5 Delicious Indian Vegetarian Recipes From Different States to Try at Home

Indian cuisine offers an incredible variety of vegetarian dishes, with every state bringing its own ingredients, cooking techniques and distinctive flavours to the table. From comforting gram flour preparations to spicy chickpea curries and traditional stuffed breads, regional recipes offer plenty of inspiration for everyday cooking.

You do not need to travel across the country to experience these flavours. Many traditional Indian dishes can be recreated in your own kitchen using easily available ingredients. Here are five vegetarian recipes from Maharashtra, Gujarat, Karnataka, Punjab and Bihar that you can prepare at home.

1. Maharashtrian Pithla Bhakri

Pithla bhakri is a popular Maharashtrian combination known for its simple ingredients and comforting taste. Pithla is prepared using gram flour, onions, green chillies, garlic and traditional spices. Its thick, creamy consistency pairs beautifully with rustic bhakri.

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 3-4

Ingredients

For pithla:

• 1 cup gram flour (besan)
• 1 medium onion, finely chopped
• 2 green chillies, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 2 tablespoons oil
• 2 cups water
• Salt to taste
• Fresh coriander leaves

For bhakri:

• 2 cups jowar flour
• Warm water as required
• Salt to taste

Method

1. Mix gram flour with water in a bowl to make a smooth, lump-free mixture.
2. Heat oil in a pan and add mustard seeds and cumin seeds.
3. Add garlic, green chillies and chopped onions. Sauté until the onions soften.
4. Add turmeric, red chilli powder and salt.
5. Slowly pour in the gram flour mixture while stirring continuously.
6. Cook on a low-medium flame for 8-10 minutes until the pithla thickens.
7. Garnish with fresh coriander.
8. For bhakri, combine jowar flour, salt and warm water to make a soft dough. Shape into flat discs and cook on a hot tawa until both sides are cooked.

Serve hot pithla with bhakri, sliced onions and green chillies.

2. Gujarati Khaman Dhokla

Khaman dhokla is a soft, spongy and mildly tangy Gujarati snack that works well for breakfast or evening tea. Made primarily with gram flour, it is steamed rather than deep-fried, giving it a light texture.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 3-4

Ingredients

For dhokla:

• 1 cup gram flour
• 1/2 cup water, approximately
• 2 tablespoons yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 1 teaspoon fruit salt (ENO)
• Salt to taste
• 1 tablespoon oil for greasing

For tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 2 green chillies, slit
• 8-10 curry leaves
• 1 teaspoon sesame seeds
• 2 tablespoons water
• Fresh coriander leaves
• Grated coconut for garnish (optional)

Method

1. Combine gram flour, yoghurt, lemon juice, sugar, turmeric and salt in a bowl.
2. Gradually add water and whisk until you get a smooth, medium-thick batter.
3. Grease a steaming tray and prepare the steamer.
4. Add fruit salt to the batter and gently mix.
5. Immediately pour the batter into the tray and steam for 15-20 minutes.
6. Check with a toothpick. If it comes out clean, the dhokla is ready.
7. Heat oil in a small pan. Add mustard seeds, sesame seeds, green chillies and curry leaves.
8. Add a little water and pour the tempering over the steamed dhokla.

Allow it to cool slightly before cutting into squares. Garnish with coriander and coconut, and serve with green chutney.

3. Karnataka Bisi Bele Bath

Bisi bele bath is a traditional Karnataka one-pot meal that combines rice, lentils, vegetables and aromatic spices. Its slightly tangy, spicy and comforting flavour makes it a satisfying lunch or dinner option.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 3-4

Ingredients

• 1/2 cup rice
• 1/3 cup toor dal
• 1 cup mixed vegetables (carrots, beans, peas and potatoes)
• 2 tablespoons tamarind pulp
• 2 tablespoons bisi bele bath masala
• 1/4 teaspoon turmeric powder
• 1 tablespoon oil
• 2 tablespoons ghee
• 1/2 teaspoon mustard seeds
• 8-10 curry leaves
• 2 dried red chillies
• 10-12 cashews
• Salt to taste
• 4-5 cups water, as required
• Fresh coriander leaves

Method

1. Wash the rice and toor dal separately. Pressure-cook them with sufficient water until soft.
2. Cook the chopped vegetables in a separate pan until tender.
3. Add tamarind pulp, turmeric, salt and bisi bele bath masala to the vegetables.
4. Add the cooked rice and dal to the vegetable mixture.
5. Pour in water gradually and mix until everything combines into a slightly thick consistency.
6. Simmer for 8-10 minutes, stirring occasionally.
7. Heat ghee in a small pan. Add mustard seeds, dried red chillies, curry leaves and cashews.
8. Pour the tempering over the bisi bele bath and garnish with coriander.

Serve hot with papad or a little extra ghee.

4. Punjabi Pindi Chole

Pindi chole is a popular Punjabi chickpea preparation known for its deep colour, bold spices and thick consistency. Unlike some everyday chole recipes, it traditionally has a relatively dry texture, with aromatic spices coating the chickpeas.

Preparation Time: 10 minutes, plus overnight soaking
Cooking Time: 40-45 minutes
Total Time: Approximately 50-55 minutes, excluding soaking
Servings: 3-4

Ingredients

• 1 cup dried chickpeas
• 1 medium onion, finely chopped (optional)
• 1 tablespoon ginger, julienned
• 2 green chillies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1 teaspoon amchur powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 2 tablespoons oil
• 1 teaspoon tea leaves tied in a muslin cloth (optional, for darker colour)
• Salt to taste
• Fresh coriander leaves
• Lemon wedges

Method

1. Wash and soak the chickpeas overnight in sufficient water.
2. Drain and pressure-cook them with fresh water, salt and the optional tea pouch until soft.
3. Heat oil in a pan and add cumin seeds.
4. Add ginger and green chillies, followed by the chopped onion if using. Cook until softened.
5. Add coriander powder, cumin powder, turmeric, red chilli powder and garam masala.
6. Add the boiled chickpeas along with a little cooking water.
7. Mix well and simmer for 10-15 minutes until the spices coat the chickpeas and the gravy thickens.
8. Finish with amchur powder and fresh coriander.

Serve with kulcha, paratha or bhatura, accompanied by sliced onions and lemon.

5. Bihari Litti Chokha

Litti chokha is one of Bihar's most recognisable traditional dishes. It combines roasted wheat-flour balls filled with a spicy sattu mixture and chokha, a rustic preparation made from roasted vegetables.

Preparation Time: 25 minutes
Cooking Time: 35-40 minutes
Total Time: Approximately 1 hour
Servings: 3-4

Ingredients

For litti dough:

• 2 cups whole wheat flour
• 2 tablespoons ghee
• 1/2 teaspoon ajwain
• Salt to taste
• Water as required

For the sattu filling:

• 1 cup sattu (roasted gram flour)
• 1 tablespoon mustard oil
• 1 teaspoon lemon juice
• 1 teaspoon finely chopped garlic
• 1 teaspoon grated ginger
• 2 green chillies, chopped
• 1/2 teaspoon ajwain
• 1/2 teaspoon pickle masala (optional)
• Fresh coriander leaves
• Salt to taste
• A little water, if needed

For chokha:

• 1 large brinjal
• 2 medium tomatoes
• 2 medium potatoes
• 1 small onion, chopped
• 1 teaspoon mustard oil
• 2 green chillies, chopped
• 3 garlic cloves, minced
• Fresh coriander leaves
• Salt to taste

Method

1. Combine wheat flour, ghee, ajwain and salt. Gradually add water and knead into a firm, smooth dough. Rest for 15 minutes.
2. Mix sattu with mustard oil, lemon juice, garlic, ginger, green chillies, ajwain, pickle masala, coriander and salt. Add a little water if the filling feels too dry.
3. Divide the dough into equal portions and shape them into small cups.
4. Fill each portion with the sattu mixture and seal carefully to form round balls.
5. Bake in a preheated oven at 180°C for approximately 25-30 minutes, turning occasionally, until golden and cooked through. Alternatively, roast them in a traditional litti cooker or over a suitable heat source.
6. For chokha, roast the brinjal and tomatoes until their skins are charred and the insides are soft. Boil the potatoes separately.
7. Remove the skins from the roasted vegetables, peel the potatoes and mash everything together.
8. Mix in onion, mustard oil, garlic, green chillies, coriander and salt.

Serve the hot litti with chokha and a little melted ghee.

Bring India's Regional Flavours to Your Kitchen

These five vegetarian recipes showcase how different Indian states use familiar ingredients to create distinctive meals. Whether you prefer the comforting simplicity of Maharashtrian pithla, the soft texture of Gujarati dhokla or the bold flavours of Punjabi Pindi chole, each dish brings something different to your dining table.

Trying regional recipes is also a wonderful way to discover India's culinary traditions without leaving home. Start with one dish, follow the cooking steps and adjust the spices to your taste.