Tikhat Mithachi Puri, a common Maharashtrian food prepared during Winter season. It’s deep fried whole wheat puris flavored with Indian spices! Pluffy, light and savory puris make a great tea-time snack. Pack these with some pickle/achaar for your next road-trip, these keep well up to 2-3 days and taste good both hot and cold too.
You will need:
1 cup Wheat flour
2 tbsp Rice flour (optional)
2 tbsp Besan (optional)
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chili powder or to taste
1/4 tsp turmeric powder
1/2 tsp fennel seeds
1/2 tsp ajwain seeds
Salt to taste
2 tsp hot oil
Oil for deep frying
1) In a mixing bowl, mix all dry ingredients together.
2) Heat 2 tsp oil in a small pan, and add this to flour mixture. Mix well. Add water and knead to make a stiff dough. Let it rest for 15 minutes.
3) Divide the dough into 4 big round balls. Roll an individual ball to make a 1/2 inch thick roti. Using a cookie cutter or a small bowl, shape circular puris and keep them aside. Alternatively, you can roll out individual puris by hand too. But using a cookie cutter makes even shaped puris and also saves time.
4)Heat oil in a bigger pan. Deep fry these puris on medium heat from both sides. Using a slotted spoon carefully splash some hot oil on the surface of puri to help it puff. Fry them until they get golden brown color on both sides.
Remove Puris from hot oil and put them on a tissue paper to remove excess oil.
This recipe is inspired from Sweet Potato and Beetroot balls from Archana’s Kitchen. A quick, healthy, nutritious snack that looks beautiful and taste wonderful. I just described a kids-friendly recipe, didn’t I? I will be making these for halloween party coming up soon.
It tastes great with tangy tamarind chutney or hot-n-sour sauce or you can also try with salad with lots of greens!
Sweet Potato & Beetroot Kebabs
A delicious healthy kids-friendly snack 🙂
- In a small pan, heat some oil and add chopped onions. Fry them until translucent.
- Add garlic paste, green chilies and let them fry for a minute.
- Add grated beetroot and let it cook for 5 minutes.
- Add cumin-coriander powder, turmeric powder, chaat masala and some salt. Mix well.
- Add mashed sweet potatoes and mix well.
- Heat Paniyaram Pan and add a few drops of oil in each pocket.
- Make small balls and cook them from both sides in the pan. It takes about 10 minutes.
- Serve hot with chutney.
Gujaratis are well known for their snacks and they have all kinds – deep fried, steamed, baked, fermented, roasted. It’s pretty amazing that one single region of India has encompassed so many diverse techniques as part of their daily cooking.
Theplas are Indian flatbreads made with whole grain flour mixed with seasonal vegetables and some commonly used spices such as green chilies, cumin-coriander powder, ginger-garlic paste. All combined into a dough using yogurt. Since there is hardly any water used in making the dough, these theplas last for couple of days, making them a perfect healthy snack for picnics or long journeys. The dough also contains some jaggery or sugar, which is signature of any Gujarati dish, trust me it actually makes it yummy! Serve it hot with pickle or chundo and yogurt.
Bajra flour has a very earthy flavor and it combines well with the mild flavor of dudhi. There is a good balance of different tastes of whole wheat, bajra, dudhi and ginger-garlic and jaggery.
Dudhi Bajra Na Thepla
Healthy breakfast with not so used Bottle Gourd
- Wash, peel and grate dudhi using wider slots on grater.
- Squeeze out all the water from grated dudhi, and I really mean all of it. Dudhi contains lot of moisture and it leaves out more after we add salt to the dough, so it's time to use some muscle power.
- Add all ingredients together one by one, except for oil. Initially add 1 spoon of yogurt at a time and add more as needed. But make sure you try to bring the dough together before you add more yogurt.
- Lastly add oil and knead everything nicely. Oil adds more moisture so do keep it in mind.
- Make smaller balls, and roll them flat using a rolling pin.
- Cook them on a flat tawa just like a paratha, using oil on both sides.
Gujaratis are known for their variety of farsan – snacks – dhokla, khaman, shev-khamni, khandvi, gote, lochyo, kachori, mathiya, muthiya …. it’s a long list. I have previously posted two recipes for muthiya – dudhi na muthiya and palak-methi na muthiya. Handvo or Handawa is yet another healthy Gujarati snack which is not deep fried. It’s actually baked!
Traditionally this savory lentil cake is baked in an aluminium pot filled with sand in the bottom, which when heated, provides dry heat just like our modern ovens. I found it quite interesting. It’s prepared with a mixture of different dal flours such as chana dal, toor dal and urad dal and rice flour. The veggies such as dudhi (lauki), lilwa tuwer – which is a speciality of Gujarat and mutter maintain the moisture and yogurt helps it ferment before you bake it. It cannot be classified as a Gujarati dish until it’s seasoned with oil tadaka! You might be tempted to try it without the oil but please don’t unless you want to miss the real charm. The oil seasoning with mustard seeds and sesame seeds makes it very special and very Indian.
I used handwa flour I bought at an Indian grocery store. If you want to make it at home, please scroll down I have mentioned the proportions of the dals and rice. Don’t use the instant handvo mixtures, they contain lot of citric acid and the taste is nowhere close to an authentic dish.
Handavo / Handwa / Savory Lenti Cake
Savory non deep fried lentil cake!
- Prepare batter using handvo flour, yogurt, ginger-garlic paste, ajwain seeds, turmeric powder, chopped green chilis, salt and a pinch of sugar.
- Let it sit for 6-7 hours or overnight.
- Then add grated doodhi and other vegetables.
- Add fruit salt and whisk it in one direction until the batter becomes light.
- Pour this batter in loaf pan or muffin pan and bake it at 350 F for 30-35 minutes for a loaf pan and 20-25 minutes for muffin pan.
- In a small skillet, prepare tadka with oil, mustard seeds, cumin seeds and sesame seeds. Add this on top and serve it warm.
You can more veggies like fresh methi leaves, spinach leaves or zucchini.
For Homemade Handavo Flour soak all these ingredients for 3-4 hours and grind toa fine paste.
- 1 cup rice
- 1/4 cup tour dal
- 1/4 cup chana dal
- 1/4 cup urad dal
Sending this to Dish it Out event.
I am so happy to let you know that I am hosting Vardhini’s Bake Fest event for June 2013. Teh event is open from June 1st till June 30th. Here are some rules –
- Send in any recipe which has been baked / broiled.
- Only vegetarian or vegan recipes please.But Eggs are okay for baked dishes.
- Usage of the logo is mandatory as it helps spread the word.
- Linking to original Bake Fest page and this announcement is mandatory.
- Leave a comment below.
- You can link your old entries if they are reposted with the below links and the logo.
- You can send in any number of new entries and a maximum of 2 old entries.
Looking forward to your innovative creations. Happy baking!
Mahabaleshwar, Maharashtra, India
Source – http://nitinmahesh.blogspot.com/
My primary school had a unique tradition of biding farewell to 4th grade students by taking them on a two-day trip to Mahabaleshwar. It’s a hill station situated amongst Sahyadri range and it’s about 115 km from Pune.
This used to be the only two-day school trip and I still remember all the planning and plotting we did to decide who all would stay in one room and how we would convince out favorite teacher to stay with us in our room. of course, food was an important part of discussion and also a prestige issue as to who gets what from home and to make sure we all don’t get one thing and so on … Our class teacher had asked our parents to pack one tiffin and keep it as a surprise for us, you know the joy of discovering your favorite thing made by your mom with an element of surprise, truly priceless!
We were half way through and our teacher asked us to open our surprise lunch box and guess what I had in my box. भोपळ्याचे घारगे (Bhoplyache Gharage). It’s a traditional Maharashtrian tea-time snack, The puris are made with Pumpkin and Jaggery and whole wheat flour. Soft yet not too sweet! Best for picnic, as they last for couple of days. They keep you full but not so heavy on your stomach.
My first official sweet entry for “Dish It Out – Squash & Sugar” event happening here at MyHomeMantra till March 31st.
A Diet Friendly Recipe
Moist and fluffy inside; golden crispy outside; the Muthiya make a perfect pairing with a cup of tea! ‘Muthi’ means fist in Gujarati and it’s called Muthiya because the dough is turned into cylindrical shape using fist.
Made with whole wheat flour and grated dudhi with very little oil, since the dough is steamed and then sauted in a typical Indian tempering, this dish is perfect for those who are on a “diet”.
I love Spinach and Cilantro in my Muthiya, it adds moisture and flavor and color. So I actually made Dudhi Palak (Spinach) Muthiya but Spinach is completely optional.
Dudhi Na Muthiya
A Diet Friendly Recipe
It might look like a big list of ingredients but almost everything is straight from your pantry so it does not much time to prepare it.
- Wash and peel bottle gourd and grate it. Squeeze out excess water in a separate bowl. We can use it if needed.
- In a medium bowl, mix all ingredients together and knead to make soft dough by adding water if required. You can also use the juice we just squeezed from the grated dudhi. Also add 1 tsp of oil and knead again.
- Now divide it in 3-4 parts. Apply some oil to your palms and using your fists shape it in cylindrical rolls.
- Place these rolls in a steamer and let it steam for 20 to 25 minutes.
- Once done, remove from the steamer, let it cool slightly. Then cut it into equal sized small pieces.
- If you want to make tempering, in a frying pan, heat some oil.
- Add mustard seeds and sesame seeds. Add the pieces and saute on a medium flame for a few minutes.
- Serve hot!
Yummy becomes yummier!
I wish I had Grilled Cheese everyday. Warm melting cheese sandwiched between two slices of bread, sounds so tempting. Add some basil pesto to make this simple treat even more flavorful.
It’a amazing that something as simple as grilled cheese can be so satisfying
When I saw a small red pumpkin in farmer’s market, it reminded me of my childhood. My gradma (aajji) used to make gharage (घारगे) and dhapate (धपाटे). I used to love eating gharage after coming home from school. ‘Gharga’ is a sweet pumpkin puri and of couse a deep fried puri. Dhapata on the other hand, is a savory version and it’s not deep fried, so it’s more like a paratha or thepla.
It must be healthy as there is nothing unhealthy – either ingredients or the process. Give it a shot.
Red Pumpkin Paratha / Thepla
Easy to make, no special ingredients and no much preparation.
- Cut pumpin into big pieces, wash it nicely and also remove the center part that might contain seeds,
- Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
- Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
- Once steamed, let it cool. Rinse it with cold water to quicken the process.
- Smash it with hands and make sure there are no lumps.
- Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds.
- You can also cilantro but it's optional.
- Add whole wheat flour and besan gradually and prepare dough. Pumpkin should have enough water so add water only if needed.
- If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
- Use some oil, to knead the dough.
- Now make small balls and roll it into small parathas, use wheat flour for dusting.
- Roast them lightly on a tawa using ghee.
- Ready to serve!
Healthy can be Yummy!
There was a time when I had Falafel wrap from Dish N Dash at least once a week. I really miss this place. Falafel was on my list for a long time but “deep-fried” and “cleaning-after-deep-frying” were the main reasons to put it off. This weekend I decided to give it a shot and instead of frying I baked flattened falafel balls and here is the result –
It takes much less time and it’s a no-mess recipe. Definitely a keeper. I served these falafel with cool cucumber dip.
Easy, Healthy and Delicious!
- I did not use canned Garbanzo beans, hence I soaked them overnight in water. Next day I cooked them in a steamer until you can smash them with a fork. Don't overcook else it will form a paster when you grind them. If you are using canned beans, skip this step and instead just drain the water and follow along.
- Preheat the oven to 375 degrees Fahrenheit.
- In a food processor (DO NOT use grinder / blender), add chana (garbanzo beans) and roughly chopped cilantro and pulse it few times until you get roughly chopped mixture. Be careful not to over blend it.
- Now take the mixture in a medium mixing bowl and add all other ingredients which include finely chopped onion, finely chopped garlic and olive oil and other spices and salt to taste. Add lemon juice and mix well.
- Line a baking sheet with parchment paper and grease the paper with few drops of oil. Alternatively, you can use the cooking spray but it's not needed.
- Drop one table spoon of mixture on the sheet leaving enough space to spread the mixture.
- With your fingers, slightly flatten the balls on the baking sheet.
- Since these are baked and not fried, only the flatten sides with become crispy so if you want go ahead and make them thinner.
- Bake these for 15-17 minutes until their bottom becomes golden brown. Once done, they slide out easily.
- Take them out and turn each falafel and bake the other side for another 10 minutes.
- Serve hot with tahini, hummus or cucumber dip.
Linking it to Foodomania’s Christmas Cook-Off Contest
No Marathi food blog can be complete without “Pohe” (flattened rice flakes). It’s not just a comfort food but also an intrinsic part of our culture. When a prospective groom and bride families meet together for the first time, the girl serves pohe and tea. Hence “kanda-pohe-meeting” (poha with onion) does bear a special meaning in Maharashtrian culture.
It goes without saying that it’s a very easy recipe and probably that’s why making it delicious is an art. Warm, comforting, great for breakfast and as a tea-time snack.
Maharashtrian Comfort Food
1. In a sieve, gently rinse Poha with running water for 1 minute or so.
2. Drain excess water and sprinkle Salt and Lemon Juice and sugar. Gently mix with hand and leave aside.
3. Dice two small potatoes and microwave them for 2 minutes. So that they cook faster.
4. Heat Oil in a medium pan / kadhai on medium heat.
5. Add Mustard Seeds and let them pop.
6. Add Cumin seeds, Hing, Turmeric powder. Then add peanuts and fry them for a minute. Now add curry leaves and green chilis.
7. Add onions and let them cook for 1-2 minutes. I don't like onions in pohe so I skip this step.
8. Add potatoes, mix well. Cover and let them cook for 1-2 minutes. They should be tender but not mushy.
9. Fluff up Pohe with a fork and add it to the pan.
10. Mix well. Sprinkle with a little water if Pohe have dried out too much.
11. Garnish with chopped cilantro and freshly grated coconut. Fine shev also goes well with Pohe. Serve hot.
1. You can add some chopped cilantro while making tadka. It adds nice flavor.
2. Add just enough sugar to balance salt and lemon juice.
3. Chopped mint leaves also add nice flavor to this dish.
Poha is made from rice paddy. Once they clean paddy, they soak it in hot water for about 45 minutes. They they roast wet paddy in large iron skillets to make poha or flattened rice flakes. And that’s why it contains more iron than rice.