[[{“value”:”
Mornings in Marathi households are incomplete without steaming hot Kande Pohe sprinkled with a few crunchy peanuts and finely chopped coriander served with a slice of lemon on the side. A cup of hot Adrak Chaha (tea) completes a perfect breakfast that sets the right tone for the day.
Ask any aai (mother) or aaji (grandmother) and they will tell you ‘Sakalcha nashta poat bharun karava’ (One must always have a filling breakfast). Maharashtrians take their breakfast very seriously. With mouthwatering dishes like Missal Pav, Sabudana Khichdi and Amboli, who wouldn’t?
Besides, Marathi breakfast dishes are not just lip-smacking delicious, they are equally healthy. We have chefs onboard who share the recipes of their favourite breakfast dishes. Let’s dig in.
Thalipeeth
For Chef Rakesh of Amazonia, Maharashtrian breakfast dishes stand out for their diverse flavours and the use of local spices. He says, “Whether it`s the tanginess of Misal Pav or the savoury goodness of Sabudana Khichdi, each dish reflects the rich cultural tapestry of Maharashtra. It`s this unique blend that makes Maharashtrian breakfasts truly special.” The chef’s two favourites, besides Thalipeeth, are Poha and Sheera.
Sharing an anecdote of how the chef grew fond of Maharashtrian dishes in general, he says, “I first learned the art of making Puran Poli during a family gathering. My grandmother, with her years of expertise, shared the intricate details of this Maharashtrian sweet delicacy. It`s a recipe that`s been passed down through generations, making it a treasured tradition.”
Chef Rakesh shares with us the recipe of Thalipeeth, a common favourite of Marathi mothers and grandmothers. It is a highly nutritious multigrain flatbread prepared from various flours, spices, and some vegetables.
Ingredients:
Jowar flour/sorghum flour – 1 cup
Besan/gram flour – 1/4 cup
Wheat flour/atta – 1/4 cup
Bajra / pearl millet flour – 1/4 cup
Rice flour – 1/4 cup
Ginger garlic paste – 1 tsp
Finely chopped green chillies – 1 tsp
Turmeric – 1/4 cup
Coriander powder – 1/2 tsp
Cumin powder – 1/2 tsp
Carom seeds – 1/4 tsp
Sesame seeds – 1 tsp
Finely chopped coriander – 1 tbsp
Finely chopped onion – 1
Salt – 1/2 tsp
Water to knead flour – 1 cup
Oil for roasting
Butter paper – 1-2 sheets cut in square
Method:
1. First, in a large mixing bowl take one cup jowar flour, one-fourth cup besan, one-fourth cup wheat flour, one-fourth cup bajra and one-fourth cup rice flour.
2. Add to the bowl, one teaspoon of ginger garlic paste, two green chillies, one-fourth teaspoon turmeric, half a teaspoon coriander powder, half a teaspoon cumin powder, one-fourth teaspoon ajwain, sesame seeds, coriander, chopped onion and half a teaspoon salt. Mix well making sure everything is combined well.
3. Now add 1 cup water or as required and knead a dough. Then take a small ball of dough and start patting over slightly oiled butter paper.
4. Gently drop the sheet upside down over a hot griddle/pan.
5. Peel off the butter paper sheet slowly without breaking your thalipeeth. Additionally, smear some oil over the thalipeeth.
6. Cover and cook both sides on medium flame. Finally, serve the thalipeeth with butter (loni), pickle or curd.
Also Read: EXCLUSIVE: Chef Kunal Kapur on his love for pets, Mumbai street food and more
Nachani Aani Gulacha Malpua or Ragi And Jaggery Pancake
Novotel Mumbai International Airport’s Chef Abhijeet Bagwe goes down memory lane when asked about his favourite Maharashtrian breakfast dish. “My mornings hold cherished memories associated with authentic Maharashtrian breakfast, particularly the Nachani Gulacha Malpua made by my grandmother. Almost every morning, she would prepare this delightful breakfast to give our day a sweet start. I first acquired the knowledge of a Marathi breakfast dish from my grandmother.” “Being a Maharashtrian myself”, the chef adds, “this particular dish became a staple in our household. I learned to prepare it under my grandmother`s guidance.”
The chef tells us that this dish serves as a nutritious and sweet solution for a swift morning meal. The inclusion of ragi provides health benefits, including calcium, iron, and fibre, while the use of jaggery as a natural sweetener adds a delightful sweetness. The combination of these elements not only caters to my taste preferences but also offers a quick and easy-to-prepare breakfast option.
Ingredients:
Ragi flour (finger millet flour) – 1 cup
Grated jaggery – adjust according to taste
Water – 1/4 cup or as required
Ghee (clarified butter) for cooking – 1/2 cup
Chopped mixed dry fruits – 1 tbsp
Salt (optional) – 1 tsp
Cardamom powder (optional, for flavour) – 1 tsp
Method:
1. In a mixing bowl, combine the ragi flour, grated jaggery, and a pinch of salt (if using). Mix well.
2. Gradually add water to the dry ingredients and whisk until you get a smooth batter without lumps. The consistency should be similar to regular pancake batter.
3. If desired, add a pinch of cardamom powder to the batter for flavour.
4. Heat a non-stick pan or griddle over medium heat. Add a little ghee and spread it evenly on the pan.
5. Pour a ladleful of the ragi-jaggery batter onto the pan and spread it gently to form a round shape.
6. Cook the pancake for over two to three minutes on one side until bubbles appear on the surface and the edges start to brown.
7. Flip the pancake using a spatula and cook the other side for another two to three minutes until golden brown.
8. Once cooked, transfer the pancake to a serving plate.
9. In the same pan, add some more ghee and roast the chopped dry fruits until they turn slightly golden and aromatic.
10. Sprinkle the roasted dry fruits over the ragi-jaggery pancakes.
11. Serve the ragi and jaggery pancakes warm with a drizzle of ghee.
Millet Amboli
Anagha Ramakant Desai, home chef and author of Cookbook ‘From Aajis Kitchen’ cannot pick just one favourite. “Amboli is one of my favourite breakfast dishes. It is not a quick 10-minute recipe. We have to plan it one day ahead but the end product is delicious, satiating with the hint of sourness as the name suggests. The thick spongy pancake mops up the chutney beautifully. Commonly it is observed that Amboli is prepared from rice but millets have always been part of Marathi cuisine. For this recipe, I use barnyard millet or foxtail millet which are readily available. However, any small millet can be used. Each millet gives its unique flavour to this recipe.”
Ingredients:
Millet (any small millets like barnyard millet, foxtail millet, kodo millet etc. or mix of the millets) – 1 cup
Urad dal – 1/2 cup
Pohe/flattened rice – 1/2 cup
Fenugreek seeds – 1/4 tsp
Salt to taste
Water as required
Oil as required
Method:
1. Rinse the millet and soak in one and one-fourth cups of water for over six hours.
2. Rinse and soak urad dal in one cup of water for six hours. Rinse and soak fenugreek seeds in over one and a half tablespoons of water. Rinse and soak pohe in one cup of water for one hour.
3. Drain the soaking water and grind the millet, urad dal and fenugreek seeds finely. Also, grind the pohe separately using soaking water as required. Mix together, add salt, and mix again. The batter is ready. Let it rest for 10-12 hours. The volume of the batter will double.
4. Drizzle a tablespoon of oil on top of the ready batter. Gently stir it in. Heat a flat nonstick pan or cast iron griddle on medium heat.
5. Put a few drops of oil, and spread evenly on the surface, using a piece of onion or potato stuck on the fork prongs.
6. Pour a ladleful or two of batter on the pan in the centre. It will spread itself in a circle on the pan. Cover the pan with a lid. Remove the lid after one minute. By this time the pancake would have set. Allow it to cook for one more minute without a lid.
7. Sprinkle half a teaspoon of water on the top surface and turn it with the help of a spatula. Allow to cook one or two minutes more and remove.
8. Serve with your favourite gravy or chutney.
Ragi Ghavane
“When I was a child, my mother used to prepare and give me Ragi Ghavan in my school tiffin. She used to make rolls with sugar. I used to gulp them down immediately,” says Chef Feroz Patel, executive chef, Courtyard by Marriott Pune Chakan. The chef tells us that this dish is popular in villages located on the outskirts of Maharashtra. “You will find this dish in the coastal region of Maharashtra. While it can be eaten for breakfast, it also tastes delicious with fish curry or any other non-veg dish.”
Ingredients:
Rice flour – 1 cup
Ragi flour – 1 cup
Salt to taste
Water as required
Oil or Ghee as required
Method:
1. Add rice flour and ragi flour in a mixing bowl and go on adding a little water to it till you achieve thin, pouring consistency. Mix using a whisk to ensure no lumps remain in the batter.
2. Heat a non-stick pan and then grease it with a little ghee or oil when it’s hot.
3. Pour the batter into the pan in a circular shape. Cover with a lid, cook for a couple of minutes and then take off the cover. Flip the ghavan and cook the other side too.
4. Serve with sugar or mint chutney.
Dadpe Pohe
Dadpe Pohe is a refreshing and uncooked Maharashtrian breakfast dish that embodies simplicity and freshness. It is prepared from flattened rice (pohe) combined with vibrant vegetables, spices, and a tempering of mustard and cumin seeds. The beauty of Dadpe Pohe lies in the raw, crunchy texture of the ingredients and the burst of flavours.
Chef Nikhil Kedar of Baliboo says, “Dadpe Pohe holds a special place in my heart as a chef, and it has become my favourite Marathi breakfast for several reasons. This dish embodies the essence of simplicity and freshness, making it a standout choice in the rich tapestry of Marathi cuisine.”
The chef’s favourite memory associated with breakfast and pohe, he tells us is, “the times when, as a child, I would wake up to the sound of my mother`s laughter and the clinking of utensils in the kitchen. I would eagerly rush downstairs, drawn by the irresistible aroma of Pohe. I can still vividly recall standing on my tiptoes, peering over the kitchen counter, and watching my mother expertly toss the poha. The golden grains would dance in the pan, absorbing all the flavours and spices she added with precision.”
He adds, “I remember sitting around our dining table, surrounded by family members eagerly waiting for their plates to be filled with this beloved breakfast dish.”
Ingredients:
Thick pohe (flattened rice) – 2 cups
Finely chopped onion – 1
Finely chopped tomato – 1
Grated fresh coconut – 1/2 cup
Finely chopped coriander leaves – 1/4 cup
Finely chopped green chillies – 2-3
Mustard seeds – 1 tsp
Cumin seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Salt to taste
Sugar to taste (optional)
Lemon juice -1-2 tbsp
Vegetable oil – 2 tbsp
Method:
1. Rinse the pohe under cold running water until they are soft. Drain excess water and set aside.
2. In a large mixing bowl, combine the soaked pohe with finely chopped onion, tomato, green chilies, grated coconut, and chopped coriander leaves.
3. In a small pan, heat vegetable oil. Add mustard seeds. Once they splutter, add cumin seeds and turmeric powder. Allow the spices to infuse into the oil.
4. Pour this tempering over the pohe mixture. Add salt to taste and sugar if desired. Gently toss the ingredients together to ensure an even distribution of flavours.
5. Allow the Dadpe Pohe to rest for about 15-20 minutes before serving. This time allows the pohe to absorb the flavours from the other ingredients.
6. Just before serving, drizzle with lemon juice for a zesty kick. Adjust salt and spice levels according to taste.
7. Garnish with additional grated coconut and fresh coriander leaves.
8. Dadpe Pohe can be enjoyed on its own or paired with a side of yoghurt or chutney.
Misal Pav
“Misal pav is one of my favourites”, says Chef Shankar Krishnamurthy, Co-founder of Book My Chef. “Misal is an ideal morning breakfast with high protein content having great taste. Growing up in Mumbai I had many Maharastrian schoolmates and sharing their tiffin box was the first fond memories of the cuisine”
The chef enjoys this dish as it is easy to make, light on the stomach and tastes great.
Ingredients:
For cooking sprouts
Moth bean sprouts (matki sprouts) or mixed bean sprouts or moong beans – 2 cups
Cubed potatoes – 2
Turmeric powder – 1/2 tsp
Salt – 1/2 tsp
Water – 3 cups or as desired
For Usal (Sprouts Curry)
Finely chopped onion – 1
Chopped green chillies – 1-2
Ginger garlic paste – 1 tsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 10-12
Goda masla – 1 tbsp
Red chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Soaked tamarind in 1/2 cup water – 1
Water – 1 cup or as required
Oil – 3 tbsp
Salt as required
For misal pav
Pav bread – 8-10
Finely chopped onions – 1/2 cup
Finely chopped tomatoes – 1/2 cup
Thick sev or farsan (chiwda), fried savoury snack mixture – 1 cup
Lemon wedges – 10
Chopped coriander leaves – 1/3 cup
Method:
1. Rinse the moth bean sprouts thoroughly in running water.
2. Drain the water and then add the sprouts, cubed potatoes, turmeric powder and salt in a pressure cooker.
3. Add water and mix well. If using mixed bean sprouts, you will have to add more water.
4. Note that the water should be covering the matki sprouts about two inches above. The quantity of water will vary with the depth and length of the pressure cooker, so add more water if needed.
5. Pressure cook for two to three whistles. You can also cook the bean sprouts in a pan or Instant Pot adding the required amount of water.
6. In a small bowl soak the tamarind in half cup warm water for some time and squeeze the tamarind pulp. Keep aside.
7. Heat oil in another pan. Keep the heat to low and then crackle the mustard seeds.
8. Then add the cumin and sauté till the cumin gets golden. Add the chopped onions and sauté till translucent, stirring often. Then add the curry leaves, ginger-garlic paste and green chillies. Stir and sauté for a few seconds or till the raw aroma of ginger-garlic goes away.
9. Add the turmeric powder, coriander powder, cumin powder, red chilli powder and goda masala. Stir and then add the tamarind pulp. Saute till the raw aroma of the tamarind goes away.
10. Drain the water using a strainer from the pressure-cooked matki sprouts and potatoes and add them to the pan. Stir and add three-fourth to one cup water or more if required depending upon the consistency you want in the usal.
11. Season with salt and simmer the usal for eight to 10 minutes on low heat with occasional stirrings.
12. Lastly, garnish with coriander leaves. If you want you can also add sugar or jaggery for some sweetness
13. Now to assemble the misal pav, pour the usal into serving bowls. In each bowl of usal, first, add the chopped onions and tomatoes. Then top usal with chopped coriander leaves. Squeeze a few drops of lemon juice. Then top it with farsan or chiwda. Serve the misal bowl on a plate with pav buns and a side of lemon wedges, finely chopped onions and farsan/sev/chiwda. Enjoy the misal pav hot as soon as it is prepared.
Sabudana Wada
Sabudana Wada is a popular Maharashtrian snack made with soaked tapioca pearls (sabudana), mashed potatoes, and an array of spices. These crispy and flavorful fritters are often enjoyed during fasting periods or as a delightful breakfast or tea-time treat. This is a favourite breakfast dish of Cray Craft’s Chef Feroz Khan.
The chef tells us, “As a chef, my journey into mastering Marathi breakfast dishes began with an experienced mentor who shared the intricacies of traditional Maharashtrian cuisine. The first time I learned a Marathi breakfast dish was under the guidance of a seasoned family member who passed down their expertise and culinary secrets.”
For the chef, making Sabudana wadas is a delightful activity. “The process of carefully soaking sabudana, combining it with mashed potatoes, and skillfully seasoning the mixture brings back the essence of traditional cooking. The sizzle of the wada in hot oil, releasing its tempting aroma, is a sensory experience that connects me to the rich culinary heritage of Maharashtra.”
Ingredients:
Sabudana (tapioca pearls) – 1 cup
Boiled and mashed potatoes – 2
Coarsely ground roasted peanuts – 1/2 cup
Finely chopped green chillies – 2
Cumin seeds – 1 tsp
Grated ginger – 1 tsp
Finely chopped fresh coriander – 2 tbsp
Red chilli powder – 1/2 teaspoon or adjust according to taste
Salt to taste
Oil for deep frying
Lemon wedges for serving
Method:
1. Rinse the sabudana under cold water until the water runs clear.
2. Soak the sabudana in water for over six hours or overnight. Ensure they become soft and are easy to mash.
3. In a large mixing bowl, combine the soaked sabudana, mashed potatoes, ground peanuts, chopped green chillies, cumin seeds, grated ginger, chopped coriander, red chilli powder, and salt. Mix well to form a uniform mixture.
4. After mixing it well, take a portion of the mixture and shape it into small, flat rounds. Ensure they hold their shape and are not too thick.
5. Next, heat oil in a deep frying pan over medium heat. Carefully slide the shaped wadas into the hot oil and fry until they turn golden brown and crispy. Fry in batches to avoid overcrowding the pan.
6. Once fried, use a slotted spoon to remove the wadas and place them on absorbent paper to drain excess oil.
7. Serve the sabudana wadas hot with green chutney or yoghurt and a side of lemon wedges for that extra zing.
“}]]
