top of page

DADRA & NAGAR HAVELI

Popular Dishes of Dadra & Nagar Haveli

Puran Poli

Delight in the heavenly combination of flavors and textures with Puran Poli, a traditional Indian flatbread stuffed with a sweet filling of jaggery and lentils. Each bite is a harmonious dance of sweetness and warmth, a time-honored treat that brings families together and captures the essence of festive celebrations.

360_F_270368755_rpEXM152whSbwn87rO3sspqTRXKd862p.jpg

Ingredients :

For the Dough:

  • 1 cup wheat flour

  • A pinch of salt

  • Water, as needed

For the Filling (Puran):

  • 1 cup chana dal (split chickpea lentils), washed and soaked for a few hours

  • 1 cup jaggery, grated or powdered

  • 1/2 tsp cardamom powder

  • A pinch of nutmeg powder (optional)

  • A pinch of saffron strands (optional)

  • Ghee or oil, for cooking

Steps To Follow:

For the Dough:

  1. In a mixing bowl, combine the wheat flour and a pinch of salt.

  2. Gradually add water and knead to form a soft and smooth dough.

  3. Cover the dough with a damp cloth and let it rest for about 30 minutes.

For the Filling (Puran):

  1. Drain the soaked chana dal and cook it in a pressure cooker with enough water until it's soft and well-cooked. Drain any excess water.

  2. In a pan, melt the jaggery with a little water to make a syrup. Strain to remove impurities.

  3. Combine the cooked chana dal and jaggery syrup in the pan. Cook the mixture on low heat, stirring continuously.

  4. Add cardamom powder, nutmeg powder, and saffron strands (if using). Continue to cook and stir until the mixture thickens and comes together into a cohesive mass.

  5. Remove from heat and allow the mixture (puran) to cool. Once cool, you can blend it to get a smoother consistency, or leave it slightly chunky for texture.

Making Puran Poli:

  1. Divide the dough and the puran into equal-sized portions. The size will depend on how big you want your puran polis to be.

  2. Take one portion of the dough and flatten it into a small disc using your hands or a rolling pin.

  3. Place a portion of the puran (sweet chana dal filling) in the center of the disc.

  4. Gather the edges of the dough and seal the puran completely within the dough.

  5. Flatten the filled dough ball gently and then roll it out into a flatbread, dusting with flour if needed. Be gentle to avoid the filling from spilling out.

  6. Heat a griddle or tawa over medium heat and cook the puran poli on both sides, applying ghee or oil as needed, until golden brown spots appear.

  7. Repeat the process with the remaining portions of dough and filling.

Bebinca

 Conclude your culinary journey with a dessert that's as layered as the region's history. Bebinca, a rich and indulgent Goan dessert, is a symphony of coconut milk, sugar, and eggs. The layers create a delicate interplay of flavors and textures, each bite revealing a decadent blend of sweetness and richness. With its intricate preparation and unforgettable taste, Bebinca is a dessert that leaves an everlasting impression.

bebinca_edited.jpg

Ingredients :

  • 1 cup coconut milk (thick)

  • 8 egg yolks

  • 1 cup sugar

  • 1/2 cup clarified butter (ghee)

  • 1/4 teaspoon nutmeg powder

  • 1/4 teaspoon cardamom powder

  • A pinch of salt

  • Optional: Cashews or almonds for garnishing

Steps To Follow:

Prepare the Coconut Milk:

If using fresh coconut, extract thick coconut milk from grated coconut. You can also use canned coconut milk.

  1. Whisk the Egg Yolks:

  2. In a large bowl, whisk the egg yolks until they are smooth and well combined.

Add Sugar:

  1. Gradually add the sugar to the egg yolks while continuously whisking. Make sure the mixture is well incorporated.

  2. Add Coconut Milk and Spices:

  3. Add the thick coconut milk to the egg yolk mixture and whisk until smooth.

  4. Add nutmeg powder, cardamom powder, and a pinch of salt. Mix well to combine.

Strain the Mixture:

  1. Strain the mixture through a fine sieve to remove any curdled egg bits and achieve a smooth consistency.

Layering the Bebinca:

Preheat your oven to around 350°F (175°C).

  1. Take a round baking dish or cake tin. Grease it with a bit of ghee.

  2. Pour a thin layer of the prepared mixture into the dish and bake it in the preheated oven for about 5-7 minutes or until it's slightly set.

Repeat Layering:

  1. Once the first layer is set, remove the dish from the oven and pour another thin layer of the mixture on top. Return to the oven and bake until set.

Continue Layering:

  1. Repeat the process, alternating between pouring a layer of the mixture and baking until the entire mixture is used up. Be patient; this process might take some time.

Final Baking:

  1. After the last layer is added, bake the Bebinca for about 40-50 minutes or until the top is golden brown and the dessert is firm.

  2. Cool and Serve

Ponk Vada

Savor the seasonal delights of Dadra and Nagar Haveli with Ponk Vada, a culinary gem that encapsulates the region's agricultural richness. Tender ponk grains are expertly combined into a flavorful batter and lovingly deep-fried to a golden crisp. With every bite, you'll experience a harmonious blend of nutty flavors and aromatic spices, offering a unique and satisfying culinary journey. Ponk Vada isn't just a dish; it's a tribute to the land's bountiful harvest and the skilled hands that transform nature's gifts into a delightful delicacy. Whether enjoyed as a snack or part of a meal, Ponk Vada is a true embodiment of the region's culinary artistry.

IMG_3705_jpg.jpg_w=1536&ssl=1.jpg

Ingredients :

  • 1 cup tender jowar (sorghum) grains (ponk)

  • 1/2 cup chickpea flour (besan)

  • 1 small onion, finely chopped

  • 2-3 green chilies, finely chopped (adjust to taste)

  • 2-3 tablespoons chopped coriander leaves

  • 1 teaspoon ginger paste

  • 1/2 teaspoon cumin seeds

  • A pinch of asafoetida (hing)

  • Salt to taste

  • Oil for deep frying

Steps To Follow:

Prep the Jowar Grains:

  1. Clean the tender jowar grains and remove any impurities. Rinse them thoroughly in water and drain.

  2. Prepare the Batter:

  3. In a mixing bowl, combine the chickpea flour, chopped onion, green chilies, chopped coriander leaves, ginger paste, cumin seeds, asafoetida, and salt.

Add Jowar Grains:

  1. Add the cleaned and drained jowar grains to the bowl. Mix well to ensure that the grains are coated with the batter mixture.

Form the Vadas:

  1. Heat oil in a deep frying pan or kadai over medium heat.

  2. Take small portions of the batter and jowar mixture and shape them into flat round vadas using your hands.

Fry the Vadas:

  1. Carefully slide the vadas into the hot oil, a few at a time, depending on the size of your frying pan. Do not overcrowd the pan.

  2. Fry the vadas until they turn golden brown and crispy on both sides. Make sure to flip them occasionally for even frying.

  3. Once done, use a slotted spoon to remove the vadas from the oil and place them on paper towels to drain excess oil.

Serve Hot:

  1. Ponk Vadas are best enjoyed when they are hot and crispy.

  2. Serve them with green chutney, tamarind chutney, or yogurt dip for extra flavor.

Phodshi Bhaji

Indulge in the flavors of Dadra and Nagar Haveli with Phodshi Baji. This dish showcases tender phodshi beans cooked with aromatic spices, creating a symphony of tastes and textures that celebrate the region's culinary heritage. With each bite, experience the richness of locally sourced ingredients and the exciting blend of flavors that make this dish a true delight.

Ingredients :

  • 2 cups cleaned and chopped Phodshi leaves

  • 1 small onion, finely chopped

  • 2-3 garlic cloves, minced

  • 1-2 green chilies, chopped (adjust to taste)

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon mustard seeds

  • A pinch of asafoetida (hing)

  • 1/2 teaspoon turmeric powder

  • Salt to taste

  • 2 tablespoons oil or ghee

  • Water for cooking

Steps To Follow:

Clean and Prep the Phodshi Leaves:

  1. Wash the Phodshi leaves thoroughly to remove any dirt or impurities. Chop them finely and set aside.

Prepare the Tempering:

  1. In a pan, heat oil or ghee over medium heat.

  2. Add cumin seeds and mustard seeds. Allow them to splutter.

  3. Add a pinch of asafoetida (hing) for flavor.

Sauté Aromatics:

  1. Add chopped onion, minced garlic, and chopped green chilies to the pan. Sauté until the onion turns translucent and aromatic.

Add Spices:

  1. Add turmeric powder and salt to the pan. Mix well with the sautéed ingredients.

  2. Add Phodshi Leaves:

  3. Add the chopped Phodshi leaves to the pan. Mix everything together.

Cook the Bhaji:

  1. Cover the pan and let the leaves cook on medium-low heat. The leaves will release moisture as they cook.

Simmer and Stir:

  1. Occasionally stir the bhaji to ensure even cooking. If needed, you can add a little water to prevent sticking and help the leaves cook evenly.

Cook Until Done:

  1. Continue cooking until the Phodshi leaves are tender and cooked through. The cooking time may vary depending on the freshness and maturity of the leaves.

Serve Hot:

  1. Once the Phodshi leaves are cooked, check for seasoning and adjust if necessary.

  2. Serve the Phodshi Bhaji hot as a side dish with rice or roti.

bottom of page