page_title: Maharashtrian cuisine
section_title: Wheat
hierarchical_section_title: Maharashtrian cuisine / Regular meals and staple dishes / Grains / Wheat
caption_attribution_description: English: Wheat Dough in Maharashtrian home.
context_page_description: Maharashtrian or Marathi cuisine is the cuisine of the Marathi people from the Indian state of Maharashtra. It has distinctive attributes, while sharing much with other Indian cuisines. Traditionally, Maharashtrians have considered their food to be more austere than others.
  Maharashtrian cuisine includes mild and spicy dishes. Wheat, rice, jowar, bajri, vegetables, lentils and fruit are dietary staples. Peanuts and cashews are often served with vegetables. Meat was traditionally used sparsely or only by the well off until recently, because of economic conditions and culture.
  The urban population in metropolitan cities such as Mumbai, Pune and others has been influenced by cuisine from other parts of India and abroad. For example, the Udupi dishes idli and dosa, as well as Chinese and Western dishes, are quite popular in home cooking, and in restaurants.
  Distinctly Maharashtrian dishes include ukdiche modak, aluchi patal bhaji and Thalipeeth.
context_section_description: Increased urbanization of the Maharashtra region has increased wheat's popularity. Wheat is used for making flatbreads called chapati, trigonal ghadichi poli , the deep-fried version called puri or the thick paratha. Wheat is also used in many stuffed flatbreads such as the Puran poli, Gul poli (with sesame and Jaggery stuffing), and Satorya (with sugar and khoya (dried milk)).
  Wheat flatbreads are also made with vegetable stuffings such as peas, potatoes and Gram dal. One of the ancient sought-after breads was Mande. As with rice, flatbreads accompany a meal of vegetables or dairy items.
caption: Wheat Dough in Maharashtrian house
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