15 Traditional Maratha Dishes You Can Make at Home Using an OTG & Air Fryer

No one wants to admit this, but traditional cooking doesn’t have to mean hours in the kitchen.

If you think making authentic Maratha dishes requires a wood-fired stove and endless stirring, think again! 

The rich, bold flavors of Maratha cuisine, spicy Kolhapuri curries, crispy vada, and aromatic bhakris, can now be recreated effortlessly using just an OTG and an air fryer. 

Yes, you read that right! Whether you’re a die-hard foodie or just craving a taste of Maharashtra on chhatrapati shivaji maharaj jayanti, with a modern twist, these 15 traditional dishes will blow your mind. 

Ready to give your kitchen a royal Maratha upgrade? 

Let’s get cooking! 

1. Kothimbir Vadi (Coriander Cakes)

Credits: Canva

A crunchy, savory treat prepared with gram flour and coriander leaves. Deep-fried traditionally, but an air fryer will provide the same crunch with half the oil.

Ingredients:

• 1 cup gram flour (besan)
• 1/2 cup chopped coriander leaves
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp sesame seeds
• Salt to taste
• Water as needed
• 1 tbsp oil

Instructions:

1. Mix all ingredients in a bowl, adding water gradually to form a thick batter.
2. Spread the batter evenly in a greased tray and steam for 15 minutes.
3. Once cooled, cut into squares.
4. Air fry at 180°C for 10 minutes until crispy and golden brown.
5. Serve hot with green chutney.

2. Sabudana Vada (Crispy Sago Patties)

A Maharashtrian delight, commonly relished during fasting. Air frying these vadas makes them healthy & crunchy recipe without adding extra oil.

Ingredients:

• 1 cup soaked sabudana (sago pearls)
• 2 boiled potatoes, mashed
• 2 tbsp roasted peanut powder
• 1 tsp green chili paste
• 1 tsp cumin seeds
• 1 tbsp chopped coriander
• Salt to taste
• 1 tsp lemon juice

Instructions:

1. Combine all ingredients and form small patties.
2. Preheat the air fryer to 180°C.
3. Arrange the patties in the air fryer basket and cook for 12-15 minutes, flipping halfway.
4. Serve hot with yogurt or chutney.

3. Bharli Vangi (Stuffed Eggplant)

Credits: Canva

Baby eggplants filled with a spicy peanut and spice filling, and slow-cooked in an OTG for a rich, smoky taste.

Ingredients:

• 6 small eggplants
• 1/4 cup ground peanuts
• 1 tbsp sesame seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp grated coconut
• Salt to taste
• 2 tbsp oil
• 1/2 cup water

Instructions:

1. Slit eggplants without cutting through completely.
2. Mix peanuts, sesame, spices, and salt to form a stuffing.
3. Stuff the mixture into the eggplants.
4. Heat oil in a pan, then arrange the stuffed eggplants.
5. Transfer to an OTG and bake at 180°C for 20-25 minutes.
6. Garnish with coriander and serve with roti or rice.

4. Pithla (Chickpea Flour Curry) with Bhakri

A staple comfort food of Maharashtra, Pithla pairs beautifully with Bhakri (millet flatbread), which you can make in an OTG.

Ingredients for Pithla:

• 1 cup gram flour (besan)
• 1 tbsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp green chili paste
• 2 cups water
• Salt to taste
• 1 tbsp oil

Ingredients for Bhakri:

• 2 cups jowar flour
• Water as needed
• Salt to taste

Instructions for Pithla:

1. Heat oil in a pan, add mustard seeds and green chili paste.
2. Add turmeric and slowly pour in the gram flour mixed with water.
3. Stir continuously until thickened.
4. Serve hot with bhakri.

Instructions for Bhakri:

1. Knead jowar flour with warm water to form a dough.
2. Roll into flat circles and bake in an OTG at 180°C for 10-12 minutes.
3. Serve hot with butter.

5. Misal Pav

Credits: Glen India

A fiery and flavorful dish made with sprouted lentils, topped with crunchy farsan, and served with pav.

Ingredients:

• 1 cup mixed sprouted lentils
• 1 onion, chopped
• 1 tomato, chopped
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tbsp goda masala
• 1 tsp red chili powder
• Salt to taste
• 2 tbsp oil
• 1 cup farsan
• 4 pav buns

Instructions:

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add onions and sauté until golden brown.
3. Add tomatoes, turmeric, red chili powder, and goda masala.
4. Stir in sprouted lentils and cook for 10 minutes.
5. Transfer to a bowl, top with farsan, and serve with pav buns.

6. Batata Vada

Spiced mashed potatoes coated in gram flour and air-fried for a guilt-free snack.

Ingredients:

• 2 boiled potatoes, mashed
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp green chili paste
• 1/2 cup gram flour (besan)
• Salt to taste
• 1 tbsp chopped coriander
• Water as needed
• Oil for greasing

Instructions:

1. Heat oil in a pan, add mustard seeds and let them pop.
2. Add green chili paste, turmeric, and mashed potatoes.
3. Mix well, form small balls, and set aside.
4. Make a thick batter with gram flour, salt, and water.
5. Dip potato balls into the batter and air-fry at 180°C for 15 minutes.
6. Serve hot with chutney.

7. Puran Poli (Sweet Lentil Flatbread)

Credits: Canva

A festive must-have in Maharashtra, Puran Poli is a sweet flatbread stuffed with a rich lentil and jaggery filling.

Ingredients:

For the stuffing (Puran):

• 1 cup chana dal (split Bengal gram)
• 1 cup jaggery
• ½ tsp cardamom powder
• 1 tbsp ghee

For the dough (Poli):

• 1.5 cups whole wheat flour
• ½ cup all-purpose flour
• ¼ tsp salt
• 2 tbsp oil
• Water as needed

Instructions:

1. Prepare the stuffing: Wash and cook chana dal until soft. Drain excess water and mash it.
2. Add jaggery and cook the mixture on low heat until thick. Add cardamom powder and let it cool.
3. Prepare the dough: Mix flours, salt, oil, and water to form a soft dough. Let it rest for 30 minutes.
4. Assemble the Poli: Divide the dough and stuffing into equal portions. Roll out the dough, place stuffing in the center, seal it, and roll it into a flatbread.
5. Bake in an OTG at 180°C for 10-12 minutes or air fry at 180°C for 8 minutes, flipping halfway through.
6. Brush with ghee and serve warm.

8. Masale Bhaat

Masale Bhaat is a spicy, aromatic, and wholesome rice dish made with vegetables, goda masala, and ghee, making it perfect for festive occasions. 

Ingredients:

For the Masale Bhaat:

• 1 cup Basmati or Ambemohar rice
• 2 tablespoons ghee or oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 pinch of asafoetida (hing)
• 8-10 curry leaves
• 1 green chili, slit
• 1 teaspoon ginger-garlic paste
• 1 small onion, sliced
• ½ cup green peas
• ½ cup tendli (ivy gourd) or brinjal, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons goda masala (Maharashtrian spice blend)
• Salt (to taste)
• 2 ½ cups water
• 2 tablespoons grated coconut (for garnish)
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon roasted peanuts or cashews (optional, for crunch)

Instructions:

Step 1: Prepare the Rice

1. Rinse the rice 2-3 times under running water and soak it for 15 minutes. Drain and set aside.

Step 2: Cook the Masale Bhaat

1. Heat ghee or oil in a heavy-bottomed pan or pressure cooker.
2. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, curry leaves, and slit green chili.
3. Add the ginger-garlic paste and sauté for a few seconds until aromatic.
4. Add the sliced onion and sauté until it turns golden brown.
5. Mix in the chopped vegetables (ivy gourd, brinjal, or peas) and stir well.
6. Add turmeric powder, red chili powder, goda masala, and salt. Stir and cook for a minute.
7. Add the drained rice and mix gently so the rice gets coated with the spices.
8. Pour in 2 ½ cups of water, stir well, and bring to a boil.
9. Cover and cook on low heat for 15-20 minutes (or pressure cook for 2 whistles).
10. Once done, fluff the rice gently with a fork.

Step 3: Garnish and Serve

1. Sprinkle grated coconut, fresh coriander, and roasted peanuts or cashews on top.
2. Serve hot with mattha (spiced buttermilk), raita, or pickle.

9. Thalipeeth (Multigrain Spiced Flatbread)

Credits: Canva

A nutrient-rich and flavorful flatbread made with multiple flours and spices.

Ingredients:

• ½ cup jowar (sorghum) flour
• ½ cup bajra (pearl millet) flour
• ½ cup whole wheat flour
• ¼ cup gram flour
• ½ cup chopped onions
• 2 tbsp chopped coriander
• ½ tsp turmeric
• ½ tsp red chili powder
• Salt to taste
• Water as needed

Instructions:

1. Mix all ingredients with water to form a soft dough.
2. Divide into small balls, flatten them into discs, and poke small holes for even cooking.
3. Bake in an OTG at 200°C for 12-15 minutes or air fry at 180°C for 8-10 minutes until golden brown.
4. Serve with yogurt or butter.

10. Amti (Maharashtrian Spiced Dal)

A tangy and spicy lentil dish perfect for festive meals.

Ingredients:

• 1 cup toor dal (pigeon pea)
• 1 tbsp jaggery
• 1 tsp goda masala (Maharashtrian spice mix)
• ½ tsp turmeric
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tbsp tamarind pulp
• 1 tbsp ghee
• Salt to taste

Instructions:

1. Cook toor dal until soft and mash it.
2. Heat ghee in an OTG, add mustard and cumin seeds, then pour over dal.
3. Add turmeric, goda masala, jaggery, tamarind, and salt. Simmer for 10 minutes.
4. Bake in an OTG at 150°C for 5 minutes or air fry at 160°C for 3 minutes to blend flavors.
5. Serve with steamed rice.

11. Bhajaniche Vade (Spiced Multigrain Puri)

Credits: Glen India

A crispy and flavorful puri made with roasted multigrain flour.

Ingredients:

• 1 cup bhajani flour (roasted multigrain flour)
• ¼ cup chopped onions
• ½ tsp turmeric
• ½ tsp red chili powder
• Salt to taste
• Water as needed

Instructions:

1. Mix ingredients into a firm dough. Roll into small discs.
2. Air fry at 200°C for 10 minutes or bake in an OTG at 180°C for 12 minutes until golden brown.
3. Serve with chutney.

12. Ukdiche Modak (Steamed Sweet Dumplings)

A sweet dumpling stuffed with coconut and jaggery, traditionally offered to Lord Ganesha.

Ingredients:

For the dough:

• 1 cup rice flour
• 1 cup water
• 1 tsp ghee
• A pinch of salt

For the filling:

• 1 cup grated coconut
• ¾ cup jaggery
• ½ tsp cardamom powder

Instructions:

1. Boil water, add ghee and salt, then mix in rice flour. Knead into a smooth dough.
2. Cook coconut, jaggery, and cardamom powder until combined.
3. Shape dough into small cups, add filling, and seal.
4. Bake in an OTG at 160°C for 10 minutes or air fry at 180°C for 8 minutes.
5. Serve warm.

13. Shrikhand (Sweetened Yogurt Dessert)

Credits: Canva

A simple yet rich dessert flavored with saffron and cardamom.

Ingredients:

• 2 cups thick yogurt
• ½ cup powdered sugar
• ½ tsp cardamom powder
• A few saffron strands soaked in warm milk

Instructions:

1. Strain yogurt overnight to remove excess water.
2. Mix in sugar, cardamom, and saffron milk.
3. Chill for 2 hours before serving.

14. Sheera (Semolina Halwa)

A classic Maharashtrian dessert made with roasted semolina.

Ingredients:

• 1 cup semolina (rava)
• ¾ cup sugar
• 1.5 cups milk
• ½ tsp cardamom powder
• 2 tbsp ghee

Instructions:

1. Roast semolina in ghee until golden.
2. Add milk and cook until thick. Stir in sugar and cardamom.
3. Bake in an OTG at 150°C for 5 minutes for a richer flavor.
4. Serve warm.

15. Alu Vadi (Colocasia Leaf Rolls)

Credits: Canva

A unique festive dish made from colocasia leaves and gram flour.

Ingredients:

• 5 colocasia leaves
• 1 cup gram flour
• ½ tsp turmeric
• ½ tsp red chili powder
• 1 tsp tamarind paste
• 1 tsp sesame seeds
• Salt to taste

Instructions:

1. Spread gram flour paste on leaves, roll, and steam for 15 minutes.
2. Air fry at 200°C for 10 minutes or bake in an OTG at 200°C for 12 minutes until crispy.
3. Serve with chutney.

Conclusion

Bringing the rich flavors of Maratha cuisine into your home has never been easier! With just an OTG and an air fryer, you can enjoy crispy, smoky, and perfectly cooked traditional dishes without the hassle of deep-frying or spending hours in the kitchen. 

Whether it’s the fiery Kolhapuri delicacies or the comforting flavors of Puran Poli, these recipes prove that innovation and tradition can go hand in hand.

So, why wait? Elevate your cooking experience with smart kitchen appliances from Glen India and savor authentic Maratha flavors with a modern twist!