For those who have experienced the rich flavors of Maharashtra, Puran Poli is a delectable staple. This flatbread is not just a humble meal; it is an embodiment of traditional joy infused with a sweet and savory puran stuffing. Made from a dough base and filled with a dense, molasses-infused and spice-coated split Bengal gram dal, Puran Poli is captivating beyond measure.

Ingredients for Puran Poli

Method

Wash and boil chana dal. Drain and coarsely grind it. In a pan, add the dal, grated jaggery, saffron, cardamom powder, and nutmeg powder and mix well.

Cook, stirring all the time, till dry. It should resemble a soft ball. Remove and cool. Divide the stuffing into sixteen to twenty equal portions and roll into balls.

Mix maida and salt. Add three tablespoons of ghee and sufficient water to make a soft dough. Cover with a damp cloth and keep aside for one hour.

Divide dough into sixteen to twenty equal portions and roll into balls. Flatten each ball in your palm, stuff with one portion of puran stuffing, cover and seal the edges.

Dust them with flour and roll out into four to five inches diameter disks of medium thickness. Heat a tawa and cook puran poli until done on both sides. Remove. Serve hot with generous helping of pure ghee on it and cold milk.

Ukadiche Modak - The Sweetness of Maharashtra

Ukadiche Modak, a beloved sweet snack in Maharashtrian cuisine, is a symbol of festive joy. These pocket-shaped rolls are stuffed with a sweet coconut and jaggery mixture, perfectly sealed with rice flour dough. The result is a treat that is both comforting and indulgent, reminiscent of home-cooked meals.

Ingredients for Ukadiche Modak

Method

Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan. Bring to a boil, reduce heat and add the rice flour in a steady flow while stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.

Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid. Pour more water, bring to a boil, and cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.

Transfer the mixture to a large plate, grease the palms of your hands with oil, and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.

For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Ensure you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder, and nutmeg powder, and mix well.

Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.

Place a portion of the stuffing in the centre, pleat the edges of the dough, and gather them together to form a bundle. Pinch to seal the edges at the top.

Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.

Serve hot modak with pure ghee for an unparalleled taste experience.

Maharashtra's culinary treasures are not limited to these two dishes. However, mastering these delights will surely open up a world of flavors to those inclined to explore further. Puran Poli and Ukadiche Modak are not merely meals; they are moments of shared joy and warmth, making them a delightful addition to any meal or celebration. So, whether you're a devout vegetarian or not, let these traditional recipes guide you to savor the essence of Maharashtra's rich gastronomic landscape.