Top 15 Most Famous food of Maharashtra (With Recipes)

Maharashtra, as a state of India, has a diverse culture that can be seen even in the diverse cuisine it serves to all the food lovers. With a variety of famous Maharashtrian dishes to serve, it is surely a land of unique and rich local flavours.

Maharashtrian foods and drinks can be divided into two broad categories- coastal food and interior food. The area lying towards the Arabian Sea is known as the Konkan Coast and is famous for its Konkani cuisine.

The interior of the state is known as the Vidarbha area and is famous for its Varadi cuisine. Most of the famous Maharashtrian dishes are cooked steaming and with light seasoning so as to ensure that the nutritional value remains intact.

People of Maharashtra are fond of eating, and one can find various finger-licking dishes from across the country with a Maharashtrian twist. These dishes are a must-try to experience the exotic Maharashtrian flavours.

Must Read: TOP 10 FAMOUS RAJASTHANI FOOD YOU MUST TRY ( #9 IS ICONIC)

Famous Food Of Maharashtra

Famous Food of Maharashtra

The state of Maharashtra is not just known for its Bollywood culture. There are a lot of Maharashtrian foods that are consumed and liked all over India. Most of the popular food of Maharashtra is vegetarian.

However, you can find a lot of non-veg food in the Malvani region. From the world-famous pav bhaji to the delectable pohe, Maharashtra Food has a lot to offer. The use of kokum, tamarind, and coconut adds a special flavour to Maharashtrian dishes.

The main food of Maharashtra is prepared with wheat, rice, jowar, peanuts, a lot of spices, herbs, coconut oil,  etc. As Maharashtra is a huge state, the food habits of people also differ from region to region.

Course Food Type
Snacks Aluvadi Vegetarian Dish
Sabudana Khichadi Vegetarian Dish
Ragda Patties Vegetarian Dish
Kande Pohe  Vegetarian Dish
Vada Pav   Vegetarian Dish
Main Course Pav Bhaji Vegetarian Dish
Misal Pav Vegetarian Dish
Bharli Vangi Vegetarian Dish
Thalipeeth Vegetarian Dish
Varhadi Chicken Non-Vegetarian Dish
Malwani Prawn Curry Non-Vegetarian Dish
Saoji Mutton Non-Vegetarian Dish
Chicken Rassa Non-Vegetarian Dish
Dessert Modak Vegetarian Dish
Srikhand Vegetarian Dish

For our readers planning to travel to Maharashtra, here is a list of 15 drool-worthy must-try famous Food of Maharashtra you should not miss.

1. Aluvadi

alu vadi

Also known as Patrode, Aluvadi is a crunchy snack that is made up of spinach leaves stuffed with spicy potatoes filling. Slightly sweet and tangy, this snack dish can satisfy your morning hunger.

The added advantage is that you can cook it both by steaming and by frying as per your choice. It is a big hit among the kids as they love its well-balanced flavours.

Recommended Read: 25 BEST KID-FRIENDLY INDIAN FOODS VEGETARIAN WITH RECIPES

One of the famous Maharashtrian dishes aluvadi is full of nutritional values as it is steamed and is made of spinach, which is a rich source of iron.

Key Ingredients:

  • a bunch of spinach or colocasia leaves
  • 3-4 boiled potatoes
  • gram flour (besan).
  • Oil to cook
  • 1 tsp jeera
  • 1 curry leaves
  • 2 tsp white rock salt
  • 1 tsp chilli powder
  • 1 tbsp coriander leaves
  • 1 tsp green chillies, chopped
  • 1 tbsp lemon juice

Method of Preparation:

  • To make the batter, you need to mix gram flour with tamarind and jaggery chutney in a bowl.
  • Add the required spices and water and beat the batter till you get a thick paste.
  • Wash the required number of leaves thoroughly and spread them.
  • Now spread the batter on the leaves and roll them tightly in the horizontal direction.
  • You can steam or fry the rolls to cook them.
  • Once completely cooked, serve them hot with mint and tamarind chutneys.

 

2. Subudana Khichadi

sabudana khichadi

Apart from that, in the morning, you can find Sabudana Khichadi in every part of Mumbai. Most of the people who don’t have breakfast at home eat Sabudana Khichadi.

It has a significant amount of protein and is considered a very healthy food. You can have Sabudana Khichadi for breakfast with tea.

Key Ingredients:

  • 1 cup sabudana 
  • 1/2 cup peanut, roasted
  • 2 tbsp ghee
  • 1 tsp jeera 
  • 3-4 whole dried red pepper
  • 1 curry leaves
  • 2 tsp white rock salt
  • 1 tsp chilli powder
  • 1 tbsp coriander leaves
  • 1 tsp green chillies, chopped
  • 1 tbsp lemon juice

Preparation method:

  • Wash saboodana till the water clears. Soak in water to approximately three cm/ 1 1/2″ above it, for about an hour.
  • Drain in a colander, then spread over a thick material for approximately 1 hour. It’s miles vital for the water to empty out thoroughly, as otherwise whilst cooked, the sabudana will stick collectively in lumps.
  • Mix sabudana, peanuts, salt, and chilli powder very well so that it is coated well with this combination.
  • Heat the ghee and upload jeera, lal mirch and kadhi patta. While mirch darkens a piece, add saboodana aggregate and flip around over low heat until cooked via. Takes a few minutes.
  • Take it off the heat, upload the lemon juice and mix well.
  • Serve garnished with the hara dhania and the inexperienced chillies.

Also Read: TOP 10 MOST FAMOUS GUJARATI DISHES WITH RECIPES

 

3. Ragda Pattice

Pav Bhaji

Another flavourful street food in Mumbai is made by using curried dried peas and patties. These potato patties are immersed in the Ragda gravy and garnished with chaat chutneys, finely chopped onions, tomatoes, crispy sev, and cilantro.

The dish is usually served at all restaurants in Maharashtra and is also an essential part of the local street food.

Ingredients:

for ragda:

  • 1 cup white peas
  • 3 cup water
  • ½ tsp turmeric powder /
  • ½ tsp Kashmiri red chilli powder /
  • salt to taste

For patties:

  • 4 medium-sized potatoes (boiled and peeled)
  • 4 tbsp or ¼ cup thick poha
  • ½ tsp turmeric powder 
  • ¾ tsp Kashmiri red chilli powder /
  • salt to taste
  • ¼ tsp cumin powder 
  • ½ tsp chaat masala
  • oil for roasting pattice

other ingredients:

  • 3 tsp green chutney
  • 3 tsp tamarind chutney
  • salt to taste
  • generous pinch Kashmiri red chilli powder
  • pinch cumin powder 
  • pinch chaat masala
  • ¼ onion 
  • ¼ tomato 
  • 1 cup sev 
  • few coriander leaves
  • few fried peanuts

Preparation method:

  • The first pressing it in the kitchen, he picked up the white beans, which is complete with pump, turmeric, chilli powder and salt for 4 whistles. 
  • as soon as the pressure falls, and put in the lentils. stay out of the way. 
  • damage to the potatoes. 
  • in addition, you need thick poha, turmeric, chilli powder, cumin powder, chaat masala and salt. 
  • use your mouse to move properly, and in the preparation of the patties. 
  • nice cook until golden brown and crispy. 
  • on a plate, pour the well-prepared ragada, and turn on the patties. 
  • add more ragada, and top it with green chutney, and tamarind chutney. 
  • season with pepper, chilli, cumin, chaat masala and salt. 
  • top with tomato, onion, cucumber, and cilantro. 
  • finally, it should be hot, ragda patties, along with the stub of tea.

 

4. Kanda Pohe

kanda pohe

Pohe is a common Maharashtrian dish that is served in breakfast along with tea. It is cooked with beaten/flattened rice. Flattened rice is first soaked in water, and then some green vegetables are cooked in oil. And then soaked powdered rice is mixed in that.

Poha can be prepared in various ways. The most common kind is Kanda poha which is cooked with onions.

Other variants involve batata poha, poha prepared with diced potato, dadpe pohe which is raw poha prepared with fresh, shredded coconut, green chillies, ginger, and lime juice.

And lastly, kachche pohe, raw poha rolled in a mix of oil, red chilli powder, salt, and un-sautéed onion. No matter which method you prefer to make it, poha will leave you craving for more!

Ingredients:

  • 1½ cup poha
  • 1 tsp sugar
  • ¾ tsp salt
  • 2 tbsp oil
  • 2 tbsp peanuts
  • 1 tsp mustard
  • 1 tsp cumin
  • pinch hing
  • few curry leaves
  • 1 onion 
  • 2 chilli
  • ¼ tsp turmeric
  • 2 tbsp coconut
  • 2 tbsp coriander
  • 2 tsp lemon juice

Preparation method:

  • First, add 1 tsp of sugar add a teaspoon of salt to the soaked poha and toss gently. 
  • in a large Kadai, heat 2 tbsp of oil and fry 2 tablespoons of peanut on low heat. 
  • cook until the nuts are roasted. Keep them aside.  
  • In the same oil, combine 1 teaspoon each of mustard, 1 tsp cumin, a touch of hing, and a few curry leaves. 
  • add 1 onion, 2 chilli peppers, and saute well. 
  • cook until the onion is light, dry and lightly browned. 
  • Add a tsp of turmeric and fry well. 
  • Add the soaked poha and toss gently until everything is well combined. 
  • cover and simmer for 5 minutes, or until the flavours are absorbed well. 
  • also, you will need to add 2 spoonfuls of coconut, 2 tsp coriander, lemon juice. stir gently. 
  • Finally, enjoy the Kanda poha, topped with some sev.

 

5. Vada Pav

Vada Pav

You can find a lot of people having Vada Pav and Tea during office break. It is one of the most low-cost evening snacks for the Maharashtrian people. It is one of the most loved fast food in Mumbai city, one of the richest cities in India

Nowadays you will find a lot of varieties of Vada Pav. One of the kind is Bhajia Pav. Apart from that, you can also have masala Vada Pav.

Ingredients:

    • 2 Tbsp oil
    • 1/4 tsp hing
    • 1 tsp mustard seeds
    • 2 tsp saunf (fennel Seeds)
    • 1 onion
    • 2 tsp green chilli – garlic paste
    • 2 nos potato, boiled
    • 1 tsp turmeric powder
    • 1 tsp salt
    • 2 tsp red chilli powder
    • 2 tsp coriander leaves
    • 2 tsp lemon juice
  • For masala paste:
  • 9 garlic cloves
  • 5 red chilli whole
  • 2 tsp white sesame seeds
  • 1 cup desiccated coconut
  • 2 tbsp peanuts, roasted
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder
  • 1/2 tsp tamarind
  • 1 cup besan
  • 1/4 cup soda
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 4 Green chillies

Preparation method:

Prepare aloo vada:

  • Take oil in a pan, add hing, mustard seeds and saunf. Roast them till aromatic.
  • Include onion and chilli-garlic paste and saute nicely.
  • Now add boiled potatoes, turmeric powder, a tsp of salt, 2 tsp of chilli powder and coriander leaves.
  • Mix them well and add lemon juice. Saute to make a paste.

Prepare masala paste:

  • Add oil in a pan and add garlic & red chilli, white sesame seeds and desiccated coconut.
  • Mix them well and add roasted peanuts and half of a tsp each of salt and red chilli powder. Mix well.
  • Now add tamarind and grind all of the components collectively to get a paste.
  • Subsequent, take a bowl and upload besan, soda, a tsp each of salt and chilli powder.
  • Put a little water and blend well to make a batter.
  • Take the prepared masala paste and make a small ball of it.
  • Dip the balls into the besan mix and deep fry within the pan.
  • Fry till golden brown.
  • Add some chillies in the pan to fry for some time.
  • Take buns and chutney, masala paste and put the fried masala pakodas between them.
  • Serve with the garnishing of fried chillies on top of it.

 

6. Pav Bhaji

Pav Bhaji

Pav Bhaji is not only the special food of Maharashtra, but it is also one of the most enjoyed recipes around the country. It is also a kids-friendly Indian vegetarian food perfect for small get-togethers and parties. 

Pav Bhaji was introduced during the development of the textile enterprise in Mumbai. It was the most healthy food item for factory workers.

Today you can find several versions of Pav Bhaji in every part of Mumbai. It has gone through enormous changes.

You will discover Paneer Pav Bhaji, Mushroom Pav Bhaji, butter Pav Bhaji, Cheese Paav Bhaji, etc. Bhaji comprises saturated vegetables like carrot, cauliflower, tomato, onion, etc., and it is served with Pav. It is surely one of the nutrients rich and tasty foods of Maharashtra.

Ingredients:

for bhaji:

  • 1 tbsp + 1 tbsp butter
  • 3 tomato
  • ¼ cup peas
  • ½ capsicum
  • 2 potato 
  • 1 tsp salt
  • 1 tsp + ¼ tsp Kashmiri red chilli powder 
  • ¼ tsp turmeric
  • 1 tsp + ½ tsp pav bhaji masala
  • 1 tsp + 1 tsp Kasuri methi 
  • 2 tbsp + 1 tbsp coriander leaves
  • 1 tsp ginger garlic paste
  • 1 onion
  • ½ lemon juice
  • 3 drops red food colour (optional)
  • water to adjust consistency

to toast pav:

  • 8 pav/bread roll
  • 4 tsp butter
  • ½ tsp Kashmiri red chilli powder 
  • ½ tsp pav bhaji masala
  • 4 tsp coriander leaves

Preparation method:

  • firstly, in a large Kadai heat 1 tbsp butter and add vegetables. cook and mash well.
  • now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp Kasuri methi and 2 tbsp coriander leaves.
  • heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp Kasuri methi.
  • also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
  • now add 3 drops of red food colour and mix well.
  • boil and mash for 5 minutes adjusting consistency.
  • finally, serve pav bhaji with a dollop of butter, onion and lemon wedge. 

 

7. Misal Pav

misal pav

Misal is cooked with sprouted lentils, species, onions, tomatoes, etc. In addition to that, they squash some lemon juice.

It is mainly taken with butter Pav and yoghurt.  You can take Misal Pav at breakfast or lunch. It is surely one of the most delicious food items in Maharashtra.

Key Ingredients:

for pressure cooking:

  • 2 cup moth beans
  • ¼ tsp turmeric
  • ½ tsp salt
  • 1 cup water

for masala paste:

  • 2 tsp oil
  • 2-inch ginger 
  • 1 onion
  • 2 clove garlic
  • ¼ cup dry coconut
  • 1 tomato 
  • ¼ cup water

other ingredients:

  • 3 tbsp oil
  • 1 tsp mustard
  • 1 tsp jeera
  • few curry leaves
  • 1 tsp Kashmiri red chilli powder
  • ¼ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • small piece jaggery
  • ½ tsp salt
  • 5 cup water

for serving:

  • 2 cup mixture
  • ½ onion
  • 2 tbsp coriander leaves 
  • 6 pav
  • 1 lemon 

Preparation method:

  • First off, in a large Kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
  • Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.
  • Saute on low flame till spices are fragrant.
  • Now add the masala paste and saute properly.
  • Cook until the oil is separated from masala paste.
  • Add cooked matki (sprout), a small piece of jaggery and ½ tsp salt. Give it a good mix.
  • Add five cups of water and adjust the consistency.
  • Boil for 10 mins or till misal is cooked completely.
  • On a serving plate, take matki usal with some farsan/namkeen over it.
  • Top with chopped onions and coriander leaves.
  • Also, pour ladleful of kat or gravy.
  • Finally, serve misal with pav and lemon wedges.

 

8. Bharli Vangi

bharli vangi

For all those people who don’t like eating brinjals, it is a must-try as you’ll fall in love with the dish.

Key Ingredients:

  • 9 brinjal / eggplant (small)
  • ¼ cup peanut
  • 1 tsp cumin / jeera
  • 2 tbsp sesame
  • 3 tbsp dry coconut
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tbsp goda masala
  • ½ tsp salt
  • 3 clove garlic
  • 1 inch ginger
  • small piece tamarind
  • 3 tbsp coriander
  • 1 onion (finely chopped)

Ingredients for Gravy:

  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp cumin
  • pinch hing
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1 tomato (finely chopped)
  • 1 cup water
  • ½ tsp salt
  • ½ tsp jaggery
  • 2 tbsp coriander (finely chopped)

Method of Preparation:

  • Baby brinjals and ground spices are the key ingredients of this dish.
  • Take a few baby brinjals, wash them, and make four slits in them.
  • Take the spices of your choice along with desiccated coconut and grind them into a smooth filling.
  • Stuff the brinjals with the masala and fry the brinjals in a pan for a couple of minutes.
  • Add tomatoes and fry the brinjals for another few minutes.
  • Add water and cover it for some time.
  • Cook it for about half an hour.
  • Once the brinjals are cooked, serve them hot with rice or chapattis.

 

9. Thalipeeth

Thalipeeth

Thalipeeth is one of the most protein-rich meals of Maharashtra people. It is multigrain bread cooked with rice, wheat, bajra, jowar, chana, urad, etc. Coriander seeds, cumin seeds, green vegetables are also used.

It is delicious & Famous food of Maharashtra. Thalipeeth is also famous in some parts of Karnataka and Goa. Depending upon the place, you will find different varieties of Thalipeeth.    

Key Ingredients:

  • 1 cup jowar flour 
  • ¼ cup besan 
  • ¼ cup wheat flour 
  • ¼ cup bajra 
  • ¼ cup rice flour
  • 1 tsp  ginger garlic paste
  • 2 green chilli 
  • ¼ tsp turmeric
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp ajwain
  • 2 tsp  sesame seeds 
  • 2 tbsp coriander 
  • 1 onion 
  • ½ tsp salt
  • 1 cup water
  • oil for roasting

Preparation method:

  • Firstly, in a large mixing bowl take 1 cup jowar flour, ¼ cup besan, ¼ cup wheat flour, ¼ cup bajra and ¼ cup rice flour.
  • Additionally upload 1 tsp ginger garlic paste, 2 green chillies, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp ajwain, 2 tsp sesame seeds, 2 tbsp coriander, 1 onion and ½ tsp salt.
  • Mix well making sure the whole thing is blended nicely.
  • Now add ½-1 cup water or as required and knead a dough.
  • Now take a small ball of dough and start patting over oiled butter paper.
  • Gently drop the sheet the wrong way up over the hot griddle.
  • Peel off the butter paper sheet slowly without breaking your thalippeth.
  • Moreover, smear a few oils over the thalipeeth.
  • Cover and prepare dinner for each aspect on medium flame.
  • Eventually, serve the thalipeeth with butter, pickle and curd.

10. Varhadi Chicken

Chicken Rassa

Top in the list of must-try famous Maharashtrian non-vegetarian dishes is the hot n spicy varhadi chicken. The dish originated in the eastern region of Maharashtra, named Vidarbha. It is a flavoursome dish served mostly with flatbread.

Key Ingredients:

  • 1/2 kg chicken
  • 1 onion
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 2 green chilly
  • 1 tsp ginger garlic paste
  • 1 tsp meat masala
  • 1 tsp red chilly powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 1 bay leaf
  • 4 tsp grated coconut

Method of Preparation:

  • To prepare this mouth-watering dish, you need to grind onion and coconut to make a smooth paste.
  • In a pan heat oil, add ginger garlic paste, onion, and spices like turmeric, salt, and chili powder.
  • Add chicken and cook it till it turns tender.
  • Serve it with Indian bread/Naan of your choice

Must Read: 10 AUTHENTIC & BEST INDIAN CHICKEN RECIPES YOU MUST TRY

 

11. Malwani Prawn Curry

Malwani Prawn Curry

When in Maharashtra, do try this prawn curry once and treat yourself to some exotic Indian flavours.

Key Ingredients:

  • 500 grams shrimp
  • 3 to 4 cloves – garlic, finely minced
  • 1/4 tsp – turmeric powder
  • 1 tsp – garam masala powder
  • 2 cups – coconut milk
  •  tamarind  soaked or 2 to 3 petals of Kokum soaked
  • Chopped coriander
  • Salt
  • Oil to cook

Ingredients for ground paste:

  • 3/4 cup – chopped onion
  • 1/2 cup  grated coconut
  • 1 cinnamon
  • 2 green cardamom
  • 3  cloves
  • 2  dry red chillies
  • 1 tbsp – coriander seeds
  • 1/2 tsp – fennel seeds
  • 1/4 tsp – fenugreek seeds
  • 1 tbsp – oil

Method of Preparation:

  • Prawns and coconut are the main ingredients of this dish.
  • To make the dish cut and wash the prawns.
  • Add coconut and onion and other spices to a frying pan, cook till golden brown and grind into a smooth paste.
  • In a pan, fry the mixture with garlic and turmeric and ground spice mix.
  • Add the prawns and cook for 5 to 10 minutes. Once completely cooked, serve hot.

12. Saoji Mutton

Saoji Mutton

Made up of mutton, spices, and garam masala, it is a spicy dish that is a treat to both your eyes and taste buds.

Key Ingredients:

  • 500 gms mutton (with bones)
  • 250 gms onion, finely chopped
  • Half (dry) coconut, grated
  • 2 tbsp ginger-garlic paste
  • 3 Tbsp  cooking oil
  • 3 Tbsp tikhat (red chilli spice)
  • 2 Tbsp chilli powder
  • 1 Tbsp garam masala
  • 1/2 Tbsp fried onion
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 cups water

Method of Preparation:

  • To make the dish heat some oil in a non-stick pan.
  • Add the spices to the oil when hot, sauté the dry ingredients and add onion slices.
  • Cook the onions till they turn golden brown.
  • Add mutton, turmeric, and salt.
  • Add the spices and cook till the oil separates
  • Cook for few minutes till the spices blend perfectly with the mutton.
  • Serve hot with rice or chapattis.

 

13. Chicken Rassa

Varhadi Chicken

It emerged from Kolhapur, and today it is very well-known among the Maharashtrian people. It is slightly spicy but very savoury.

You can have the best chicken Kolhapuri at a lot of restaurants in Mumbai. It is mostly served with chapatis. If you are a non-veg fan, then you should try this famous Maharashtrian dish.

Key Ingredients:

  • 500 gms Chicken (with bones)
  • 250 gms onion, finely chopped
  • Half (dry) coconut, grated
  • 2 tsp til
  • 2 tsp khus khus
  • 2 tbsp ginger-garlic paste
  • 3 Tbsp oil
  • 3 Tbsp tikhat (red chilli spice)
  • 2 Tbsp chilli powder
  • 1 Tbsp garam masala
  • 1/2 Tbsp fried garlic
  • 1 Tbsp onion paste
  • 1 tsp turmeric powder
  • 1/2 tsp hing
  • Salt to taste
  • 2 cups water

Preparation method:

  • Warmth oil in a heavy-primarily based casserole.
  • Upload turmeric, hing and ginger-garlic paste. Upload 1/2 of the chopped onions and saute until obvious.
  • Add the beef and saute for 10 mins. Then add the masala and salt – fry for further 5 mins.
  • Stir the meat properly till all of the water evaporates. Upload more water and permit it to boil.
  • As soon as the water begins to boil, reduce the flame, cover the beef and permit it to prepare dinner.
  • Fry the last onions until they flip dark brown.
  • Dry-roast the coconut. Then run it through a grinder at the same time as you add til and khus. Upload this combination to the meat curry.
  • Serve it with mutton pulao, pandra rassa, mutton suke, vada or bajra or jowar bhakhri.

14. Modak

Modak

With time, there have been different kinds of modak such as Kesari modak, dark chocolate modak, motichoor modak, paneer modak, dry fruit modak, and many more. 

Key Ingredients:

  • For the filling:
    • 1 cup coconut, grated
    • 1 cup jaggery
    • A pinch of nutmeg
    • A pinch of saffron
  • For the shell:
  • 1 cup water
  • 2 tsp ghee
  • 1 cup rice flour

Step by Step Preparation method of Modak

Prepare filling:

  • Warm a pan, add the grated coconut and jaggery.
  • Stir for approximately 5 minutes. Add the nutmeg and saffron, mix well.
  • Prepare dinner for another 5 mins and keep it aside.

Prepare Modak:

  • In a deep dish, boil water with ghee. Add the salt and flour. Blend nicely.
  • Cook untill it’s half done.
  • Spread some ghee on the bottom of a metallic bowl and whilst the dough remains hot, knead it well.
  • Now take the dough, roll it right into a ball, flatten it nicely, shape the rims into a flower pattern.
  • Placed a spoonful of the filling onto the dough and seal it.
  • Place the dumplings in muslin fabric and steam them for 10- 15 minutes.

15. Shrikhand

shrikhand

You can eat it as a dessert or with puris. It is one of the Famous food of Maharashtra that you must try on your trip.

Key Ingredients:

  • Curd
  • milk
  • saffron strands
  • cardamom powder
  • sugar
  • sliced dry fruits

 

Method of Preparation:

  • Curd is the main ingredient of this dish.
  • Pour some fresh curd in a muslin cloth and let it rest to get rid of the water in the curd.
  • Once the hung curd is ready, keep it aside. Boil some milk and add saffron strands and cardamom powder.
  • Add sugar and saffron milk to the hung curd and mix the ingredients well.
  • Once smooth in the desired consistency, let it chill for some time.
  • Serve cold with sliced dry fruits as garnish.

Conclusion

The famous food of  Maharashtra got enriched and evolved, especially during the times of Peshwas. It is believed that fingers were washed in saffron water before cooking a meal to give it a mix of rich and exotic flavours.

Along with having a historical background, Maharashtrian food is also hugely based on the principles of Ayurveda. In Maharashtra, it is believed that the daily meal should be well-balanced. Hence one can see that a Maharashtrian Thali comprises of Chapati, Rice, Dry Vegetables, Curry, Lentils, Pickle, Salad, a Chutney, and a Dessert.

Maharashtrian food is one of those which definitely should not miss. This state is primarily famous for spicy food so you should try these fantastic dishes.  All these are the lip-smacking foods of Maharashtra cuisine that can be found in every area of Maharashtra. So don’t miss this Marathi unique flavour whenever you visit Maharashtra.

  

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Maharashtra, as a state of India, has a diverse culture that can be seen even in the diverse cuisine it serves to all the food lovers. With a variety of famous Maharashtrian dishes to serve, it is surely a land of unique and rich local flavours.

Maharashtrian foods and drinks can be divided into two broad categories- coastal food and interior food. The area lying towards the Arabian Sea is known as the Konkan Coast and is famous for its Konkani cuisine.

The interior of the state is known as the Vidarbha area and is famous for its Varadi cuisine. Most of the famous Maharashtrian dishes are cooked steaming and with light seasoning so as to ensure that the nutritional value remains intact.

People of Maharashtra are fond of eating, and one can find various finger-licking dishes from across the country with a Maharashtrian twist. These dishes are a must-try to experience the exotic Maharashtrian flavours.

Must Read: TOP 10 FAMOUS RAJASTHANI FOOD YOU MUST TRY ( #9 IS ICONIC)

Famous Food Of Maharashtra

Famous Food of Maharashtra

The state of Maharashtra is not just known for its Bollywood culture. There are a lot of Maharashtrian foods that are consumed and liked all over India. Most of the popular food of Maharashtra is vegetarian.

However, you can find a lot of non-veg food in the Malvani region. From the world-famous pav bhaji to the delectable pohe, Maharashtra Food has a lot to offer. The use of kokum, tamarind, and coconut adds a special flavour to Maharashtrian dishes.

The main food of Maharashtra is prepared with wheat, rice, jowar, peanuts, a lot of spices, herbs, coconut oil,  etc. As Maharashtra is a huge state, the food habits of people also differ from region to region.

Course Food Type
Snacks Aluvadi Vegetarian Dish
Sabudana Khichadi Vegetarian Dish
Ragda Patties Vegetarian Dish
Kande Pohe  Vegetarian Dish
Vada Pav   Vegetarian Dish
Main Course Pav Bhaji Vegetarian Dish
Misal Pav Vegetarian Dish
Bharli Vangi Vegetarian Dish
Thalipeeth Vegetarian Dish
Varhadi Chicken Non-Vegetarian Dish
Malwani Prawn Curry Non-Vegetarian Dish
Saoji Mutton Non-Vegetarian Dish
Chicken Rassa Non-Vegetarian Dish
Dessert Modak Vegetarian Dish
Srikhand Vegetarian Dish

For our readers planning to travel to Maharashtra, here is a list of 15 drool-worthy must-try famous Food of Maharashtra you should not miss.

1. Aluvadi

alu vadi

Also known as Patrode, Aluvadi is a crunchy snack that is made up of spinach leaves stuffed with spicy potatoes filling. Slightly sweet and tangy, this snack dish can satisfy your morning hunger.

The added advantage is that you can cook it both by steaming and by frying as per your choice. It is a big hit among the kids as they love its well-balanced flavours.

Recommended Read: 25 BEST KID-FRIENDLY INDIAN FOODS VEGETARIAN WITH RECIPES

One of the famous Maharashtrian dishes aluvadi is full of nutritional values as it is steamed and is made of spinach, which is a rich source of iron.

Key Ingredients:

  • a bunch of spinach or colocasia leaves
  • 3-4 boiled potatoes
  • gram flour (besan).
  • Oil to cook
  • 1 tsp jeera
  • 1 curry leaves
  • 2 tsp white rock salt
  • 1 tsp chilli powder
  • 1 tbsp coriander leaves
  • 1 tsp green chillies, chopped
  • 1 tbsp lemon juice

Method of Preparation:

  • To make the batter, you need to mix gram flour with tamarind and jaggery chutney in a bowl.
  • Add the required spices and water and beat the batter till you get a thick paste.
  • Wash the required number of leaves thoroughly and spread them.
  • Now spread the batter on the leaves and roll them tightly in the horizontal direction.
  • You can steam or fry the rolls to cook them.
  • Once completely cooked, serve them hot with mint and tamarind chutneys.

 

2. Subudana Khichadi

sabudana khichadi

Apart from that, in the morning, you can find Sabudana Khichadi in every part of Mumbai. Most of the people who don’t have breakfast at home eat Sabudana Khichadi.

It has a significant amount of protein and is considered a very healthy food. You can have Sabudana Khichadi for breakfast with tea.

Key Ingredients:

  • 1 cup sabudana 
  • 1/2 cup peanut, roasted
  • 2 tbsp ghee
  • 1 tsp jeera 
  • 3-4 whole dried red pepper
  • 1 curry leaves
  • 2 tsp white rock salt
  • 1 tsp chilli powder
  • 1 tbsp coriander leaves
  • 1 tsp green chillies, chopped
  • 1 tbsp lemon juice

Preparation method:

  • Wash saboodana till the water clears. Soak in water to approximately three cm/ 1 1/2″ above it, for about an hour.
  • Drain in a colander, then spread over a thick material for approximately 1 hour. It’s miles vital for the water to empty out thoroughly, as otherwise whilst cooked, the sabudana will stick collectively in lumps.
  • Mix sabudana, peanuts, salt, and chilli powder very well so that it is coated well with this combination.
  • Heat the ghee and upload jeera, lal mirch and kadhi patta. While mirch darkens a piece, add saboodana aggregate and flip around over low heat until cooked via. Takes a few minutes.
  • Take it off the heat, upload the lemon juice and mix well.
  • Serve garnished with the hara dhania and the inexperienced chillies.

Also Read: TOP 10 MOST FAMOUS GUJARATI DISHES WITH RECIPES

 

3. Ragda Pattice

Pav Bhaji

Another flavourful street food in Mumbai is made by using curried dried peas and patties. These potato patties are immersed in the Ragda gravy and garnished with chaat chutneys, finely chopped onions, tomatoes, crispy sev, and cilantro.

The dish is usually served at all restaurants in Maharashtra and is also an essential part of the local street food.

Ingredients:

for ragda:

  • 1 cup white peas
  • 3 cup water
  • ½ tsp turmeric powder /
  • ½ tsp Kashmiri red chilli powder /
  • salt to taste

For patties:

  • 4 medium-sized potatoes (boiled and peeled)
  • 4 tbsp or ¼ cup thick poha
  • ½ tsp turmeric powder 
  • ¾ tsp Kashmiri red chilli powder /
  • salt to taste
  • ¼ tsp cumin powder 
  • ½ tsp chaat masala
  • oil for roasting pattice

other ingredients:

  • 3 tsp green chutney
  • 3 tsp tamarind chutney
  • salt to taste
  • generous pinch Kashmiri red chilli powder
  • pinch cumin powder 
  • pinch chaat masala
  • ¼ onion 
  • ¼ tomato 
  • 1 cup sev 
  • few coriander leaves
  • few fried peanuts

Preparation method:

  • The first pressing it in the kitchen, he picked up the white beans, which is complete with pump, turmeric, chilli powder and salt for 4 whistles. 
  • as soon as the pressure falls, and put in the lentils. stay out of the way. 
  • damage to the potatoes. 
  • in addition, you need thick poha, turmeric, chilli powder, cumin powder, chaat masala and salt. 
  • use your mouse to move properly, and in the preparation of the patties. 
  • nice cook until golden brown and crispy. 
  • on a plate, pour the well-prepared ragada, and turn on the patties. 
  • add more ragada, and top it with green chutney, and tamarind chutney. 
  • season with pepper, chilli, cumin, chaat masala and salt. 
  • top with tomato, onion, cucumber, and cilantro. 
  • finally, it should be hot, ragda patties, along with the stub of tea.

 

4. Kanda Pohe

kanda pohe

Pohe is a common Maharashtrian dish that is served in breakfast along with tea. It is cooked with beaten/flattened rice. Flattened rice is first soaked in water, and then some green vegetables are cooked in oil. And then soaked powdered rice is mixed in that.

Poha can be prepared in various ways. The most common kind is Kanda poha which is cooked with onions.

Other variants involve batata poha, poha prepared with diced potato, dadpe pohe which is raw poha prepared with fresh, shredded coconut, green chillies, ginger, and lime juice.

And lastly, kachche pohe, raw poha rolled in a mix of oil, red chilli powder, salt, and un-sautéed onion. No matter which method you prefer to make it, poha will leave you craving for more!

Ingredients:

  • 1½ cup poha
  • 1 tsp sugar
  • ¾ tsp salt
  • 2 tbsp oil
  • 2 tbsp peanuts
  • 1 tsp mustard
  • 1 tsp cumin
  • pinch hing
  • few curry leaves
  • 1 onion 
  • 2 chilli
  • ¼ tsp turmeric
  • 2 tbsp coconut
  • 2 tbsp coriander
  • 2 tsp lemon juice

Preparation method:

  • First, add 1 tsp of sugar add a teaspoon of salt to the soaked poha and toss gently. 
  • in a large Kadai, heat 2 tbsp of oil and fry 2 tablespoons of peanut on low heat. 
  • cook until the nuts are roasted. Keep them aside.  
  • In the same oil, combine 1 teaspoon each of mustard, 1 tsp cumin, a touch of hing, and a few curry leaves. 
  • add 1 onion, 2 chilli peppers, and saute well. 
  • cook until the onion is light, dry and lightly browned. 
  • Add a tsp of turmeric and fry well. 
  • Add the soaked poha and toss gently until everything is well combined. 
  • cover and simmer for 5 minutes, or until the flavours are absorbed well. 
  • also, you will need to add 2 spoonfuls of coconut, 2 tsp coriander, lemon juice. stir gently. 
  • Finally, enjoy the Kanda poha, topped with some sev.

 

5. Vada Pav

Vada Pav

You can find a lot of people having Vada Pav and Tea during office break. It is one of the most low-cost evening snacks for the Maharashtrian people. It is one of the most loved fast food in Mumbai city, one of the richest cities in India

Nowadays you will find a lot of varieties of Vada Pav. One of the kind is Bhajia Pav. Apart from that, you can also have masala Vada Pav.

Ingredients:

    • 2 Tbsp oil
    • 1/4 tsp hing
    • 1 tsp mustard seeds
    • 2 tsp saunf (fennel Seeds)
    • 1 onion
    • 2 tsp green chilli – garlic paste
    • 2 nos potato, boiled
    • 1 tsp turmeric powder
    • 1 tsp salt
    • 2 tsp red chilli powder
    • 2 tsp coriander leaves
    • 2 tsp lemon juice
  • For masala paste:
  • 9 garlic cloves
  • 5 red chilli whole
  • 2 tsp white sesame seeds
  • 1 cup desiccated coconut
  • 2 tbsp peanuts, roasted
  • 1/2 tsp salt
  • 1/2 tsp red chilli powder
  • 1/2 tsp tamarind
  • 1 cup besan
  • 1/4 cup soda
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 4 Green chillies

Preparation method:

Prepare aloo vada:

  • Take oil in a pan, add hing, mustard seeds and saunf. Roast them till aromatic.
  • Include onion and chilli-garlic paste and saute nicely.
  • Now add boiled potatoes, turmeric powder, a tsp of salt, 2 tsp of chilli powder and coriander leaves.
  • Mix them well and add lemon juice. Saute to make a paste.

Prepare masala paste:

  • Add oil in a pan and add garlic & red chilli, white sesame seeds and desiccated coconut.
  • Mix them well and add roasted peanuts and half of a tsp each of salt and red chilli powder. Mix well.
  • Now add tamarind and grind all of the components collectively to get a paste.
  • Subsequent, take a bowl and upload besan, soda, a tsp each of salt and chilli powder.
  • Put a little water and blend well to make a batter.
  • Take the prepared masala paste and make a small ball of it.
  • Dip the balls into the besan mix and deep fry within the pan.
  • Fry till golden brown.
  • Add some chillies in the pan to fry for some time.
  • Take buns and chutney, masala paste and put the fried masala pakodas between them.
  • Serve with the garnishing of fried chillies on top of it.

 

6. Pav Bhaji

Pav Bhaji

Pav Bhaji is not only the special food of Maharashtra, but it is also one of the most enjoyed recipes around the country. It is also a kids-friendly Indian vegetarian food perfect for small get-togethers and parties. 

Pav Bhaji was introduced during the development of the textile enterprise in Mumbai. It was the most healthy food item for factory workers.

Today you can find several versions of Pav Bhaji in every part of Mumbai. It has gone through enormous changes.

You will discover Paneer Pav Bhaji, Mushroom Pav Bhaji, butter Pav Bhaji, Cheese Paav Bhaji, etc. Bhaji comprises saturated vegetables like carrot, cauliflower, tomato, onion, etc., and it is served with Pav. It is surely one of the nutrients rich and tasty foods of Maharashtra.

Ingredients:

for bhaji:

  • 1 tbsp + 1 tbsp butter
  • 3 tomato
  • ¼ cup peas
  • ½ capsicum
  • 2 potato 
  • 1 tsp salt
  • 1 tsp + ¼ tsp Kashmiri red chilli powder 
  • ¼ tsp turmeric
  • 1 tsp + ½ tsp pav bhaji masala
  • 1 tsp + 1 tsp Kasuri methi 
  • 2 tbsp + 1 tbsp coriander leaves
  • 1 tsp ginger garlic paste
  • 1 onion
  • ½ lemon juice
  • 3 drops red food colour (optional)
  • water to adjust consistency

to toast pav:

  • 8 pav/bread roll
  • 4 tsp butter
  • ½ tsp Kashmiri red chilli powder 
  • ½ tsp pav bhaji masala
  • 4 tsp coriander leaves

Preparation method:

  • firstly, in a large Kadai heat 1 tbsp butter and add vegetables. cook and mash well.
  • now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp Kasuri methi and 2 tbsp coriander leaves.
  • heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp Kasuri methi.
  • also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
  • now add 3 drops of red food colour and mix well.
  • boil and mash for 5 minutes adjusting consistency.
  • finally, serve pav bhaji with a dollop of butter, onion and lemon wedge. 

 

7. Misal Pav

misal pav

Misal is cooked with sprouted lentils, species, onions, tomatoes, etc. In addition to that, they squash some lemon juice.

It is mainly taken with butter Pav and yoghurt.  You can take Misal Pav at breakfast or lunch. It is surely one of the most delicious food items in Maharashtra.

Key Ingredients:

for pressure cooking:

  • 2 cup moth beans
  • ¼ tsp turmeric
  • ½ tsp salt
  • 1 cup water

for masala paste:

  • 2 tsp oil
  • 2-inch ginger 
  • 1 onion
  • 2 clove garlic
  • ¼ cup dry coconut
  • 1 tomato 
  • ¼ cup water

other ingredients:

  • 3 tbsp oil
  • 1 tsp mustard
  • 1 tsp jeera
  • few curry leaves
  • 1 tsp Kashmiri red chilli powder
  • ¼ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • small piece jaggery
  • ½ tsp salt
  • 5 cup water

for serving:

  • 2 cup mixture
  • ½ onion
  • 2 tbsp coriander leaves 
  • 6 pav
  • 1 lemon 

Preparation method:

  • First off, in a large Kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp jeera and few curry leaves.
  • Add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and 1 tsp garam masala.
  • Saute on low flame till spices are fragrant.
  • Now add the masala paste and saute properly.
  • Cook until the oil is separated from masala paste.
  • Add cooked matki (sprout), a small piece of jaggery and ½ tsp salt. Give it a good mix.
  • Add five cups of water and adjust the consistency.
  • Boil for 10 mins or till misal is cooked completely.
  • On a serving plate, take matki usal with some farsan/namkeen over it.
  • Top with chopped onions and coriander leaves.
  • Also, pour ladleful of kat or gravy.
  • Finally, serve misal with pav and lemon wedges.

 

8. Bharli Vangi

bharli vangi

For all those people who don’t like eating brinjals, it is a must-try as you’ll fall in love with the dish.

Key Ingredients:

  • 9 brinjal / eggplant (small)
  • ¼ cup peanut
  • 1 tsp cumin / jeera
  • 2 tbsp sesame
  • 3 tbsp dry coconut
  • ¼ tsp turmeric
  • 1 tsp chilli powder
  • 1 tbsp goda masala
  • ½ tsp salt
  • 3 clove garlic
  • 1 inch ginger
  • small piece tamarind
  • 3 tbsp coriander
  • 1 onion (finely chopped)

Ingredients for Gravy:

  • 2 tbsp oil
  • 1 tsp mustard
  • 1 tsp cumin
  • pinch hing
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1 tomato (finely chopped)
  • 1 cup water
  • ½ tsp salt
  • ½ tsp jaggery
  • 2 tbsp coriander (finely chopped)

Method of Preparation:

  • Baby brinjals and ground spices are the key ingredients of this dish.
  • Take a few baby brinjals, wash them, and make four slits in them.
  • Take the spices of your choice along with desiccated coconut and grind them into a smooth filling.
  • Stuff the brinjals with the masala and fry the brinjals in a pan for a couple of minutes.
  • Add tomatoes and fry the brinjals for another few minutes.
  • Add water and cover it for some time.
  • Cook it for about half an hour.
  • Once the brinjals are cooked, serve them hot with rice or chapattis.

 

9. Thalipeeth

Thalipeeth

Thalipeeth is one of the most protein-rich meals of Maharashtra people. It is multigrain bread cooked with rice, wheat, bajra, jowar, chana, urad, etc. Coriander seeds, cumin seeds, green vegetables are also used.

It is delicious & Famous food of Maharashtra. Thalipeeth is also famous in some parts of Karnataka and Goa. Depending upon the place, you will find different varieties of Thalipeeth.    

Key Ingredients:

  • 1 cup jowar flour 
  • ¼ cup besan 
  • ¼ cup wheat flour 
  • ¼ cup bajra 
  • ¼ cup rice flour
  • 1 tsp  ginger garlic paste
  • 2 green chilli 
  • ¼ tsp turmeric
  • ½ tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp ajwain
  • 2 tsp  sesame seeds 
  • 2 tbsp coriander 
  • 1 onion 
  • ½ tsp salt
  • 1 cup water
  • oil for roasting

Preparation method:

  • Firstly, in a large mixing bowl take 1 cup jowar flour, ¼ cup besan, ¼ cup wheat flour, ¼ cup bajra and ¼ cup rice flour.
  • Additionally upload 1 tsp ginger garlic paste, 2 green chillies, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp ajwain, 2 tsp sesame seeds, 2 tbsp coriander, 1 onion and ½ tsp salt.
  • Mix well making sure the whole thing is blended nicely.
  • Now add ½-1 cup water or as required and knead a dough.
  • Now take a small ball of dough and start patting over oiled butter paper.
  • Gently drop the sheet the wrong way up over the hot griddle.
  • Peel off the butter paper sheet slowly without breaking your thalippeth.
  • Moreover, smear a few oils over the thalipeeth.
  • Cover and prepare dinner for each aspect on medium flame.
  • Eventually, serve the thalipeeth with butter, pickle and curd.

10. Varhadi Chicken

Chicken Rassa

Top in the list of must-try famous Maharashtrian non-vegetarian dishes is the hot n spicy varhadi chicken. The dish originated in the eastern region of Maharashtra, named Vidarbha. It is a flavoursome dish served mostly with flatbread.

Key Ingredients:

  • 1/2 kg chicken
  • 1 onion
  • 1 handful coriander leaves
  • 1 handful mint leaves
  • 2 green chilly
  • 1 tsp ginger garlic paste
  • 1 tsp meat masala
  • 1 tsp red chilly powder
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp mustard seeds
  • 1 bay leaf
  • 4 tsp grated coconut

Method of Preparation:

  • To prepare this mouth-watering dish, you need to grind onion and coconut to make a smooth paste.
  • In a pan heat oil, add ginger garlic paste, onion, and spices like turmeric, salt, and chili powder.
  • Add chicken and cook it till it turns tender.
  • Serve it with Indian bread/Naan of your choice

Must Read: 10 AUTHENTIC & BEST INDIAN CHICKEN RECIPES YOU MUST TRY

 

11. Malwani Prawn Curry

Malwani Prawn Curry

When in Maharashtra, do try this prawn curry once and treat yourself to some exotic Indian flavours.

Key Ingredients:

  • 500 grams shrimp
  • 3 to 4 cloves – garlic, finely minced
  • 1/4 tsp – turmeric powder
  • 1 tsp – garam masala powder
  • 2 cups – coconut milk
  •  tamarind  soaked or 2 to 3 petals of Kokum soaked
  • Chopped coriander
  • Salt
  • Oil to cook

Ingredients for ground paste:

  • 3/4 cup – chopped onion
  • 1/2 cup  grated coconut
  • 1 cinnamon
  • 2 green cardamom
  • 3  cloves
  • 2  dry red chillies
  • 1 tbsp – coriander seeds
  • 1/2 tsp – fennel seeds
  • 1/4 tsp – fenugreek seeds
  • 1 tbsp – oil

Method of Preparation:

  • Prawns and coconut are the main ingredients of this dish.
  • To make the dish cut and wash the prawns.
  • Add coconut and onion and other spices to a frying pan, cook till golden brown and grind into a smooth paste.
  • In a pan, fry the mixture with garlic and turmeric and ground spice mix.
  • Add the prawns and cook for 5 to 10 minutes. Once completely cooked, serve hot.

12. Saoji Mutton

Saoji Mutton

Made up of mutton, spices, and garam masala, it is a spicy dish that is a treat to both your eyes and taste buds.

Key Ingredients:

  • 500 gms mutton (with bones)
  • 250 gms onion, finely chopped
  • Half (dry) coconut, grated
  • 2 tbsp ginger-garlic paste
  • 3 Tbsp  cooking oil
  • 3 Tbsp tikhat (red chilli spice)
  • 2 Tbsp chilli powder
  • 1 Tbsp garam masala
  • 1/2 Tbsp fried onion
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 cups water

Method of Preparation:

  • To make the dish heat some oil in a non-stick pan.
  • Add the spices to the oil when hot, sauté the dry ingredients and add onion slices.
  • Cook the onions till they turn golden brown.
  • Add mutton, turmeric, and salt.
  • Add the spices and cook till the oil separates
  • Cook for few minutes till the spices blend perfectly with the mutton.
  • Serve hot with rice or chapattis.

 

13. Chicken Rassa

Varhadi Chicken

It emerged from Kolhapur, and today it is very well-known among the Maharashtrian people. It is slightly spicy but very savoury.

You can have the best chicken Kolhapuri at a lot of restaurants in Mumbai. It is mostly served with chapatis. If you are a non-veg fan, then you should try this famous Maharashtrian dish.

Key Ingredients:

  • 500 gms Chicken (with bones)
  • 250 gms onion, finely chopped
  • Half (dry) coconut, grated
  • 2 tsp til
  • 2 tsp khus khus
  • 2 tbsp ginger-garlic paste
  • 3 Tbsp oil
  • 3 Tbsp tikhat (red chilli spice)
  • 2 Tbsp chilli powder
  • 1 Tbsp garam masala
  • 1/2 Tbsp fried garlic
  • 1 Tbsp onion paste
  • 1 tsp turmeric powder
  • 1/2 tsp hing
  • Salt to taste
  • 2 cups water

Preparation method:

  • Warmth oil in a heavy-primarily based casserole.
  • Upload turmeric, hing and ginger-garlic paste. Upload 1/2 of the chopped onions and saute until obvious.
  • Add the beef and saute for 10 mins. Then add the masala and salt – fry for further 5 mins.
  • Stir the meat properly till all of the water evaporates. Upload more water and permit it to boil.
  • As soon as the water begins to boil, reduce the flame, cover the beef and permit it to prepare dinner.
  • Fry the last onions until they flip dark brown.
  • Dry-roast the coconut. Then run it through a grinder at the same time as you add til and khus. Upload this combination to the meat curry.
  • Serve it with mutton pulao, pandra rassa, mutton suke, vada or bajra or jowar bhakhri.

14. Modak

Modak

With time, there have been different kinds of modak such as Kesari modak, dark chocolate modak, motichoor modak, paneer modak, dry fruit modak, and many more. 

Key Ingredients:

  • For the filling:
    • 1 cup coconut, grated
    • 1 cup jaggery
    • A pinch of nutmeg
    • A pinch of saffron
  • For the shell:
  • 1 cup water
  • 2 tsp ghee
  • 1 cup rice flour

Step by Step Preparation method of Modak

Prepare filling:

  • Warm a pan, add the grated coconut and jaggery.
  • Stir for approximately 5 minutes. Add the nutmeg and saffron, mix well.
  • Prepare dinner for another 5 mins and keep it aside.

Prepare Modak:

  • In a deep dish, boil water with ghee. Add the salt and flour. Blend nicely.
  • Cook untill it’s half done.
  • Spread some ghee on the bottom of a metallic bowl and whilst the dough remains hot, knead it well.
  • Now take the dough, roll it right into a ball, flatten it nicely, shape the rims into a flower pattern.
  • Placed a spoonful of the filling onto the dough and seal it.
  • Place the dumplings in muslin fabric and steam them for 10- 15 minutes.

15. Shrikhand

shrikhand

You can eat it as a dessert or with puris. It is one of the Famous food of Maharashtra that you must try on your trip.

Key Ingredients:

  • Curd
  • milk
  • saffron strands
  • cardamom powder
  • sugar
  • sliced dry fruits

 

Method of Preparation:

  • Curd is the main ingredient of this dish.
  • Pour some fresh curd in a muslin cloth and let it rest to get rid of the water in the curd.
  • Once the hung curd is ready, keep it aside. Boil some milk and add saffron strands and cardamom powder.
  • Add sugar and saffron milk to the hung curd and mix the ingredients well.
  • Once smooth in the desired consistency, let it chill for some time.
  • Serve cold with sliced dry fruits as garnish.

Conclusion

The famous food of  Maharashtra got enriched and evolved, especially during the times of Peshwas. It is believed that fingers were washed in saffron water before cooking a meal to give it a mix of rich and exotic flavours.

Along with having a historical background, Maharashtrian food is also hugely based on the principles of Ayurveda. In Maharashtra, it is believed that the daily meal should be well-balanced. Hence one can see that a Maharashtrian Thali comprises of Chapati, Rice, Dry Vegetables, Curry, Lentils, Pickle, Salad, a Chutney, and a Dessert.

Maharashtrian food is one of those which definitely should not miss. This state is primarily famous for spicy food so you should try these fantastic dishes.  All these are the lip-smacking foods of Maharashtra cuisine that can be found in every area of Maharashtra. So don’t miss this Marathi unique flavour whenever you visit Maharashtra.

  

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