Ganesh Chaturthi 2024: A Guide To Preparing Maharashtrian Ganpati Recipes

Ganesh Chaturthi is also known by three other names such as Vinayaka Chaturthi,  Vinayaka Chavithi and Vinayagar Chaturthi. On this day the Hindus celebrate the birth of Lord Ganesha, the son of Lord Shiva and Goddess Parvati. This year Ganesh Chaturthi falls on 7th September.

To make Ganesh Chaturthi celebrations memorable, we‘ve curated scrumptious Maharashtrian Ganpati recipes to savour post-fasting.

Maharashtrian Poori Bhaji

Ingredient

For Batata Bhaji:

• 2 medium or 2 cups Potatoes boiled, peeled and cubed
• 2 tablespoons Oil
• ½ teaspoon Mustard seeds
• ½ teaspoon Cumin seeds
• 2-3 Green chilli chopped finely
• ½ inch Ginger chopped finely
• 7-8 Curry leaves
• ½ teaspoon Turmeric powder
• a pinch Hing (Asafoetida)
• Salt to taste
• ¼ cup Water
• 2 teaspoons Lemon juice
• 2 tablespoons Cilantro or coriander leaves chopped finely

For Poori:

• 1 cup Whole wheat flour (Chapati atta)
• Salt to taste
• 1 teaspoon Oil + more for deep frying
• ¼ cup + 2 tablespoons Water

Method:

• Boil the potatoes in a pressure cooker till soft. For that put washed potatoes in the cooker, and add water so the potatoes are submerged in the water. Pressure cook on medium heat for 2-3 whistles.
• Once pressure releases open the lid and remove the potatoes.
• Alternatively, you can boil the potatoes in the instant pot.
• Once cool to touch peel the skin and cut into small cubes.
• Also, chop ginger and green chillies for bhaji.
• While potatoes are cooking, knead the dough for poori. For that mix chapati atta and salt in a bowl.
• Add oil and mix thoroughly.
• Start adding little water at a time and knead into smooth yet little stiff dough (not soft like roti dough).
• Cover and let it rest for at least 15 minutes.

Making Bhaji:

• Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
• Then add cumin seeds and let them sizzle.
• Add ginger and green chillies and saute for 30 seconds.
• Add curry leaves, turmeric, and thing.
• Immediately add potatoes, and salt. Mix well.
• Add water, stir and cover with a lid. Cook for 2-3 minutes. If required, do stir in between. Turn off the stove.
• Lastly, add lemon juice and cilantro. Mix well.

Making Poori:

• Once the dough is rested, knead again 2-3 times to make it smooth.
• Divide into 12 equal portions, make smooth balls and flatten between palms to make a disc.
• Roll into a 2-3 inches diameter circle. Similarly, roll a few of them, and keep them covered in a plate.
• Heat the oil in a pan for frying on medium heat. Once hot, slide puri gently. Give a gentle press in a circular motion using a slotted spatula. And Puri will puff up immediately.
• Once there are no more bubbles from the bottom and it has a light golden colour, flip and fry another side.
• Then remove it to a paper towel-lined plate. Similarly, fry all the puris and serve.

Varan Bhaat

Ingredients

• 1 cup Arhar dal (toor dal or split pigeon peas)
• 3 cups Water, for cooking dal
• Salt, to taste
• ½ teaspoon Turmeric powder
• 2 teaspoons Jaggery (Gur)
• 1 cup Basmati rice
• 1 ½ – 2 cups Water, for cooking rice (1.5 cups for firm texture rice grains, 2 cups for soft and slightly mushy texture)

For Tempering:

• 1 ½ tablespoon Ghee (clarified butter)
• 1 teaspoon Cumin seeds
• ¼ teaspoon Hing (Asafoetida)

Method:

• Wash toor dal under running cold water until water runs clear or rinse 2-3 times in a bowl until the water is not cloudy anymore.
• Similarly, wash or rinse the rice. Take that into an instant pot steamer insert, and add water and salt. Keep it ready.
• Add rinsed toor dal in an instant pot liner along with salt, turmeric powder, jaggery and water.
• Place a tall rack in the center.
• Place the rice container on the rack and cover it with a lid.
• Cover the instant pot with a lid, and keep the valve in a sealing position. Pressure cook on manual (high pressure) for 10 minutes. Let it NPR (Natural pressure release). Once the pin drops open the lid.
• Carefully remove the rice container lid. NOTE: The water may be collected on the lid. Make sure not to spill the collected water on the rice. Take the rice container and rack it out.
• Dal should be cooked and super soft, mushy texture. Using a whisk, start beating, it will mash the soft dal. You’ll have mashed dal yet slightly grainy (not super smooth).
• For tempering, heat the small Tadka pan on medium heat. Once hot add ghee. Once the ghee is hot add cumin seeds and let them sizzle a bit. Add hing, and swirl it around to mix.
• Immediately add this Tadka to the mashed dal, and mix.

Maharashtrian Karanji

Ingredients 

For Stuffing:

• 1 cup Desiccated coconut
• 1 cup Milk
• 6 tablespoons White granulated sugar
• 1 tablespoon Khas khas (White poppy seeds)
• 2 tablespoons Sooji (rava or semolina)

For Outer Crust:

• 1 ½ cups of all purpose flour (Maida)
• 3 tablespoon Oil , + more for deep frying
• ⅛ teaspoon Salt
• Little less than ½ cup Water

Method:

• Take dry coconut and milk in a pan and turn the heat on medium.
• Let it come to a simmer, stir every 2-3 minutes and cook. Cook till all the milk dries out (no bubbles are forming on the side) It takes around 20 minutes.
• Now add sugar. As it melts becomes runny and cook till it dries out again.
• Now add semolina and poppy seeds. Mix and cook for 2 minutes. Let it cool down completely.

Kneading The Dough:

• Take all-purpose flour and salt in a bowl. Add oil. Mix with your fingertips and it looks like breadcrumbs.
  Now start adding a little water at a time and knead till you get a smooth yet stiff dough. Cover and let it rest for 15 minutes.
• After resting time, again knead the dough 2-3 times to make it smooth. Divide into 20 equal portions, make a smooth ball and flatten it between your palms.

Shaping Karanji:

• Take one flattened disc and roll it into a 4-inch diameter circle with the help of a rolling pin and rolling board. Roll all of them and keep them on a plate (spread on a plate, do not stack). Keep it covered with a clean kitchen towel.
• Now take one rolled disc. Place 1 tablespoon of stuffing in the center. Apply water around the edges using the finger or pastry brush (this helps to seal the edges).
• Fold into a half-moon shape and seal the edges by pressing with your finger. Take time and seal well otherwise, it will open up while frying and it becomes a huge mess.
• Now using the designed cutter cut the edges. If you are expert enough, then you can make the design by hand by pleating the edges (like our moms do).
• Similarly, shape all the karanji, keep them on a plate on a single layer and keep them covered with a kitchen towel.

Frying Karanji:

• When you are about to finish shaping, heat the oil in pan for deep frying on medium heat. Once hot, slide a few karanji carefully into it.
• Flip them and move them around for even browning from both sides. When it is golden brown and crispy from both sides, remove it using a slotted spatula and keep it on a paper towel-lined plate. Repeat frying for rest.
• Let fried karanji cool down completely before storing it in the container.

(Recipe credit: Kanan Patel’s Spice Up The Curry)