18 Flavorful Maharashtran Recipes Authentic

Craving bold, vibrant flavors that transport you straight to the streets of Maharashtra? Look no further! From fiery Kolhapuri curries to comforting poha and crispy vada pav, these 18 authentic Maharashtrian recipes bring the warmth of Indian home cooking to your kitchen. Whether you’re a spice lover or a comfort food enthusiast, there’s something here to delight your taste buds—let’s dive in!

Puran Poli with Ghee

This sweet, flaky flatbread stuffed with spiced lentil-jaggery filling is a festive Indian treat that feels like a warm hug on a plate.

Ingredients

• 1 cup chana dal (split Bengal gram)
• 1 cup jaggery, grated (or packed brown sugar)
• 1 1/2 cups all-purpose flour
• 1/4 tsp turmeric powder
• 1/2 tsp cardamom powder
• 1/4 tsp nutmeg powder
• 1/4 cup ghee, melted (plus extra for brushing)
• 1/4 tsp salt
• 1/3 cup warm water (approx.)

Instructions

1. Cook the dal: Rinse chana dal, then boil in 3 cups water until mushy (25-30 mins). Drain completely.
2. Make the filling (Puran): Mash cooked dal with jaggery, cardamom, and nutmeg. Cook in a pan on low heat, stirring constantly, until thick (8-10 mins). Let cool.
3. Prepare the dough: Mix flour, turmeric, salt, and 1 tbsp melted ghee. Gradually add warm water to form a soft dough. Knead 5 mins, cover, and rest 30 mins.
4. Assemble: Divide dough and filling into 8 equal portions. Flatten a dough ball, cup it, add filling, and seal edges. Roll gently into a 6″ circle.
5. Cook: Heat a skillet on medium. Cook each poli for 1-2 mins per side, brushing with ghee until golden speckles appear.

The magic? That caramelized ghee glaze gives each bite a delicate crispness against the melt-in-your-mouth filling.

Tip: For extra flaky layers, fold the rolled poli like a letter before cooking (like puff pastry!).

Misal Pav with Spicy Curry

This fiery Maharashtrian street food packs a punch with layers of sprouted lentils, tangy tamarind, and a fragrant curry—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1 cup sprouted moth beans (matki)
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 large onion, finely chopped
• 2 tbsp Misal masala (or 1 tbsp garam masala + 1 tsp red chili powder)
• 1/4 cup tamarind pulp
• 1/2 cup crushed tomatoes
• 4 pav (dinner rolls), toasted
• 1/4 cup chopped cilantro
• 1/4 cup finely chopped red onion (for garnish)
• 1/2 tsp salt

Instructions:

1. Heat vegetable oil in a pot over medium. Add mustard seeds; let them pop (30 seconds). Add onion; sauté until golden (5 minutes).
2. Stir in Misal masala, salt, and crushed tomatoes. Cook until oil separates (3 minutes). Add sprouted moth beans and 2 cups water; simmer covered for 15 minutes.
3. Mix in tamarind pulp; cook uncovered for 5 minutes until thickened. Adjust salt if needed.
4. Serve hot with toasted pav, garnished with cilantro and red onion.

The magic? The tamarind cuts through the heat while the sprouted beans add a satisfying crunch—no two bites are alike!

Tip: For extra texture, top with sev (crunchy chickpea noodles) or a squeeze of lemon.

Sabudana Khichdi with Peanuts

This light yet satisfying Indian dish is perfect for a quick gluten-free meal—tapioca pearls soak up bright flavors while peanuts add a delightful crunch.

Ingredients

• 1 cup sabudana (tapioca pearls), soaked for 4 hours and drained
• 2 tbsp ghee or neutral oil
• 1 tsp cumin seeds
• 1 green chili, finely chopped (optional)
• 1 medium potato, diced into ½-inch cubes
• ½ cup roasted peanuts, roughly crushed
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp ghee in a nonstick skillet over medium. Add 1 tsp cumin seeds; sizzle for 10 seconds until fragrant. Stir in green chili (if using) and potato. Cook for 5 minutes, stirring occasionally, until potatoes soften slightly.
2. Add drained sabudana, ½ cup peanuts, 1 tsp sugar, and 1 tsp salt. Gently mix everything, then reduce heat to low. Cover and cook for 5 minutes, stirring once halfway.
3. Uncover, fluff with a fork, and drizzle with 1 tbsp lemon juice. Garnish with cilantro and serve warm.

The magic here? The sabudana turns translucent and slightly sticky—just enough to cling to the peanuts and potatoes without becoming gummy.

Tip: Test if sabudana is soaked enough by pressing a pearl between your fingers—it should smash easily with no hard center.

Kothimbir Vadi with Coconut Chutney

These crispy, herb-packed chickpea flour squares are a Maharashtrian classic, and the creamy coconut chutney takes them to the next level—perfect for a snack or appetizer with serious wow factor.

Ingredients:

• For the Vadi:
• 1 cup finely chopped fresh cilantro (packed)
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp cumin seeds
• 1 tsp grated ginger
• 1 green chili, minced (remove seeds for less heat)
• 1/2 tsp turmeric
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 cup water
• 2 tbsp neutral oil (like avocado or sunflower), divided
• For the Chutney:
• 1/2 cup grated fresh coconut (or unsweetened shredded)
• 1/4 cup plain yogurt
• 1 green chili (optional)
• 1/2 tsp salt
• 1/4 tsp sugar
• 1 tbsp cilantro leaves

Instructions:

1. Make the batter: In a bowl, mix chickpea flour, rice flour, 1 tsp cumin seeds, 1 tsp grated ginger, minced green chili, 1/2 tsp turmeric, 1/2 tsp sugar, and 1/2 tsp salt. Add 1/4 cup water and 1 tbsp oil to form a thick batter. Fold in chopped cilantro.
2. Steam: Grease a small tray or plate with oil. Spread the batter evenly (about 1/2-inch thick). Steam in a covered pot or steamer basket over simmering water for 15 minutes until set. Cool completely, then cut into squares.
3. Pan-fry: Heat 1 tbsp oil in a nonstick skillet over medium. Cook squares for 3–4 minutes per side until crisp and golden.
4. Blend chutney: Pulse 1/2 cup coconut, 1/4 cup yogurt, green chili (if using), 1/2 tsp salt, 1/4 tsp sugar, and 1 tbsp cilantro in a blender until smooth.

The magic here? The vadi’s crispy edges contrast with the fluffy interior, while the chutney adds a cooling, tangy balance—no dipping sauce boredom!

Tip: For extra crunch, let the steamed squares air-dry for 30 minutes before frying.

Zunka Bhakri with Garlic Chutney

This rustic Maharashtrian duo pairs fluffy chickpea-flour bread with a punchy garlic chutney—perfect for when you crave bold flavors with minimal fuss.

Ingredients:

• 1 cup chickpea flour (besan)
• 1 medium red onion, finely chopped
• 2 tbsp vegetable oil, divided
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/4 cup water
• Salt to taste
• 1 cup whole wheat flour
• 1/2 cup warm water (for dough)
• For chutney: 6 garlic cloves, 2 tbsp grated coconut, 1 tbsp lemon juice, 1 dried red chili, salt to taste

Instructions:

1. Make Zunka: Heat 1 tbsp oil in a pan over medium. Add 1 tsp mustard seeds; let them pop. Add onion and sauté until translucent (3 minutes). Stir in 1/2 tsp turmeric, 1/2 tsp chili powder, and salt. Add chickpea flour; toast 2 minutes until fragrant. Pour in 1/4 cup water, stir to form crumbs, and cook 5 minutes until dry. Set aside.
2. Make Bhakri: Knead whole wheat flour with warm water and a pinch of salt into a firm dough. Divide into 4 balls; roll each into a 6-inch round. Cook on a dry skillet over medium-high for 2 minutes per side, pressing with a cloth until puffed.
3. Make Chutney: Blend all chutney ingredients with 2 tbsp water until coarse.

The magic here? The Zunka’s crumbly texture against the chewy Bhakri, with the chutney adding a garlicky kick that lingers.

Tip: For extra-smoky Zunka, dry-roast the chickpea flour in a pan for 1 minute before step 1.

Pithla Bhakri with Onion Salad

This rustic Maharashtrian combo brings together a spiced chickpea flour stew and soft, chewy flatbreads, topped with a tangy onion salad for a burst of freshness.

Ingredients:

• For Pithla: 1 cup chickpea flour (besan), 2 tbsp ghee, 1 tsp cumin seeds, 1/2 tsp turmeric, 1/4 tsp asafoetida (hing), 2 green chilies (minced), 1 tbsp grated ginger, 2 cups water, 1 tsp salt
• For Bhakri: 1 cup whole wheat flour, 1/4 tsp salt, 1/2 cup warm water, 1 tbsp ghee
• For Onion Salad: 1 medium red onion (thinly sliced), 1 tbsp lemon juice, 1/4 tsp salt, 1/4 tsp chili powder, 2 tbsp chopped cilantro

Instructions:

1. Make Pithla: Heat 2 tbsp ghee in a pan over medium. Add 1 tsp cumin seeds, 1/2 tsp turmeric, 1/4 tsp asafoetida, green chilies, and ginger. Sizzle 30 seconds. Whisk chickpea flour into 2 cups water until smooth, then pour into the pan. Stir constantly for 8–10 minutes until thick like oatmeal. Stir in 1 tsp salt.
2. Make Bhakri: Mix whole wheat flour and 1/4 tsp salt. Add warm water gradually to form a stiff dough. Divide into 4 balls, roll each into a 6-inch circle. Cook on a dry skillet over medium-high for 2 minutes per side, pressing with a cloth to puff. Brush with 1 tbsp ghee.
3. Make Salad: Toss onion with lemon juice, 1/4 tsp salt, chili powder, and cilantro. Let sit 5 minutes.

The magic here is in the contrast: creamy pithla clings to the toasty bhakri, while the salad cuts through with a sharp, crunchy bite.

Tip: For extra flavor, toast the chickpea flour in a dry pan for 2 minutes before making the pithla.

Vada Pav with Green Chutney

This Mumbai street food classic is a flavor bomb—spicy, crispy potato fritters tucked into soft buns with a vibrant herby chutney. It’s the ultimate handheld snack!

Ingredients

• 4 medium potatoes, boiled and peeled
• 1/2 cup fresh cilantro leaves, packed
• 1/4 cup fresh mint leaves, packed
• 2 green chilies, stems removed
• 1 tbsp lemon juice
• 1 tsp sugar
• 1/2 tsp salt, divided
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1/2 cup chickpea flour
• 1/4 cup water
• 4 soft burger buns or pav
• Oil for frying

Instructions

1. Make the chutney: Blend cilantro, mint, green chilies, lemon juice, sugar, and 1/4 tsp salt until smooth. Set aside.
2. Prep the filling: Mash the potatoes. Heat 1 tbsp oil in a pan over medium, add mustard seeds. Once they pop, stir in turmeric and mashed potatoes with remaining 1/4 tsp salt. Cook for 2 minutes, then cool.
3. Fry the vada: Shape potato mix into 4 balls. Whisk chickpea flour and water into a thick batter. Dip each ball in batter, then fry in 350°F oil for 3–4 minutes until golden. Drain on paper towels.
4. Assemble: Slice buns, spread chutney inside, and nestle a vada in each. Serve warm!

The magic here? That zippy chutney cuts through the crispy-spicy vada like a fresh breeze—no wonder Mumbai can’t get enough!

Tip: For extra crunch, lightly toast the buns in a pan with butter before assembling.

Bharli Vangi with Jowar Roti

This Maharashtrian-style stuffed eggplant dish pairs beautifully with earthy jowar roti for a wholesome, gluten-free meal that’s packed with spice and texture.

Ingredients:

• 4 small Indian eggplants (or 2 medium globe eggplants)
• 1/4 cup roasted peanuts, crushed
• 2 tbsp grated coconut (fresh or unsweetened dried)
• 1 tbsp jaggery (or brown sugar)
• 1 tsp tamarind paste
• 2 tbsp vegetable oil, divided
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tbsp godamasala
• 1 tsp red chili powder
• 1/2 tsp salt
• 1 cup jowar (sorghum) flour
• 1/2 cup warm water
• 1/4 tsp salt (for roti)

Instructions:

1. Prep eggplants: Slit eggplants lengthwise into quarters, keeping stems intact. Soak in salted water for 10 minutes to prevent browning.
2. Make stuffing: Mix peanuts, coconut, jaggery, tamarind paste, 1 tbsp oil, turmeric, godamasala, chili powder, and 1/2 tsp salt. Stuff mixture into eggplant slits.
3. Cook eggplants: Heat 1 tbsp oil in a pan over medium. Add mustard seeds. When they pop, add stuffed eggplants. Cover and cook 15 minutes, flipping once, until tender.
4. Make roti: Mix jowar flour, 1/4 tsp salt, and warm water to form a soft dough. Divide into 4 balls, flatten into 6″ circles, and cook on a dry skillet over medium-high for 2 minutes per side.

The contrast of tangy-sweet stuffed eggplants with nutty, slightly crumbly roti makes this combo unforgettable – especially when you tear off roti pieces to scoop up the spiced filling.

Tip: For extra flavor, roast the peanuts yourself in a dry pan until golden before crushing.

Thalipeeth with Curd

This savory Maharashtrian flatbread is packed with wholesome flavors and pairs perfectly with cool, creamy curd for a satisfying meal.

Ingredients:

• 1 cup multigrain flour (or whole wheat flour)
• 1/4 cup finely chopped onion
• 1/4 cup chopped cilantro
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 2 tbsp vegetable oil, divided
• 1/2 cup water (plus more as needed)
• 1 cup plain yogurt (curd), chilled

Instructions:

1. In a large bowl, combine multigrain flour, onion, cilantro, sesame seeds, cumin seeds, turmeric powder, red chili powder, and salt. Mix well.
2. Gradually add water, kneading until a soft, slightly sticky dough forms (about 3-4 minutes). Cover and rest for 10 minutes.
3. Heat 1 tbsp oil in a nonstick skillet over medium heat. Divide dough into 4 portions. Wet your hands, flatten one portion into a 5-inch round directly in the skillet (about 1/4-inch thick).
4. Cook for 3-4 minutes until the edges crisp, then drizzle 1/4 tbsp oil around the edges. Flip and cook another 3-4 minutes until golden brown with crisp spots.
5. Repeat with remaining dough, adding remaining oil as needed. Serve warm with chilled curd.

The nutty, spiced crust of thalipeeth contrasts beautifully with the tangy yogurt—a combo that’s hearty yet refreshing.

Tip: For extra texture, sprinkle a few sesame seeds on the dough before flipping.

Ukadiche Modak with Coconut Filling

These steamed rice dumplings, filled with sweet coconut and jaggery, are a traditional Indian treat—light, fragrant, and perfect for a special dessert.

Ingredients:

• For the dough: 1 cup rice flour, 1 cup water, 1 tsp ghee, ¼ tsp salt
• For the filling: 1 cup grated fresh coconut, ½ cup grated jaggery (or brown sugar), 2 tbsp chopped cashews, ½ tsp cardamom powder, 1 tsp ghee

Instructions:

1. Make the filling: Heat 1 tsp ghee in a pan over medium. Add cashews and toast for 1 minute until golden. Stir in coconut, jaggery, and cardamom. Cook for 3–4 minutes until sticky. Cool completely.
2. Prepare the dough: Boil 1 cup water with ¼ tsp salt and 1 tsp ghee. Off heat, add rice flour, mixing quickly to form a smooth dough. Cover and rest for 5 minutes.
3. Shape the modaks: Pinch a golf-ball-sized piece of dough, flatten into a cup, and add 1 tbsp filling. Seal edges into a pleated pouch.
4. Steam: Arrange modaks in a greased steamer. Steam for 10 minutes over medium-high heat until glossy and firm.

The magic? The delicate rice dough turns translucent when steamed, cradling that molten coconut center. Serve warm—they’re best fresh!

Tip: If the dough cracks while shaping, dab your fingers in water to smooth it out.

Batata Vada with Tamarind Chutney

These golden, spiced potato fritters are a Mumbai street food staple—crunchy on the outside, fluffy inside, and perfect for dunking in sweet-sour tamarind chutney.

Ingredients

• 2 large russet potatoes (about 1 lb), boiled and peeled
• 1 tbsp vegetable oil, plus more for frying
• 1 tsp mustard seeds
• 1 tbsp minced ginger
• 2 green chilies, finely chopped
• 1/4 cup chopped cilantro
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp garam masala
• 1 cup chickpea flour (besan)
• 1/4 tsp baking soda
• 1/2 cup water
• 1/4 cup tamarind paste
• 2 tbsp jaggery or brown sugar
• 1/4 tsp red chili powder

Instructions

1. Mash the potatoes in a bowl. Heat 1 tbsp oil in a pan over medium. Add 1 tsp mustard seeds; when they pop, add 1 tbsp ginger, 2 green chilies, and sauté 30 seconds. Stir in 1 tsp turmeric, 1 tsp salt, 1 tsp sugar, and 1/2 tsp garam masala. Mix into the potatoes with 1/4 cup cilantro. Roll into 1.5″ balls.
2. Whisk 1 cup chickpea flour, 1/4 tsp baking soda, and 1/2 cup water into a thick batter. Heat 2″ oil in a deep pan to 350°F. Dip each ball in batter, fry in batches for 3–4 minutes until golden. Drain on paper towels.
3. For chutney: Simmer 1/4 cup tamarind paste, 2 tbsp jaggery, 1/4 tsp chili powder, and 1/2 cup water for 5 minutes until syrupy. Cool and strain.

The magic here? The contrast between the crispy chickpea crust and the soft, warmly spiced potato center—plus that tamarind chutney’s addictive tang.

Tip: For extra crunch, add 1 tsp rice flour to the batter.

Sol Kadhi with Steamed Rice

This creamy, tangy coconut-kokum drink from coastal India transforms into a light yet satisfying meal when paired with fluffy steamed rice—perfect for warm evenings when you crave something refreshing.

Ingredients:

• 1 cup grated fresh coconut (or unsweetened shredded coconut)
• 2 cups warm water
• 6 dried kokum petals (or 1 tbsp tamarind paste for tang)
• 1 tsp cumin seeds
• 2 garlic cloves, minced
• 1 green chili, slit (optional)
• 1/2 tsp salt
• 1 tbsp coconut oil
• 1/4 tsp turmeric
• Fresh cilantro, chopped (for garnish)
• 2 cups cooked basmati rice (steamed)

Instructions:

1. Soak kokum: In a small bowl, steep kokum petals in 1/2 cup hot water for 10 minutes. Squeeze to extract pulp, then strain (discard skins).
2. Blend coconut: Combine grated coconut and warm water in a blender. Blend for 1 minute until smooth, then strain through a fine sieve, pressing to extract all milk.
3. Temper spices: Heat coconut oil in a pot over medium. Add cumin seeds, garlic, and green chili. Sizzle for 30 seconds until fragrant, then stir in turmeric.
4. Simmer: Pour coconut milk and kokum liquid into the pot. Add salt and simmer for 5 minutes (do not boil). Taste—it should be tangy with a hint of sweetness.
5. Serve: Ladle warm sol kadhi over steamed rice. Garnish with cilantro.

The magic here? The kokum’s fruity tartness cuts through the coconut’s richness, creating a broth that’s both luxurious and light.

Tip: For extra depth, toast 1/2 tsp mustard seeds with the cumin.

Kombdi Vade with Chicken Curry

This Maharashtrian comfort dish pairs fluffy, fried vade (lentil dumplings) with a fragrant, spicy chicken curry—perfect for a weekend project that rewards patience with bold flavors.

Ingredients

• For the vade: 1 cup split pigeon peas (toor dal), soaked 2 hours
• 1/4 cup grated coconut
• 2 green chilies, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 cup cilantro, finely chopped
• Oil for deep frying
• For the curry: 1 lb bone-in chicken thighs
• 1 large onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• 1 tsp red chili powder
• 1/2 tsp garam masala
• 1/2 cup coconut milk
• 2 tbsp oil
• Salt to taste

Instructions

1. Make the vade: Drain soaked dal and blend with coconut, chilies, cumin, turmeric, cilantro, and 1/4 tsp salt to a coarse paste. Shape into 8 small discs. Heat oil to 350°F and fry until golden-brown, 3–4 minutes per side. Drain on paper towels.
2. Start the curry: Heat 2 tbsp oil in a pot. Sauté onion until golden, 5 minutes. Add ginger-garlic paste, 1 tsp salt, coriander powder, chili powder, and garam masala; cook 1 minute.
3. Add chicken and sear 5 minutes. Pour in 1 cup water, cover, and simmer 25 minutes until tender. Stir in coconut milk and simmer 5 more minutes.

The magic here? The vade’s crispy edges soak up the curry’s rich coconut gravy without losing their bite—a textural dream. Tip: For extra fluffy vade, let the batter rest 15 minutes before frying.

Masale Bhaat with Raita

This fragrant, one-pot rice dish is packed with warm spices and topped with cooling raita—a match made in comfort food heaven.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 tbsp ghee or unsalted butter
• 1 tsp cumin seeds
• 1 small yellow onion, finely diced
• 1 tbsp ginger-garlic paste
• 1 green chili, slit (optional)
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 cup frozen peas
• 1 3/4 cups water
• 1 tsp salt
• 1/2 cup plain whole-milk yogurt
• 1/4 cup grated cucumber (squeezed dry)
• 1 tbsp chopped cilantro
• 1/4 tsp roasted cumin powder

Instructions:

1. Heat ghee in a heavy pot over medium. Add cumin seeds; sizzle 10 seconds. Add onion; cook 4 minutes until soft. Stir in ginger-garlic paste and green chili; cook 1 minute.
2. Add turmeric, garam masala, and red chili powder; toast 30 seconds. Stir in rice and peas to coat. Pour in water and salt; bring to a boil.
3. Cover, reduce heat to low, and simmer 15 minutes. Turn off heat; let steam 5 minutes.
4. Meanwhile, mix yogurt, cucumber, cilantro, and roasted cumin powder for raita.

The magic here? Toasting the rice with spices before cooking deepens every bite, while the raita adds a creamy contrast.

Tip: For extra fluffiness, soak rinsed rice in water for 20 minutes before cooking, then drain.

Ratalyacha Kees with Peanut Powder

This Maharashtrian-style grated yam dish is a cozy, spiced side that’s packed with nutty depth—thanks to a generous sprinkle of peanut powder.

Ingredients:

• 1 medium purple yam (about 2 cups grated)
• 2 tbsp peanut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric
• 1 tsp red chili powder
• 1 tbsp jaggery (or brown sugar)
• 1/4 cup roasted peanut powder (plus extra for garnish)
• 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lemon juice

Instructions:

1. Peel the yam and grate it coarsely. Soak in water for 5 minutes, then drain and squeeze out excess moisture.
2. Heat peanut oil in a skillet over medium. Add 1 tsp mustard seeds; let them pop for 10 seconds. Stir in 1/2 tsp turmeric and 1 tsp red chili powder.
3. Add the grated yam and sauté for 8–10 minutes, stirring often, until tender but not mushy.
4. Mix in 1 tbsp jaggery, 1/4 cup peanut powder, and 1/2 tsp salt. Cook for 2 more minutes.
5. Turn off heat. Stir in cilantro and 1 tbsp lemon juice. Garnish with extra peanut powder.

The peanut powder adds a toasty richness that balances the yam’s earthy sweetness—perfect for spooning over steamed rice or flatbreads.

Tip: For extra crunch, top with crushed roasted peanuts right before serving.

Amti Dal with Rice

This Maharashtrian-style lentil stew is tangy, aromatic, and packed with warmth—perfect for spooning over fluffy basmati rice.

Ingredients

• 1 cup toor dal (split pigeon peas), rinsed
• 4 cups water
• 1 tbsp ghee or vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 green chili, slit lengthwise (optional)
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tbsp tamarind paste
• 1 tsp jaggery or brown sugar
• 1 tsp salt
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice (to serve)

Instructions

1. In a pot, combine toor dal and water. Bring to a boil, then simmer uncovered for 30 minutes, skimming foam, until dal is tender.
2. Heat ghee in a pan over medium. Add mustard seeds and cumin seeds; sizzle for 30 seconds. Add onion, garlic, ginger, and green chili; sauté until golden (5 minutes).
3. Stir in turmeric, red chili powder, tamarind paste, jaggery, and salt. Cook for 1 minute, then pour mixture into the cooked dal.
4. Simmer together for 10 minutes, adjusting water for a soupy consistency. Garnish with cilantro and serve over rice.

The magic here is the balance of tangy tamarind and earthy dal—each bite is bright yet deeply comforting.

Tip: For extra richness, swap water with vegetable broth when cooking the dal.

Kaju Katli with Saffron

This melt-in-your-mouth Indian sweet gets a luxurious upgrade with fragrant saffron, making it perfect for festive gifting or a special treat.

Ingredients:

• 2 cups raw cashews
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 tbsp ghee (plus extra for greasing)
• 1/4 tsp cardamom powder
• 10-12 saffron strands, soaked in 1 tbsp warm milk
• Silver leaf (optional, for garnish)

Instructions:

1. Blend cashews into a fine powder (stop before it turns oily). Sift and set aside.
2. In a nonstick pan, combine sugar and water. Cook over medium heat until syrup reaches 1-string consistency (220°F on a candy thermometer).
3. Reduce heat to low. Add cashew powder, 1 tbsp ghee, and cardamom. Stir vigorously for 2 minutes until dough forms.
4. Add saffron milk mixture. Keep stirring until dough pulls away from the pan (about 3 minutes).
5. Transfer to a greased surface. Roll to 1/4″ thickness while warm. Garnish with silver leaf if using, then cut into diamonds when cool.

The saffron adds a delicate floral note that balances the richness of cashews, while the silver leaf makes these gems sparkle like edible jewelry.

Tip: Store between parchment paper to prevent sticking – they’ll keep for 2 weeks in an airtight container!

Shrikhand with Puri

This creamy, cardamom-scented yogurt dessert paired with fluffy fried bread is a match made in heaven—perfect for a sweet weekend treat!

Ingredients:

• 2 cups full-fat Greek yogurt
• 1/2 cup powdered sugar
• 1/2 tsp ground cardamom
• 1 tbsp chopped pistachios
• 1 tbsp chopped almonds
• 1 pinch saffron threads, soaked in 1 tbsp warm milk
• 1 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 cup water (plus extra as needed)
• Vegetable oil, for frying

Instructions:

1. Make the Shrikhand: Line a fine-mesh strainer with cheesecloth and place over a bowl. Add the Greek yogurt, cover, and refrigerate for 4 hours to drain excess liquid.
2. Transfer the thickened yogurt to a bowl. Whisk in the powdered sugar, ground cardamom, and saffron milk until smooth. Chill for 1 hour.
3. Make the Puri: In a bowl, mix the whole wheat flour, all-purpose flour, and salt. Gradually add water, kneading until a firm dough forms. Cover and rest for 15 minutes.
4. Divide the dough into 8 equal balls. Roll each into a 4-inch circle.
5. Heat 2 inches of vegetable oil in a deep pan to 350°F. Fry each puri for 30 seconds per side until puffed and golden. Drain on paper towels.
6. Serve the chilled Shrikhand sprinkled with pistachios and almonds alongside warm puris.

The contrast of cool, velvety Shrikhand with crispy, hot puris is pure magic—don’t be surprised if you sneak seconds!

Tip: For extra floral notes, add a drop of rose water to the Shrikhand before chilling.

Conclusion

From spicy curries to comforting snacks, these 18 authentic Maharashtrian recipes bring vibrant flavors straight to your kitchen! Whether you’re new to Indian cuisine or a seasoned cook, there’s something here to delight your taste buds. Try a dish, share your favorite in the comments, and don’t forget to pin this roundup for later. Happy cooking—let the flavors of Maharashtra inspire your next meal!