From Braj to Your Kitchen: 4 Traditional Mathura Recipes

Mathura’s food culture is a delicious blend of simple ingredients, bold spices and age-old traditions. Bring the flavours of Braj to your kitchen with these four Mathura favourites.

1. Dhaniya Laddu

Made with roasted coriander, ghee and boora sugar, these aromatic laddus are a traditional festive sweet.

Ingredients

• 1 cup coriander seeds
• ½ cup boora/tagar sugar
• ¼ cup ghee
• 2 tbsp grated dry coconut
• 2 tbsp melon seeds
• 2 tbsp chopped almonds
• ½ tsp cardamom powder

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Method

1. Dry-roast coriander seeds on low heat until fragrant. Cool and grind coarsely.
2. Heat ghee in a pan. Add coconut, melon seeds and almonds and roast lightly.
3. Add the ground coriander and roast for 1-2 minutes.
4. Remove from heat and let the mixture cool until warm.
5. Add boora and cardamom powder and mix well.
6. Shape the mixture into small laddus while still warm.

Tip: Keep the coriander slightly coarse for the best texture.

2. Dubki Wale Aloo

A Mathura street-food favourite, this spicy, thin potato curry gets its character from crushed potatoes and aromatic whole spices.

Ingredients

• 500 g potatoes, boiled and roughly crushed
• 2 tbsp mustard oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ¼ tsp hing
• ½ tsp fenugreek seeds
• 3-4 dried red chillies
• 2-3 green chillies, slit
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp amchur powder
• 3-4 cloves
• 5-6 black peppercorns
• 1 black cardamom, lightly crushed
• 2 tbsp fresh coriander, chopped
• Salt to taste

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Method

1. Roughly crush the boiled potatoes, keeping some pieces chunky.
2. Heat mustard oil in a pan. Add cumin, fennel, fenugreek, cloves, pepper, black cardamom, hing and dried red chillies.
3. Add green chillies and the powdered spices. Stir briefly.
4. Add the potatoes and mix gently, coating them with the spices.
5. Pour in enough water to make a thin, flowing gravy.
6. Bring to a boil and simmer for 10-15 minutes.
7. Add amchur and fresh coriander before serving.

Tip: The curry should be thin and flavourful rather than thick. Serve hot with Bedai or poori.

3. Bedai (Urad Dal Stuffed Poori)

A crisp, golden stuffed poori filled with spiced urad dal, Bedai is a beloved Mathura-Braj breakfast classic, traditionally served with Dubki Wale Aloo.

For the Bedai

Ingredients

• 2 cups whole wheat flour
• ½ cup semolina
• ¾ cup urad dal
• 1 tsp fennel seeds
• 1 tsp coriander seeds
• ½ tsp cumin seeds
• ½ tsp red chilli powder
• ½ tsp amchur powder
• 1 tsp ginger-green chilli paste
• ¼ tsp hing
• Salt to taste
• 1 tbsp oil
• Oil, for deep-frying

Get the ingrdients here

Method

1. Soak urad dal for 4-5 hours. Drain and grind coarsely.
2. Mix the dal with fennel, coriander, cumin, chilli powder, amchur, ginger-green chilli paste, hing and salt.
3. Heat 1 tbsp oil in a pan. Add the dal mixture and cook until dry and crumbly. Cool.
4. Mix flour, semolina, salt and oil. Knead into a firm dough and rest for 20 minutes.
5. Divide the dough into portions. Stuff each with the cooled dal mixture and seal.
6. Roll into slightly thick discs.
7. Deep-fry over medium heat until crisp and golden.
8. Serve hot with Spicy, thin, aromatic Dubki Wale Aloo for the classic Mathura-style pairing.

Tip: Keep the filling completely dry and fry the Bedai slowly over medium-low heat for a crisp exterior and well-cooked centre.

4. Makhan Mishri

Fresh white butter and crunchy mishri come together in this simple preparation associated with Krishna and the food traditions of Braj.

Ingredients

• 1 cup fresh unsalted white butter
• ¼ cup mishri, roughly crushed
• A few saffron strands, optional

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Method

1. Place fresh white butter in a bowl.
2. Add crushed mishri and gently mix.
3. Add saffron, if using.
4. Serve fresh, traditionally in a small earthen pot.

Tip: Fresh, unsalted white butter gives Makhan Mishri its characteristic creamy flavour.

Bring the Flavours of Braj Home

From aromatic Dhaniya Laddu and spicy Dubki Wale Aloo to crisp Bedai with Rasedar Aloo and simple Makhan Mishri, these recipes capture Mathura’s comforting flavours.

Whether you’re preparing a festive spread for Janmashtami or simply exploring regional Indian cuisine, bring a little taste of Braj to your table.

Ready to recreate Mathura at home? Gather your ingredients and get cooking. Explore more festive recipes and regional favourites on BigBasket.

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