Tag Archives: Maharashtra Cuisine

Recipe – Besan Dhania Patti Vadi / Steamed gram flour and cilantro cutlet

Aviary Photo_131503268356479764

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Serves: 4


  • Gram Flour (Besan): 1 Cup
  • Cilantro leaves (Dhania Patti): ¾ Cup, finely chopped, washed
  • Salt: 1 ½ Teaspoon or to taste
  • Ginger: ½ teaspoon paste or crushed
  • Green chili: ½ teaspoon paste or crushed
  • Red chili powder: ¼ Teaspoon
  • Turmeric Powder: ¼ Teaspoon
  • Garam masala powder: ¼ Teaspoon
  • Aamchur powder: ¼ Teaspoon
  • Cumin powder: ¼ Teaspoon
  • Milk Cream: 1 tablespoon
  • Water: As required
  • Oil: 2 Tablespoon and as required for deep fry


  • Mix besan, salt, ginger, green chili, dhania patti, red chili powder, turmeric powder, garam masala, aamchur, cumin powder and 1 tablespoon oil.
  • Toss everything well and add milk cream. Knead a stiff dough. If required then only use water for kneading.
  • Roll the dough to 2-inch diameter and 6-7-inch lengthy solid cylinder. Grease using 1 tablespoon oil.
  • Steam in high flame for 20 minutes.
  • Take out the dough and let it cool for 30 minutes.
  • Refrigerate for 30 minutes.
  • Cut the cylinder into ½-inch thick circles.
  • Deep fry or shallow fry.
  • Serve with tomato sauce or green chutney.



Recipe – Chakli or Murukku


Preparation time: 20 minutes

Cooking time: 25 minutes

Serves: 16 chaklis


  • Rice flour: 1 1/2 cup
  • Sesame seeds (Til): 2 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Black pepper powder: 1/2 teaspoon
  • Red chili powder: 1/2 Teaspoon
  • Turmeric powder: 1/4 Teaspoon
  • Cumin seeds(Jeera): 1/2 Teaspoon
  • Lemon juice or curd: 1 tablespoon
  • Oil: 2 Tablespoon and as required to deep fry
  • Water: 1/4 cup or as required
  • Chakli maker


  • Dry roast the Sesame seeds. Grind it to fine powder.
  • Mix it with rice flour, salt, red chili powder, black pepper powder, cumin seeds, turmeric and lemon juice.
  • Add hot water as needed to make soft dough. Cover the dough and keep aside for 5 minutes.
  • Knead the dough well. Divide the dough into 3-4 parts and roll them into long cylinders.
  • Put one of the cylinder into chakli maker, and close.
  • Press the chakli maker, making the chaklis into spiral’s (like jalebi or mosquito coils) over flat plate or butter paper.
  • Heat oil in a pan. Put few chaklis at one time and fry both sides evenly in medium heat, until they are light brown, this takes 4 to 5 minutes.
  • Take out the chaklis, drain the excess oil and put them in kitchen napkin.
  • Serve hot or let them cool completely and store them in air tight container.

Cook’s Note

  • If you do not have a chakli maker, make the dough little paste like and make a long triangular cone using a thick plastic (like Ice cream cone), fill the thick paste in the cone, cut the bottom of the cone to make a small hole, seal the top of the cone using hand and make the shapes pressing down the cone.

Recipe – Bakarwadi / Maharashtrian snacks / Tea time snacks


Prep time: 20 minutes

Cook Time: 20 Minutes

Serves: 24 pieces


For the dough:

  • Chickpea flour (Besan): ½ Cup
  • Plain Flour (Maida): ¼
  • Salt: 1 teaspoon
  • Oil: 1 teaspoon
  • Water: As required to knead the dough

For the filling:

  • Tamarind paste: 3 Tablespoon
  • Dry coconut, grated: 3 Tablespoon
  • Sesame seeds (Til): 1 Teaspoon
  • Sugar: powdered, 2 Tablespoon
  • Salt: ½ tablespoon or to taste
  • Cumin Powder: 1 Teaspoon
  • Coriander Powder: 1 Teaspoon
  • Garam Masala Powder: 1 Teaspoon
  • Sev or Bhujia: 2 Tablespoon (Optional)


  • Knead hard dough using the dough ingredients. Cover it with a wet cloth and keep aside for 10 minutes.
  • Except tamarind paste, dry roast all the ingredients.
  • Divide the dough into 2 equal sized portions and roll into ball.
  • Roll each ball into a 6-inch diameter circle.
  • Apply tamarind paste evenly on the circle.
  • Add half of the dry roasted filling.
  • Use enough amount of tamarind paste, so that filling stuck nicely on it.
  • Roll each circle tightly like a flute shape, thin cylinder.
  • Now, cut each cylinder into 12 circular pieces, around 1-inch thick circles.
  • Deep fry the pieces.

Cook’s Note:

  • You may bake the Bakarwadi, instead of deep frying. Oven Temperature: 180 C / 350 F and Time: 35-40 minutes.

Recipe – Green Peas Coconut Poha / Hara Matar Nariyal Poha

Matar Poha
Matar Poha

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2


  • Thin Poha: 1 Cup
  • Green peas: 3/4th Cup
  • Oil: 2 Teaspoon
  • Cumin seeds: ½ Teaspoon
  • Ginger: finely chopped or crushed, ½ Teaspoon
  • Curry leaves: 3-5
  • Salt: ½ Teaspoon or to taste
  • Black Pepper Powder: ½ Teaspoon
  • Turmeric Powder: ½ Teaspoon
  • Coconut: Grated coconut, 2 Tablespoon
  • Milk: 2 Tablespoon (Optional)
  • Green chili: finely chopped, ½ Teaspoon
  • Lemon Juice: A few drops
  • Coriander Leaves: finely chopped, 1 tablespoon


  • Wash and drain thin poha in a sieve and keep it aside. If you are using thick poha, soak for 10 minutes and then drain the water.
  • Heat oil in a pan.
  • Add Cumin seeds, ginger and curry leaves. Wait till cumin seeds changes color. Around 30-40 seconds.
  • Wash the green peas (Matar).
  • Add washed Peas and green chilis in the pan.
  • Add turmeric and salt. Mix well and cover it with a lid until the peas are almost (85%) cooked.
  • Add the soaked poha, black pepper, coconut and milk. Stir softly, otherwise poha would be mushy.
  • Cover it again for 2 minutes or until poha becomes soft and peas or cooked.
  • Remove the Heat and add coriander leaves and lemon juice.
  • Serve hot with tomato sauce, green chutney or Bhujia sev.

Cook’s Note: