Khandesh is a Geographical Region in Maharashtra State, situated in the North-Western side of Maharashtra and the Tapi River Basin. Jalgaon, Dhule, and Nandurbar Districts have come under Khandesh. Burhanpur District, Madhya Pradesh, is also a part of Khandesh. Songir, Patnadevi, Farkhande, Kanva Ashram Kanalda, Gandhi Research Foundation, Manudevi Temple, Hatnur Dam, Shree Sant Muktabai Temple, Asirgarh Fort, Mahatma Gandhi Garden, and Waghur Dam are some tourist attractions in Khandesh.
Khandesh is famous for its Khandeshi Language and spicy, delicious Khandeshi dishes. Fertile Black Earth and the dry climate of Khandesh help to ripen crops like Jowar, Toor, Bajri, various vegetables, bananas, and cotton. Khandeshi spicy dishes like Khandeshi Kala Masala, Chutney, and many more food items keep their own identity in Maharashtrian Food Culture along with their language. A Marathi proverb, ‘Delicious Eating is God’s Blessing!’ matches with Khandeshi dishes. Let’s see unique, spicy, and delicious Khandeshi dishes.
1.Lasoon Paatiche Aayte
Aayte is a popular breakfast dish in Khandesh. We can make this dish instantly as and when we want, so it is known as ‘Aayte.’ Lasoon Paatiche Aayte is made with Lasoon Paat (Green Garlic), Rice, Salt, Turmeric, Green Chilli, and Coriander Leaves. To make this dish, soak rice for at least 2 hours. Make a dosa-like paste of rice and all other ingredients. Heat dosa pan and make Lasoon Paatiche Aayte. It is tastier with Taramind and Jaggery Chutney. Garlic helps to improve our Immune System.
2.Khandeshi Mutake Vaphole
Khandeshi Mutake Vaphole or Landge is made with Chana Dal, Toor Dal, Wheat Flour, Green Chilli, Ginger, Garlic, Turmeric, Salt, Onion, Coriander Leaves, and Cumin Seeds. Soak chana dal and toor dal for 4 hours to make this spicy dish. Make a paste, and add all other ingredients, excluding wheat flour. Make dough of wheat flour like roti making. Make a small puri, stuff it with the dal mixture, and give it structure like Karanji (Gujia). Steam it for 10-15 minutes, and serve this delicious dish.
3.Varan Batti
Varan Batti is an Authentic Khandeshi Dish mainly served on Wedding Feast. Batti is made with Regular Wheat Flour, Thick Wheat Flour, Corn Flour, Thick Semolina, Cumin Seeds, Ajwain, Salt, Turmeric, and Oil. Varan is made with Cooked Toor Dal and Fenugreek Seeds. To make Batti, mix all flours and ingredients in hot water and make a dough. Rest it for 10-15 minutes. Make a roti from that dough. Make a roll from the roti and cut it into small pieces. Steam these pieces for 10-15 minutes and deep fry them. Varan and Batti are an excellent combination; you must try this delicious dish.
4.Sanjori
Sanjori is an Authentic and Delicious Sweet Dish in Khandesh, mainly made during Festive Seasons like ‘Lord Ganesh Festival’ and ‘Akshay Tritiya.’ Also, Sanjori is given with Brides when they go to their in-laws’ home for the first time after marriage as a sign of Good Omen; it is a part of the Khandesh Ritual. Sanjori is made with Semolina, Jaggery Water, All-Purpose Flour, Ghee Salt, Water, Nutmeg Powder, and Cardamom Powder.
Mix Semolina with Jaggery Water, Nutmeg Poder, and Cardamom Powder for stuffing. Keep the mixture for 5-6 hours. Mix All-Purpose Flour, Semolina, Ghee, and Water for Coating and make a soft dough. Make a roti from that dough and stuff it with Semolina Jaggery Water mixture. Flatten the roti with stuffing and deep fry them. A delicious, sweet dish, Sanjori is ready to serve.
5.Khandeshi Kadhi Funake
Khandeshi Funake is one of the spicy and tasty dishes in Khandesh. Funake is made with Chana Dal, Mug Dal, Garlic, Green Chilli, Ginger, Onion, Cumin Seeds, Turmeric, Salt, Coriander Leaves, and Oil. To make Funake, wash Chana Dal and Mug Dal. Soak them for 5-6 hours. Make a paste of Dal and other ingredients without water, like Medu Vada. When the paste is ready, add chopped onion and coriander leaves and make Funake in a cylindrical shape. Steam them for 10-15 minutes. Kadhi is made with Buttermilk, Gram Flour, Green chili, Spices, Garlic, and Salt. Shallow fry the Funake if you want. These spicy, delicious, hot Funake and Hot Kadhi are incredible. It would be best if you tasted this delicious dish.
6.Kalnyachi Puri
Kalnyachi Puri is a famous spicy dish in Khandesh. Kalnyachi Puri is made with Kalnache Peeth (Flour), Green Chilli, Garlic, Turmeric, Salt, Red Chilli Powder, Ajwain, Coriander Leaves, Spices like Cumin Seeds, Coriander Powder, and Asafoetida. Kalnache Peeth is a mixture Jowar, and Whole Black Urad. Grind the ingredients like Garlic, Green Chilli, Ajwain, Cumin Seeds, and Coriander Leaves. Add this paste and Salt, Turmeric, Red Chilli Powder, Coriander Powder, Asafoetida, and Hot Oil in Kalnache Peeth. Make a soft dough. Make a puri from that dough and deep fry it. Delicious and Spicy Kalnyachi Puri is ready to eat. You can add vegetables to the mixture if you like.
7.Khandeshi Vangyache Bhareet
Vangyache Bhareet is one of the spicy dishes in Khandesh. Vangyache Bhareet is made with Vange (Brinjal), Onions, Green Chilli, Ginger, Garlic, Turmeric, Oil, Peanuts, Coriander Leaves, and Salt. To make Vangyache Bhareet, make small holes in Brinjal, spread it with oil, and fry it. Remove the fried skin of the Brinjals. Make a paste of Green Chilli, Ginger, Garlic, Coriander Leaves, and Salt. For tadka, sauté chopped onions, green chili paste, and peanuts. Mix mashed Brinjals in this tadka. Spicy Vangyache Bhareet in Authentic Khandeshi style is ready to serve.
8.Khandeshi Thhecha
Thhecha is a traditional and authentic spicy dish in Maharashtra. Let’s see the making of Green Chillis Thhecha in Khandeshi style. Khandeshi Thhecha is made with Green chilis, Garlic, Coriander Leaves, Oil, and Salt. Shallow fry Green Chillis. Mix all other ingredients in fried Green Chillis. Grind them and make a rough paste. To make the Thhecha tastier, this spicy dish is primarily ground in mortar and pestle in Khandesh. Khandeshi Thhecha and Bhakri are a perfect combination.
9.Kalnyachi Bhakri
Kalnyachi Bhakri is made with Kalnache Peeth, Salt, and Water. Mix Kalnache Peeth, Salt, and Hot Water and make a soft dough for Bhakri. Keep Griddle on the gas for roasting. Take a piece from that dough and make Bhakri by patting it with your palms and fingers. Keep the Bhakri on the hot Griddle and apply water on another side of the Bhakri with the palm. Change the side and roast it. Your Bloated Hot and Delicious Bhakri is ready to eat. Kalnyachi Bhakri, Khandeshi Vangyache Bhareet, Khandeshi Thhecha, and Onion is incredible. It would be best if you tried this wonderful meal.
10.Ghotleli Hirvya Vangyachi Bhaji
Ghotleli Hirvya Vangyachi Bhaji is a special dish in Jalgoan, Khandesh, mainly served in Wedding Feast. Ghotleli Hirvya Vangyachi Bhaji is made with Brinjal, Ginger, Garlic, Oil, Cumin Seeds, Mustard Seeds, Turmeric, Red Chilli Powder, Coriander Powder, Coriander Leaves, Garam Masala, Kokum, Salt, and Water.
Cut Brinjal into small pieces and wash it. Make Ginger-Garlic paste; add cumin seeds and mustard seeds in it. Keep the Pressure Cooker on the Gas. Heat Oil, and to give tadka, sauté Ginger-Garlic paste. Mix Brinjal and shallow fry it. Add all other ingredients like Red Chilli Powder, Turmeric, Garam Masala, Coriander Powder, Kokum, and Salt. Mix them. Add water to the mixture.
Close the pressure cooker and turn off the flame after 3-4 whistles. Open the pressure cooker after cooling down. Mash the Bhaji with a Masher and add chopped Coriander Leaves. Spicy and Delicious Ghotleli Hirvya Vangyachi Bhaji is ready to serve. It would be best if you tried it with Bhakri.
11.Khandeshi Mande
Khandeshi Mande is a traditional and authentic sweet dish in Khandesh, mainly made in all Festive Seasons. Khandeshi Mande is ‘Khapravarchi (Tile) Puranpoli’. Puranpoli is an Authentic Maharashtrian dish. Khandeshi Mande is made in Choola (Rotten). It is big in size when compared with regular Puranpoli.
Let’s see the Khandeshi style of making Khandeshi Mande. Khandeshi Mande is made with Wheat Flour, All-purpose Flour, Turmeric, Salt, Chana Dal, Jaggery, and Cardamom Powder. Cook Chana Dal. Remove cooked water to make Aamti. Add Jaggery in Chana Dal and Cardamom Powder to make Puran. Make a soft dough of Wheat Flour, All-purpose Flour, Turmeric, Salt, and Water to make a Roti. Keep Tile on the Rotten.
Make a Roti from a dough and stuff it with Puran. Flatten the roti and roll your hands in the air like making Rumali roti. Keep Mande on Tile to roast. Spread oil on it. Delicious, Traditional, and Hot Khandeshi Mande is ready for it. It would be best if you tried this delicious dish with Ghee.
12.Shev Bhaji
Shev Bhaji is a spicy and delicious dish in Khandesh. Shev Bhaji is made with Shev, Onion, Ginger, Garlic, Khandeshi Kala Masala, Grated Dry Coconut, Red Chilli Powder, Salt, Oil, and Hot Water. Roast dry coconut and grind it. For Masala, roast sliced onions in a pan, add ginger and garlic and paste these ingredients. Heat fry pan, add dry coconut and masala paste. Add Khandeshi Kala Masala Red Chilli Powder into it. Add hot water and make Rassa; add salt. Turn off the gas and add shev in the Rassa. Your spicy Shev Bhaji is ready to serve. Shev Bhaji, Bhakri, and Onion is an excellent combination.
13.Dal Gandori
Dal Gandori is one of the spicy dishes in Khandesh. Dal Gandori is made with Toor Dal, Ginger, Garlic, Green Chilli, Tomato, Chopped Spinach, Chopped Ambat Chuka (Green Sorrel), Dry Coconut Slices, Oil, Curry Leaves, Cumin Seeds, Asafoetida, Khandeshi Kala Masala, Peanuts, Turmeric Powder, Salt, and Water. Wash Toor Dal and other vegetables. Add Toor Dal, vegetables, tomatoes, and water into the pressure cooker.
Close the lid and cook it until 3-4 whistles. Open the lid, mix all ingredients, and mash them with a whisk. For Tadka, heat fry pan, add oil, cumin seeds, asafoetida, curry leaves, green chilli, ginger-garlic paste, and sauté. Add dry coconut slices, turmeric powder, peanuts, and Khandeshi kala masala. Mix well, and add cooked dal mixture, salt, and water. Let it on the medium heat for 7-8 minutes. Spicy and delicious Dal Gandori is ready to eat. You must taste Dal Gandori with Bhakri and Rice in Khandesh.
14.Mod Aalelya Gavhachi Kheer
Mod Aalelya Gavhachi Kheer is a traditional and authentic sweet dish in Khandesh, mainly made in the festive season. Gavhachi Kheer is made with Polished Whole Wheat (Gahu), Jaggery, Water, Dry Fruits such as Almonds, Raisins, Cashew Nuts, Coconut Slices, Cardamom Powder, and Ghee.
Clean the polished whole wheat and remove dirt. Wash wheat for 2-3 times. Put water in a big vessel and keep the vessel on the gas until the water boils. Transfer washed wheat into the boiled water. Rest it overnight or 7-8 hours. Transfer wheat to the pressure cooker and cook it until 10-12 whistles. Transfer cooked wheat into a big vessel and grated jaggery in it. Mix it with a hand blender or whisk. Turn on the gas and cook it for 15-20 minutes. Roast dry fruits in Ghee. Add dry fruits and coconut slices to the kheer.
Traditional and Authentic Khandeshi Mod Aalelya Gavhachi Kheer is ready to serve. It would be best to try this delicious dessert with milk and Ghee. Polished Whole Wheat is readily available in the market, but in Khandesh, Wheat is polished at home.
15.Ambola Bhat
Ambola Bhat is a traditional, sour, and delicious dish in Khandesh mainly served at the Wedding Feast. Ambola Bhat is made with Jowar (Sorghum), Buttermilk, Water, and Salt. Take Jowar, clean it. Wash it for 2-3 times. Soak Jowar for 7-8 hours. Drain all water, wash it, and remove the outer skin of the jowar.
Remove the outer skin with the help of a food processor or with mortar and pestle. Separate outer skin and jowar. Transfer Jowar into the pressure cooker, and add hot water according to Jowar’s proportion. Add salt and close the lid. Cook it until 8-10 whistles on low flame. Open the lid after cooling down, and add buttermilk to the mixture. Mix it well, transfer it to another vessel, and rest for 7-8 hours.
Jowar absorbs buttermilk. Ambola Bhat and Buttermilk Kadhi are an incredible combination. Add gram flour, salt, and turmeric powder to buttermilk. Mix it well. For Tadka, add oil to the tadka pan to heat, and add mustard seeds, cumin seeds, asafoetida, green chilli, and curry leaves. Add tadka to the buttermilk mixture. Sour and delicious Ambola Bhat is ready to serve with hot, spicy Buttermilk Kadhi. Add some peanut oil while serving for taste.
16.Kondale
Kondale is one of the spicy and tasty dishes in Khandesh. Kondale is a type of Thalipeeth. Kondale is made with Wheat Flour, Gram Flour, Sorghum Flour, Rice Flour, Turmeric, Salt, Water, Oil, Green Chilli, Ajwain, Cumin Seeds, Garlic, Onion, Red Chilli Powder, and Coriander Leaves. Add Green chilis, Garlic, Coriander Leaves, and Salt in Blender to make a fine paste. Mix all flours, and add chopped onion, green chilli paste, red chili powder, turmeric, chopped coriander leaves, and salt.
Add water and make a soft dough. Take a small portion and put a soaked cotton handkerchief on a rolling pin to make a Kondale. Kondale is made by patting with the palm and fingers. Keep Gridle on the flame for roasting. Spread some oil on Gridle and transfer Kondale on Grindle. Spread some oil on the Kondale and close it with a lid for 2-3 minutes to roast. Open the lid and change another side to burn. Spicy and delicious Kondale is ready to eat. You must try Kondale with Curd in Khandesh.
17.Dubuk Vadyanchi Aamti
Dubuk Vadyanchi Aamti is one of the spicy and delicious dishes in Khandesh. Dubuk Vadyanchi Aamti is made with Gram Flour, Khandeshi Kala Masala, Red Chilli Powder, Turmeric Powder, Oil, Water, Garlic, Ginger, Onion, Dry Coconut, Coriander Leaves, and Salt. For Masala, remove the outer skin of the onion, give cut marks, and roast the whole onion on flame. Add roasted dry coconut, garlic, ginger, coriander leaves, and roasted onion on the grinder to grind. Make a paste. Put Fry pan on flame and add oil to heat. Add Khandeshi Kala Masala, Red Chilli Powder, Turmeric Powder, and Masala Paste in Oil, and roast it.
Add hot water and salt to this mixture to cook Aamti. Take Gram Flour, Red Chilli Powder, Turmeric Powder, and Salt in a bowl to make Vade. Add water to it and make a mixture like Pakoda. Make a small pakoda (vada) and directly put it into Aamti. Cook it for 10-15 minutes. Add chopped coriander leaves. Hot, spicy, and delicious Dubuk Vadyanchi Aamti is ready to serve. If you are a non-veg lover, you must taste this special Khandeshi dish; it tastes like non-veg. Dubuk Vadyanchi Aamti and Bhakri are a fantastic combination.
18.Khandeshi Masala Khichadi
Khandeshi Masala Khichadi is a tasty and spicy dish in Khandesh. Khandeshi Masala Khichadi is made with Toor Dal, Rice, Green Peas, Potato, Tomato, Onion, Garlic, Peanuts, Garam Masala, Red Chilli Powder, Turmeric Powder, Salt, Mustard Seeds, Cumin Seeds, Bay Leaf, Oil, Coriander Leaves, and Water. Put the pressure cooker on flame. Add oil to heat. Roast mustard seeds, cumin seeds, bay leaf, garlic, peanuts, and chopped onions in oil.
Add chopped tomato, garam masala, turmeric powder and roast. Add potato and green peas and mix well. Add washed toor dal and rice to the mixture. Add water and salt. Close the lid and cook until 3-4 whistles. Open the lid after cooking, add chopped coriander leaves. Hot, Spicy, and delicious Khandeshi Masala Khichadi is ready to serve. Serve it with Ghee and Urad Papad.
19.Khandeshi Kandyachi Bhaji (Kandoni)
Kandoni is a traditional, spicy, delicious Khandeshi dish mainly served in the Wedding Feast. Kandoni is made with Big Onions, Ginger-Garlic Paste, Red Chilli Powder, Garam Masala, Turmeric Powder, Coriander Powder, Curry Leaves, Mustard Seeds, Cumin Seeds, Grated Dry Coconut, Crushed Peanuts, Coriander Leaves, Oil, Salt, and Water. Chop big onions in vertically.
Put the fry pan on flame and add oil to heat it. Add mustard seeds, cumin seeds, curry leaves, and ginger-garlic paste to roast. Add chopped onions in it and fry until cooked. Add red chili powder, turmeric powder, Coriander powder, garam masala, salt, grated coconut, and crushed peanuts and mix well. Put a plate on the fry pan. Add water to it; when the water gets hot, add it to the Kandoni according to proportion. Cook 10-15 minutes; turn off the flame and add chopped coriander leaves. Spicy and delicious Kandoni ready to eat.
20.Aamsulchi Kadhi
Aamsulchi Kadhi is a sweet, sour, spicy, and tasty dish in Khandesh. Aamsulchi Kadhi is made with Aamsul (Kokum), Jaggery, Gram Flour, Garam Masala, Turmeric, Salt, Water, Coriander Leaves, Pure Ghee, Mustard Seeds, Cumin Seeds, Coriander Powder, Ginger-Garlic Paste, Cinnamon Sticks, Asafoetida, Cloves, Green Chilli, Curry Leaves, and Bay Leaf. Put a pot in flame, add water in it, add jaggery in water, and make jaggery water. Soak 8-10 Aamsuls in a bowl. Mix Gram Flour and water in a pot to make a paste. Add turmeric powder, coriander powder, garam masala, and salt to gram flour paste.
Add strained Jaggery Water in Gram Flour and mix all ingredients well. Remove dirty water from Aamsul, wash Aamsul, and add it to the Gram Flour and Jaggery Water mixture. For Tadka, put a fry pan or pot in flame and pure Ghee to heat. Add Mustard Seeds, Cumin Seeds, Chopped Green Chilli, Curry Leaves, Bay Leaf, Cinnamon Sticks, Cloves, and Ginger-Garlic Paste in Pure Ghee and fry it. Add a mixture of Gram Flour, Aamsul, and Jaggery Water in tadka. Cook for 10-15 minutes. Add chopped Coriander Leaves. Sweet, Sour, Spicy, and Delicious Aamsulchi Kadhi is ready to serve.
All these Traditional and Authentic Khandeshi dishes are healthy and delicious. The dishes are made with regular grocery items are readily available in the market. You can try them at home also. Whenever you visit a Khandesh, you must enjoy the taste of these healthy and delicious Khandeshi dishes.
