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This is some typical Maharashtrian Deashes. Any marathi person will love it.

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Pithla Bhakri Patal Bhaji Bakar Wadi Aamati




For pithala:

1 cup gram flour
4-5 green chillies finely chopped
2 sprigs spring onions finely chopped
1 onion finely chopped
1 stalk curry leaves
1 tbsp. coriander finely chopped
1/2 tsp. mint leaves finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
1/4 tsp. turmeric powder
1 tsp. lemon juice
1/2 tsp. each cumin & mustard seeds
3-4 pinches asafoetida
3 tbsp. oil
2-2 1/2 cups water

For Bhakri:

2 cups bajri, jowar or maize flour
salt to taste
water to knead


For Pithala:

  1. Make smooth paste of water, salt, turmeric, lemon and flour.
  2. Mix in ginger, garlic, spring onion and green chilli. Keep aside.
  3. Heat oil in a deep heavy vessel.
  4. Add seeds, asafoetida, allow to splutter.
  5. Add onions, curry leaves, coriander, mint and stirfry for 2-3 minutes.
  6. Add batter, stirring simultaneously.
  7. Stir non-stop with a large ladle till all the lumps break and boil.
  8. When boil is reached, check taste for salt, chilli etc., adjust.
  9. Cook covered loosely, on low for 6-7 minutes, stirring frequently.
  10. Serve hot with bhakri.

For bhakri:

  1. Add salt to flour.
  2. Add water little by little, kneading dough very well.
  3. It should become soft, pliable and smooth.
  4. Kneading well is very important so the bhakri doesn't break.
  5. Take a lump, dust generously with dry flour, pat with palm to flatter.
  6. Use a rotating motion to make circular.
  7. Use very little dry flour to pat.
  8. Make thin or thick as desired.
  9. Place carefully on warm griddle (tawa).
  10. Apply a little water on surface and spread evenly.
  11. When water dries, flip and roast.
  12. Put on direct flame and crisper like naan.
  13. Or semicook all and crisp as required.
  14. Top with ghee (optional) if desired.
  15. Repeat for others as desired.
  16. Serve hot with hot pithala, pickles, curds and raw chopped onions.

Making time: Pithala: 20minutes, Bhakri: 10-15 minutes for 4
Makes:4 servings

If patting the dough is difficult, roll it using a plastic sheet underneath.
If making all bhakris beforehand place loosely between two large clean cloth, to absorb excess moisture.

Patal Bhaji


10 patra leaves with stems
1 small bunch ambat bhaji (sour greens)
3 green chillies
1 tbsp. peanuts
1 tbsp. channa dal
1/2 tsp. cumin seeds
1 bayleaf
2 cardamoms
1 stalk curry leaves
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala
2 tsp. black maharashtrian masala
2 tsp. lemon juice
1 tsp. sugar
salt to taste
2 tbsp. gramflour
5 cups water
2 tbsp. oil


  1. Chop both greens coarsely. Peel stems and chop those too.
  2. Wash, drain, place in container of pressure cooker with chillies.
  3. Place channa dal and peanuts in another container of the cooker.
  4. Add 1/2 cup water to each container. Pressurecook for 4 whistles.
  5. Cool, remove and blend the boiled greens in a mixie or with hand beater.
  6. Add gramflour to 1/2 cup water, make a smooth paste keep aside.
  7. Heat oil, add cumin seeds, bayleaf, cardamoms, curry leaves and clove-cinnamon powder.
  8. Stir a minute and add boiled peanut and dal whole, with the water.
  9. Bring to a boil, add blended greens, masalas, salt, sugar, lemon.
  10. Add remaining water, stir well. Bring to a boil. Add gramflour paste.
  11. Stir continuously till boil resumes. Lower and simmer for 5-7 minutes.
  12. The consistency should be like that of kadhi (refer khichidis).
  13. Serve hot with masala bhath or bhakri.

Making time:45 minutes
Makes: 6-7 servings
Shelflife: best fresh



For cover: 3 cups plain flour (maida)
1/2 cup gram flour (besan)
1 1/2 tbsp. oil
salt to taste .

For filling: 1 tbsp. gram flour
1 tsp. each sesame and khuskhus seeds
1 tsp. ginger grated
1 tsp. garlic grated
1 1/2 tsp. sugar
3 tsp. red chilli powder
1/4 tsp. garam masala
salt to taste
1 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel seeds crushed coarsely
1 tbsp. dried coconut grated
1/2 cup fine 'sev'(used in bhel)
oil to deep fry

Method For cover:

  1. Mix flours, salt, oil, mix with fingers.
  2. When crumbly add little water, and knead into a smooth dough.
  3. Cover with a moist cloth.

For filling:

  1. Roast sesame and khuskhus seeds lightly.
  2. Crush, add fennel and coriander seeds.
  3. Heat oil add cumin seeds, allow to splutter.
  4. Add ginger, garlic, fry for few seconds.
  5. Add all other crushed seeds. Stir.
  6. Add coconut, sev, masalas, salt, sugar, flour.
  7. Mix well keep aside.

To proceed:

  1. Take a chappati size lump, roll into thin chappati.
  2. Use dry flour to help rolling.
  3. Spread filling thinly all over chappati.
  4. Make a tight roll press down edges.
  5. Cut into 1" pieces and deepfry in hot oil.
  6. Fry till cover is crisp and golden brown.
  7. Drain, cool very well before storing in airtight containers.

Making time:45 minutes
Makes: 45-50 pieces
Shelflife: 2 weeks

Note: If filling tends to spill out while frying, sprinkle very little water on filling and mix to make it hold.



1/2 cup yellow gram dal
1 stalk curry leaves
1 bay leaf
3 cloves
2 green chillies
1/2 tbsp. coriander finely chopped
1 tsp. black maharashtrian masala (refer masalas)
1/4 tsp. garam masala
1/4 tsp. dhania (coriander seed) turmeric powder
Salt to taste
6-7 kokams soaked in 1/2 cup water
4 cups water
1 tbsp. oil or ghee
1/2 tsp. each cumin & mustard seeds


  1. Wash and soak dal for 15 minutes.
  2. Pressure cook till very soft (4 whistles).
  3. Cool cooker and remove. Drain water from dal and save.
  4. Knead the kokams between fingers.
  5. Press out and remove. Keep the water aside.
  6. Grind dal to a fine paste either on stone or in a mixie.
  7. Mix with water and residual water of dal.
  8. Blend well till smooth.
  9. Heat oil in a deep saucepan. Add seeds, curry leaves, allow to splutter.
  10. Add slit chillies, cloves, bayleaf, and saute one minute.
  11. Add kokam water.
  12. Make paste of masalas in 1/4 cup water.
  13. Add paste, fry further one minute. Add dal.
  14. Bring to a boil and simmer for 8-10 minutes.
  15. Add chopped coriander.
  16. Serve hot with puran polis (refer)

Making time: 30 minutes (excluding pressure cooking time)
Makes: 5-6 servings
Shelflife: Best fresh

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