Gudi Padwa 2022 –  Authentic Delicacies for the Maharashtrian New Year Recipes By – Luke Coutinho, Co-founder of



Puran Poli is a flat roti stuffed with sweet lentil filling made from split Bengal gram/chana dal and organic jaggery. In Marathi, this sweet filling is called puran and the roti is called poli.


For Puran:

· 1 cup organic jaggery (250ml) – 1 cup chana dal (skinned split Bengal gram soaked for 12 14 hours with water being changed every 6-7 hours) -3 cups water to pressure cook the chana Dal -2 tsp ghee (A2 organic ghee)

· 1 tsp cardamom powder

· 1 tsp fennel powder – 1/4 tsp nutmeg powder

For the Poli (roti):

· 1.5 cups organic khapali wheat 4 tbsp ghee (A2 organic ghee)

· 1/2 tsp pink salt

· 1/4 tsp organic turmeric

· Water as required to knead the dough.

Method To make the Puran:

· Rinse the soaked chana dal, in a pressure cooker cook the dal for 7 whistles.

· Heat the ghee in a pan and add the nutmeg powder, cardamom powder and fennel powder saute for a few seconds till the aroma releases.

· Add the chana dal and organic jaggery, stir in

· slow gas till the mixture becomes completely dry.

· Switch off the gas.

· Let it cool mash the Puran well, keep aside.

Preparing the poli (roti):

· Take a medium-sized ball from the dough prepared to roll it to 3 inches in circumference on the rolling board.

· Place the Puran mixture in the center.

· Bring the edges together and join all the edges. 4. Sprinkle some flour and start rolling the dough till a medium-size poli is made.

· On a heated griddle, spread some ghee and place the poli.

· When the inner side gets brown flip it over and apply ghee.

· If everything is done well the Puran poli will puff and brown spots will appear. 8. Serve hot with a topping off ghee on top.

Notes: Soaking of chana dal for 12- 14 hours releases the phytic acid and they become more easily digestible.

· Soaking helps in faster cooking of the chana dal too and hence making it softer and easily digestible.

· Cardamom resolves digestive issues.

· Nutmeg boosts immunity and fennel powder has anti-inflammatory properties.

· Organic jaggery is loaded with antioxidants and minerals.

· Puran Poli is loaded with iron, calcium and is a cereal pulse combination which makes it a complete protein.

· Khapali wheat is rich in complex carbs, fiber, trace minerals, and amino acids.

Relish, savour and enjoy this delicacy.

Alu Vadi

Pelting Mumbai rains call for the most comforting tea-time snack -Alu Vadi is a perfect tea-time match.


· Steamer

· Sharp knife


· 6 large fresh colocasia leaves arvi/arbi/taro leaves · 200 g chickpea flour besan · 50 g rice flour · 50 g sattu flour

· 2 tsp ground cinna · 1 tsp immunity powder

· 2 tsp ground Ceylon/Srilankan cinnamon

· 1/4 tsp Ajwain

· 1 tsp ground fennel seeds

· 1 tsp chili powder

· 1/2 tsp ground cumin seeds

· 1 1/2 tsp salt

· 1 inch ginger peeled and grated

· 2 green chillies optional

· 5 tbsp fresh tamarind pulp

· 100 g jaggery powder

· 500 ml water

For the tadka:

· 1 tbsp cold pressed coconut oil or unrefined mustard oil

· 1 tbsp mustard seeds

· 1 tsp asafoetida

· 2 tbsp sesame seeds

· 10-12 curry leaves

· 2 tbsp fresh coriander leaves to garnish.


To prepare the colocasia leaves:

· Begin by wiping the colocasia leaves.

· Clean with a damp kitchen towel.

· Clean both sides thoroughly.

· Use a sharp knife to laterally trim the thick spine that runs down the leaf.

· Simply run the knife across the stalk to flatten it so it feels flat to the touch.

· Continue this process for all of the veins that branch out from the centre.

· Repeat the trimming for all the leaves.

To make the batter:

· In a large bowl, combine the chickpea flour, rice flour, sattu flour, ground cinnamon, immunity powder, ajwain, ground fennel seeds, ground cumin seeds, chilli powder, and salt.

· Whisk to combine.

· Add the grated ginger, green chilli paste, tamarind and jaggery powder.

· Slowly add the water, whisking all the time to ensure a smooth paste is formed without lumps.

· Continue whisking for 5 minutes until the paste is smooth.

· Set aside for 15 minutes.

· To assemble the Alu Vadi-

· Organise the colocasia leaves by size.

· The assembly process will begin with the largest leaves to the smallest leaf.

· Take the largest colocasia leaf and lay it (dull side up) out on a clean, flat surface.

· Top with a large spoonful of batter.

· Use a rubber spatula, or your hands to spread the batter over the leaf.

· Take the second largest leaf and place it dull side-up in the opposite direction to the first leaf.

· It should look like a butterfly, the four corners resembling wings.

· Repeat the spreading process so that the second leaf is covered and place the next leaf in the opposite direction once again.

· Once all the five leaves are stacked, cover it finally with more batter.

· Fold one side of the leaves down to the center.

· Repeat for the other side so the leaves meet in the middle.

· It should form a rectangle.

· Cover with more batter.

· Starting from the short side, begin to form a tight roll.

· Ensure the roll is as tight as it can be without the batter squeezing out or the leaves breaking.

· Rub any remaining batter on the outside of the log to stick down any loose ends.

To steam the Alu Vadi:

· Heat up water and place the pot in a cooker.

· Grease a dish with a few drops of oil and place it in the pot.

· Place the rolls on the dish with the sealed side facing down.

· Close the lid and steam on medium heat for 15 minutes.

· Let it cool down and cut the roll into ½ in wide pieces.

To finish the Alu Vadi:

· Slice the cooled Alu Vadi into 1/2cm pieces using a sharp knife.

· If you prefer a lighter snack, you can eat them steamed too.

For the tampering:

· Heat the oil in a pan.

· Add the mustard seeds once they crackle, add asafoetida, sesame seeds and curry leaves.

· Arrange the Alu vadi slices in the pan and cook on both sides until golden brown and crispy all over.

· Remove from the pan and garnish with fresh coriander leaves.

· Serve warm or at room temperature with masala chai.


· The most common problem with Alu Leaves, especially if they are not tender or fresh, is that it causes itching in the throat.

· Hence, a souring agent is added, Here tamarind pulp is added to the recipe.

· The leaves should be green, without any spots or bugs (turn back to check any pest infestation, while buying).

· We can use spinach leaves also when the colocasia leaves are unavailable.

· We can use grated coconut for garnish too.

· Vitamin C in 1 cup of Colocasia leaves gives you at least 86% of the daily value that your body needs.

· They are rich in Iron, Vitamin A and contain omega 3, an essential fatty acid that provides material for hormones to control the contraction and relaxation of the arteries wall.


· Do not consume taro leaves as a raw vegetable or in their raw state.

· They should be soaked first in clean water and then cooked for at least 30 minutes.


· Calories: 120kcal

· Carbohydrates: 18g

· Protein: 4.8g

· Fat: 3.5g