Toasted pumpkin seed shrikhand to rose puran poli: Salivating recipes to try this Gudi Padwa

Gudi Padwa, also known as the Marathi New Year is celebrated across the state of Maharashtra. It also marks the start of the harvest season in the state. On this day, Maharashtrian families, besides offering prayers to the gods, also raise a Gudi (a bamboo pole adorned with saffron cloth, neem leaves, Kalash and other decorative items) and prepare delicious authentic Maharashtrian delicacies. From puran poli to basundi, the festival of Gudi Padwa is incomplete without the finger-licking meals.

Uma Dandekar(84), a resident of Mumbai's Andheri shares, "We celebrate our new year by raising a gudi on our window grill. The gudi is decorated with a garland and colourful silk cloth that is tucked inside the Kalash. As for food, although we prepare a complete meal that includes dishes like batata poori bhaji, varan bhaat toop, and dahi koshimbir, the speciality is puran poli, basundi, and shrikhand."

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The Dandekar family loves sipping on chilled basundi prepared by Uma. She says, "Basundi is very easy to prepare. All you need is milk, sugar, cardamom and nutmeg powder. To make one litre of basundi, start by boiling two litres of milk. Reduce the milk to one litre or till it gets a semi-thick and smooth texture. Then add in half a cup of sugar and keep stirring the milk till the sugar dissolves. Once done, add the cardamom and nutmeg powder. You can also add some saffron. Store it in the refrigerator and serve it chilled."

This year, Gudi Padwa will be celebrated on April 9. On this special occasion, we invited chefs to share authentic as well as innovative recipes for those who have always fancied Maharashtrian cuisine.

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Puran poli tops the list of special dishes prepared on Gudi Padwa. It is a staple dish in Maharashtra, especially during festivals. It's a flatbread made with whole wheat flour and stuffed with a sweet, spiced chana dal (lentil) filling. The aroma of ghee and the taste of fresh, hot poli make it a truly satisfying experience. Besides, making puran poli at home is surprisingly easy.

Authentic Puran Poli by Chef Ravindra Kumar Sharma, executive chef, WelcomHeritage Tadoba Vanya Villas Resort & Spa

For preparing the stuffing (puran)

Ingredients:
Chana dal - 1/2 cup
Jaggery (powdered or grated) - 1 cup
Grated coconut - 1/2 cup
Cardamom pods (powdered) - 2
Pinch of salt

Method:
1. Soak the chana dal for at least an hour (or three hours for best results).

2. Pressure cook the dal with just enough water until soft (around five whistles).

3. Mash the dal or blend it into a paste.

4. In a separate pan, heat jaggery with a little water to dissolve it. Strain the syrup to remove impurities.

5. Boil the jaggery syrup until it thickens and becomes frothy.

6. Add the mashed dal, coconut, and cardamom powder. Stir continuously to prevent lumps.

7. Cook until the mixture thickens and leaves the sides of the pan.

8. Let it cool and form the puran into small balls.

Also Read: Prakash cha sabudana vada to Gomantak chi fish thali: Iconic eateries in Dadar serving authentic Maharashtrian cuisine

For preparing the dough:
Ingredients:
Whole wheat flour - 2 cups
Oil - 2 tbsp
Water
Pinch of salt
Pinch of turmeric and baking soda (optional)
Ghee or sesame oil (for cooking)

Method:
1. Mix flour, oil, and salt (and optional ingredients like turmeric and baking soda) in a bowl.

2. Gradually add warm water to knead a soft and slightly loose dough.

3. Knead for at least 10 minutes, adding more water if needed.

4. Cover the dough and let it rest for at least three hours with the remaining oil poured over it.

For making the puran poli:

Method:
1. Divide the dough and puran into equal balls. Let them rest for another 10 minutes.

2. On a lightly floured surface, flatten a dough ball into a circle.

3. Place a puran ball in the centre of the flattened dough and enclose it, pinching off excess dough.

4. Gently roll out the stuffed dough into a thin disc.

5. Heat a griddle (tawa) and grease it with ghee or sesame oil.

6. Carefully transfer the poli to the hot tawa.

7. Cook on both sides until golden brown spots appear.

8. Use ghee while cooking for added flavour.

Added tips:

1. Resting the dough allows the gluten to relax, resulting in softer polis.

2. Leftover puran can be refrigerated and used later.

Also Read: Prawns Khichdi to Vada Pav Millet Khichdi: End your day with comforting, delicious and easy-to-make Bambaiyya khichdi recipes

Shevgyachi Bhaji (Moringa Leaves) by Senior Sous Chef Aditi Chatterjee, ITC Maratha Hotel

Ingredients:
Moringa Leaves - 2 large branches
Onions - 150 gm
Green chilies - 2
Fresh coconut - 1
Coconut oil - 30 ml
Crushed peanuts - 30 gm
Salt to taste

Method:

1. Pluck all the leaves from the stem of the moringa and keep them aside.

2. Wash them well under running water and let them soak for about five to 10 minutes.

3. Remove excess water, drain and keep aside.

4. Chop onions, grate fresh coconut and chop green chillies and keep aside.

5. In a pan, heat oil and add the chopped green chilli first.

6. Add the onion and lightly sauté till translucent

7. Add the chopped moringa leaves and sauté.

8. Do not cover the pan. Let the vegetable cook on low flame for 10 minutes. Saute it constantly.

9. Then add the grated coconut and crushed peanuts and mix well.

10. Add salt to taste. Let the whole vegetable blend well.

11. Once cooked, serve hot.

Also Read: Mumbai's Gudi Padwa celebration: All you need to know about Girgaon's prestigious ‘shobha yatra'

Toasted Pumpkin Seed and Saffron Shrikhand by Chef Ishant Khanna, Corporate Chef, Badmaash

Ingredients:
Yoghurt - 500 gm
Powdered sugar - 35 gm
Green cardamom powder - 5 gm
Saffron - 5 gm
Pumpkin seeds - 40 gm

Method:
1. Put the yoghurt in a cheesecloth and let it hang for at least seven to eight hours or overnight.

2. The yoghurt should become quite thick after the water has drained out during the hanging process.

3. Remove the yoghurt from the cheesecloth and empty it into a bowl.

4. Cream the yoghurt with your hand or a whisk until it has become slightly lighter in texture, and is free of any lumps.

5. Now add the powdered sugar to it and cream the yoghurt again ensuring there are no lumps.

6. Crush the saffron with your hand and add about two teaspoons of water to it. Let it soak for about 10 minutes.

7. Add the soaked saffron and green cardamom powder to the creamed yoghurt and mix well. Store the shrikhand in the refrigerator for an hour.

8. Toast the pumpkin seeds in a pan on slow flame for about five minutes tossing them constantly.

9. Remove the toasted pumpkin seeds from the pan and let them cool.

10. Remove the shrikhand from the refrigerator and mix the toasted pumpkin seeds with it. Leave some pumpkin seeds for garnishing.

11. Empty the shrikhand in a serving bowl and garnish it with some more toasted pumpkin seeds and saffron strands.

Coconut & Rose Puran Poli by Chef Nitin Pal Singh, co-founder, Cook and Bake Academy, and NPS Hospitality Services

For preparing the dough:
Ingredients:
Wheat flour - 1 cup
Refined flour - 2 cups
Salt - 1 tsp
Refined oil - 2 tbsp
Warm water as required

Method:

1. In a bowl add wheat flour, refined flour and salt. Mix well.

2. Add oil to the flour and slowly add water. Start kneading to form a soft dough.

3. Apply a tablespoon of oil and put it in a bowl. Allow it to rest for an hour.

For preparing the dal stuffing:
Ingredients:
Chana dal - 2 cups
Turmeric powder - 1 tsp
Desi ghee - 1 tbsp
Salt - 1 tsp
Water - 4 cups
Grated jaggery - 2 cups
Grated coconut - 1 cup
Rose petals - 1 tbsp
Desi ghee or clarified butter - 1/2 cup
Jaggery - 1/2 cup
Rose petals - 5-6

Method:

1. Soak the chana dal for at least an hour. Drain the water and put it in a pressure cooker. Add turmeric, salt and desi ghee.

2. Allow the cooker to whistle for three times. Remove from the flame and let it cook in the cooker itself.

3. Let the pressure reduce. Then, open the cooker and take out the cooked dal. Remove excess water and keep aside.

4. Take a pan, add oil and saute the dal for a while. Add jaggery and cook for five to seven minutes and keep on mashing the dal. Now add grated coconut and cook for another two minutes. Add rose petals and mix.

5. Add green cardamom powder and desi ghee. Mix well. Remove and allow it to cool. Keep aside.

For preparing the poli:

Method:

1. Divide the prepared dough and stuffing into 15 equal parts.

2. Roll the dough and stuff the filling inside and again roll it until flat.

3. Heat the pan and cook the puran poli on it. Once cooked slightly from both sides, apply desi ghee and finish.

4. Serve hot, garnished with rose petals, coconut shavings, desi ghee and jaggery.

Sabudana Vada by Chef Shaurya Veer Kapoor, Gola Sizzlers

Ingredients:
Sabudana (tapioca pearls) - 1 cup
Potatoes, boiled and mashed - 2
Finely chopped green chilli - 1
Chopped coriander leaves - 1 tbsp
Cumin seeds - 1 tsp
Grated ginger - 1 tsp
Salt to taste
Oil for deep frying

Method:

1. Rinse the sabudana under cold water until the water runs clear. Soak the sabudana in enough water and cover it for over four to five hours, or until they are soft and can be mashed easily between your fingers. Once soaked, drain any excess water using a colander.

2. In a large mixing bowl, combine the soaked sabudana, mashed potatoes, chopped green chili, chopped coriander leaves, cumin seeds, grated ginger, and salt. Mix well to form a dough-like consistency.

3. Heat oil in a deep-frying pan or kadhai over medium heat.

4. While the oil is heating, shape the sabudana mixture into small patties or balls.

5. Once the oil is hot, carefully slide the shaped sabudana vadas into the hot oil, in batches, and fry them until they turn golden brown and crispy on all sides. Make sure to fry them on medium heat so they cook evenly and don't burn.

6. Remove the fried sabudana vadas using a slotted spoon and drain excess oil on paper towels.

7. Serve the sabudana vadas hot with chilled yoghurt as a dip or accompaniment.

Ragi Poori with Shrikhand by Senior Sous Chef Aditi Chatterjee, ITC Maratha Hotel

For preparing ragi poori
Ingredients:
Ragi flour - 150 gm
Whole wheat flour - 150 gm
Boiled potatoes - 100 gm
Oil for deep frying
Water as needed

Method:

1. Start by mashing the boiled potatoes well. This is extremely important as the pooris won't puff well if the potatoes don't get mashed thoroughly.

2. Now put them in a bowl, and add salt, oil and water. Mix well

3. Add 100 grams of wheat flour and 100 grams of ragi flour and knead to form a stiff dough

4. Divide this into small balls. Take the balls and roll them into pooris.

5. Heat oil for deep frying. Drop poori in hot oil, let it puff, then turn it on the other side and cook till golden brown.

4. Drain from oil and set aside.

For preparing shrikhand
Ingredients:
Hung curd 250 - gm
Powdered sugar - 150 gm
Cardamom powder - 2 gm
Pistachio sliver - 5 gm

Method:

1. Take hung curd in a bowl and with the help of a whisk, cream it well to break any lumps.

2. Add in the powdered sugar and whisk well to ensure that the sugar dissolves.

3. Mix in the cardamom powder. Serve chilled.

Also Read: Gudi Padwa 2024: From Mango coconut to Jackfruit halwa, try these delicious recipes this Gudi Padwa

Millet Puran Poli by Chef Ishijyot Surri, executive chef, SJI Hospitality and Foods Pvt. Ltd

Ingredients:
Millet flour (such as finger millet, pearl millet, or sorghum) - 1 cup
Chana dal - 1/2 cup
Jaggery or coconut sugar - 1/4 cup
Cardamom powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
Water as needed
Ghee or coconut oil (optional) - 2 tsp
Pinch of salt

Method:

1. For preparing the dough, mix millet flour and a pinch of salt in a bowl. Add water gradually and knead to form a soft dough. Cover and let the dough rest for 30 minutes.

2. Now prepare the filling called puran. Rinse the chana dal thoroughly and soak for an hour. Drain the water.

3. Cook the soaked chana dal until soft and well-cooked. Drain any excess water and mash the dal.

4. In a separate pan, heat jaggery or coconut sugar with a tablespoon of water until melted and forms a syrup.

5. Add the mashed chana dal, cardamom powder, and nutmeg powder to the syrup. Mix well and cook until thick. Allow it to cool.

6. Once the puran is ready, divide the dough and puran (filling) into equal portions.

7. Start by rolling out a portion of the dough. Place a portion of the puran in the centre and seal the edges, shaping it into a ball.

8. Flatten the stuffed dough ball gently with a rolling pin to form a thin circle.

9. Heat a non-stick pan or griddle over medium heat. Cook the poli on both sides until golden brown spots appear, using a little ghee or coconut oil if desired.

10. With the remaining dough and puran portions, repeat the process.

11. Serve the millet puran poli warm with a dollop of ghee or coconut oil on top, if desired.