Also known as Maghi, Makar Sankranti is a Hindu festival that marks the end of the long nights of winter and the beginning of longer days. This year the festival falls on January 14. It is celebrated in many parts of north India and coincides with other festivals like Pongal in Tamil Nadu, Biku in Assam and Pedda Panduga in Andhra Pradesh. On this day, people get together, fly kites and make delicious dishes. We bring you simple recipes to make Surti Undhiyu and peanut chikki on this auspicious festival. These recipes are shared with us by co-owner of MAIA, Sejal Shah. (ALSO READ Makar Sankranti 2018: Date, Significance, Puja Vidhi and Muhurat of Kite Flying Festival).

Surti Undhiyu

Surti undhiyu
Surti undhiyu

No. of Portions: 4 servings

Ingredients for Muthiya:

Gram Flour: 1 Cup

Fine semolina: 2 tbsp

Freshly chopped fenugreek leaves: 1&1/2cup

Red chilli powder: 1/2 tsp

Turmeric powder: 1/4th tsp

A pinch of cooking soda

Sugar: 1 tbsp

Lemon juice: 1/2 tbsp

Salt to taste

1 tbsp oil + oil for deep frying muthiyas

Ingredients for Masala:

Grated coconut: 2 tbsp

Roasted peanut powder: 1 tbsp

Chopped fresh coriander: 1/2 cup

Ginger: 1/2 tsp

Green chilli paste: 1 tsp

Green garlic paste if available or regular garlic paste: 1 tbsp

Sugar: 1tbsp

Lemon juice: 1/2 tsp

Salt to taste

Ingredients for curry:

Small brinjal: 3 No

Potatoes: 4 to 5 pieces

Ripe banana cut into 3pcs with skin (optional): 1 No

Surti papdi (tender snowpeas beans): 1/2 cup

Peas: 1/2 cup

Green tuvar (pigeon beans): 1/2 cup

Valour Papdi, strings removed (variety of beans with skin): 1/2 cup

Purple yam or sweet potatoes: 1/2 cup

A pinch of asafoetida

Salt to taste

Cooking oil: 1/2 cup

Water: 1 cup


Mix all the ingredients for muthiya, add water as required and make a dough. Grease your hands with oil and make small oval muthiyas and deep fry it at medium flame.

Prepare green masala for curry and for stuffing in potatoes, brinjal, banana.

Mix all the ingredients for green masala and grind it to a paste.

For the curry

Heat 1/2 cup of oil in a pressure pan, add asafoetida and sauté all the beans peas and yam with salt. Mix well and cook for 5mins.

Add turmeric powder. Add stuffed brinjal and potatoes sprinkle some salt. Then add 1 cup water. Add fried muthiyas, close the lid and cook on medium flame for about 2 to 3 whistles.

Open the lid after it cools down, mix gently and serve it garnished with fresh coriander.

Peanut Chikki

Peanut chikki
Peanut chikki


Coarse peanut powder: 1 cup

Jaggery: 1 cup

Water: 2 & 1/2 tbsp


Take water in a pan on medium flame, add jaggery powdered and mix it till it becomes a glossy paste, it would turn little darker in color.

Switch off the gas and mix peanut at this stage, then roll it in a thin layer on a granite platform.

Let it cool down and break it into pieces