Reader’s Digest
64 february 2020
other spices. There are minor varia-
tions from region to region, but in the
original process, the ingredients are
placed in an earthen pot called a matlu,
buried upside down underground and
fired from above to slow cook the con-
tents to perfection over several hours.
When the undhu (the upside-down
pot) is retrieved and opened, the aroma
is unbelievable and the explosion of
taste and texture is unmatched.
Popular Choice: Khaman DhoklaMaharashtra
Puran Poli: It hardly
seems possible that
humble ingre-
dients such as
gram flour,
wheat and
jaggery or
sugar can pro-
duce something
so sublime! But
they do, especially
when you add a dash of
powdered cardamom and nutmeg to
the mix. This delicate wholewheat
pancake is filled with puran (stuffing)
before being roasted on a griddle. Hot
ghee slathered over it gives it the
knockout punch, be they hardy farmers
or city sophisticates! What’s amazing is
that a written recipe for puran poli
appeared as far back as the 14th cen-
tury in the Telugu encyclopedia called
Manu Charitra!
Popular Choice: Vada Pav
—Priya PathiyanChhattisgarh
Muthia: Another rustic delicacy that
has gained popularity, muthia are
savoury dumplings eaten as snacks or
part of a breakfast menu. Made out of
rice dough and flavoured with the
traditional spices of the region, these
are steamed and then shallow fried.
Muthia is regarded as pakwan—to be
served to guests at feasts. Highly
popular as a village delicacy in the
state, they have a special status now,
thanks to a growing fondness for
traditional cuisine.
Popular Choice: Dal Pitthi
— Sanghamitra ChakrabortyMadhya Pradesh
Dal Baafla: Legend has it that this
humble dish originated when Rani
Jodha Bai introduced the Rajasthani
baati to the Mughal court after being
married to Emperor Akbar. These
wheat breads leavened with yogurt
are boiled in hot water before baking.
The dal is usually made by combining
a variety of lentils—usually tuvaar,
chana and moong. Tempered
with mustard and cumin seed,
the dal provides a delicious
counterpoint to the baafla,
and is served by pouring it
over the soft bread, with
a huge dollop of ghee.
Popular Choice:
Jalebi
—Priya PathiyanCENTRAL ZONE