Lip Smacking Spicy Saoji Special Dishes You Must Try

Lip Smacking Spicy Saoji Special Dishes You Must Try

The origin of Saoji Food comes from the Halba Koshti Community. It was the Weaver Community. They were from Madhya Pradesh. People belonging to this Community migrated from Madhya Pradesh to Nagpur for work. The people came from this Community were cooking spicy and delicious dishes. These dishes were known as ‘Saoji Dishes.’ Later, they started their cooking business in Nagpur, which was called ‘Saoji Food.’ Now, these ‘Saoji Dishes’ or ‘Saoji Food’ become a brand of Nagpur.

Nagpur’s Saoji Food is very popular all over India. Saoji dishes are very spicy and delicious. Primarily, the Non-veg Food items were used to cook Saoji dishes. Nowadays, Veg Saoji dishes are also cooked. Several Saoji special restaurants in Nagpur serve authentic, spicy, and delicious Saoji dishes. Let’s look at these Authentic Lip-Smacking Spicy Saoji Special Dishes you must try at home.

1.Saoji Dry Masala

Saoji Dry Masala is an authentic and one of the most essential parts of Saoji dishes. Saoji Dry Masala is also known as ‘Saoji Kala Masala’. Saoji Dry Masala is made with dry spices (masala) like Dry Coconut, Dry Red Chillies, Mustard Seeds, Cumin Seeds, Cloves, Black pepper, Black Cardamom, Green Cardamom, Nutmeg, Sesame Seeds, Poppy Seeds, Coriander Leaves, Bay Leaves, Mace, Star Anise, Stone Flower, Shahi Jeera, Cinnamon, Fennel Seeds, Turmeric, Onion Powder, Garlic Powder, Rice, Chana Dal, Sorghum Flour, and Oil.

Clean all dry spices well. Pick out Black Cardamom and Green Cardamom. Put a frying pan on the flame and put some Oil to heat. When Oil heats, add Mustard Seeds, Cumin Seeds, Dry Red Chillies, Cloves, Black pepper, Black Cardamom, Green Cardamom, Nutmeg, Sesame Seeds, Poppy Seeds, Coriander Leaves, Bay Leaves, Mace, Star Anise, Stone Flower, Shahi Jeera, Cinnamon, Fennel Seeds, Turmeric, Onion Powder, Garlic Powder, Rice, Chana Dal and roast well until the color change to light brown and aroma comes. Add some Sorghum Flour for a thick consistency and roast well. Turn off the flame when all spices roasted well. Put roasted spices on a plate and rest the dry spices mixture to cool down.

Cut the Dry Coconut into thin pieces. Put a frying pan on the flame and put some Oil to heat. Add Chopped Dry Coconut in it to roast. Roast well until the color changes to light brown. Let it cool. Take a mixer jar, and add all roasted spices in it. Grind the mixture well and make a dry powder. Authentic, spicy, and delicious Saoji Dry Masala is ready. You can use this Masala to cook Non-veg and Veg dishes.

saoji-dry-masala

2.Saoji Mutton Curry

Saoji Mutton Curry is one of the tasty and spicy Saoji Special dishes. Saoji Mutton Curry is made with the Mutton (Soft Pieces and Bones both), Saoji Dry Masala, Turmeric Powder, Red Chilli Powder, Salt, Water, Bay Leaves, and Oil. For Wet Masala, use Chopped Onion, Chopped Coconut, Chopped Tomato, Coriander Leaves, Garlic Cloves, and Chopped Ginger. Put a frying pan on the flame and add some Oil to heat. When Oil heats, add Chopped Onion and fry until it becomes smooth.

Add Chopped Coconut and fry well. Take a mixer jar, add Coriander Leaves, fried Onion and Coconut, Chopped Tomato, Garlic Cloves, and Chopped Garlic in it. Grind the mixture well with the minimum water. Make a wet spices paste. Wash Mutton well 2 – 3 times. Put a vessel on the flame, and add Oil to heat. When the Oil heats, add Bay Leaves and Wet Spices Paste in t. Roast well until the color changes to light brown. Add some Saoji Dry Masala, Turmeric Powder, Red Chilli Powder, and Salt in it. Mix all ingredients well and roast for some time. Put Mutton in the roasted mixture and mix them well.

Put a plate on the vessel and add some water to boil. When Water boils, put it into a Mutton mixture. Repeat this process as much as Curry you want. Cook Mutton Curry for 20 – 25 minutes. Check whether the Mutton Curry is cooked or not. If not cooked, put some hot water and cook for 8 – 10 minutes. When cooked well, turn off the flame. Authentic, hot, spicy, and delicious Saoji Mutton Curry is ready to eat. It would be best if you tried it with Roti or Bhakri.

saoji-mutton-curry

3.Saoji Chicken Curry

Saoji Chicken Curry is one of the spicy and delicious Saoji Special dishes. Saoji Chicken Curry is made the Chicken (Soft Pieces and Bones), Saoji Dry Masala, Turmeric Powder, Red Chilli Powder, Salt, Water, Bay Leaves, and Oil. For Wet Masala, use Chopped Onion, Chopped Coconut, Chopped Tomato, Coriander Leaves, Garlic Cloves, and Chopped Ginger. Put a frying pan on the flame and add some Oil to heat. When Oil heats, add Chopped Onion and fry until it becomes smooth.

Add Chopped Coconut and fry well. Take a mixer jar, add Coriander Leaves, fried Onion and Coconut, Chopped Tomato, Garlic Cloves, and Chopped Garlic in it. Grind the mixture well with the minimum water. Make a wet spices paste. Wash Chicken well 2 – 3 times. Put a vessel on the flame, and add Oil to heat. When the Oil heats, add Bay Leaves and Wet Spices Paste in it. Roast well until the color changes to light brown. Add some Saoji Dry Masala, Turmeric Powder, and Red Chilli Powder.

Mix them well and roast until Oil comes from spices. Put washed Chicken in the mixture and mix well. Put hot water in it. Add some Salt and mix well. Cover the vessel with a plate and cook for 20 – 25 minutes. Check whether the Chicken Curry is cooked or not. If not cooked, put some hot water and cook for 8 – 10 minutes. When cooked well, turn off the flame. Spicy, and delicious Chicken Curry is ready to serve. Saoji Chicken Curry and Bhakri are incredible.

saoji-chicken-curry

4.Saoji Egg Curry

Saoji Egg Curry is made the Boiled Eggs, Saoji Dry Masala, Turmeric Powder, Red Chilli Powder, Salt, Water, and Oil. For Wet Masala, use Chopped Onion, Chopped Coconut, Chopped Tomato, Coriander Leaves, Garlic Cloves, and Chopped Ginger. Put a frying pan on the flame and put some Oil. When Oil heats, add Chopped Onion and fry until it becomes smooth. Add Chopped Coconut and fry well. Take a mixer jar, add Coriander Leaves, fried Onion and Coconut, Chopped Tomato, Garlic Cloves, and Chopped Garlic in it.

Grind the mixture well with the minimum water. Make a wet spices paste. Put a vessel on the flame and put some Oil to heat. When the Oil heats, add Saoji Dry Masala and roast well. Add Wet Spices paste and mix well. Fry until Oil comes from it. Add Red Chilli Powder and Turmeric Powder. Mix them well. Make a Gravy. Remove the cover of Boiled Eggs and wash well them. Put Boiled Eggs in the Gravy. Mix them well. Add some hot Water and Salt. Cook for 8 – 10 minutes by covering a plate. Turn off the flame. Garnish with Chopped Coriander Leaves. Hot, spicy, and tasty Saoji Egg Curry is ready to eat.

saoji-egg-curry

5.Saoji Mutton Kheema

Saoji Mutton Kheema is made with Mutton Kheema, Saoji Dry Masala, Turmeric Powder, Red Chilli Powder, Salt, Water, and Oil. For Wet Masala, use Chopped Onion, Chopped Coconut, Chopped Tomato, Coriander Leaves, Garlic Cloves, and Chopped Ginger. Put a frying pan on the flame and put some Oil in it. When Oil heats, add Chopped Onion and fry until it becomes smooth. Add Chopped Coconut and fry well. Take a mixer jar, add Coriander Leaves, fried Onion and Coconut, Chopped Tomato, Garlic Cloves, and Chopped Garlic in it.

Grind well the mixture with minimum water. Make a wet spices paste. Wash Mutton Kheema properly. Put a vessel on the flame and put some Oil to heat. When the Oil heats, add Saoji Dry Masala and roast well. Add Wet Spices paste and mix well. Fry until Oil comes from it. Add Red Chilli Powder and Turmeric Powder. Mix them well. Make a Gravy. Put washed Mutton Kheema and mix well. Cover it with a plate and put some water in it. Cook for 5 – 7 minutes. Close the plate and mix again.

Repeat this process. Take a Pressure Cooker and put fried Mutton Kheema in it. Add some hot water and cover with the lid. Cook until 5 – 6 whistles. When the cooker cools down, put cooked Mutton Kheema on the vessel. Remove excess water by placing this vessel on the flame for 5 minutes. Please turn off the flame and spread some Chopped Coriander Leaves in it. Spicy, and delicious Saoji Mutton Kheema is ready to serve. Serve it with Bhakri or Roti.

saoji-mutton-kheema

6.Saoji Khur

Saoji Khur is one of the spiciest Saoji Special dishes. Saoji Khur is made with Khur (Mutton Paya), Saoji Dry Masala, Turmeric Powder, Red Chilli Powder, Salt, Water, and Oil. For Wet Masala, use Chopped Onion, Chopped Coconut, Chopped Tomato, Coriander Leaves, Garlic Cloves, and Chopped Ginger. Put a fry pan on the flame and put some Oil in it. When Oil heats, add Chopped Onion and fry until it becomes smooth. Add Chopped Coconut and fry well. Take a mixer jar, add Coriander Leaves, fried Onion and Coconut, Chopped Tomato, Garlic Cloves, and Chopped Garlic in it.

Grind the mixture well with a minimum water. Make a wet spices paste. Rinse Khur in warm water for some time. Wash Khur properly at least 5 – 7 times. Take a Pressure Cooker and put some Oil in the cooker. Put it on the flame. When the Oil heats, put washed Khur in hot oil and mix well. Add hot water according to consistency. Close the lid and cook until 12 – 15 whistles. Turn off the flame. When the cooker cools down, check whether Khur is cooked or not. If Khur is not cooked, cook again until 3 – 4 whistles. Turn off the flame. When the cooker cools down, open the lid. Put a big vessel on the flame.

Put some Oil in it to heat. When the Oil heats, add Saoji Dry Masala and roast well. Add Wet Masala in it and mix well. Roast until Oil turns from it. Add Turmeric Powder and Red Chilli Powder in it. Mix them well. Add some Salt and mix well. Put cooked Khur in it and mix them well. Add Khur cooked water to it. Add some hot water, if required. When the water boils, add chopped Coriander Leaves. Turn off the flame. Hot, spicy, and delicious Saoji Khur is ready to serve.

saoji-khur

7.Saoji Sundari

Saoji Sundari is one of the spicy and tasty Saoji Special dishes. Saoji Sundari is made with Goat Intestine (Vajri), Sorghum Flour, Saoji Dry Masala, Ginger-Garlic Paste, Turmeric Powder, Red Chilli Powder, Salt, Chopped Onion, Chopped Tomato, Water, Oil, and Coriander Leaves. Put Vajri in a big vessel and spread some Sorghum Flour on it. Mix well and wash Vajri properly with hot water 5 – 6 times. Drain all water. Put a Pressure Cooker on the flame. Put some oil to heat. When the Oil heats, put washed Vajri on it. Add some Salt and water. Mix them well and close the lid. Cook until 2 – 3 whistles.

Turn off the flame and rest until the cooker cools down. Take a frying pan and put it on the flame. Put some oil to heat. When the Oil heats, add Chopped Onion and fry until it turns a light brown color. Add Chopped Tomato and fry well. Add Ginger Garlic Paste and mix them well. Add Saoji Dry Masala and mix well. Fry until Oil turns from it. Add Turmeric Powder and Red Chilli Powder. Mix them well. Add some Salt and mix again. Open the lid of the cooker and put cooked Vajri (without water) on the fried Masala.

Don’t use the cooked water to cook a Vajri. Mix cooked Vajri with fried Masala well. Add some hot water. Let it cook for 8 – 10 minutes by covering a plate. Remove the plate, and check consistency according to gravy. Mix well and turn off the flame. Hot, spicy, and delicious Sundari is ready to serve. Garnish it with chopped Coriander Leaves, Onion Slices, and Lemon Slices. Sundari and Bhakri are incredible.

saoji-sundari

8.Saoji Kheema Balls

Saoji Kheema Balls are made with Mutton Kheema, Saoji Dry Masala, Green Chilli, Chopped Ginger, Garlic Cloves, Red Chilli Powder, Turmeric Powder, Salt, Fresh Coconut, Garam Masala, Tomato Puree, Coriander Leaves, Water, and Oil. As the name suggests Saoji Kheema Balls, the Kheema balls are made with the Mutton Kheema which are cooked in the gravy. Wash Mutton Kheema properly 2 – 3 times. Drain all water by using a Sieve. Take a mixer jar, add dried Mutton Kheema, Green Chilli, Chopped Ginger, Garlic Cloves, Turmeric Powder, Red Chilli Powder, Saoji Dry Masala, Garam Masala, and Salt. Mix them well.

Grind all ingredients and make a rough paste. Put Kheema paste in a bowl. Make small balls from Kheema paste and rest for some time. Take a mixer jar, add Fresh Coconut, Green Chilli, Chopped Ginger, Garlic Cloves, and Coriander Leaves in it. Add minimum water and grind ll. Make a thin paste. Put a pot on the flame and add some Oil to heat. When Oil heats, put Kheema Balls in it and cook for 15 – 20 minutes.

Add Red Chilli Powder, Turmeric Powder, Saoji Dry Masala, Garam Masala, and Salt in it. Mix them well. Cook for 5 – 10 minutes by covering a plate. Open the plate, add Tomato Puree and Coconut paste. Add water according to consistency. Mix them well. Cook for 10 – 15 minutes by covering a plate. Open a plate, mix well, and turn off the flame. Garnish with Chopped Coriander Leaves. Spicy, and tasty Saoji Kheema Balls are ready to serve.

saoji-kheema-balls

9.Saoji Mutton Dum Biryani

Saoji Mutton Dum Biryani is one of the delicious Saoji Special dishes. Saoji Mutton Dum Biryani is made with Biryani Special Basmati Rice, Mutton, Cardamom, Cloves, Vertically Sliced Onion, Black Pepper, Bay Leaves, Cinnamon, Mace, Saoji Dry Masala, Garam Masala, Biryani Masala, Red Chilli Powder, Kasuri Methi, Lemon Juice, Turmeric Powder, Ginger-Garlic Paste, Green Chillies, Curd, Cashews, Mint Leaves, Coriander Leaves, Chopped Tomato, Soaked Sesame Seeds, Salt, Oil, and Water. Take Basmati Rice and wash it properly. Add water as double as Rice. Pick out Cardamom. Put this Cardamom with a cover in it. Put Cloves and Salt. Mix them well. Put this pot in a pressure cooker and cook until three whistles. Wash Mutton properly 2 – 3 times. Put washed Mutton in a pressure cooker. Put Salt, Turmeric Powder, Saoji Dry Masala, Ginger-Garlic Paste, Garam Masala, Oil, and Water in it. Mix all ingredients well. Cover Cooker’s lid and cook until 3 – 4 whistles. Turn off the flame. Put a frying pan on the flame and add some Oil to heat.

When the Oil heats, put Vertically Sliced Onion in it. Fry until the color of the Onion changes to golden brown and it becomes crispy. When fried well, keep it on the plate. Take a mixer jar, put Cashews, Chopped Ginger, Garlic Cloves, Chopped Tomato, Coriander Leaves, Mint Leaves, Soaked Sesame Seeds, and some water in it. Grind well and make a smooth paste. Put a frying pan on the flame, and put some Oil to heat. When the Oil heats, put Black Pepper, Cinnamon, Bay Leaves, Cloves, Cardamom, and Mace in it. Fry them well. Put Mint paste in it and fry until Oil turns from it. Add Salt, Red Chilli Powder, Turmeric Powder, Garam Masala, Saoji Dry Masala, Biryani Masala, and Lemon Juice in it. Mix them well. Add Green Chillies, Kasuri Methi, and Curd in it. Mix all ingredients well.

Put cooked Mutton Pieces in it. Cook for 8 – 10 minutes. Turn off the flame. Take a big vessel and spread one layer of cooked Mutton Pieces. Spread one layer of cooked Basmati Rice. Spread the remaining cooked Mutton pieces on Rice, and make a layer. Spread the remaining Basmati Rice on this layer. Spread over some cooked Mutton Stock on this layer. Put a skillet on the gas and transfer the Biryani vessel on it. Turn on the flame. Put a charcoal bowl in the center of the Biryani, put Garam Masala, and some Ghee on it. Immediately, cover it with the lid. Remove the cover after two minutes and remove the charcoal bowl from Biryani. Spread fried crispy Onion on it, and cover with the lid again. Steam for 5 – 8 minutes on medium flame. Hot, spicy, smoky, tasty, and double layered Saoji Mutton Dum Biryani is ready to serve. Serve Biryani on a plate. Garnish it with fried crispy Onion, chopped Coriander Leaves, Mint Leaves, Lemon Pieces, and Tomato Flowers.

saoji-mutton-dum-biryani

10.Saoji Zinga Masala

Saoji Zinga Masala is one of the popular Saoji Special dishes. Saoji Zinga Masala is made with Zinge (Prawns), Saoji Dry Masala, Onion, Red Chilli Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Salt, Oil, Chopped Coriander Leaves, and Water. Clean Prawns and wash well 2 – 3 times. For Wet Paste, use the following ingredients Onion, Chopped Dry Coconut, Bay Leaves, Cinnamon, Masala Cardamom, Green Cardamom, Cloves, Black Pepper, Garlic Cloves, Chopped Ginger, Poppy Seeds, and Chopped Coriander Leaves. Put a frying pan on the gas and put some Oil in it. When the Oil heats, put Bay Leaves, Cinnamon, Masala Cardamom, Green Cardamom, Cloves, Black Pepper, and Poppy Seeds in it. Roast them well. When roasted, keep them on a plate. Put this fry pan again on the flame, and put chopped Onion and chopped Dry Coconut on it. Roast until the color changes to light brown.

When roasted, turn off the flame and keep it on a plate. When all ingredients cool down, put all roasted ingredients in a mixer jar. Add some chopped Coriander Leaves and Water. Mix them well. Grind well, and make a smooth paste. Put a frying pan on the gas and put some Oil in it to heat. Saoji people use more Oil to cook dishes. When the Oil heats, put washed Prawns on it. Shallow fry them until the color changes to red. When Prawns are fried well, keep them aside. Put some Oil on the same fry pan to heat. When Oil heats, put chopped Onion on it. Roast well Onion until the color changes to light brown. Put some Salt, and Wet paste on it. Roast well until Oil turns from it.

Add Cumin Powder, Corainder Powder, Turmeric Powder, and Red Chilli Powder on it. Mix them well. Roast until Oil turns from it. Put fried Prawns on it and mix well. Add some Water, and Saoji Dry Masala on it. Mix them well. Cover it with a lid or plate. Cook it for 5 minutes. Remove the lid, and add some hot water according to consistency. Mix them well. Cover with the lid or plate again and cook for 10 – 15 minutes. Remove the lid and spread chopped Coriander Leaves on it. Turn off the flame. Spicy, and delicious Saoji Zinga Masala is ready to serve.

saoji-zinga-masala

11.Saoji Fish Curry

Saoji Fish Curry is made with Rohu Fish, Saoji Dry Masala, Onion, Ginger-Garic and Coriander Leaves Paste, Red Chilli Powder, Turmeric Powder, Cumin Powder, Corainder Powder, Salt, Oil, and Water. Spread some Sorghum Flour on Fish pieces and clean them well. Wash well Fish 3 – 4 times. Put a frying pan on the flame and add some Oil to heat. When the Oil heats, put chopped Onion in it. Roast well until the color changes to light golden. When roast well, please turn off the flame. Keep roasted Onion on a plate. When it cools down, make a smooth paste of it.

Spread some Turmeric Powder on the Fish pieces. Shallow fry these pieces. Put a vessel on the flame and put some Oil to heat. Put Onion paste on it and roast well. Add Ginger-Garlic and Coriander Leaves paste in it, and mix them well. Roast until Oil turns from it. Put Saoji Dry Masala, Red Chilli Powder, Cumin Powder, Corainder Powder, and Salt in it. Mix all ingredients and roast well. Put some water in the mixture and let it boil. When Water boils, put fried fish in it. Mix them well. Cover with a plate and cook for 10 – 15 minutes. Open a plate and mix again. Spread chopped Coriander Leaves in it. Turn off the flame. Spicy and tasty Saoji Fish Curry is ready to serve.

saoji-fish-curry

12.Saoji Dry Chicken

Saoji Dry Chicken is among the spiciest Saoji Special Dishes. Saoji Dry Chicken is made with Chicken, Saoji Dry Masala, Onion, Dry Coconut Pieces, Ginger-Garlic and Coriander Leaves Paste, Red Chilli Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Salt, Oil, and Water. Wash well Chicken for 2 – 3 times. Keep it aside. Put a frying pan on the flame and add some Oil to it. When the Oil heats, put chopped Onion and roast well. Roast until the color changes to light golden. Put Dry Coconut Pieces and roast until the color changes to light brown. Please turn off the flame and keep it on a plate.

When it cools down, make a smooth paste of it. Put a frying pan on the flame and add some Oil to heat. When Oil heats, put Onion and Coconut paste on it. Add Ginger-Garlic and Coriander Leaves to it. Mix them well. Roast well until Oil turns from it. Put Saoji Dry Masala, Turmeric Powder, Red Chilli Powder, Cumin Powder, Coriander Powder, and Salt in it. Mix them well. Roast until Oil turns from it. Put washed Chicken in it. Mix with the mixture. Cover with a lid and cook for 8 – 10 minutes.

Open the lid and add some hot water to it. Don’t put too much water. Put sufficient water as much as required for cooking. Cover with the lid and cook for 15 – 20 minutes. You can check-in between. Open the lid, if all water is absorbed, check chicken becomes smooth. If the Chicken becomes soft, mix well and turn off the flame. Garnish with Chopped Coriander Leaves. Spicy and delicious Saoji Dry Chicken is ready to serve.

saoji-dry-chicken

13.Saoji Dal Kanda

Saoji Dal Kanda is among the spiciest Saoji Special Dishes in the Veg category. This delicious dish is mainly cooked in a marriage meal. Saoji Dal Kanda is made with Chana Dal, Saoji Dry Masala, Finely Chopped Onions, Ginger-Garlic and Coriander Leaves Paste, Mustard Seeds, Cloves, Bay Leaf, Asafoetida, Red Chilli Powder, Turmeric Powder, Cumin Powder, Coriander Powder, Salt, Oil, and Water. Wash Chana Dal 2 – 3 times.

Soak washed Chana Dal for 4 – 5 hours. Put a Kadhai on a flame and add some Oil to heat. When the Oil heats, put some Asafoetida, Mustard Seeds, Cloves, and Bay Leaf in it. Roast well. Add finely chopped Onions to it. Roast well until its color changes to light golden and it becomes soft. Add Ginger-Garlic and Coriander Leaves to it. Mix them well. Put Red Chilli Powder, Turmeric Powder, Cumin Powder, and Coriander Powder in it and mix all ingredients well. Roast well. Put soaked Chana Dal in the roasted mixture and mix well.

Put some Salt and mix well. Cover with a plate and cook for 5 minutes. Open the plate and put Saoji Dry Masala in it. Mix them well and add some hot water to it. Cover with a plate again and cook for 15 – 20 minutes. Check in between cooking and add hot water if required. Open the plate, smash the Dal, and check whether it is cooked or not. If Dal smashed quickly, turn off the flame. Spread chopped Coriander Leaves in it. Hot, spicy, and tasty Saoji Dal Kanda is ready to serve. Saoji Dal Kanda and Bhakri are incredible.

saoji-dal-kanda

14.Saoji Gavar Phali

Saoji Gavar Phali or Saoji Akkha Gavar is one of the famous marriage meal recipes in Nagpur. Saoji Gavar Phali is made with Akkha Gavar (Cluster Beans), Saoji Dry Masala, Garlic Cloves, Mustard Seeds, Ginger-Garlic and Coriander Leaves Paste, Asafoetida, Cumin Powder, Coriander Powder, Red Chilli Powder, Turmeric Powder, Salt, Oil, and Water. Remove the tip, tail, and side veins of the Gavar. Wash cleaned Gavar properly. Put a Kadhai on a flame and add some Oil to heat. When Oil heats, add Mustard Seeds, Asafoetida, and Garlic Cloves.

Roast them until the color changes to golden brown. Add Ginger-Garlic and Coriander Leaves to it. Mix them well and roast them until the Oil turns from it. Put Saoji Dry Masala, Red Chilli Powder, Cumin Seeds, Coriander Powder, and Turmeric Powder in it. Mix all ingredients well. Put washed Gavar in it and mix well. Put some Salt and mix well. Cover a plate on it and cook for 1 – 2 minutes. Open the plate and remix them. Cover a plate again and add some water to it. When water boils, open a plate and put this boiled water in the Gavar mixture. Cover a plate again and cook for 15 – 20 minutes. Check whether Gavar is cooked or not. If cooked well, turn off the flame. Garnish it with chopped Coriander Leaves. Spicy and delicious Gavar Phali is ready to serve.

saoji-gavar-phali

15.Saoji Paneer Masala

Saoji Paneer Masala or Paneer Varhadi is a famous Saoji Special Dish. Saoji Paneer Masala is made with Paneer Cubes, Saoji Dry Masala, Chopped Onion, Ginger-Garlic Paste, Mustard Seeds, Bay Leaves, Fresh Creamy Curd, Red Chilli Powder, Turmeric Powder, Garam Masala, Salt, Chopped Coriander Leaves, Oil, and Water. Wash Paneer Cubes well and drain all water. Put a frying pan on the gas and put some Oil. When Oil heats, put chopped Onion on it. When roasted Onion cools down, make a smooth paste of it.

Roast well until the color changes to light golden. Take a mixer jar, add Saoji Dry Masala and some water in it. Make a smooth paste. Put a frying pan on the gas and put some Oil. When the Oil heats, put Mustard Seeds, and Bay Leaves in it. Add Onion Paste in these spices and roast well. Add Ginger-Garlic Paste to it. Mix them well. Put Saoji Dry Masala Paste in it and mix well. Add Red Chilli Powder, Turmeric Powder, Garam Masala, and Salt in it. Mix all ingredients well. Add Fresh Creamy Curd and mix well. Roast until mixture turns Oil from it. Put some Chopped Coriander Leaves and mix.

Add some water and cover it with a lid or plate. Cook for 8 – 10 minutes. Open the lid. Put washed Paneer Cubes in boiled water and mix them well. Put some water according to the gravy consistency. Cover with the lid or a plate again and cook for 8 – 10 minutes. Open the lid and mix Paneer with gravy. Turn off the flame. Garnish it with dried Red Chilli and chopped Coriander Leaves. Spicy and yummy Saoji Paneer Masala is ready to serve. Saoji Paneer Masala and Roti are incredible.

saoji-paneer-masala

16.Saoji Bharle Dhemse

Saoji Bharle Dhemse is stuffed with spices. Saoji Bharle Dhemse is made with Dhemse (Tinda), Saoji Dry Masala, Chopped Onion, Desiccated Coconut, Cumin Seeds, Turmeric Powder, Red Chilli Powder, Salt, Poppy Seeds, Bay Leaves, Ginger-Garlic and Coriander Leaves Paste, Oil, and Water. Wash Dhemse properly. Give a small cut to the tip of Dhemse with a knife. Remove the tip and remove seeds from Dhemse. Keep the removed tip aside. Put a frying pan on the gas and put some Oil in it. When Oil heats, put Cumin Seeds and chopped Onion in it. Roast well until the color changes to light golden.

Add Ginger-Garlic and Coriander Leaves Paste in it and roast well. Add Poppy Seeds, Red Chilli Powder, Turmeric Powder, Saoji Dry Masala, and Salt in it. Mix all ingredients well. Add Desiccated Coconut to the mixture and mix them well. Roast until Oil turns from it. Spread a few drops of water, if required, and roast again. Turn off the flame. Keep the roasted mixture on a plate. Dhemse stuffing is ready. Put the roasted spices stuffing on seedless Dhemse. Cover it with the removed tip. Put a frying pan on a gas and put some Oil on it. When the Oil heats, put Bay Leaves and chopped Onion. Roast them well.

Add Ginger-Garlic and Coriander Leaves in it, and mix well. Roast until Oil turns from it. Put Bharle (stuffed) Dhemse on the roasted mixture. Roast Dhemse from every side. Cover with a lid or a plate for some time. Open the lid and roast it again. Repeat this process until it becomes soft. Add some Salt. Due to Salt, Dhemse will cook fast. Add Red Chilli Powder, Saoji Dry Masala, and Turmeric Powder in it. Mix them well. Add some water and cover with a lid. Cook for 12 – 15 minutes. Open the lid. Mix the Dhemse well. Please turn off the flame and spread chopped Coriander Leaves in it. Spicy, Stuffed, and tasty Saoji Bharle Dhemse is ready to serve.

saoji-bharle-dhemse

17.Saoji Kohlyachi Bhaji

Saoji Kohlyachi Bhaji is one of the famous Saoji Special Dishes. It is mainly served in the Festive Season and Wedding Feast in Vidarbha region. Saoji Kohlyachi Bhaji is made with Kohla (Pumpkin), Saoji Dry Masala, Dry Coconut, Onion, Bay Leaf, Poppy Seeds, Red Chilli Powder, Turmeric Powder, Ginger-Garlic Paste, Cumin-Coriander Powder, Tamarind Water, Curry Leaves, Asafoetida, Mustard Seeds, Salt, Chopped Coriander Leaves, Oil, and Water. Put a frying pan on the gas and put some Oil. When the Oil heats, put Bay Leaf and Chopped Onion in it. Roast well until the color of the Onion changes to light golden.

Add Dry Coconut in it and roast well until it becomes golden brown. Add some Poppy Seeds and roast again. Turn off the flame. When it cools, add roasted spices to a mixer jar. Add a little water and grind it. Take a Pumpkin and cut it. Remove all seeds and cut the Pumpkin into medium pieces. Wash them well. Put a Kadhai on the flame and add some Oil to heat. When the Oil heats, put Asafoetida, Mustard Seeds, Curry Leaves, and Ginger-Garlic Paste in it. Mix them well. Add Onion and Coconut Paste and mix them. Roast all ingredients well. Add Red Chilli Powder, Turmeric Powder, Cumin-Coriander Powder, and Salt.

Mix them well and roast them until the Oil turns from it. Put washed Pumpkin Pieces in the mixture and mix them well. Cover with a plate and put some water on the plate. Cook it for 5 – 7 minutes. Open the plate, put Onion blended water and Tamarind Water in it. Mix them well. Cover the plate again and cook it for 8 – 10 minutes. Open the plate and add some Saoji Dry Masala to the Pumpkin mixture. Mix them well. Cook for another 5 – 7 minutes. Turn off the flame. Spread Chopped Coriander Leaves in it. Sweet, spicy, sour, and tasty Saoji Kohlyachi Bhaji is ready to serve.

saoji-kohlyachi-bhaji

18.Saoji Khaskhaschi Bhaji

Saoji Khaskhaschi Bhaji is one of the delicious Saoji Special Dish. It is mainly served at Wedding Feast in Nagpur. Saoji Khaskhaschi Bhaji is made with Khaskhas (Poppy Seeds), Saoji Dry Masala, Onion, Ginger-Garlic and Coriander Leaves Paste, Red Chilli Powder, Turmeric Powder, Cumin-Coriander Powder, Salt, Oil, and Water. Take around one bowl of Poppy Seeds. Soak Poppy Seeds for 1 – 2 hours. When soaked well, drain all water by using Stainer. Keep it aside for some time. Take 2 – 3 Onions and finely chop them.

Take a mixer jar and add drained Poppy Seeds in it. Add a little water and grind well. The texture of the paste is not too rough or too smooth. Put the Poppy Seeds paste in a bowl and the remaining paste water in another bowl. Put a Kadhai on the flame and add some Oil to heat. When the Oil heats, add finely chopped Onions in it. Cook well until the texture becomes smooth and the color changes to light golden. You can add a pinch of Salt. Due to Salt, it will cook fast. When cooked well, put Ginger-Garlic and Coriander Leaves in it. Mix them well. Add Cumin-Coriander Powder, Red Chilli Powder, Turmeric Powder, and Salt in it.

Mix all ingredients well. Roast until Oil turns from it. Put Poppy Seeds paste in it and mix well. Cover with a plate, add water and cook for 3 – 5 minutes. Open the plate and add Saoji Dry Masala to it. Mix well with the Poppy Seeds mixture. Put paste groundwater in it and mix well. Cover with a plate and cook for 8 – 10 minutes. Open the plate and mix well. Turn off the gas. Spread Chopped Coriander Leaves in it. Spicy, unique, and delicious Saoji Khaskhaschi Bhaji is ready to serve.

saoji-khaskhaschi-bhaji

19.Saoji Moongvadichi Bhaji

Saoji Moongvadichi Bhaji is one of the famous wedding Feast dishes in the Vidarbha region. Moongvadi or Sandga is a dried food that is made in the summer season like Papad and Semaya. Moongvadi is made with Moong Dal. Wash Moong Dal 2 – 3 times. Wash some Urad Dal 2 – 3 times. Spread washed Moong Dal in a cotton cloth and dry overnight. When dried well, roast it. When it cools, make roasted Moong Dal Flour. Repeat the same process for Urad Dal. Take a plate, and put Moong Dal Flour in it. Add Urad Dal Flour, Turmeric Powder, Red Chilli Powder, and Salt in it. Mix them well. Add Water according to consistency and knead it. Make a dough. Spread a plastic paper sheet or put a plate in the sunlight. Take a small portion from the dough and put Moongvadi by fingers on a plate or plastic paper sheet.

Dry them well in sunlight. When dried well, store them. You can store them for 1 – 2 years and use them anytime. Saoji Moongvadichi Bhaji is made with Moongvadi, Chopped Onions, Asafoetida, Saoji Dry Masala, Cumin-Corainder Powder, Red Chilli Powder, Turmeric Powder, Salt, Oil, Water, and Chopped Corainder Leaves. Put a frying pan on the gas and put some Oil in it. When the Oil heats, put Moongvadi in it. Shallow fry it. When fried well, keep it on a plate and keep it aside. Add some Oil to the same frying pan if required. Turn on the gas. When the Oil heats, put Chopped Onions in it. Roast them until the color changes to light brown. Add a pinch of Asafoetida, Cumin-Coriander Powder, Red Chilli Powder, Turmeric Powder, and Salt in it. Mix them well. Roast well until Oil turns from it.

Add a little water and mix well. Put shallow fried Moongvadi in it and mix them well. Cover with a plate and put some water on the plate. Cook for 5 – 8 minutes. Open the plate and the hot water from the plate in the Moongvadi mixture. Add Saoji Dry Masala and mix it well with all ingredients. Again, cover it and cook for 5 – 8 minutes. Open the plate, and add some hot water to it. Cover again and cook for 15 – 20 minutes on low flame. You can check whether Moongvadi is cooked or not. After 20 minutes, open a plate. Take Moongvadi on a plate and press with your fingers. If it is pressed easily, it is cooked well. If not cooked, add some hot water if required. Cover with a plate and cook for 5 – 8 minutes. Check and turn off the flame. Garnish it with Chopped Coriander Leaves.

saoji-moongvadichi-bhaji

20.Saoji Aloo Vangyachi Bhaji

Saoji Aloo Vangyachi Bhaji is a famous and spicy Wedding Feast dish in the Vidarbha region. Saoji Aloo Vangyachi Bhaji is made with Aloo (Potatoes), Vangi (Brinjals), Saoji Dry Masala, Chopped Onions, Chopped Tomato, Roasted Dry Coconut, Cumin Seeds, Coriander Leaves, Garlic Cloves, Chopped Ginger, Asafoetida, Mustard Seeds, Red Chilli Powder, Turmeric Powder, Garam Masala, Salt, Oil, and Water. Wash Potatoes and Brinjals well. Cut half tip and sharp tips of Brinjals. Remove the outer skin of Potatoes.

Cut both of them in vertical shape. Take a pot and add water to it. Put cleaned Potato pieces and Brinjals pieces in that water and add one pinch of salt in it. Take a mixer jar, put roasted Dry Coconut, Coriander Leaves, Cumin Seeds, Garlic Cloves, Chopped Ginger and a little Water in it. Grind well, and make a smooth paste. Put a Kadhai on the flame and add some Oil to heat. When the Oil heats, put Mustard Seeds and Asafoetida in it. Add Chopped Onions to it and roast well. Roast until its color changes to light golden. Put Coconut paste on it and mix well. Add Red Chilli Powder, Turmeric Powder, Garam Masala, Saoji Dry Masala, and Salt in it.

Mix all ingredients well. Roast well until Oil turns from it. Add chopped Tomato in it and mix well. Put Potato and Brinjal pieces in the mixture. Mix well the pieces with all ingredients. Cover with a plate and add some water to the plate. Cook for 5 – 8 minutes. Open the flame and add some hot water to it. Mix well and cover with a plate. Cook for 12 – 15 minutes. Open the plate and check whether it is cooked or not. If cooked well, turn off the flame. Garnish with chopped Coriander Leaves. Spicy and delicious Saoji Aloo Vangyachi Bhaji is ready to serve. Saoji Aloo Vangyachi Bhaji and Rodge are incredible.

saoji-aloo-vangyachi-bhaji

You can try these Lip-Smacking Spicy Saoji Special Dishes in Saoji Style Restaurants. But you must try these Lip-Smacking Spicy Saoji Special Dishes at your home and enjoy them. Though the spiciness throws water from mouth and nose, food lovers can’t control to taste them.