Foodz

Special festival foods of Maharashtra

Puran Poli

If there’s one dish that feels like a warm hug on a plate, it’s Puran Poli. Soft, golden flatbreads stuffed with a sweet . Whether it’s Holi, Gudi Padwa, or Diwali, this classic Indian treat is a must on the festive menu.

It’s especially popular in Maharashtra, but you’ll find different versions across South and Western India – like Obbattu in Karnataka or Vedmi in Gujarat. Every region, and honestly, every family, has its own little twist.

📝 What You’ll Need

For the Dough (Poli):

1½ cups whole wheat flour
A pinch of salt
Water (enough to make a soft dough)
1 tsp oil or ghee (for kneading)
Ghee (for cooking)

For the Filling (Puran):

1 cup chana dal (split Bengal gram)
1 cup grated jaggery (adjust to taste)
1 tsp cardamom powder
A pinch of nutmeg (optional)
1 tbsp ghee

👩‍🍳 Let’s Make It Step by Step

1. Start with the Dough:

Mix the wheat flour, salt, and a little oil or ghee in a bowl. Add water gradually and knead it into a soft, smooth dough. Cover it with a damp cloth and let it rest while you make the stuffing.

2. Cook the Chana Dal:

Rinse the chana dal and soak it for about 1-2 hours. Then pressure cook it with just enough water for 2-3 whistles. You want it soft but not mushy. Drain any extra water.

3. Make the Sweet Filling:

Mash the cooked dal or blend it lightly. In a pan, heat a tablespoon of ghee, then add the mashed dal and jaggery. Keep stirring on medium heat till the mixture thickens and starts to leave the sides of the pan. Add the cardamom and nutmeg. Let it cool completely – this is your puran.

4. Time to Roll and Stuff:

Divide the dough and the puran into equal-sized balls. Take one dough ball and roll it into a small circle. Place a puran ball in the center, fold the edges over it, and seal it like a dumpling. Gently roll it out again into a flat, round poli – not too thin, not too thick.

5. Cook It Up:

Heat a tawa or pan. Cook the poli on medium heat, flipping until both sides are golden and slightly crispy. Brush some ghee on both sides while cooking for that perfect flavor.

🍽 How to Serve

Puran Poli is best enjoyed hot, straight off the pan, with a dollop of ghee on top. Some love it with warm milk, others with katachi amti (a spiced dal made from the water left after cooking chana dal). Either way, it’s comfort food at its finest.

❤️ Final Thoughts

Making Puran Poli might take a little time, but it’s worth every minute. It’s not just food—it’s tradition, memories, and joy all wrapped into one golden, ghee-kissed bite.

Absolutely! Here’s a relaxed, natural human-written version of the Shankarpali article, just like how someone would share it on a personal blog or in a recipe journal:

Shankarpali

There are some snacks that instantly remind you of childhood—and Shankarpali (or Shakkarpara) is definitely one of them. Whether it was Diwali at grandma’s house or just a regular evening with chai, this sweet, crunchy treat always made an appearance.

Golden, bite-sized, and melt-in-your-mouth delicious, Shankarpali is one of those simple recipes that just never go out of style. It’s especially loved during festivals like Diwali, but honestly, once you make it, you’ll want to keep a jar around all year.

✨ What Exactly Is Shankarpali?

Shankarpali is a traditional Indian snack made from basic ingredients like flour, sugar, milk, and ghee. You knead it into a dough, cut it into little diamond shapes, and fry it until perfectly crisp and golden. The result? A lightly sweet, crunchy snack that you can’t stop munching on.

There’s also a savory version out there, but the sweet one is the most loved during festive times.

📝 Ingredients You’ll Need

2 cups all-purpose flour (maida)
½ cup sugar
¼ cup milk
2 tbsp ghee (clarified butter)
A pinch of salt
Oil or ghee for frying

👩‍🍳 How to Make Sweet Shankarpali

Warm the milk just a little—don’t boil it—and stir in the sugar until it dissolves. Let it cool a bit before adding it to the dough.

2. Make the Dough

In a large bowl, mix flour, salt, and ghee. Rub it together with your fingers until it feels crumbly. Slowly add the milk and sugar mixture, kneading it into a firm but smooth dough. Cover and let it rest for 15–20 minutes.

3. Roll and Cut

Take a portion of the dough and roll it out—not too thick, not too thin. Then use a knife or cutter to slice it into small diamonds or squares. This part is oddly satisfying!

4. Time to Fry

Heat oil or ghee in a deep pan. Fry the pieces in small batches on medium heat until they puff up slightly and turn golden brown. Be patient here—low to medium heat gives you that perfect crunch without burning.

5. Cool and Store

Let them cool completely before storing. Keep them in an airtight container, and they’ll stay crisp for days (unless everyone eats them all on day one, which happens a lot).

☕ How to Enjoy Them

With your morning or evening tea
As a sweet treat for kids after school
Or just as a festive snack during Diwali and other holidays

They’re perfect for gifting too—just pack them in a cute jar or box and watch everyone smile.

Chakli

If there’s one snack that instantly reminds me of festivals, family kitchens, and the comforting smell of deep-frying, it has to be Chakli. Those golden, crunchy spirals are a staple in Indian homes—especially during Diwali—but honestly, I could eat them any time of the year.

Everyone has their own version of it. Some make it spicy, some make it with a blend of flours, and some keep it super simple. But no matter how it’s made, Chakli always hits the spot.

🌀 So, What Exactly Is Chakli?

Chakli is a deep-fried snack, shaped like spirals, made mostly from rice flour, butter, and spices. You press the dough through a special chakli press, fry them up, and boom—crispy magic.

It’s known by different names across India. In South India, it’s called Murukku and is usually made with urad dal flour. In Maharashtra, you’ll find a version called Bhajani Chakli, made with roasted multigrain flour. But the basic rice flour version is the easiest to make and tastes just as good.

📝 What You’ll Need (Simple Version)

2 cups rice flour
1 cup water
1 tbsp butter (soft, not melted)
1 tsp sesame seeds or cumin seeds
1 tsp red chilli powder
½ tsp turmeric
Salt to taste
A pinch of asafoetida (hing), optional
Oil for frying

👩‍🍳 Let’s Make It

1. Make the Dough

Bring 1 cup of water to a boil. Add salt, chilli powder, turmeric, and butter. Stir it well and turn off the heat.

Now add the rice flour to this hot mixture and mix it quickly. Let it sit, covered, for about 5–10 minutes. Once it’s cool enough to touch, knead it into a soft dough. Add sesame or cumin seeds while kneading.

2. Shape the Chaklis

Take a portion of the dough and fill your chakli maker with it. Press out spirals directly on butter paper, a plate, or even a clean kitchen surface. Make sure the ends are sealed so they don’t open up while frying.

3. Time to Fry

Heat oil on medium flame. Test it by dropping a small piece of dough in—if it rises slowly, the oil is ready.

Gently slide the chaklis into the oil and fry them in small batches. Flip them once they turn light golden on one side. Fry until crisp and golden all over. Drain on paper towels.

4. Cool and Store

Let them cool completely before transferring to an airtight container. They stay good for up to 2–3 weeks—but trust me, they’ll be gone way before that.

☕ Best Ways to Enjoy Chakli

With a cup of hot chai or coffee
As part of your Diwali snack box
During road trips or picnics
Or honestly, just when you're craving something crunchy!

❤️ A Little Note

Chakli isn’t just a snack—it’s a memory. I remember standing in the kitchen as a kid, watching my mom shape perfect spirals while I struggled to make mine stay in one piece. The smell of frying chakli filled the house and meant only one thing: the festivities had begun.

Making chakli at home may seem a bit tricky the first time, but once you get the hang of it, you’ll want to make it often. And trust me—homemade always tastes better.

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