Litti Chokha ( A Traditional Main Course Platter from the State of Bihar, India)

Litti Chokha

Litti Chokha

Litti chokha is to Bihar, what Dal Baati churma is to Rajasthan . Litti, the traditional & staple food of Bihar is a variation of baati & is stuffed with sattu, a flour made of roasted bengal gram dal. Being high in nutrients & fibre, sattu litti is an ideal power brunch food for field workers & is served with chokha made of boiled potatoes, roasted brinjal & ghee.

Sattu flour is known for its cooling effects & is considered a must have food during summers & is relished in form of littis, parantha, laddoos & drink. Another peculiar feature of this platter is the extensive use of mustard oil. The aroma and the slightly pungent taste provided by mustard oil lends an interesting flavour to the dish.

Litti is traditionally baked over cow dung cakes in villages, but can be baked in gas tandoor or electric ovens as well.

Litti chokha, which is popularly known to be a food for farmers is now making its presence internationally. One can find many litti chokha outlets across the country..viz Litti on wheels!! Shut your calorie conscience for a day & enjoy this hearty meal which is sure to make your day.

Litti/Sattu ki Baati

For the cover/Litti dough

Sattu ki Litti

Sattu ki Litti

Wheat Flour 6 cups

Ajwain (Bishop’s weed) 1 teaspoon (tsp)

Salt 1 tsp

Ghee/unsalted clarified butter 1 tablespoon

Eno/ fruit salt (Regular flavour) 1 & 1/2 tsp

Warm Water as required to knead the dough

For the stuffing/Sattu ka masala

Sattu ka masala

Sattu ka masala

Sattu 1 & 1/2 cup

Green chillies  2

Ginger 1 inch piece

Coriander leaves chopped 2 tablespoon

Jeera/Cumin seeds 1 & 1/2 tsp

Ajwain/Bishop’s weed 1 tsp

Red chilli powder 2 tsp_MG_2801

Amchur/dry mango powder 2 tsp

Kala namak/ Black salt 1/2 tsp

Salt 1 & 1/2 tsp

Sarso ka tel/Raw Mustard oil 2 Tablespoon

Warm water 4-5 tablespoon

Other Ingredients_MG_2810

Ghee as required for smearing


For the dough

Mix all the dry ingredients. Add ghee & knead a (semi soft) dough  using required amount of warm water.

For the stuffing_MG_2811

Take sattu in a mixing bowl. Add chopped green chillies, grated ginger & chopped coriander. Add all the dry ingredients & mix well. Add mustard oil & water and mix well again. Keep aside.

P.S. The same sattu masala can be used for parantha & litti alike.

For litti

Divide the dough into 20 equal parts or similar to size as shown in the picture._MG_2807

Gently roll them into rounds with your palm. Place each rounds in the rolling board/chakla & press gently in the centre lifting the sides up with the help of your thumbs (as shown) to create a space for the stuffing.

Add 3 tsp of stuffing in each litti & carefully pull the dough so as to seal the litti(s). Roll gently again to shape up the litti (as shown)

Pre heat the gas tandoor. Gently place the sattu littis in the wire rack (high flame) & cover with lid. Reduce the flame to medium after 2-3 minutes. Turn the littis upside down when the brown spots appear on the lower surface(approx 5 minutes). Cook the littis till it turns brown (approx 3-4 minutes). Carefully remove the littis from tandoor & drop the littis into a deep bowl filled with hot ghee (as shown) for 2-3 minutes. Transfer the litti into a hot casserole & serve hot with chokha, tomato chutney, Baingan bharta (optional) & dal

Makes 2o littis


Alu ka chokha

Alu ka chokha

Chokha is usually made with potatoes, onion & Brinjal. But this chokha recipe excludes brinjal.


Boiled potatoes 5

Onion 4

Green chillies 2

Salt 1 & 1/2 tsp

Amchur/Dry mango powder 1 tsp

Mustard oil/Sarso ka tel 1 teaspoon

Coriander leaves/cilantro  2 table spoon


Peel & mash boiled potatoes.

Peel the onions & slice into wedges. Chop the green chillies & coriander leaves

Mix patatoes, onions, green chillies & coriander. Add salt, amchur powder & mustard oil (raw,without heating) and mix well again.

Tomato chutney

Tomato chutney

Tomato chutney


Tomatoes 15

Roasted cumin seeds powder/bhuna jeera powder 2 tsp

Kala namak/Black salt 1 tsp

Salt 2 tsp

Sarso ka tel/Mustard oil 1 tsp


Roast the tomatoes in a gas tandoor until the skin/peel seperates & tomatoes turn soft.

Peel the skin & grind coarsely into paste in a mixer grinder.

Add bhuna jeera, kala namak, salt & raw mustard oil & mix well.





Arhar or tuvar dal /Split red gram lentil1/2 cup

Urad dhuli / Split black lentils (dehusked) 1/2 cup

Chana dal/Bengal gram dal 1/2 cup

Moong chilka dal  / Green gram lentil (split)1/2 cup

Salt as per taste

Haldi/ Turmeric powder 1/2 tsp

Laung/cloves 3-4

Cardamom (whole)/sabut hari ilaichi 2

For the tempering

Ghee/clarified unsalted butter 1/2 cup

Tomatoes 2

Garlic 4-5 cloves

Cumin seeds /Jeera 1 tsp

Asafoetida/heeng a pinch

Red chilli powder 2 tsp

Bay leaves/tej patta 2

Whole dry red chillies 2


Mix the dal & wash thoroughly. Soak for half an hour with required amount of water.

In a degchi/heavy bottom pan (or a pressure cooker) boil water (approx 6 glass).Add presoaked dal, salt, turmeric powder, cardamom & cloves.

Cook till  the dal turns soft for approx 45 minutes, stirring a couple of times in between ( 4-5 whistles if cooking in a pressure cooker). Add more water if required.

To prepare the tadka/tempering heat ghee in a pan. Add cumin seeds, bayleaves, Whole red chillies & asafoetida. Add chopped garlic & cook till it turns brown.

Add chopped tomatoes & red chilli powder & cook till the tomatoes turns soft & ghee seperates from the mixture.

Pour the tadka into dal. Garnish with chopped coriander & serve hot.

Serves 8-10

Sattu ki Litti

Sattu ki Litti

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Haldi ki Subji (a traditional Rajasthani Turmeric vegetable)

Haldi ki subji

Haldi ki subji

Kacchi Haldi

Kacchi Haldi

Haldi /turmeric also known as poor man’s saffron needs no introduction. It is used extensively in the Indian cuisine almost like a mandatory ingredient in vegetables and curries. But  only a few people know that the Haldi powder we use everyday is made from drying Raw Haldi Rhizome.. A vegetable resembling Ginger which grows mainly in winters. And even fewer people know that this raw haldi can be used to make exotic preparations. Kacchi Haldi ki subji, a recipe which I am sharing today is one such preparation. Traditionally cooked with oodles of ghee, this subji is typical to the Royal Rajasthani cuisine.

Haldi ki sabji – Method 1_MG_2769


Raw Haldi 18 nos

Green chillies 3 nos

Red chilli powder 3 tea spoon

Dried Coriander powder 3 tea spoon

Aniseed/saunf powder 2 tea spoon (optional)

Salt to taste

Asa foetida a pinch

Cumin seeds 1 tea spoon

Curd 3 cups

Ghee/clarified unsalted butter 3/4 cup


Wash Raw Haldi thoroughly & pat dry.

Peel & grate haldi. Keep aside.

Wash & chop green chillies._MG_2770

In a large mixing bowl, add curd & green chillies to grated haldi. Add red chilli powder, dry coriander seeds powder, aniseed powder & salt. Mix well. Allow haldi to marinade in curd mixture for half an hour.

Heat ghee in a karahi/wok. Add cumin seeds & allow to splutter. Add Asafoetida and the haldi – curd mixture to ghee & cook for half an hour in slow flame.

The haldi ki sabji is ready. Serve with jowar roti, missi roti, Bajra roti, tandoori roti, phulka or parantha.

Refrigerate & consume within seven days.

Serves 10-12_MG_2785

Haldi ki sabji- Method 2


Raw Haldi 18 nos

Garlic 3 bulbs

Red chilli powder 3 tea spoon

Amchur/dry mango powder 1 teaspoon

Salt to taste

Ghee 1/2 cup


Wash haldi & pat dry. Peel & dice into small cubes. Transfer  haldi into a small bowl ( that can fit inside a pressure cooker)

Add a glass of water to a pressure cooker. Turn on the gas. When the water begins to boil, slow down the flame & carefully place the bowl inside the pressure cooker. cover the bowl with a lid.(so that the water does not enter the bowl). Cover the pressure cooker with the lid & whistle twice. Turn off the gas. Carefully take out the bowl when the pressure is released & the mixture cools down. Uncover & keep aside.

Peel & chop garlic.

Heat ghee in a karahi / wok. Add cumin seeds & allow to splutter.

Add garlic & cook till golden brown in colour. Add haldi, red chilli powder & salt. Mix well & cook for 8 to 10 minutes.

Add amchur powder & mix well. Turn off the flame.

The Haldi ki sabji is ready. Serve with phulka, Parantha or any bread of your choice.

Refrigerate & consume within 7 days

Serves 10 – 12_MG_2784

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Baked Masala Bati

Baked Masala Bati

The traditional Daal bati churma platter from Rajasthan is famous for the quantities of ghee that goes in the making of batis, the traditional Rajasthani bread. However, its not just the ghee that lends the flavour to the batis. Here is a recipe which innovates the traditional batis by using a stuffing and minimum amount of ghee. In this recipe I have used the stuffing of potatoes,  peas and capsicum… you can make  your own combinations. Serve these batis with  green chutney and tomato ketchup for a wholesome tea time snack or with panchmel daal for an excellent brunch.


For the dough

Wheat flour/Gehun ka atta   4 cups

Melted unsalted clarified butter/ghee 2 tsp

Salt 1 tsp

Ajwain/Bishop’s weed 1/2 tsp

Baking powder 3/4 tsp

Bati dough

Warm water to knead 1 & 1/4 to 1 & 1/2 cup

For the filling

Boiled potatoes 4 medium size

Capsicum/shimla mirch 1/2 cup

Peas 3/4 cup (steamed)

Green chillies 2 small chopped

Coriander/cilantro chopped 2 tablespoon

Red chilli powder 1 tsp

Saunf/fennel seeds powder 2 tsp

Ajwain/bishop’s weed 1/2 tsp

Lemon juice out of 1 & 1/2 lemon


Salt 1 & 1/2 tsp

Other Ingredients

Ghee to coat bati  as required

Coriander chutney & tomato sauce as required


Peel & grate boiled potatoes. Add peas, capsicum, green chillies & the remaining spices & mix well. Keep aside.

For bati -Mix all the dry ingredients together . Add ghee & knead a hard dough using warm water for Bati.

Divide the dough into 14 parts. Roll out each part into small rounds/thick roti ( as shown) with help of rolling pin & board.

Fold the sides to create space for the filling. Add approx. 1 tablespoon of filling inside the roti & close the sides gently to make bati.

Bake the bati in a pre heated gas tandoor (in medium flame).Turn the bati upside down after  5 minutes & bake again for approx 5 minutes (till brown spots appear over the surface)

Heat the ghee ( approx 1 cup) in a pan. Gently drop the bati (one at a time) in the pan & allow to rest only for 10 seconds.Take out the bati & serve hot with green/coriander chutney and tomato sauce.

Makes 14 batis

Serves 7

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Foot Long Falafel (An Indianised version of Lebanese Falafel)

Foot Long Falafel

Everytime I ask the kids what they want for brunch on a Sunday afternoon, the answer is the mandatory “something different”. This is one recipe which would surely fit in the elusive”something different ” criterion. With the dal fritters, lots of salads and wheat bread, this dish has the ingredients of the usual dal subji and roti, and yet  is deliciously different.


Foot Long Breads 16 nos ( wheat/maida)

For pakoras/fritters

Bengal Gram Dal /Chana Dal 2 cup

Ginger 1 inch piece

Green chillies 2

Red chilli powder 1 tsp

Salt to taste

Soda Bi carb 1/4 tsp

Water as required

Chopped coriander leaves 2 table spoon

Oil for deep frying

For Tomato chutney

Tomatoes 6

Garlic 5-6 cloves

Red chilli powder 1 tsp

Salt to taste

Chopped Coriander leaves 1 Tablespoon

Other Ingredients

Cabbage Onion Capsicum

Cabbage leaves  shredded 1/2

Onions thinly sliced 3

Capsicum 1 chopped

Butter  as required


For Pakoras

Wash and soak Bengal gram dal for 2 hours in required amount of water.

Discard water & grind  into coarse paste using minimum amount of water.

Chana dal paste

Grind together ginger & green chillies & add to bengal gram paste.





Add the remaining spices, coriander & mix well.

Add a tablespoon of hot oil into the mixture & mix well again.





Heat oil in a pan & deep fry pakoras . Keep aside.

Chana dal Pakora






For tomato chutney

Tomato chutney

Wash the tomatoes & cut into small pieces. Grind into paste using a mixer grinder.

Peel garlic & grind into paste in a grinder. Add to tomato paste and mix well.

Add salt, Red chilli powder & chopped coriander to the tomato paste & mix well.

The  tomato chutney is ready. Keep aside.

How to prepare Foot long falafel..

Slice off the upper layer of foot long bread (as shown). Make sure it is thinly sliced (as a flap/cover) & not half ways.



Take the thicker foot long portion and carefully scoop out 3 holes/pockets to create space for 3 pakoras as shown.

Foot long pockets







Apply butter to  the bread ( the flap & the thick bread) and toast lightly in an OTG for 4-5 minutes. Remove the flap in 2-3 minutes as it crisps earlier than the thick bread.





Gently flatten the pakora with your fingers & place three pakora in the thicker portion as shown.





Top with tomato chutney.





Add shredded cabbage, onion & capsicum.

Cover with flap & fix the foot long with help of tooth picks. Repeat the same procedure for the remaining foot longs.

The foot long falafel is ready. Serve immediately with tomato sauce/green chutney.

Serves 8

Recipe courtesy: Mrs Swati Jain

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Ghiya Garlic Raita (A spicy dip made of Bottle Gourd , Garlic and Yogurt)

Ghiya Garlic Raita

Curd or yogurt is an essential accompaniment to a balanced meal. It adds to the protein component of the  vegetarian meal, provides the essential probiotic microflora and enhances the tastefulness of a regular meal. One interesting way to add curds to your everyday platter is to make savoury raitas which can easily be combined with paranthas or pulao and biryanis alike. Raita can be made in many various ways by using different vegetables, fruits and spices. Here is a recipe for a spicy and aromatic raita which uses very different ingredients… Bottle gourd, fresh red chillies and garlic….


Thick curds 800 gms

Ghiya /Lauki/Bottle gourd 1

Onions 2 finely chopped

Fresh Red chilly 2

Garlic 1 small bulb/8-10 cloves

Roasted cumin seed powder 1 tsp

Black salt/kala namak to taste

Salt to taste

Coriander leaves for garnishing


Peel ghiya & dice into small cubes. Microwave for 2 -3 minutes at high power. Alternatively steam ghiya with little water in a pan for 4-5 minutes.

Peel the onions and chop finely.

Peel garlic cloves & crush together with red chillies in a grinder. Keep aside.

Add  chilli garlic paste , ghiya cubes  & chopped onion to thick curds in a bowl.

Add the  spices & chopped coriander. Mix well.

Serve chilled with  paranthas or pulao .

Serves 8

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Beet Root Power Punch

The beautiful ruby coloured beet is a powerhouse of nutrition. It contains carbohydrates, proteins, antioxidants & fibre; not to mention the abundance of vitamins & minerals. It is low in calories, has only small amount of fat & zero cholesterol.

  • Being rich in soluble fibre, beet roots have cholesterol lowering properties. The carotenoids & flavonoids prevent the bad/LDL cholesterol from getting oxidised & deposited in arteries
  • Beta cyanine in beetroot helps to eliminate toxins & prevent fatty build up in liver. Thus beet root is a super food to detoxify our liver.
  • Beet root also helps cleanse our kidneys & gall bladder. Being rich in alkaline elements (potassium, calcium, magnesium & iron), it helps in combating acidosis & aids the natural process of elimination.
  • Glycine betaine, a phytochemical compound in beet root lowers the homocysteine levels in blood. A higher level of Homocysteine results in platelet clot formation as well as atherosclerotic plaque formation which may result in coronary heart disease, stroke & peripheral vascular disease.
  • Further, betaine also enhances the production of serotonin which is a natural mood lifter.Thus beetroot also makes us cheerful.
  • Beet root is an excellent source of folates which may prevent neural tube defects in the foetus.
  • Beet roots are rich in B group vitamins ( B3, B5 & B6) & minerals like Iron, mangenese , copper & magnesium. Power packed with Iron it is an excellent pick-me-up vegetable for expectant mothers. It is also rich in potassium which helps to regulate blood pressure. Beet root has a fair amount of Vitamin C which is an antioxidant that protects our cells from free radical damage & also facilitates the absorption of iron.
  • Beet root contains the mineral silica, which helps our body to utilize calcium, thereby reducing the risk of osteoporosis.
  • Beet root is also beneficial for the skin, and has been used for the treatment of boils, inflammation, pimples & dandruff.
  • Beet colour pigments have been shown to fight cancer cells.
  • Beet for diabetes The high carbohydrate content of beet root makes it a medium to high Glycemic index food, and thus, to be used with caution by people suffering from diabetes. However, diabetics can occasionally have beets, the amount of it being consumed needs to be monitored depending upon the blood sugar levels. Beet root containing juices should be avoided by diabetics as these may directly add glucose to  their blood.
  • Beet Root Juice expands blood vessels, reduces blood pressure & promotes blood flow to the body
    1. According to a research , Beet root juice helps to keep a tab on Blood Pressure as well the associated risk of heart attack & stroke. This is attributed to the nitrate content of the beet root.
    2. Another research suggests that, the nitrate content of the beet root (which converts into nitrites in body) improves blood & oxygen supply to the brain (& other body parts) in older adults, thereby combating the progression of dementia (loss of memory) & improving brain functioning.
    3. In another research it was studied that Beet root juice helps one to be active & energetic by improving the exercising capacity of a person by 16%. It also helps elderly and persons with heart & lung disorders to enjoy active lives.

Read more:

Beet Root Power Punch 

Beet Root Power Punch

A vegetable juice with high nutritional coefficient is every dietician’s fancy and every dieter’s nightmare….so how about a  concoction which can add a refreshing flavour to the otherwise bland vegetable juice. Beet root power punch is an  one such energy booster drink which can be a healthier substitute to your regular canned juices be it at the breakfast table or after a hectic day at the office.  So no more relying  on packaged health drinks to complete your nutrition (which incidentally also burn a hole in your pocket)  when you can serve fresh juice to your family in a jiffy without any sugar & preservatives!!


Beet root 2

Carrot 1

Tomato 1 (optional)

Amla/indian gooseberries 1

Ginger 1 inch piece

Lemon 1/2 – 1

Mint leaves 15-20

Chilled water 1/2 glass

Ice as required

Salt & chat masala as per taste (for hypertensives omit salt & chat masala or use LoNa salt & Black pepper instead)


Peel & chop beet root, carrot, ginger, amla ( & tomato) into small pieces.

Squeeze lemon juice from lemon.

Mix together chopped vegetables, mint leaves, lemon juice & grind them in a mixer grinder using required amount of chilled water.

Sieve the mixture through a juice strainer.

Add salt, chat masala (& more lemon juice if required) as per taste.

Garnish with any garnishing of your choice (mint leaves, lemon rings beet root cubes etc)

Add ice & serve immediately

Serves 2

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Puran Poli – Aamti (A Maharashtrian Sweet Delicacy with Tangy Lentil and Tamarind Soup)

Puran Poli – Aamti

Puran Poli

Puran poli (also known as puranachi poli, gud poli, punn poli or holgi, holige or bele obbattu) is a traditional  delicacy popular in Maharashtra, Karnataka, Gujarat & Goa. Its rich sweet taste with tangy accompaniments makes it an essential feast food which is relished not just as a dessert but as a main course platter.

Making a perfect pooran poli can be a daunting task, especially for the uninitiated newly wed, but once mastered, this delicacy is sure to win over the hearts of the new family, probably the reason why making pooranpoli was a test of the cooking skills of bride.

Traditionally prepared on festivals like holi and gudi padwa, the puranpoli-aamti platter with the richness of its taste and goodness of its flavour can turn any day into a festival…. so give it a try this Dusshera and make it a happier Dusshera!!!!

For poli


Wheat flour 350 gms (1 & 1/2 glass)

Salt a pinch

Ghee 2 table spoon

Water as required


Sieve the wheat flour through a fine sieve (maida sieve). Add ghee and salt to it. Knead a soft dough with required amount of water.

Divide the dough into 12 equal parts/balls and keep aside.

For puran



Bengal Gram Dal /chana dal 1 &1/2 glass

Chana Dal

Water 2 glass

Turmeric powder 1/4 tsp

Ghee/Clarified unsalted butter 1/2 cup

Sugar 1 & 1/4 glass

Cardamom powder 1 tsp

Saffron 15-20 strands

Raisins 1 tablespoon


Boil Bengal gram dal in a pressure cooker. (4-5 whistles)

Boiled Chana Dal

Pour the dal mixture into a sieve so as to drain excess water.(This water can be used to prepare aamti)

Heat ghee in a non stick karahi/vok. Add dal mixture &  sugar to it and stir continously (in medium flame) for approx. 15 minutes till the mixture thickens.

Turn off the flame. Add cardamom powder, raisins & saffron (pre soaked in little amount of milk) and mix well.

Allow the mixture to cool. (As the mixture cools it thickens further. The puran should be thick enough so that a flat spatula when inserted into puran, should stand straight)

Keep 1/2 cup of puran aside (for aamti). Divide the remaining mixture into 12 equal parts & keep aside.

P.S Puran refers to any stuffing while poli refers to the dough. In puranpoli puran refers to the sweet stuffing made from chana dal (Maharashtrian style), however some people make puran out of arhar/pigeon pea or moong dhuli dal /dehusked & split green gram lentil (Gujrati style)

Some people use maida flour to make the polis, while some use half quantity of wheat flour & half quantity of maida to make polis. To make a healthier version you can use seived wheat flour(using fine sieve)  instead of maida.

The water used in preparing dal for puran (in pressure cooker) is little less than what is used for preparing regular dal (to avoid runny consistency). Alternatively you can also cook chana dal in a heavy bottomed pan. Cook till the grain is soft enough when pressed between the finger & the thumb. Drain out excess water (can be used for aamti)

Some people use jaggery to sweeten the puran in place of sugar, while some use a combination of both.In konkan region coconut palm jaggery is used to sweeten the puran.You may use whatever you like to.

Some add jaiphal/nutmeg powder to flavour the puran while others use cardamom & saffron

In some Maharashtrian homes Puranpoli is essentially served with warm milk & ghee while others have them with aamti (also known as katachi amti). In some Goan, Kerela & Karnataka cuisine Holgi or punn poli is served with coconut milk flavoured with nutmeg & sweetened with jaggery.You may have puranpoli with milk or aamti…but what is important is to add lots of hot melted ghee to the puranpoli, without which the dish is incomplete.:)

Other ingredients

Refined flour /Rice flour for rolling out the dough

Ghee as required

How to make pooran poli…

Puran Poli

Roll out a dough ball into 3 inch diameter circle.

Fold the sides so as to make space for the filling (as shown in the picture).

Place a portion of the filling inside this space. Pinch the edges of the folds to cover the filling.

Carefully flatten the dough and roll out the dough into a  size of a roti (approx 4 inch) using little refined flour/rice flour for rolling.

Transfer the puran poli to a hot griddle/tava & cook from both sides (using a tablespoon of ghee) till golden brown spots appear on the poli.

Apply ghee generously over the cooked pooran poli & serve hot with aamti.

Repeat the same procedure for the remaining dough & puran mixture to make another round of puran poli

Makes 12 puran poli




Puran 1/2 cup (as mentioned above)

Ghee /clarified unsalted butter or oil 1/2 cup

Cumin seeds 1/2 tsp

Mustard seeds/Rai 1 tsp

Curry leaves 10-15 nos

Green chilli chopped 2 tsp

Heeng/Asafoetida 1 pinch

Bay leaf 1

Cloves 3-4 (powdered)

Khus Khus /Poppy seeds 2 tablespoon

Grated coconut (dry) 2 tablespoon

Red chilli powder 3 tsp

Turmeric powder 1/4 tsp

Salt 2-3 tsp (as per taste)

Garam masala 1/4 tsp

Water 4 glass

Tamarind pulp (made of 1 ball size tamarind cooked with required amount of water)


Roast Khus khus & coconut together in a small karahi/vok for 3-4 minutes (in low flame).Turn off the flame. When cool, grind to powder in a grinder & keep aside.

Heat ghee/oil in a pan. Add cumin seeds & mustard seeds to it. Allow to splutter. Now add green chillies, curry leaves, asafoetida, Bay leaf & powdered cloves & cook for a minute.

Add water to the mixture & boil. Now add powdered khus khus & coconut powder. Add salt, red chillies, turmeric powder & garam masala to the mixture.

Add puran & tamarind pulp & stir continously till the puran dissolves into the aamti mixture.

Cook for 4-5 minutes. The spicy Maharashtrian Aamti is ready. Serve hot with Puran poli

Puran Poli – Aamti

I had prepared a Maharashtrian & Rajasthani combo platter for my guests  to balance the sweet & spicy flavour in the meal. The sweet Puran poli  & tangy aamti are the Maharashtrian counterparts while the spicy Churi parantha-Panch kuta saag-Mirchi ka thecha-Matar pulao refer to Rajasthani cuisine.

The Maharashtrian & Rajasthani combo Platter

Posted in Dal-Curry-Lentils-Pulses, Desserts, Main course, Traditional foods | Tagged , , , , , , , , , , , , , , | 2 Comments