Top 5 Maharashtrian food recipes / Traditional food of Maharashtra /Puran Poli recipe/ Misal pav recipe/ Malvani fish recipe.

Traditional food culture of Maharashtra

Maharashtra, a state situated in western India, boasts a rich culinary heritage that reflects a diverse range of flavours, textures, and cooking techniques. Here's an overview of the traditional food culture and popular dishes in Maharashtra:

1. Varied Cuisine:

   Maharashtra's cuisine is a delightful amalgamation of vegetarian and non-vegetarian dishes, influenced by its coastal, Vidarbha, and Marathwada regions. It includes a mix of spicy, sweet, and tangy flavours.

2. Staple Foods:

   - Rice and Wheat: Both rice and wheat play a significant role in Maharashtrian meals. Rice is usually preferred in coastal areas, while wheat-based dishes are common in the interior regions.

   - Jowar and Bajra: Millet-based dishes like Jowar and Bajra are prevalent in rural Maharashtra.

3. Iconic Dishes:

   - Vada Pav: Often referred to as the "Indian Burger," vada pav consists of a spicy potato fritter (vada) enclosed in a pav (bread roll).

   - Pav Bhaji: A popular Mumbai street food, pav bhaji is a spicy vegetable mash served with buttered bread rolls.

   - Misal Pav: A flavourful dish made from sprouted lentils (usually moth beans or matki) cooked in a spicy gravy, served with pav.

   - Puran Poli: A sweet flatbread stuffed with a sweet lentil filling made of chana dal, jaggery, and spices.

   - Bombil Fry: A coastal speciality comprising fried Bombay duck fish.

   - Modak: A sweet dumpling usually made during the festival of Ganesh Chaturthi, filled with coconut and jaggery.

4. Special Spices and Ingredients:

   - Goda Masala: A spice blend commonly used in Maharashtrian cuisine, consisting of various aromatic spices like cloves, cinnamon, coriander seeds, and others.

   - Kokum: Used as a souring agent in dishes, kokum adds a tangy flavour to curries and drinks.

   - Coconut: An essential ingredient in many Maharashtrian dishes, coconut is used in various forms—fresh, grated, or coconut milk.

5. Festive Foods:

   - Ukadiche Modak: Specially made during Ganesh Chaturthi, these are steamed Modaks stuffed with coconut and jaggery.

   - Puran Poli: A must-have during Holi and Diwali, this sweet flatbread symbolizes prosperity and good luck.

6. Meal Structure:

   - A traditional Maharashtrian meal often includes a variety of dishes like rice, lentils (dal), vegetables, chapatis, Bhakris (rice or millet-based flatbreads), and accompaniments like chutneys, pickles, and papads.

Maharashtra's culinary diversity reflects its cultural richness, and the traditional dishes showcase the artistry and distinct flavours passed down through generations. Whether it's the street food from Mumbai or the regional specialities from various parts of the state, Maharashtrian cuisine offers a delightful and flavoursome experience.

Here are detailed recipes for some traditional Maharashtrian dishes:

1. Puran Poli

Ingredients:

For the Dough:

- 2 cups whole wheat flour (atta)

- Water, as needed

- 2-3 tablespoons ghee (clarified butter)

For the Filling (Puran):

- 1 cup chana dal (split Bengal gram)

- 1 cup jaggery (or to taste)

- 1/2 teaspoon cardamom powder

- A pinch of nutmeg powder (optional)

- 2 tablespoons ghee

Method:

Preparing the Filling:

1. Wash and rinse chana dal. Pressure cook it with water until soft. Drain excess water.

2. In a pan, heat ghee, and add cooked chana dal, and jaggery. Cook on medium heat, stirring continuously until the mixture thickens and combines well.

3. Add cardamom powder and nutmeg powder. Mix thoroughly. Let it cool.

Preparing the Dough:

1. Take whole wheat flour in a bowl. Add water gradually and knead into a smooth, pliable dough.

2. Divide the dough and filling into equal-sized portions.

Making Puran Poli:

1. Take a portion of dough, flatten it into a small disc, and place a portion of the filling in the center.

2. Enclose the filling completely with the dough and roll it out gently into a circular disc (like a paratha) using a rolling pin.

3. Cook the rolled puran poli on a hot griddle (tawa) on medium heat. Apply ghee on both sides until it turns golden brown.

4. Repeat the process for the remaining dough and filling.

5. Serve hot with a dollop of ghee.

2. Misal Pav

Ingredients:

For Misal:

- 1 cup sprouted moth beans (matki)

- 1 onion, finely chopped

- 2 tomatoes, finely chopped

- 2-3 green chillies, chopped

- 2-3 cloves garlic, minced

- 1/2 inch ginger, grated

- 1 teaspoon mustard seeds

- 1/2 teaspoon turmeric powder

- 2 tablespoons oil

- Salt to taste

- 1 tablespoon misal masala (spice blend)

- Coriander leaves for garnish

- Lemon wedges

For Assembly:

- Pav (bread rolls)

- Chopped onions

- Sev (thin fried gram flour noodles)

- Coriander leaves

- Lemon wedges

Method:

Preparing Misal:

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add chopped onions, green chillies, garlic, and ginger. Sauté until onions turn translucent.

3. Add chopped tomatoes, turmeric powder, and salt. Cook until tomatoes soften.

4. Add sprouted moth beans and misal masala. Mix well.

5. Add water as needed and simmer until the sprouts are cooked and the gravy thickens.

Assembling Misal Pav:

1. Take a serving bowl and add a ladleful of prepared misal.

2. Garnish with chopped onions, sev, coriander leaves, and a squeeze of lemon juice.

3. Serve hot with pav.

3. Kothimbir Vadi

Ingredients:

- 1 cup gram flour (besan)

- 1 cup chopped fresh coriander leaves

- 2 tablespoons sesame seeds

- 1 teaspoon turmeric powder

- 1 teaspoon red chilli powder

- 1 teaspoon cumin seeds

- 1/2 teaspoon asafoetida (hing)

- 1 tablespoon ginger-garlic paste

- Salt to taste

- Oil for frying

Method:

1. In a mixing bowl, combine gram flour, chopped coriander leaves, sesame seeds, turmeric powder, red chilli powder, cumin seeds, asafoetida, ginger-garlic paste, and salt.

2. Gradually add water to make a thick batter.

3. Grease a plate or tray. Pour the batter onto the plate and spread it evenly to form a layer.

4. Steam the batter for 15-20 minutes until it sets and turns firm.

5. Let it cool, then cut into squares or diamonds.

6. Heat oil in a pan and shallow fry the cut pieces until they turn golden and crispy.

7. Drain excess oil on a paper towel.

8. Serve hot as a snack or appetizer.

4. Vada Pav

Ingredients:

For the Potato Filling (Batata Vada):

- 4 medium-sized potatoes, boiled, peeled, and mashed

- 1-2 green chillies, finely chopped

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- A few curry leaves, finely chopped

- 1/2 teaspoon turmeric powder

- 1 tablespoon oil

- Salt to taste

- Coriander leaves, finely chopped

- 8-10 pav (bread rolls)

- Green chutney (coriander and mint chutney)

- Tamarind chutney

- Garlic chutney (optional)

- Oil for deep frying

Method:

Preparing Potato Filling (Batata Vada):

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add cumin seeds, asafoetida, and chopped green chillies. Sauté for a minute.

3. Add turmeric powder and curry leaves. Mix well.

4. Add the mashed potatoes and salt. Stir and cook for a few minutes until the mixture comes together.

5. Add chopped coriander leaves, mix, and allow the mixture to cool.

6. Divide the mixture into equal-sized balls and shape them into patties (vada).

Assembling Vada Pav:

1. Slit the pav horizontally without cutting all the way through.

2. Spread garlic chutney (if using), green chutney, and tamarind chutney on the inner sides of the pav.

3. Place a batata vada in the pav and press gently.

4. Heat oil in a frying pan or kadai. Deep fry the vadas until golden brown and crisp.

5. Drain excess oil on a paper towel.

6. Serve hot vada pav with fried green chillies or chutneys.

Kokani Fish Fry

Ingredients:

- 500 grams of fish fillets (preferably pomfret, kingfish, or any firm white fish)

- 1 tablespoon red chilli powder

- 1 tablespoon coriander powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon ginger-garlic paste

- Juice of 1 lemon

- Salt to taste

- 2-3 tablespoons rice flour (or chickpea flour)

- Oil for frying

Method:

1. Wash and pat dry the fish fillets.

2. In a bowl, mix red chilli powder, coriander powder, turmeric powder, ginger-garlic paste, lemon juice, and salt to form a marinade.

3. Apply the marinade generously to the fish fillets and let them marinate for about 30 minutes.

4. Heat oil in a frying pan.

5. Sprinkle rice flour (or chickpea flour) on both sides of the marinated fish fillets.

6. Shallow fry the fish fillets in hot oil until golden brown and cooked through.

7. Drain excess oil on a paper towel.

8. Serve the Kokani Fish Fry hot with lemon wedges and onion slices.

These recipes offer a glimpse into the flavourful and diverse cuisine of Maharashtra, filled with aromatic spices and regional flavours that make it truly special. Enjoy preparing and relishing these authentic Maharashtrian dishes. check LABELS for more Maharashtrian for Recipes.