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Ganesh Chaturthi is not only about celebrations, prayers, and decoration but also the different delicacies that come along and grace our tables. This 10-day-long festivity is the apt time to bring forth some traditional Maharashtrian especially the rich variety of breads that the region boasts of. From the sweet stuffed Puran Poli to the dense and wholesome Thalipeeth, these breads offer an excellent accompaniment to any festive meal. Whether serving them with chutneys and vegetable curries or having them as standalone dishes, the bread from this part of the country is versatile and flavorful. The use of multi-grain flours and a blend of spices in making these breads make them special, bringing health with taste together. So, while preparing for this year's Ganpati, why not try your hand at some of these traditional breads to complete your festive thali?
Thalipeeth
Thalipeeth is a common flatbread prepared from a mixture of different roasted grains such as jowar, bajra, chana, moong, and urad dal. Thalipeeth is a healthy as well as nutritious choice that you can make for your respective Ganpati food. Every grain gets roasted separately and is ground into a flour mixture which is called as Thalipeeth Bhajani. The dough is seasoned with spices like cumin, coriander, and is often mixed with chopped onions and fresh coriander. This dense bread acts so well with a dollop of chutney, yoghurt, or even butter and forms an excellent amalgamation on your festive table.
Puran Poli
No celebration of Ganpati is complete without the mention of Puran Poli, a sweet, stuffed flatbread that forms a family favourite across Maharashtra. Stuffing a whole wheat dough with sweet boiled and mashed chickpea together with jaggery, flavoured with cardamom, nutmeg, and saffron, is how Puran Poli is made. A treat because of its sweet-sprinkled spice combination, it is often served with warm milk, ghee, or sweet jaggery syrup. Due to its rich flavour and cultural value, this dish becomes indispensable during festivals.
Ghavan
If one is looking for something lighter, yet equally satisfying, Ghavan from the Konkan region is good to go. This is a thin, lacy rice pancake, quick and easy to make, especially as the batter doesn't need to be fermented like traditional dosas. The simple flavours of this pancake allow it to be teamed with a host of accompaniments both sweet and savoury. Whether served with coconut chutney, jaggery syrup, or a spicy curry, Ghavan is the ideal breakfast or snack to have during the Ganpati festivities.
Bhakri
Bhakri essentially consists of a kind of unleavened flatbread made with varying grains like jowar, bajra, or rice. This bread was originally very dense because of its earthy texture and is largely used in rural Maharashtra. Various regions have their versions: the soft and pliable rice bhakris of the Koli community, and the Kalnyaachi Bhakri from Khandesh, prepared with a mixture of urad dal, bajra, and sorghum. Bhakri tastes good with spicy vegetable curries, chutneys, and the thick besan curry called pithla, making it a satisfying addition to any Ganpati meal.
Amboli
Amboli is a thick, fermented pancakelike bread and a staple for breakfast in Malvan. It is made of rice and urad dal batter, with a sponge-like, soft texture. The slightly sour taste of fermentation brought about in it makes it just right for accompaniment with chutneys or spicy curries. It's a little like dosa or uttapam, but it's fluffier. Serve Amboli on your table-a very comforting traditional delight, served especially during morning festivities of Lord Ganpati.
