This recipe comes from Chef Harshita Kakwani, ambassador for Wild Harvest, an enterprise dedicated to supporting forest-based livelihoods through the ethical and scientific collection of mahua flowers. Operating from the forested Jonha region, about 50 kilometres from Ranchi in Jharkhand, Wild Harvest works closely with local, forest-dwelling communities to revive and revalue the cultural and economic significance of the mahua tree. Their efforts bring grassroots knowledge to a wider audience, drawing attention to a tree that has long nourished and sustained these communities.
Mahua (Madhuca longifolia) is native to central India. For many forest-dependent communities, its flowers are not only a seasonal source of nutrition but also a vital source of income. Traditionally foraged from the forest floor throughout the day during March-April, mahua blossoms are dried and used throughout the year in a variety of preparations—from fermented brews to sweetmeats and breads. The act of collecting and using mahua is deeply interwoven with rhythms of the forest, local customs, and food security.
In this recipe, dried mahua flowers are soaked and ground into a thick paste, which is then kneaded into whole wheat flour to make a soft dough. When rolled out and fried, these puris take on a lightly sweet, earthy flavour. They are best enjoyed hot, with a simple seasonal sabzi, dal, or a homemade pickle.
| Dried mahua flowers | 100 grams |
|---|---|
| Whole wheat flour | 200 grams |
| Salt | a pinch |
| Ghee or oil, for frying | as needed |
What You Will Need
Blender or mixer grinder; heavy bottomed pan; rolling pin
Instructions
Start by rinsing the dried mahua flowers in water thoroughly to remove any impurities. Then soak them in warm water for 30 minutes until softened. Drain the water and grind the flowers into a thick, smooth paste using a blender or mixer grinder. Avoid adding extra water while grinding.
In a mixing bowl, combine the mahua paste with whole wheat flour and a pinch of salt. Knead into a soft, pliable dough. The moisture from the mahua paste should be sufficient to make the dough—no additional water is needed.
Cover the dough and let it rest for 10-15 minutes. Divide it into equal portions and roll each into a ball. Using a rolling pin, flatten each ball into a slightly thick disc (puri-sized).
Heat ghee or oil in a kadhai over medium flame. Once hot, gently slide in a disc. Fry until golden brown and puffed, flipping as needed. Remove and drain on absorbent paper. Repeat the process to make the remaining puris.
Tips
If the mahua paste feels too dry to knead into a dough, you can sprinkle a few drops of water, but do so sparingly. The goal is to attain a soft but not sticky dough.
Chef Harshita Kakwani is the ambassador of Wild Harvest with a deep-rooted passion for India’s indigenous ingredients. Drawing from a decade spent in the forests of central India, she shares the stories, seasonal uses, and cultural wisdom behind these ingredients—nurtured through close relationships with tribal communities and their enduring food traditions. Learn more about Wild Harvest and their work here.
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