Maharashtra lies in the western part of India. Maharashtra cuisine shows variety in flavor, cooking style and even names. Slight variation in the cooking style brings out different flavors. Maharashtrian cuisine has 3 types of masalas predominantly used as per the region. Konkan region shows prominence of coconut, rice and malwani masala used, pune region uses goda masala while kala masala is used in khandeshi cuisine enjoyed by north-eastern part of Maharashtra which is more spicy and has earthy flavors. Simple cooking methods and use of local spices is the specialty of maharashtrian cuisine.
1 Batata vada (vada-pav)
Been to Mumbai and didn’t taste vada pav? Your Mumbaikar friend will always ask you this question. Some even say vada pav is Indian burger..! It can satisfy you hunger and can even substitute with your one time meal. A rainy day is most enjoyed with piping hot vadapav and a garam chai!
For the vadas-
Oil for tempering and frying
asafoetida -¼ tsp
Mustard seeds-1 tsp
Ginger- 1 inch
Curry leaves- 10-12
Green chillies-2-3 as per spiciness
Turmeric powder-½ tsp
Chopped Coriander leaves-½ cu
- turmeric-¼ tsp
- Cumin seeds-1 tsp
Soda bi-carb -a pinch
- watermethod-1. Take the boiled potatoes and mash them properly
2. Grind the ginger, red chilies, coriander leaves coarsely.
3. Add it to the potatoes and mix well
4. Now heat oil and prepare tempering of mustard seeds, curry leaves and asafoetida. Add it the potato mix.
5. Divide the mix into equal sized balls.
6. Prepare the batter by taking a big bowl and mixing the flour, turmeric, cumin seeds and salt.
7. Take care of the salt quantities as we have added salt for the potato mix.
8. Add water to make a thick batter which evenly coats the vadas or the balls.
9. Just before frying add the soda bi-carb and mix well.
10. Heat oil in a kadhai for frying. Once the oil is sufficiently hot, dip the vadas in the batter and fry them till the batter changes color.
11. Enjoy the batata vadas with chutney or ketchup. The same vadas go in the pav to make a delicious piping hot vada-pav2 Misal PavMisalpav is one of the most loved spicy food prepared using sprouted beans like matki(moth) or mixed sprouted beans. Misal is served hot and is topped with some farsan, onion and potato with a dash of lime and eaten with a pav (Indian bread). Some also prepare misal using white peas. A little modified version is also made as a fast item.Preparation time-15 minsRecipe-
1. Wash and soak the beans/ white peas and keep them overnight in water. The next day, drain the water, wash peas/beans and cook in a pressure cooker for 2 whistles, just make them soft and not too mushy.
2. For the masala – saute the onions until they are translucent. Now add the green chillies, ginger garlic paste and fry for a min.
3. Now add the tomatoes and little salt, turmeric powder. Let the tomatoes cook properly and leave the moisture.
4. Now add the powdered spices like Garam masala, Goda Masala, Kashmiri Chili powder( for the spicy red color) and sauté till the oil separates
5. Add the cooked beans into the mixture, add water for a gravy consistency. Add salt to taste.
6. Cook till the gravy boils and a nice red oil settles on top. Now turn off the flame. Garnish with coriander leaves.
While serving, in a bowl add gravy, some boiled potatoes, chopped onion, farsan and lime with some coriander. Serve hot with the pav.
3 Ukdichee Modak
Modak is a sweet dumpling made of rice flour having a jaggery-coconut stuffing which is steamed to enhance the flavour. Modak is mostly prepared during ganesh chaturthi festival in almost all maharashtrian homes as it is Lord Ganesha’s favourite. Use basmati rice or ambe mohar rice flour for the irresistible aroma of the modaks.
Total time-60 mins
For The Dough
1. 2 full cups rice flour(Ambemohar/ basmati rice) for the aroma
2. Ghee-for greasing.
For The Filling
1. 1 ½ cup of grated jaggery
2. 2 cups freshly grated coconut
3. ½ tsp cardamom powder.
For the dough
1. Boil around 2 cups of water, add a small pinch of salt and 1 tsp ghee in a pan and bring it to boil.
2. Add the rice flour to the boiling water slowly. Mix the flour using a spoon and turn off the flame.
3. Knead the dough till it gets a soft and smooth finish. Cover it with a wet muslin cloth and let it rest for 10 mins.
1. Take grated coconut and mix it with the jaggery in a bowl.
2. Now heat a deep pan, add the jaggery-coconut mixture and cook on a slow flame for till the jaggery melts completely, keep stirring and allow the mixture to turn dry.
3. Add the cardamom powder and mix well. Now let the mixture cook on a slow flame for 5 mins. You can also add saffron strands. Now turn off the flame and let the mixture cool.
How to proceed
1. For making the modaks, Knead the dough again by using ½ tsp of ghee.
2. You can use a modak mould here or u can simply make a flat small chapati with the dough, take a spoonful of the mixture and keep it in centre.
3. Now using the 3 fingers, start pinching the dough from all sides to make a fan shaped structure now bring together the fan and close it, Such that the centre cavity of the dough has stuffing in it and the stuffing is well enclosed in the dough.
4. Similarly make modaks using the remaining dough and filling.
5. Now take a steamer and place banana leaf on it, here you can also use a turmeric leaf for the exotic aroma. Carefully place the modaks on the leaf and steam them on a medium flame for roughly 10 mins.
6. Serve the modaks warm
While eating open the modaks and add a dollop of ghee on the top.
4 Varan Bhat
Varan bhat is a very common meal enjoyed at a maharashtrian home rather a meal is completed with a varan bhat. Some enjoy varan bhat by squeezing lime and a little ghee on top. It compliments varan bhat very well.
1. Toor dal 1 ½ cups (boiled) toor dal
2. ½ Onion chopped (optional)
3. 1/2 Tomato chopped
4. Garlic cloves 2 (crushed)
5. 2 tsp oil/ ghee
6. 1 tsp cumin seeds
7. Asafoetida – 1 pinch
8. 4-5 curry leaves
9. 1/4 tsp turmeric powder
10. 1 finely chopped Green chillies
11. Coriander leaves for garnishing
12. Salt to taste
1. Pressure cook the toor dal and add little turmeric and asafoetida powder. Cook for 3 whistles.
2. Now take a kadhai and add oil/ghee. Once it heats add cumin seeds garlic, curry leaves, green chilies, asafoetida and fry for a min on medium heat.
3. Now add tomatoes, onion turmeric and cook till tomatoes turn soft.on the other hand, smash the dal to get a thick consistency, add it to the kadhai and mix well. Add water and allow it to cook for 5 mins. Garnish with ghee and coriander leaves.
Note- you can also use tamarind pulp instead of tomatoes. Grated coconut and drumsticks can also be added to the varan before adding the dal. Just cook the drumsticks in a little water
5 Puran Poli
Puranpoli can be defined as a sweet paratha made using a stuffing called as puran which is prepared using split bengal gram dal and sweetened with jaggery. Puranpoli as a naivedya ( offering to god) is done during holi festival. Puranpoli tastes best when hot with a dollop of ghee on it.
For the puran –
1. Chana dal (split bengal gram dal)-1.5 cup
2. Jaggery-1.5 cup
3. Cardamom- a pinch
4. Nutmeg powder- for flavour
5. Water-5 cups
6. For the poli or outer covering-
7. Whole wheat flour-2 cups
8. Ghee or clarified butter
9. Oil-2 tablespoon
10. Salt-a pinch
11. Water as required for making a dough
1. Wash the dal properly in cold water and soak the dal in warm water for about 1-2 hrs.
2. Now drain away all the water and in a pressure cooker add this drained dal and 5 cups of water and allow to cook upto 5 whistles on a medium flame.
3. Now turn off the heat and once the cooker cools, carefully separate the dal and the water. Do not throw away the water as the water is used for another recipe called ‘’katachi aamti’’
4. Now take this dal in a pan and add jaggery, cardamom, nutmeg powder in it and cook it slowly till the dal becomes dry. let the mixture dry now
5. The mixture is then mashed using a ‘’puranpatra’’. Blender may also be used here to turn the dal into nice soft thick dough.
6. Now for the poli, knead the wheat flour, oil, little salt into a dough which is smooth in consistency. Now apply oil thoroughly and let the dough rest for about 20-25 mins
7. Now heat a flat tawa. Take small amount of dough and make a half circle cup. Now take the puran ball and stuff this in the dough and cover it fully with the dough.
8. Now sprinkle some flour and start rolling this ball into a 6-7 inch thick poli.
9. Now place this poli on the hot tawa and roast the poli just like chapati.
10. While serving, add a dollop of clarified butter and serve hot.
6 Vaalacha Birda
Valache Birda is a typical CKP curry recipe made using sprouted field beans or kadve vaal. The below recipe serves 2 people and tastes best with a Bhakri or a chapati.
Preparation Time: 25 mins
1. Vaal or beans 1 ½ cups, soak them and sprout them overnight. Now deskin it.
2. 1 tbs Ginger-garlic paste.
3. Asafoetida a tiny pinch
4. 1 finely chopped onion
5. Tamarind or kokum 2-3 as per the sourness desired.
6. Small cube of Jaggery
7. Cumin seeds- 1 tsp.
8. Oil – 1 ½ tbsp
9. Red Chili Powder -1 tsp
10. Turmeric powder -½ tsp
11. Coriander powder -1 tsp
12. Cumin powder-1 tsp
13. Fresh Coriander finely chopped to garnish – half of bunch
14. 3-4 tbsp of masala- take half cup of grated coconut, add few sprigs of coriander and 1 green chilly to it. Grind the mixture coarsely.
15. Salt as per required.
1. For sprouting-Soak the Vaal overnight, keep changing the water twice a day till the beans start to soak and become plump. Now remove from water and keep them in a muslin cloth and maintain a damp environment till the beans begin to sprout.
2. For deskinning- remove the beans from the cloth and place them is a slightly warm water for 5 mins now rub them for a while to deskin it.
3. Heat oil in a pan, to it add cumin seeds and asafoetida. Allow the cumin seeds to pop. now add ginger garlic paste and fry.
4. Add the chopped onions and fry till translucent. Add red chilly powder, turmeric powder to it now add the vaal or beans and fry. Cook on a low flame and cover it with a lid.
5. Cook for about 5-10 mins or till the vaal cooks, at this point, add the masala which we prepared, jaggery, tamarind or kokum. Add little water and allow it to cook.
6. Add salt as per taste.
7. Garnish with chopped coriander and little grated coconut.
Tamarind pulp water can be used here.
7 Bhajani Thalipeeth
It is a very nutritious recipe as it includes various flours of the cereals. it tastes best with dahi and loni. It is also enjoyed with chutney or ketchup.
For the bhajani, or the roasted mix flour you will need the following.
1. Rice 1 kg
2. Wheat ½ kg
3. Bengal gram 1 cup
4. Jowar ¼ kg
5. Ragi ¼ kg
6. Bajra ⅛ kg
7. 2 tbs coriander seeds
8. 1 tbs cumin seeds
For the bhajani-
Dry roast all the ingredients given above one by one separately, you can also add the pulses of your choice here. Roast till they turn golden brown. Now turn off the flame and allow all the cereals to cool. Later on, mix them all and grind together.
For the thalipeeth-
1. 1 finely chopped onion
2. 1-2 green chilies as per spiciness
3. Coriander -finely chopped
4. Salt to taste.
- Take about 1 cup of the bhajani flour and add above ingredients. Add water and knead to make a chapati-like dough.
- Heat oil in a flat tawa or a pan and add 2 tsp oil.
3. take a plastic sheet, take 1 tsp of oil on it and place a small dough 2.5-inch diameter on it. Now start pressing the dough with the palm of your hands.
4. Place it on the hot tawa and cook it properly
5. Serve hot with curd or chutney or simply with the tomato ketchup.
Solkadhi or kokum kadhi is a sweet sour dark pink colored curry often seen in a typical maharashtrian thali. Solkadhi is a type of appetizer which is also a great coolant for the summers. A typical Fish thali or Malwani thali is incomplete without solkadhi. Solkadhi is prepared with the juice of Garcinia indica.
Preparation time-15-20 mins.
1. Boil a cup of water and add 7-8 kokum in it
2. Take a cup of coconut milk, add this kokum water in it.
3. Add salt and sugar as per tanginess required.
4. For the tempering- heat oil, add mustard seeds, chilly, coriander leaves, curry leaves.
5. Pour the tempering over the coconut milk-kokum mixture.
6. Serve chilled.
9 Kothimbir Wadi
Kothimbir wadi is a type of fritter made using coriander, bengal gram flour and some spices. It tastes best when served hot with a green chutney and ketchup. It is easily available at the sweet shops too. Below is a recipes to make delicious kothimbir wadis!
2 Cups finely chopped Coriander Leaves, 1 Cup Gram Flour(besan), 1 tsp Rice Flour,1 tsp Cumin Seeds, 1 tsp Turmeric Powder, 1 tsp chilly Ginger Garlic Paste, A small pinch of asafoetida, Salt as per taste
For tempering- a pinch of asafoetida, 1 tsp sesame seeds, few curry leaves, oil
1. Take a large mixing bowl and add finely chopped coriander, chilly-ginger garlic paste, gram flour, Rice flour, turmeric powder, cumin seeds, salt and mix thoroughly, add water to make a thick batter..
2. Now take a plate and grease it with a little oil thoroughly. Pour the batter prepared on the plate.
3. Now gently place this place in a steamer and allow it to steam for 15 mins on a high flame.
4. After 15 mins, check if the contents on the plate are cooked by inserting a knife through the mixture. If the knife comes out neatly clean then the mixture is cooked. Now let the mixture cool.
5. Cut the vadi in small squares.
6. Heat oil in a small kadhai. Add mustard seeds, asafoetida, curry leaves, sesame seeds once they start splattering, turn off the flame and pour the tempering on the vadis. Garnish with freshly grated coconut and chopped coriander.
7. Serve hot.
Note- you can also make the tempering in a pan and shallow fry the vadis in it.
10 Coconut karanji
1. Grated coconut-1 cup
2. Ghee- ½ tbsp
3. Powdered sugar-1 cup
4. Cardamom powder- ¼ th tsp
5. Rawa /sooji- 1 tsp
6. Poppy seeds- 1 tsp (optional)
7. Sesame seeds-1 tsp
8. Cashew nuts/ raisins- (optional) roughly chopped.
For the filling-
1. Roast the grated coconut in ghee till the coconut changes color. Keep it aside.
2. Now roast the dry fruits and poppy seeds and sesame seeds. Add it to the coconut and mix well.
3. Add the powdered sugar and cardamom powder to it and keep aside.
For the covering-
1. Take the flour in a bowl and add melted ghee to it.
2. Add a pinch of salt and mix well.
3. Take the warm milk and slowly add to it and start kneading the dough
4. The dough should neither be too hard nor too soft.
5. Once kneaded, allow it to rest for 15-20 mins.
For the karanji-
1. Heat oil in a kadhai
2. Take a small dough ball roll it to form a thin puri.
3. Take a small amount of the stuffing and place it on the middle of the puri.
4. Dip finger in the milk in run across the outer edge of the puri and fold the puri in half.
5. Now press the edges firmly and start pinching and slowly curling the edges.
6. Similarly, prepare the remaining karanjis, while filling, take care not to overfill the karanjis with the stuffing and to close the edges properly else the karanjis may open while frying.
7. Keep a moist cloth over the karanjis till the time. Once all karanjis are made, start frying them till golden brown.
11 Kairi panha
Panha is a great coolant for the summers when it’s the season of mangoes. it has great anti-oxidant properties and protects you from getting prickly heat rashes. Follow the recipe below this summer’s to cool yourself down.
1. Raw mangoes (kairi)-½ kg
2. Jaggery-¼ kg
3. Sugar ½ kg
4. Salt as per taste
5. Saffron strands
6. Cardamom powder ¼ tsp
1. Thoroughly wash the raw mangoes and pressure cook them with little water upto 3-4 whistles such that the mangoes turn soft and mushy.
2. As the kairi cools down, deskin and remove the pulp.
3. To a blender add this pulp, jaggery and sugar and blend well with little water to form a thick paste. Sugar can be added as per sweetness required.
4. Add salt to adjust the taste
5. Add few saffron strands and cardamom powder to it.
6. This mixture can be stored in refrigerator.
7. Take a big spoonful of this mixture and dilute it with water.
8. Adjust salt if required. Serve chilled.
Aluwadi is a dish prepared using colocasia leaves and gram flour. Mostly aluwadi is prepared during festive time as a maharashtrian thali is incomplete without varan- bhat, kothimbirwadi and aluwadi to compliment the thali.
1. 8-10 Colocasia Leaves
2. 2 Tsp Coriander Powder
3. 1 ¼ cup bengal gram flour
4. 2 Tsp Red Chili Powder
5. 2 ½ Tbs Tamarind Pulp
6. ½ Cup Jaggery (grated)
7. 1 tsp fennel seeds
Salt to taste
1. Wash the leaves properly and wipe them dry. Now place the leaves upside down and using a knife slantly cut the stalk throughout the leaves. Take a rolling pin and run through the leaves to make them flat and easily foldable.
2. Take a bowl and add Jaggery, tamarind pulp fennel seeds, coriander powder, chili powder and bengal gram flour. Mix properly and add water as per requirement to make a thick consistency batter.
3. Take the biggest leaf and place it inverted pointing upwards on a plain surface, apply a thin layer of our batter, now place the next leaf inverted position pointing upwards, apply another layer of batter over it.
4. Now continue this process with 3 more leaves, start rolling the layered leaves from one end, carefully tuck in the edges along the length like a tight scroll.
5. Apply some besan mixture over the roll.
6. Similarly make such rolls with the remaining leaves.
7. Now take a steamer and place the rolls prepared on it. Allow it to steam cook for about 25 mins minutes
8. Once it cools down cut into thin slices about 1 cm thick
9. Aluwadis can be shallow fried with some mustard seeds and curry leaves for the tempering or can be simply tempered on top.
10. Serve with sprinkling some coconut and coriander leaves on top of it.
Piyush is a sweet creamy drink, enjoyed chilled after a spicy batata vada. It is a great coolant made of shrikhand or curd and flavoured lightly with cardamom powder and nutmeg powder. Some enjoy during their fast.
1. ½ th glass hot milk
2. Saffron strands- 10-12
3. Curd or shreekhand ½ cups
4. Sugar- as per sweetness required.
5. Cardamom powder ½ teaspoon
6. Nutmeg powder a pinch
1. Take hot milk and add the saffron strands it and allow it to rest for 2-3 mins.
2. Now add the remaining ingredients to it and blend well using a mixie. Serve chilled by garnishing with chopped pistachios.
14 Olya kajuchi usal
This is a typically malwani dish as malwan region has cashew nut plantations. The ripe raw cashews go in this dish to make a delicious bhaji called olya kajuchi usal.
1. Deskinned tender cashew nuts- 2 cups.
2. 2 medium sized onions
3. Desiccated coconut-½ cup
4. Ginger garlic paste-1 tbsp
5. Mustard seeds-1 tsp
6. Asafoetida- a pinch
7. Malwani masala or chili powder-1 tbsp
8. Turmeric powder-1 tsp
9. Black pepper corns – 5
10. Potato chopped into small cubes – 1
12. Salt to taste.
1. Roast the coconut, onion and peppercorns in a pan with little oil. Roast it till the onions turn translucent.
2. Now let the mixture cool. Grind it to make a fine paste by adding little water. Vatan is ready.
3. Heat oil in a pan, to it add mustard seeds, ginger garlic paste, asafoetida and turmeric. Now add the potatoes and saute for a min. Add salt and water, let the mixture boil.
4. Now add the 2 big tbsp of vatan and malwani masala. Stir well for 2 mins
5. Finally add the de-skinned cashew nuts and allow it to cook for 5-7 mins on a medium flame. The cashew nuts cook quickly.
6. Garnish with coriander leaves.
15 Mirchi cha Thecha
Mirchi thecha or chilly chutney tastes superb with bhakri made of jowar, bajra or rice. It has a tangy-hot flavor. Traditionally the thecha is made by pounding the ingredients to get a coarse rustic flavor but we for convenience we can very well can grind the ingredients.
1. Green chillies-15-20
2. Garlic cloves-10-12
3. Tamarind / lemon juice
5. Peanut powder (roughly grind)
7. Sugar to balance the taste- ¼ th tsp
1. Heat oil in a pan and add garlic, chillies and peanut powder and mix well.stir for 2 mins. Remove from flame and let it cool.
2. Grind the above mixture and remove in a bowl
3. Now add tamarind, salt and sugar to it and mix well.
4. Serve with hot bhakris.
16 Ambe dal
Is a sweet tangy raw coarse mango chutney which is prepared during summers.
1. Split bengal gram 1 1/2 cups
2. Raw mangoes
3. Raw mango grated 1 medium
4. Cumin seeds 1/2 teaspoon
5. Salt to taste
6. Green chillies 3
7. Sugar 1 1/2 tablespoons
8. Oil 1 tablespoon
9. Asafoetida 1/4 teaspoon
10. Mustard seeds 1/2 teaspoon
11. Dried red chillies broken 2
12. Turmeric powder 1/2 teaspoon
13. Coconut scraped 2 tablespoons
14. Fresh coriander leaves chopped 2 tablespoons
1. Begin by first soaking 1 cup chana dal in 2 cups of water for about 5-6 hrs. Then wash and drain the water.
2. Add 2 chillies to a mixer bowl and add the the chana dal to it, grind coarsely.
3. Take a cup of grated raw mango in a big bowl and add the coarse mix to it. Adjust the taste by adding salt and sugar to it as per taste.
4. for the tempering, heat 1 tbsp oil in a pan to it add mustard seeds asafoetida to it. As the seeds starts spluttering, add a red chili, curry leaves and a small pinch of turmeric if required. Turn off the heat.
5. Pour this tempering on the raw mango mixture and mix well.
6. Serve by sprinkling grated coconut and chopped coriander leaves. Temperature.
17 Bharli vangi
This recipe disguises brinjals in its masala and flavour to form a lip smacking gravy dish. Try out the recipe to discover more!
1. Medium sized brinjals-7-8
2. Grated coconut-½ cup
3. peanuts-½ cup
4. Cumin seeds-1 tsp
5. Coriander seeds- 1 tsp
6. Tamarind pulp-2 tbsp
7. Chopped onions-2
8. Goda masala (you can use Garam masala here)-1 ½ tbsp
9. Turmeric powder-¼ tsp
10. Chili powder-1 tbsp
12. Salt to taste
Potatoes can be added too.
1. Slit the brinjals partially into 4 lengthwise from the down, don’t chop off the stem and place them in water with little salt to prevent blackening
2. Heat oil and saute onion, coconut, peanuts, cumin seeds, coriander seeds, turmeric powder, red chilly powder, goda masala.
3. Now let the mixture cool and grind it well with little water.
4. Now keep aside 1 tbsp of this masala aside and fill this remaining mixture into the brinjals and keep them aside.
5. Heat oil in a pressure cooker pan and saute the masala which was kept aside.
6. Now add the stuffed brinjals and the tamarind pulp to it. Add water and salt and pressure cook upto 2 whistles.
7. Garnish with coriander.
18 Taakatli ukad
It is prepared by cooking rice flour and buttermilk with few spices. Tastes best when served hot. If the rice flour is of basmati rice or ambe mohor variety, then the recipe gets amazing aroma you simply cannot resist.!!
1. Rice flour-1 cup
2. Curd- ½ cup
3. Water-2.5-3 cups
4. Garlic cloves-2 chopped
5. Mustard seeds-½ tsp
6. Curry leaves-5-6
7. Coriander leaves
8. Asafoetida- a pinch
9. Red chili-1
10. sugar-½ tsp
11. Salt to taste.
1. Prepare buttermilk by adding the curd in water.
2. Heat oil in a kadhai and add mustard seeds, curry leaves asafoetida, garlic, red chilly and mix till mustard seeds splatter.
3. Add the buttermilk, increase the flame and bring to boil.
4. Add the rice flour and stir continuously to avoid lump formation.
5. Cover it with a lid and allow it cook on medium flame for 5-7 mins.
6. Serve hot by topping with coriander leaves.
19 Pithla Bhakri
Bhakri is a rice roti and is enjoyed with pithla, chicken or fish curry or with coconut chutney.
Pithla bhakri is very nutritious and protein-rich due to the presence of bengal gram It is easy to prepare and is easy to digest. Many roadside eateries serve pithla bhakri. Below is a pic of nachni bhakri with pithla.
1. Add water in a pan and allow it to boil.
2. Take rice flour in a big bowl and all little salt in it and mix.
3. Add boiling water to the rice flour and start mixing it together. You will get rice lumps here.
4. While the mixture is hot start kneading the dough, add little oil if required. Form a smooth dough. Allow it to rest for 10-15 mins.
5. Now take some dough and start rolling it into a thick chapatti.
6. Now roast this bhakri on the pan on both sides, now take this semi cooked bhakri and place on direct heat so that it blows like a puri.
7. Remove from flame.
Bhakri made of jowar, bajra, nachni also tastes best with pithla
For the pithla-
1. Heat oil in a pan. Add cumin seeds, chillies, curry leaves, asafetida, coriander leaves and fry for a min.
2. Now add gram flour and toss this properly.
3. Add water thrice the gram flour. Add salt as per taste.
4. Allow it to cook and the mixture gradually thickens.
5. Serve hot and garnish with coriander leaves.
It is a type of chivda (namkeen) made using puffed rice which gets nice coating of the masala and spices.take care to store in air tight container to preserve its crunchiness.
1. Puffed rice-½ kg (preferably nashik churmura)
2. peanuts-¼ kg
3. asafoetida-½ tsp
4. Curry leaves-20-25
5. Garlic-5-6 leaves, roughly pressed
6. Mustard seeds-1tsp
7. Turmeric-1 tsp
8. Red chilly powder-1 tbsp
9. Salt to taste
1. Heat oil in a big pan, to it add mustard seeds, asafoetida, curry leaves, garlic. Stir till garlic releases the flavour and shrinks.
2. Add peanuts and fry them well
3. Now add the chili powder, turmeric and mix well.
4. Add the puffed rice and mix so that the masala coats the puffed rice well
5. Add salt and turn off the heat.
6. This bhadang can be stored in air tight container.
Diwali faral thali.