Marathi and Konkani Hindus celebrate this day as their traditional new year. Many people mark the occasion by raising a special Gudi flag, which consists of a silk banner with a garland of flowers and leaves atop an upturned drinking pot. The Gudi can be seen from windows, roofs, and even trees. It is customary to visit friends and relatives on this day. Here are 3 popular authentic Maharashtrian recipes to offer your loved ones on this Gudi Padwa when they visit you.
- Puran Poli
Preparation Time: ~5 hours
For Puran: 1 cup powdered jaggery, 1 cup boiled chana dal, 2 tbsp ghee, 1 tsp fennel powder, 1tsp ginger powder, ½ tsp cardamom powder, and ¼ tsp nutmeg powder.
For Poli: Knead wheat flour dough by adding ½ cup all-purpose flour, 1 tbsp oil, ½ tsp turmeric powder and water, as required.
- In a pan, melt the ghee and add the ginger, nutmeg, cardamom, and fennel powders. On low heat, fry for a few seconds.
- Now add the chana dal and jaggery in the pan. Stir constantly and simmer over low heat until the puran mixture is completely dry and thick. Switch off the flame.
- Mash the mixture with a potato masher once it cools down.
- Roll a medium size dough ball into a circle of 2inch circumference.
- In the center of the rolled dough, place a bit of the puran mixture. Bring the edges of the poli together in the centre by pinching all the edges together. Roll again into a medium sized circle.
- Spread some ghee on a hot tawa, place the rolled poli/dough circle. Turnover and cook on the other side with some ghee. Both the sides should have brown specks and a golden color. If cooked correctly, the puran poli will puff up.
Puran poli can be served warm or at room temperature, with milk, ghee, or curd.
- Kothimbir Vadi
Preparation Time: ~35 mins
Ingredients: Roasted peanut powder, 1 tsp each of ginger, garlic, and chopped green chilies, 1tbsp sesame seeds, ¼ tsp each of turmeric powder, red chilli powder, coriander powder, and cumin powder, 1 pinch asafoetida, 2 cups of finely chopped coriander leaves, 1 cup besan flour, 3tbsp oil salt, sugar, water as required.
Making batter for the Vadi
- Grind ginger, garlic, and green chilies in a grinder. Make a smooth paste by adding 1 to 2 tablespoons of water. Set aside.
- In a mixing bowl, add coriander leaves, the green chili paste, and all the dry ingredients. Combine everything completely. Gradually add 1-2 cups of water to the batter and stir it to make a thick batter.
- Steam the batter in a pan. Once steamed, cut the batter in a small square-shaped pieces.
Frying the Vadi
- In a tawa or pan, heat 3 tablespoons of oil. Place the steamed kothimbir vadi pieces and cook over medium heat. Flip and fry the other side once the base is brown.
Serve with any chutney or sauce of your choosing, hot or warm.
Preparation Time: ~15 mins
Ingredients: 4.5 cups of curd, 9 tsbp fine sugar, ½ tsp cardamom powder, a few saffron strands, ½ tbsp warm milk.
- Prepare hung curd with fresh curd.
- Stir the warm milk in a bowl with some saffron strands.
- Take a medium-sized bowl and pour in the hung curd, then add the saffron dissolved milk.
- Using a beater, whip the hung curd mixture with sugar until smooth. You can also use a blender.
- Chill the shrikhand in a fridge and serve cold.
You can top it with some sliced dry fruits when serving.
Now that covid restrictions have been kept to a minimum, we hope you enjoy this Gudi Padwa with your loved ones. We wish all our customers and readers a happy and prosperous Gudi Padwa festival!