10 Healthy & Nutritious Maharashtrian (Marathi) Recipes

10 Best Maharashtrian Dishes You Must Try

Maharashtrian food is loved by many people. If you like to eat spicy food, you should try Maharashtrian food. Every city in Maharashtra has its own unique dish that is worth tasting. People here give their own spin to the delicious classic recipes. Whether you try vada pav, ussal, or ragda – we are sure you will love it.

10 Famous Marathi Dishes With Their Recipes

Guiding you in your culinary adventures, here are our top ten authentic Maharashtrian dishes that you can make for your family.

1. Kaju Kothimbir Vadi

Cashew nuts are high in protein and a good source of healthy fats. Try this kaju kothimbir vadi at home.

Kothimbir vadi


  • 1 cup of besan (gram flour)
  • 30 cashews (chopped)
  • 1/2 tsp of turmeric powder
  • 1 tsp of red chilli powder
  • 2 green chillies
  • 1 tbsp of tamarind pulp
  • Salt to taste
  • 4 tbsp of oil
  • 2 tbsp of chopped coriander leaves


  • Mix all the ingredients together (except oil) in a bowl. Add water as required and mix it well to make a thick batter. Make sure that the batter is smooth.
  • Heat some oil in a non-stick frying pan on a low flame.
  • Transfer the batter to the pan and stir well for 15 to 20 minutes until it becomes thick. Cook well.
  • Grease a round aluminium tray with some oil.
  • Transfer the thick dough-like batter on the tray and spread it evenly on it.
  • Allow it to cool, let it steam for half an hour, and cut it into 2-inch pieces.
  • Heat some oil in a pan. Fry the pieces until they turn crispy.
  • Serve immediately with coriander and mint chutney.

2. Pudachi Vadi

Pudachi vadi is scrumptious and can be consumed as snacks too. It’s absolutely delicious!


  • 6 tbsp of poppy seeds (khus khus)
  • 1 cup freshly grated coconut (copra)
  • 3 tbsp of oil
  • 2 tsp of mustard seeds
  • 2 tsp of jeera
  • A pinch of hing
  • 1 tsp of turmeric powder
  • 3 to 4 chopped onions (medium)
  • 1/2 tsp of ginger-garlic paste
  • 2 tsp of green chilli paste
  • 1 tsp of charoli
  • 1 tsp of red chilli powder
  • 1 tsp of dhaniya powder
  • 1 tsp of jeera powder
  • 1 tsp of goda masala
  • Chopped coriander leaves
  • Juice extracted from half a lemon

For the bean casing:

  • Two cups of besan (gram flour)
  • 3/4th cup of whole wheat flour
  • Salt to taste
  • 1 tsp of turmeric powder
  • 1/2 tsp of dhaniya powder
  • 1/2 tsp of jeera
  • 1/2 tsp of red chilli powder
  • 4 tsp of refined oil
  • 1 tsp of goda masala (blended with a teaspoon of oil)
  • Water


  • For this recipe, you’ll have to make the stuffing and casing separately.
  • For the stuffing, roast the poppy seeds and grated coconut till the coconut turns golden in colour. Allow it to cool then blend it in a food processor and set aside.
  • Heat some oil in a wok, add mustard seeds and jeera to it and let them splutter.
  • Later add the hing, onions, and turmeric. Sauté the onions till they turn translucent.
  • Add the ginger-garlic paste, green chilli paste, charolidhaniya powder, goda masala, and sauté well. Pour some lime juice in it and chopped coriander leaves. Mix all these ingredients again and add the blend of copra and poppy seeds to it.
  • For the casing, combine the above-mentioned ingredients required for casing (except the oil and Goda masala) in a bowl. Use water to form a dough. Take a small ball from the dough, roll it using a rolling pin, and apply a mixture of Goda masala and oil on it.
  • Place 2-3 tablespoons of stuffing in the centre and seal the rolled ball from the sides.
  • Deep fry the vadi until it turns golden.
  • Serve hot with chutney.

3. Batata Vada

Batata vadas are deep fried stuffed fritters made with potatoes. Batata vadas taste delicious with green chutney. You can always enjoy them with a cup of chai.

Aalo vada


  • 4-5 medium-sized potatoes
  • Cooking oil for deep frying

For tempering:

  • 1 tsp of mustard seeds
  • 1/2 tsp of curry leaves
  • 1 tsp of turmeric powder
  • 3/4 tsp of red chilli powder
  • 1 tsp of green chilli paste
  • 2 tsp of ginger-garlic paste
  • Chopped coriander leaves
  • Salt to taste

For the batter:

  • 2 cups of gram flour
  • Water as required
  • 1 tsp of red chilli powder
  • 1 tsp of turmeric powder
  • 3/4 tsp of crushed cumin seeds
  • Salt to taste
  • A pinch of baking soda


  • Pressure cook the potatoes for three whistles. Once done, let them cool. Later, peel them and mash well.
  • For the batter, take the gram flour in a bowl, add the chilli powder, turmeric powder, cumin seeds, salt, and baking soda. Add water to form a batter. Keep aside.
  • In a pan, heat some oil. Add the mustard seeds to it. Let them crackle then add the curry leaves, green chilli paste, ginger-garlic paste, and sauté well.
  • Later add the turmeric powder and red chilli powder and mix well.
  • Add the mashed potatoes and mix well. Turn off the flame after some time, and allow the potato sabzi to cool.
  • Transfer the potato filling in a bowl.
  • Make small balls. Your batata vadas should be lemon-sized. Coat them with batter and deep fry until they are cooked well.
  • Serv with coriander and mint chutney.

4. Kolhapuri Mixed Vegetables

If you would like to try out something spicy and tasty then Kolhapuri mixed vegetable is for you.


  • 3 cups of chopped mixed vegetables
  • 2 tbsp of yoghurt blended with ginger-garlic paste (set aside for 4 hours)
  • 1 tsp of ginger-garlic paste
  • 2 tsp of lime juice
  • Salt as required
  • 2 tbsp of oil
  • 1/2 cup grated onions

For dry roasting:

  • 1/4 tsp cinnamon
  • 1/2 tsp fresh cloves
  • 1/4 tsp peppercorns with black cumin
  • 1/4 tsp of broken-up mace
  • 1/4 of grated coconut (dried)
  • 1 tbsp coriander seeds
  • 1 tsp of dagar phool
  • 2 Kashmiri mirch power


  • Except for the onions and ground masala, mix the vegetables and the rest of the ingredients in a bowl and set aside.
  • Heat oil in a pan and stir fry the onions. Mix in the ground masala and sauté. Add the vegetable mix now and bring it to a boil.
  • Let it simmer for three to four minutes on a low flame.
  • Serve immediately.

5. Puran Poli

Puran poli is one of the best Maharashtrian sweet dishes served during festive occasions. It’s a real treat.

Puran poli


  • 1 cup of chana dal (washed)
  • 3 cups of water
  • 1 cup of sugar
  • 1 tsp of cardamom powder
  • 1 tsp of grated nutmeg

Ingredients for the dough:

  • 2 cups of maida
  • 1 tsp of salt
  • 2 tablespoons of ghee
  • 1 cup of water


  • Pressure cook the chana dal for three to four whistles. Allow it cool. Then drain and mash it well.
  • Heat a large wok, transfer the mashed chana dal to it. Add the sugar and some ghee and keep stirring the mixture. After some time, add the cardamom powder and nutmeg.
  • Stir on a low flame until the mixture dries up. Set aside and let it cool. In a bowl, mix maida, salt, and ghee. Add the water and make a semi-soft dough.
  • Make small balls from the dough and roll out the dough to get a small circle. Take the filling and place it in the centre of the rolled out dough. Bring the ends together. Dust and roll again to make a circle.
  • Heat a griddle and transfer the puran poli on to it. Cook from both sides. Apply ghee then fry it until it turns golden brown.
  • Serve hot.

6. Maharashtrian Chicken Curry

This Maharashtrian chicken curry is one of the best non-veg recipes of Maharashtra. It packs a lot of protein and is absolutely scrumptious.


  • 3 cups of chicken pieces (de-skinned)
  • 2 tbsp of vinegar
  • 2 large onions
  • 3 tbsp of coconut powder
  • 1 tbsp of garlic paste
  • 1 tbsp of ginger paste
  • 2 tsp of coriander powder
  • 1 tsp of cumin powder
  • 1/2 tsp of turmeric powder
  • 1 tsp of garam masala
  • 3 tbsp of vegetable oil
  • 1 cup of coconut milk
  • 2 green chillies
  • 2 large potatoes
  • Salt to taste
  • 2 large tomatoes (finely chopped)


  • Coat the chicken pieces in vinegar after rinsing and let them sit for 10 minutes.
  • Add chopped onions, coconut powder, ginger-garlic paste and the spices in a blender. Blend until smooth. Add water if needed.
  • Pour oil in a frying pan and set on medium flame. Mix in the paste and wait until the oil separates from the spice and onion mix. Stir well, add in the chicken, and fry for about 8 minutes.
  • Mix in the coconut milk, green chillies and potatoes. Add the salt and stir well.
  • Cook the chicken and potatoes for 15 minutes.
  • Add the tomatoes and cook for 3 more minutes. Add some water to make curry.
  • Remove from the pan and serve using a spoon or ladle. You can use the chopped coriander leaves for garnish. And serve with rice or chapati.

7. Coconut and Rawa Laddoos

Coconut and rawa laddoos are one of the best desserts that you will ever taste. If you love eating laddoos, you should definitely try these.

Coconut rawa laddoos


  • 2 cups of freshly grated coconut
  • 1 cup of semolina (rawa)
  • 1 cup of sugar
  • 1/2 cup of ghee (melted)
  • 1 tbsp of cashew nuts (chopped)
  • 1 tbsp of raisins
  • A pinch of saffron
  • 1/2 teaspoon of cardamom powder


  • Dry roast the rawa in a non-stick pan on a low flame for about 3-5 minutes.
  • Mix in the coconut after turning off the flame. Set the mixture aside.
  • Blend sugar and a cup of water in a saucepan. Cook on a medium flame for 5 minutes approximately and stir well. Set this syrup aside and allow it to cool.
  • Add the ghee in a wok and mix in the rava and coconut blend with cashew nuts and raisins. Cook for 5 minutes on a medium flame and stir well.
  • Add the syrup, saffron, and cardamom powder and cook for 10 minutes on a medium flame.
  • Transfer the resulting mix to a tray and lay it out evenly. Set aside for two hours and allow it to cool.
  • Once it cools, scrape, split the dough, and shape them into 26 equal-sized laddoos.
  • Serve fresh or store in an airtight container.

8. Moong Dahi Misal

This is a five-minute recipe that you will swear by for those days when you’re too lazy to cook.


  • 1 cup of sprouted and half-coiled green moong dal
  • 1/2 cup of whisked dahi
  • 2 tbsp of tamarind chutney
  • 1 finely chopped onion
  • 1/2 a tomato (finely chopped)
  • 1 tsp of jeera
  • 1 tsp of red chilli powder
  • Coriander leaves


  • Get a bowl and add in the sprouted hari moong dal.
  • Add the whisked curd, imli ki chutney, tomatoes, and onions.
  • Top this with the jeera powder, red chilli powder, and salt.
  • Serve fresh and use coriander leaves for the garnish.

9. Chakli

Chakli is a delicious Maharashtrian snack that’s really easy to make. Here’s the recipe.



  • 2 cups of maida
  • 2 tbsp of ghee
  • 1 tbsp of green chilli
  • 1/2 tbsp of ginger paste
  • 1 tbsp of sesame seeds
  • 1 tbsp of turmeric powder
  • 1 cup of water
  • 1 tbsp of salt
  • Oil (for deep frying)


  • Steam the maida by wrapping in a large handkerchief inside a steamer and cook for 12 to 15 minutes
  • Remove and let it cool down.
  • Once it cools, sift through the dough and get rid of any lumps spotted.
  • Mix in the salt, turmeric powder, ghee, sesame seeds, ginger, and green chilli paste.
  • Add water, knead this into a dough, cover, and keep it aside.
  • Pour oil in a wok for deep frying.
  • Put some dough in a chakli maker to shape the dough into chaklis.
  • Deep fry the chalkis for one to two minutes in the wok.
  • Repeat this step until you use up the remaining dough.
  • Absorb the excess oils by placing the chaklis on tissue paper and serve fresh.

10. Dashmi Roti

Here’s another signature dish from Maharashtrian cuisine that’s simple and one of our favourites.


  • 1 cup of atta
  • 1/2 cup besan (gram flour)
  • 1 tbsp of oil
  • 1/2 tsp of asafoetida
  • 1/2 tsp of turmeric powder
  • 1/2 tsp of red chilli powder
  • 1/2 tsp of dhania-jeera powder
  • Salt
  • Oil for cooking


  • Mix all the ingredients and slowly add the water. Knead it to form a dough.
  • Make small balls and use a roller to shape into rotis (but make them a little thicker).
  • Pour oil on a non-stick frying pan and cook these rotis from both the sides until they turn golden brown.
  • Serve with a dash of chutney, pickle, and curd immediately.

These Maharashtrian recipes will have your family’s lips smacking in no time once they dig in. They’re super easy to make and the perfect intro into the Maharashtrian cooking scene.

Also Read:

Healthy & Delicious Dry Fruit Recipes
Quick and Tasty Indian Chutney Recipes
Mouth-Watering Recipes Made Without Onion and Garlic

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