vada Pav is very much preferred in Maharashtra. This is a favorite snack, especially in Mumbai. People never miss to eat vada pav on their visit to Maharashtra.
So, these are the yummiee Maharashtrian Dishes that you can eat or cook at home.