Recipes for Gudi Padwa 2024, including Pooran Poli and Katachi Amti, offer a taste of traditional delicacies to savor during the Marathi New Year celebrations.

 Gudi Padwa, the Marathi New Year, is a time for joyous celebrations and delicious feasts. Here are two traditional Maharashtrian recipes for you to enjoy on this auspicious occasion:

1. Pooran Poli-
Pooran Poli is a sweet flatbread stuffed with a filling made of cooked chana dal (split chickpeas), jaggery (unrefined cane sugar), and spices. It's a quintessential dish for Gudi Padwa and is enjoyed by many households. Here's a basic recipe:

Ingredients:
- 1 cup chana dal (split chickpeas)
- 1 cup jaggery (grated or chopped)
- 1 cup whole wheat flour (atta)
- 2 tbsp ghee (clarified butter)
- 1/4 tsp cardamom powder
- A pinch of salt
- Water, as needed

Instructions:
1. Rinse the chana dal thoroughly and soak it in water for about 2-3 hours.
2. After soaking, pressure cook the chana dal until it becomes soft and cooked through.
3. Drain any excess water from the cooked dal and let it cool slightly.
4. Once cooled, grind the cooked dal along with jaggery and cardamom powder to a smooth paste.
5. Divide the dough into equal-sized balls. Do the same with the dal-jaggery mixture.
6. Take a ball of dough, flatten it into a small disc, and place a ball of the dal-jaggery mixture in the center.
7. Enclose the filling completely with the dough and roll it out gently into a circle.
8. Heat a griddle or tawa and cook the rolled-out pooran poli on both sides using ghee until golden brown spots appear.
9. Serve hot with a dollop of ghee.

2. Katachi Amti-
Katachi Amti is a flavorful lentil soup made from the leftover water from cooking chana dal for Pooran Poli. It's seasoned with spices and tamarind, giving it a tangy taste. Here's how you can make it:

Ingredients:
- Leftover water from cooking chana dal for Pooran Poli
- 2 tbsp grated coconut (optional)
- 1 tbsp goda masala (a traditional Maharashtrian spice blend) or garam masala
- 1 small piece of tamarind soaked in water
- Salt to taste
- Chopped cilantro for garnish
- For tempering:
 - 2 tbsp oil
 - 1 tsp mustard seeds
 - 1 tsp cumin seeds
 - A pinch of asafoetida (hing)
 - 2-3 dry red chilies
 - Curry leaves

Instructions:
1. In a pot, take the leftover water from cooking chana dal. If it's too thick, add some more water to achieve a soup-like consistency.
2. Add grated coconut (if using), goda masala or garam masala, and salt to the dal water. Bring it to a boil and let it simmer for 10-15 minutes.
3. Extract the pulp from the soaked tamarind and add it to the soup. Adjust the seasoning according to your taste.
4. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds, asafoetida, dry red chilies, and curry leaves. Fry until the spices are aromatic.
5. Pour the tempering over the prepared soup.
6. Garnish with chopped cilantro and serve hot with steamed rice or Pooran Poli.

3.Neem ki chutney- also known as Neemba chutney, is a traditional Maharashtrian condiment made from neem leaves. It's commonly served during Gudi Padwa as neem signifies the bitter-sweet aspects of life. Here's a simple recipe to make Neem ki chutney

Ingredients:
- 1 cup fresh neem leaves, washed and finely chopped
- 2-3 green chilies, chopped
- 2-3 cloves of garlic
- 1 small piece of ginger
- 1/4 cup grated coconut (optional)
- 1 tbsp roasted peanuts (optional)
- 1 tbsp sesame seeds (til)
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 tbsp oil
- Salt to taste
- Water, as needed

Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
2. Add chopped neem leaves, green chilies, garlic, and ginger to the pan. Sauté until the neem leaves wilt and the raw smell of garlic disappears.
3. Add grated coconut, roasted peanuts, and sesame seeds to the pan. Sauté for another 2-3 minutes.
4. Turn off the heat and let the mixture cool down to room temperature.
5. Once cooled, transfer the mixture to a blender or food processor. Add salt to taste.
6. Blend the mixture into a smooth paste, adding water as needed to achieve the desired consistency.
7. Taste and adjust the seasoning if necessary.
8. Transfer the chutney to a serving bowl and serve with traditional Maharashtrian dishes like Pooran Poli or as a condiment with your meal.

Enjoy these delicious traditional Maharashtrian dishes and have a wonderful Gudi Padwa!