Elevate Your Celebration with Mouthwatering Gudi Padwa Recipes

As the Marathi New Year is here, we are ready to celebrate one of the most-awaited festivals, Gudi Padwa in full joy but, with the taste of heaven! How? Well, try these recipes and have a flavourful feast on the occasion. Let's share the fun and check out some of the must-try recipes of the Marathi cuisines that you can serve yourself, family and guests, this Gudi Padwa!

Puran Poli by Chef Siddharth Parab

Can we even start the list of recipes without talking about the most popular dish of the traditional Marathi cuisine? Of course, not!

Ingredients you must have!

For Puran (dal stuffing):

1½ cup chana dal, ¼ tsp turmeric, ½ tsp ghee, 3 cup water, 1½ cup jaggery, 1 tsp ghee, ½ tsp cardamom powder.

For Poli (outer covering):

2 cup wheat flour, 1 cup maida, ¼ tsp turmeric, ¼ tsp salt, 2 tbsp oil, Water, for kneading, 

Other ingredients:

Maida, for dusting, Ghee, for roasting

Let's start making!

How to make puran / chana dal stuffing? Well, Firstly, in a large bowl, soak 1½ cup chana dal for 1 hour. Drain off the water and transfer it to the cooker. Add ¼ tsp turmeric, ½ tsp ghee, and 3 cups water. Pressure cook for 3 whistles on medium flame. Now drain off the water separating dal and water. Transfer the dal to a large kadai. Add 1½ cup jaggery and mix well. Once the jaggery melts, start to mash the dal. Mash until the dal turns smooth paste. You can alternatively, grind the dal and jaggery into the mixi jar. Keep cooking until the mixture thickens and holds the shape. Now, add 1 tsp ghee and ½ tsp cardamom powder and cook for a minute, or until the mixture starts to separate the pan. If the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball. Transfer to the plate and cool slightly. Make sure not to overcook, or else the stuffing turns hard. Grease hands with ghee and make ball-sized stuffing. Finally, Puran is ready. Keep aside.

How to prepare poli (outer covering)? Firstly, in a large bowl take 2 cups wheat flour, 1 cup maida, ¼ tsp turmeric, ¼ tsp salt and 2 tbsp oil. Mix well making sure all the ingredients are well combined. Now add water as required and start to knead the dough. Knead to a smooth and soft dough adding water in batches. Grease the dough with 2 tsp oil, cover and rest for at least 1 hour. After 1 hour, punch and knead the dough again. Pinch a ball-sized dough and make a smooth ball. Form a cup by pressing the dough from the sides. Place a ball-sized prepared puran (dal stuff). Start to stuff inside by pulling the dough without having any pleats. Now seal the dough without any cracks.

Dust the ball with maida and flatten it slightly. Now roll the hole gently, without putting much pressure. Roll as thin as possible and make sure the puran is distributed uniformly. Now cook the puran poli on hot tawa keeping the flame on medium. Flip over, once the base is half cooked. Spread the ghee on both sides and cook well. Puff the puran poli, making sure to cook uniformly. Finally, enjoy puran poli with ghee or milk.

Maharashtrian Thalipeeth with Mahabaleshwar Hirvi Dahi Thecha and Strawberry chilli yoghurt by Chef Niwas, Sr. Sous chef (Maharashtrian specialty chef) Le Méridien Mahabaleshwar Resort & Spa

Ingredients you must have!

For Thalipeeth:

Jawari -50 gm, Bajra - 25 gm, Whole wheat - 25 gm, Foxtail millet - 20 gm, Finger Millet - 15 gm, Chana dal - 20 gm, Green moong whole - 25 gm, Urad Dal - 50 gm, Onion - 100 gm, Chilli green - 15 gm, Salt - 5 gm, Chili powder - 5 gm, Whole red chilli - 50 gm, Coriander powder - 5 gm, Cumin powder - 10 gm, Fresh coriander – 50 gm

For Mahabaleshwar Hirvi Dahi Thecha: 

Green chilli - 50 gm, Garlic - 20 gm, Yogurt - 75 gm, Fresh coriander - 50 gm, Peanut - 25 gm, Salt - 2 gm    

For Strawberry chilli Yogurt:

Strawberry - 50 gm, Green Chilli - 10 gm, Yogurt - 35 gm, Salt - 2 gm, Cumin seeds - 1 gm    

Let's start making!

For Thalipeeth: Rinse all the grains (jawari, bajra, whole wheat, foxtail millet, finger millet), and lentils (chana dal, green moong whole, urad dal), and soak them together in water for about 4-6 hours. Drain the soaked grains and lentils and grind them into a coarse paste using a food processor or grinder. Finely chop onion, green chilli, garlic, and fresh coriander. In a large mixing bowl, combine the ground grain-lentil mixture with chopped onion, green chilli, garlic, fresh coriander, salt, chilli powder, coriander powder, and cumin powder. Mix well to form a smooth dough-like consistency. Heat a non-stick skillet or griddle over medium heat. Take a portion of the dough and flatten it on a clean, wet cloth or parchment paper to form a round-shaped flatbread (Thalipeeth). Carefully transfer the flattened Thalipeeth onto the heated skillet and cook until both sides are golden brown and crispy. Repeat the process with the remaining dough to make more Thalipeeth. Serve hot Thalipeeth with a dollop of butter, yoghurt, and Hirvi Dahi Thecha.

For Hirvi Dahi Thecha: In a food processor, crush together green chillies, garlic, and salt to form a coarse paste. Transfer the paste to a bowl and mix it well with yogurt. Garnish with chopped coriander leaves and serve as a spicy condiment with Thalipeeth.

For Strawberry Chili Yogurt: In a blender, combine chopped strawberries, green chili, yoghurt, salt, and cumin seeds. Blend until smooth. Serve chilled as a refreshing accompaniment to Thalipeeth. Enjoy your flavourful and nutritious Thalipeeth with these delicious side dishes!

Tendli Bhat by Whisk Affair

Ingredients you must have!

1 cup Ambemohar rice (or any other short-grain non-sticky rice), 4 tablespoons oil, 1 teaspoon cumin seeds, teaspoon asafetida (hing) (skip for gluten-free), teaspoon turmeric powder, teaspoon Kashmiri red chili powder, 2 teaspoons ginger-garlic paste, 1 tablespoon Goda masala, ½ teaspoon garam masala powder, 1 cup chopped onions, 8.8 ounces tendli (ivy gourd) (250 g, cut into half vertically), 2 cups water.

Let's start making!

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Rinse the rice with water 2-3 times until the water runs clear. Soak the rice in 3-4 cups of water for 30 minutes. Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds and asafetida and let them crackle for 4-5 seconds.  Add goda masala and garam masala and fry for another 10-12 seconds. Add turmeric powder, Kashmiri red chilli powder, and ginger-garlic paste, and fry for 10-12 seconds, stirring continuously. Now add the onions and fry until they turn slightly brown in colour (3-4 minutes), stirring frequently. Add tendli to the pan and fry for 2-3 minutes. Drain the water from the rice and add the rice to the pan.  Add 2 cups of water and stir gently. Reduce the heat to low. Cover the pan with a tight-fitting lid and cook undisturbed for 20-25 minutes until the water is absorbed by the rice and the rice is tender. Remove the pan from the heat and let it rest for 5 minutes. Remove the lid and fluff the rice gently with a fork. Serve hot. 

Shankarpali by Hebbar's Kitchen

Ingredients you must have!

¼ cup sugar, ¼ cup water, 1 cup maida / plain flour / all-purpose flour / refined flour, 1 tsp Rava / semolina/sooji, ¼ tsp cardamom powder/elaichi powder, 2 tbsp ghee / clarified butter, ½ tsp salt, oil for deep frying. 

Let's start making!

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Firstly, in a large mixing bowl dissolve ¼ cup sugar in ¼ cup water. Add in 1 cup maida, 1 tsp rava, ¼ tsp cardamom powder, 2 tbsp ghee and ½ tsp salt. Combine well and knead to smooth and soft dough. Further, roll it slightly thick like paratha. if you prefer this shankarpara then you can roll thinly. Cut in a diamond shape, the size of your choice. Deep fry in hot oil, or bake at 180 degrees Celsius for 15-20 minutes. Stir occasionally keeping the flame on medium. Fry till the sweet shankarpali turns golden and crisp.

Finally, drain over the kitchen towel and serve / store sweet shankarpalli / shankarpara in an airtight container once cooled completely. Fry till the sweet shankarpali turns golden and crisp. Finally, drain over a kitchen towel and serve / store sweet shankarpali in an airtight container once cooled completely.

Usal by Foodie Trail

Ingredients you must have!

For Garlic Green Chilli paste:

½ cup garlic clove, 4-5 green chilliFor Onion Paste, 1 cup finely sliced onions, 1 tablespoon coconut powder, 1 tablespoon oil.

For Usal Gravy:

½ cup dried white peas (safed matar), ½ cup moth beans (matki), 1 cup whole green gram (moong beans), Pinch of baking soda, 1 cup finely chopped tomatoes, 1 tablespoon oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, ½ teaspoon asafoetida, 1½ teaspoons salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 2 teaspoons coriander powder, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon garam masala, 1 teaspoon misal masala(optional).

For Garlic Tari/Gravy:

1/2 cup garlic clove, 1 teaspoon oil, ½ teaspoon salt, ½ teaspoon Kashmiri red chilli powder, 1 cup water.

Other Ingredients:

2 tablespoons finely chopped coriander leaves, 1 finely chopped onion, 6-8 pav/ bread rolls, 2 tablespoons butter

Let's start making!

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Wash and soak the white peas in 1 cup of water for around 6-8 hours. Boil white peas by adding baking soda and a pinch of turmeric powder in a pressure cooker for around 3 whistles. Boil the sprouted moong and moth by adding ¼ teaspoon turmeric powder in 2 cups water for around 7-8 minutes until they are soft. Grind garlic and green chilli to a smooth fine paste. Heat oil in a pan and add the sliced onions and sauté until they turn golden brown in colour. Add coconut powder and sauté for a minute. Heat oil in a pan and add mustard seeds, cumin seeds and asafoetida. Once the seeds begin to splutter add the chopped tomatoes and sauté for 2-3 minutes until they turn soft and mushy. Then add turmeric powder, red chilli powder, coriander powder, salt and Kashmiri chilli powder and sauté for a minute. Add ¼ cup water, garam masala and misal pav masala.

 Let the water come to a boil and then add the chilli garlic paste and mix well. Finally, add ½ cup water and cook it covered for 5-6 minutes. After 5-6 minutes add the boiled moong, moth, white peas, and onion paste and cook for 5-7 minutes on medium heat. Add 1 cup of water if the gravy is too thick. Sauté the garlic paste on low to medium heat until it turns golden in colour (3-4 minutes). Add salt and Kashmiri red chilli powder and sauté for a minute. Add 1 cup of water and cook it for 2 minutes. Switch off the heat and empty it in a serving bowl. Heat a flat pan. Slice each pav into the half. Spread some butter on both sides of the sliced pav. Cook the buttered side on the hot pan for 1-2 minutes or until they are golden brown. Take off the heat. 

Vangyachi Bhaji by Vidhya's Vegetarian Kitchen

Ingredients you must have!

Brinjal (Medium sized) – 6, Peanuts – 3 tbsps, Tamarind Paste – 1 tsp, Water – ¼ cup, Goda Masala – 1 tsp, Red Chilly Powder – ½ tsp, Jaggery – ½ tsp, Grated coconut – 2 tbsps, Salt – 1 tsp, Oil – 2 tsp, Mustard seeds – 1 tsp, Hing – ¼ tsp, Turmeric powder – ¼ tsp.

Let's start making!

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Heat a kadai or pan and add oil. Once the oil is hot, add the mustard seeds and hing. As they start to splutter, drain the water from the brinjals and add them. Add the tamarind spice mixture and mix them all together. No need to add any additional water. Cover and cook for 3 to 4 minutes over medium heat. Then remove the lid and cook until all the moisture is evaporated. Make sure you stir brinjals, every two minutes. Once the moisture is all gone, add the crushed peanuts and coconut. Mix them well and cook for another 2 minutes.

Green Shepu leafy with moong dal sabzi (green shepu sabzi) by Cookpad

Ingredients you must have!

Masala Appe by Idfresh Food

Ingredients you must have!

2 cups of dosa idli batter, 1 finely chopped onion, 1/2 teaspoon cumin seeds, 1 teaspoon mustard seeds, 1/4 teaspoon asafoetida, 7-8 finely chopped curry leaves, 1 teaspoon finely chopped ginger, 2 tablespoons finely chopped coriander leaves, 1 teaspoon finely chopped chillies, Oil as required, Salt to taste.

Let's start making!

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In a large bowl, mix the dosa idli batter, curry leaves, ginger, green chillies, chopped coriander, and salt. Make sure that they are all evenly mixed. In a small pan, heat 1 tablespoon of oil and add the asafoetida, cumin seeds, and mustard seeds. When the mustard stops spluttering, turn the heat off. Make sure you maintain a low flame to prevent the seeds from burning. Pour this seasoning into the idli dosa batter and mix well.

Grease an appe pan with oil. You can buy an appe pan in any utensil store or order one online. Add one tablespoon of the batter into each hole. You need to make sure that the idli dosa batter does not fill the holes as the appes will rise once they are cooked. Cover the appe pan with a lid and let it cook for 2-3 minutes. You will notice that the batter will leave the sides and the appe will become loose. This is an indication that the bottom is cooked. Now, using a spoon or a skewer flip every appe and cover it with the lid again.

Let the appe cook for 1-2 minutes. When the surface is golden brown, your appes are ready to eat. Repeat this process if you have any more dosa idli batter left.