Snack on Maharashtrian kothimbir vadi and mishal pav to cheer up on a rainy day

New Delhi: Monsoon downpour may not sound good all the time. Imagine it’s raining and you come back home after a long day and heavy traffic. Or maybe you are already inside your home, missing the loved ones. But we all know what turns the dull and monotonous moment into a cheerful one. A few sips of hot tea along with crispy and delicious snacks is what you need! Like any Indian state, Maharashtra too has something special to offer.

From crispy and crunchy kothimbir vadi to delightful missal pav, these two Maharashtrian snacks are flavourful and a wholesome meal to be savoured on a rainy day. Here we have brought the ingredients and cooking methods involved in making these two tasty snacks. Read further.

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Kothimbir vadi is a delicious Maharashtrian snack that is made using gram flour, peanuts, sesame seeds, coriander leaves and spices. These flavourful bites are fried in a pan to perfection and are ideal for munching with a cup of hot tea.

Ingredients

Cooking method

Sauté peanuts in a pan to make them crunchy. Remove their skins after cooling and set aside. Now, in the small grinder, add ginger, green chillies, and water. Put fresh coriander leaves, ginger garlic paste, and powdered spices in a bowl.

Stir everything and add besan, sugar, salt and sesame seeds. Make a thick batter and grease a pan with oil. Pour batter into it, and in another pan, boil water and place the pan with the batter into the boiling water.

Cover, steam for 15-20 minutes. Cut the steamed mixture into shapes of your choice.

Misal pav is a tasty Maharashtrian dish that presents a crispy sprouts curry topped with tomatoes, onions and farsan. The curry is served with butter-smeared pav for a wholesome meal.

Ingredients

Cooking method

Grind ginger, garlic, and chopped coconut into a paste and set it aside. Finely chop onions, tomatoes, and coriander. Now, saute onion in cumin and hing mixture and add ginger garlic paste into it.

Add tomatoes, a pinch of salt, red chilli powder, misal masala, and a pinch of turmeric. Add the sprouted matki to the masala. Pour in 3 to 5 cups of water. Add jaggery and tamarind paste for that sweet-tangy punch. Boil the mixture and toast the pav lightly.

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Top it with chopped onion, lemon juice, coriander leaves, and crunchy farsan.

With these easy Maharashtrian snacks, enjoy your rainy day at home or anywhere.