The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Knead whole wheat flour with salt and sufficient water to make a soft dough. Cover with a damp cloth and rest for fifteen minutes. Roast khuskhus till lightly browned. Set aside.
Lightly roast besan till lightly browned. Set aside .
Take ghee in a bowl, add khuskhus, besan, powdered almonds and cashewnuts and powdered sugar and mix together to make a stiff stuffing. Divide the dough into marble sized portions. Roll each portion in dry flour and roll out into slightly thick chapattis.
Heat a tawa. Place one chapatti on the worktop. Spread a little stuffing evenly over it. Place another chapatti over and seal the edges. Lightly roll. Brush off excess flour.
Similarly make the remaining chapattis. Place the chapatti over the tawa and roast on low heat.
Flip over and apply a little ghee on the surface. Flip again and apply a little ghee on the other side too. Roast till both the sides are crisp and light golden in colour.
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