Gudi Padwa, the traditional Maharashtrian New Year, marks the beginning of a new season filled with hope, prosperity, and festive celebrations. The festival is often celebrated with vibrant decorations,
traditional rituals, and a spread of delicious homemade dishes that bring families together.
From the beloved sweet Puran Poli, which is synonymous with the festival, to innovative and flavourful dishes created by chefs, festive cooking during Gudi Padwa reflects the richness of Indian culinary traditions. If you are planning a celebratory meal, these recipes from expert chefs bring together classic flavours and creative twists that are perfect for the occasion.
Kothimbir Vadi Bruschetta recipe by Executive Chef Sayed Ibadullah Quadri, Ira by Orchid Hotel, Sambhajinagar
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4–5
Ingredients
For the Vadi Base
1 cup besan (gram flour)
2 cups fresh coriander (finely chopped)
1 tbsp ginger–green chilli paste
1 tsp turmeric powder
½ tsp red chilli powder
Salt to taste
1 tbsp oil
Water (as needed)
For the Assembly & Topping
1 French baguette or sourdough bread
Olive oil for toasting
¼ cup roasted peanut powder (coarse)
1 tsp red chilli powder
½ tsp garlic powder (optional)
1 tsp lemon juice
Fresh coriander for garnish
Instructions
Prepare the Vadi:
In a bowl, mix besan, chopped coriander, ginger–green chilli paste, turmeric, red chilli powder, salt, and oil. Gradually add water to make a thick, spreadable batter.
Cook the Base:
Steam the batter in a greased pan for 15–20 minutes until firm. Once cooled, cut into small rectangles or squares.
Prepare the Bruschetta Base:
Slice the baguette into thin diagonal pieces, brush with olive oil, and toast until golden and crisp.
Shallow Fry the Vadi:
Shallow fry the steamed vadi pieces until the outside turns golden and slightly crisp.
Prepare the Topping:
Mix roasted peanut powder with red chilli powder, salt, lemon juice, and garlic powder to create a zesty topping.
Assemble:
Place a crispy vadi piece on top of each toasted baguette slice. Add a spoonful of the spicy peanut crumble.
Serve:
Garnish with fresh coriander and serve immediately.
Patiala Shahi Mutton Curry recipe by Executive Chef Rajeev Thakur, The Orchid Hotel, Chandigarh
Ingredients
For the Mutton
750 g mutton (bone-in pieces)
2 tbsp mustard oil or ghee
2 onions (finely sliced)
1 tbsp ginger-garlic paste
2 tomatoes (pureed)
Whole Spices
2 bay leaves
4 green cardamoms
1 black cardamom
4 cloves
1-inch cinnamon stick
Powdered Spices
1 tsp turmeric
1½ tsp red chilli powder
2 tsp coriander powder
1 tsp garam masala
Royal (Shahi) Elements
½ cup yogurt (whisked)
10–12 cashews (ground into a paste)
1 tbsp poppy seed paste (optional)
2 tbsp cream
Other
Salt to taste
Fresh coriander for garnish
Method
Heat oil or ghee in a heavy pan or pressure cooker. Add bay leaves, cardamom, cloves, and cinnamon.
Fry the sliced onions until they turn deep golden brown.
Add ginger-garlic paste and sauté until the raw aroma disappears.
Add tomato puree and powdered spices. Cook until the oil begins to separate.
Add the mutton pieces and sauté for 5–7 minutes on high heat.
Lower the heat and gradually add the whisked yogurt, stirring continuously.
Mix in the cashew paste and poppy seed paste.
Add about 1–1½ cups of water, cover, and cook until the mutton becomes tender:
Pressure cook for 4–5 whistles, or
Simmer for 45–60 minutes.
Finish with cream and garam masala, and cook for another 2–3 minutes.
Garnish with fresh coriander.
Best Served With: Butter naan or garlic naan.
Puran Poli recipe by Sous Chef Vivek Bedwal, Fort Jadhavgadh
Puran Poli is one of the most cherished festive dishes in Maharashtra. This sweet, buttery flatbread filled with a fragrant lentil and jaggery mixture is traditionally prepared during Gudi Padwa, Holi, and Ganesh Chaturthi, making it a timeless symbol of celebration and comfort.
Ingredients
For the Puran (Filling)
1 cup chana dal (washed and soaked for 30 minutes)
1 cup jaggery (grated or chopped)
1 tsp cardamom powder
A pinch of nutmeg powder (optional)
½ tsp dry ginger powder (sonth)
3 cups water
For the Poli Dough
1 cup whole wheat flour (atta)
1 cup all-purpose flour (maida)
(You can use only wheat flour for a healthier version)
¼ tsp turmeric powder
2 tbsp oil
Water as needed to knead a soft dough
Ghee for roasting and serving
Method
Prepare the Puran
Pressure Cook:
Cook the soaked chana dal with 3 cups of water for 3–4 whistles until soft but not mushy.
Drain:
Strain and remove the excess water. (Reserve this water to make Katachi Amti, a traditional spicy dal soup.)
Cook the Filling:
In a pan, combine the cooked dal and jaggery. Cook on medium heat while stirring continuously. The mixture will initially loosen as the jaggery melts.
Thicken:
Continue cooking until the mixture thickens and begins to leave the sides of the pan.
Mash:
Add cardamom, nutmeg, and dry ginger powder. While still warm, pass the mixture through a sieve or mash thoroughly until smooth. Allow it to cool.
Prepare the Dough
Mix the flours, turmeric powder, and oil.
Gradually add water and knead into a soft, elastic dough. It should be softer than regular roti dough.
Apply a little oil on top, cover, and allow it to rest for at least 30 minutes.
Roast the Poli
Heat a tawa (griddle) over medium heat.
Place the prepared poli on the tawa. When small bubbles appear, flip it.
Apply ghee on both sides and roast until golden-brown spots appear. The poli should puff slightly as it cooks.
Serve warm with extra ghee or milk for a truly festive experience.
