Maharashtrian cuisine is a delightful mix of bold flavors and traditional recipes that reflect the state’s rich heritage. One of the most famous dishes is Pav Bhaji, a spicy vegetable mash served with buttered bread rolls, making it a street-food favorite. Vada Pav, often called the Indian burger, consists of a spicy potato fritter inside a bun, enjoyed with chutneys and fried chilies. Puran Poli is a sweet flatbread stuffed with jaggery and lentils, commonly prepared during festivals. Misal Pav is a fiery sprouted bean curry topped with crunchy farsan, served with bread, offering a perfect balance of spice and texture. Modak, a dumpling filled with coconut and jaggery, is a must-have during Ganesh Chaturthi. Ragda Pattice combines potato patties with white pea curry, garnished with chutneys for a flavorful experience. Bharli Vangi, stuffed eggplant cooked with a blend of spices and coconut, is a comforting dish. Poha, flattened rice cooked with turmeric, onions, and peanuts, is a light yet satisfying breakfast option. Sabudana Khichdi, made with tapioca pearls, is a popular fasting dish that is both nutritious and delicious. Sol Kadhi, a refreshing drink made from kokum and coconut milk, is perfect for cooling down after a spicy meal. These dishes showcase the diversity and richness of Maharashtrian cuisine, making it a must-try for food lovers!
Table of Contents
1.Pav Bhaji
Pav Bhaji is a beloved street food from Mumbai, known for its rich, buttery vegetable curry served with soft, toasted pav (bread rolls). The bhaji is made by sautéing mashed potatoes, tomatoes, onions, capsicum, and other vegetables with a fragrant blend of spices like cumin, coriander, and the signature pav bhaji masala. Cooked in butter, the dish has a deep, indulgent flavor. The pav is lightly toasted with butter and served alongside the bhaji, garnished with fresh coriander, chopped onions, and a squeeze of lemon for extra zest. Often enjoyed as a quick meal or snack, Pav Bhaji is loved for its vibrant taste and satisfying texture.
2.Vada Pav
Vada Pav is Mumbai’s most iconic street food, often dubbed the Indian burger. It consists of a spicy, deep-fried potato patty (vada) sandwiched in a soft pav (bread roll), served with chutneys and fried green chilies. The vada is made by mashing boiled potatoes with garlic, mustard seeds, green chilies, and turmeric, coated in gram flour batter, and deep-fried to crispy perfection. The pav is lightly buttered and sometimes toasted, complementing the crunchy texture of the vada. Spicy garlic chutney and tangy tamarind chutney add a burst of flavor, making every bite irresistible. Affordable, delicious, and filling, Vada Pav is the quintessential street snack loved by millions.
3.Puran Poli
Puran Poli is a traditional Maharashtrian sweet flatbread, enjoyed during festivals like Holi and Ganesh Chaturthi. It consists of a soft, thin wheat flour dough stuffed with a sweet filling made from cooked chana dal (split Bengal gram), jaggery, cardamom, and nutmeg. The stuffing is mashed to a smooth consistency, giving Puran Poli its rich, melt-in-the-mouth texture. The stuffed dough is rolled out and cooked on a hot tawa with ghee, creating a golden, slightly crispy outer layer. Often served with a generous dollop of ghee, milk, or a side of katachi amti (spiced lentil soup), it strikes a perfect balance between sweetness and warmth.
4.Misal Pav
Misal Pav is a spicy, flavorful Maharashtrian street food, loved for its fiery taste and rich texture. The dish consists of Misal, a sprouted lentil curry made with moth beans (matki), cooked in a spicy, tangy gravy infused with onions, tomatoes, garlic, and a special Misal masala. The curry is topped with crispy farsan (savory mix), chopped onions, fresh coriander, and a squeeze of lemon juice for extra zest. It is served with Pav, soft, butter-toasted bread rolls that balance the intense flavors of the Misal. Popular variations include Puneri, Kolhapuri, and Nashik Misal, each with unique spice levels. Traditionally enjoyed as breakfast or a snack, Misal Pav is a beloved comfort food in Maharashtra.
5.Modak
Modak is a traditional Indian sweet dumpling, especially popular in Maharashtra, and offered to Lord Ganesha during Ganesh Chaturthi. The outer layer is made from rice flour or wheat flour, shaped into small, delicate dumplings. The stuffing consists of grated coconut and jaggery, flavored with cardamom, saffron, and sometimes nutmeg. Steamed modaks, known as Ukadiche Modak, are the most traditional version, while fried modaks offer a crispy variation. The steaming method keeps them soft and aromatic, enhancing the natural sweetness of the filling. Modak is often drizzled with ghee before serving, adding richness to its flavor.
6.Bharli Vangi
Bharli Vangi is a traditional Maharashtrian stuffed brinjal (eggplant) dish, known for its rich, flavorful gravy and aromatic spices. Baby brinjals are slit and stuffed with a mixture of roasted peanuts, sesame seeds, coconut, coriander, and garam masala, giving them a nutty, mildly sweet, and spicy taste. The stuffed brinjals are slow-cooked in mustard oil or ghee, allowing the spices to infuse deeply into the vegetable. Tamarind or jaggery is often added to balance the flavors, creating a perfect blend of tangy, sweet, and spicy notes. The thick, hearty gravy coats the brinjals beautifully, making the dish incredibly flavorful.
7.Sol Kadhi
Sol Kadhi is a refreshing, mildly spiced Maharashtrian drink made with kokum and coconut milk. Known for its cooling properties and digestive benefits, it is often enjoyed as an appetizer or a soothing side dish with rice. The vibrant pink color comes from kokum, a tangy fruit that adds a slightly sour note, perfectly balanced by the creaminess of coconut milk. Flavored with green chilies, garlic, and cumin, Sol Kadhi has a subtle kick, enhancing its taste. A tempering of mustard seeds and coriander leaves adds freshness, making it an aromatic delight. Some versions include buttermilk for extra depth.
8.Pithla Bhakri
Pithla Bhakri is a rustic Maharashtrian dish, cherished for its simplicity and rich flavors. Pithla is a thick, gram flour (besan)–based curry, cooked with onions, garlic, green chilies, and turmeric, then tempered with mustard seeds and cumin. Water is gradually added to create a smooth, hearty consistency. The dish has a mildly spicy, earthy taste, making it a perfect comfort food. Bhakri, a traditional coarse flatbread made from jowar (sorghum) or bajra (millet) flour, complements Pithla beautifully. It is rolled out by hand and cooked on a hot griddle, resulting in a slightly crispy, smoky texture. Together, Pithla Bhakri is a staple in rural Maharashtra, enjoyed with raw onions, green chilies, and a drizzle of ghee.
9.Sabudana Khichdi
Sabudana Khichdi is a light and flavorful Maharashtrian dish made with soaked tapioca pearls (sabudana), roasted peanuts, green chilies, and cumin. It is popularly prepared during fasting days like Navratri and Ekadashi, as it is easy to digest and provides sustained energy. The tapioca pearls are soaked until they turn soft and translucent, then sautéed with ghee or oil, cumin seeds, chopped chilies, and crushed peanuts, giving the dish a nutty, mildly spicy flavor. Some versions include grated coconut, lemon juice, or fresh coriander for added freshness. The unique texture—soft yet slightly chewy—makes it incredibly satisfying.
10.Aamti
Aamti is a traditional Maharashtrian lentil-based curry, known for its comforting, mildly tangy, and slightly sweet flavor. Made primarily from cooked toor dal (pigeon peas), it is seasoned with mustard seeds, cumin, garlic, turmeric, and a special spice blend known as Goda Masala, which gives it a unique depth of taste. What sets Aamti apart from regular dal is the addition of tamarind or kokum for tanginess and jaggery for a subtle sweetness, creating a well-balanced flavor profile. The dish is simmered until the flavors meld perfectly, resulting in a rich, aromatic gravy. Garnished with fresh coriander, it is typically enjoyed with steamed rice and a dollop of ghee.