Ratalachya Gharya is a classic dish in the culinary heritage of Maharashtra. It resembles stuffed sweet potato puri, making it a simple and convenient preparation. What distinguishes this dish is its harmonious pairing of sweet Gharya with the "Mirchi Thecha," resulting in a delightful balance of flavors. There is no historical information available as it's a lesser-known recipe within Maharashtra.
- Sweet Potatoes
- Jaggery (Gud)
- Piece of Dry Ginger
- 1 tsp Saunf & 1 Cup Ata
- Desi Ghee as required
- Pinch of Salt
- Begin by boiling the sweet potatoes until they are soft and fully cooked. Once done, allow them to cool slightly.
- Peel the boiled sweet potatoes and place them in a mixing bowl.
- Add grated jaggery to the sweet potatoes. For a hint of warmth and flavor, grate a small piece of dry ginger and add it to the mixture. Also, include Saunf for a touch of aromatic goodness.
- Next, add the wheat flour to the bowl. This will help bind the ingredients together and create a dough-like consistency.
- Add a pinch of salt to enhance the flavors.
- Start combining the ingredients to form a dough. It's essential not to use water in this step; the moisture from the sweet potatoes and jaggery will be sufficient.
- Once the dough is well-mixed, let it rest for about 5 minutes. This resting period allows the flavors to meld and makes it easier to work with the dough.
- Now, take portions of the dough and roll them into puri. You can use some extra Ata to prevent sticking.
- Heat a pan or tava, and add desi Ghee to it.
- Place the puri on the hot pan and roast them until they turn golden brown on both sides. Brush with a bit more Desi Ghee while roasting for extra flavor.
- Once they are beautifully browned, your delicious Ratalachya Gharya is ready to be served. Enjoy these sweet and savory treats.
It's a dish that not only fills the stomach but also nourishes the soul with its homely flavors. Try this delightful dish in your own kitchen, we would love to hear about your experiences and your feedback.
