10 Authentic Indian Recipes Your Dadi Never Wrote Down
There’s a particular comfort that comes from recipes handed down by voice: a pinch measured by the hand, a look that says “when it feels right,” a tweak your dadi swore by and never wrote. These are the dishes that lived in tiffin boxes, on festival plates, and at chai-time conversations—recipes shaped by seasons, scarcity, and a lifetime of repetition. This list collects ten such dishes from across India that many grandmothers taught by demonstration rather than in cookbooks. Each entry explains what makes the dish special, shares the practical technique your dadi would have relied on, and offers friendly swaps for readers cooking in North America. Think of these write-ups as a starting script: try, taste, then adjust the way your dadi would, with patience and memory guiding you. The selections include street snacks, simple dals, festive breads, and rustic meals—varied regions, familiar heart. Where possible, I note ingredient swaps, storage tips, and a modern shortcut that keeps the spirit intact without losing the soul of the dish. If you grew up with a dadi, read this with a note pad beside you. If you’re discovering these flavors now, use these notes to recreate the textures and memories that made them family staples.
1. Jhalmuri — Bengal’s tangy puffed-rice snack
Jhalmuri is a street-and-home snack that your dadi might have mixed up for a quick afternoon nibble. It starts with puffed rice, roughly chopped raw vegetables like cucumber and onion, green chilies, chaat masala, and a drizzle of mustard oil if she had it. The key is texture: crunchy kernels, crisp vegetables, and a burst of tang from lime or tamarind. Many grandmothers adjusted heat levels for younger eaters and sometimes added roasted peanuts or grated coconut depending on region and season. Assembly is immediate—mixing just before serving keeps everything crisp. For cooks in North America, look for muri or beaten rice at Indian groceries; plain puffed rice from mainstream stores also works if you add more seasoning. If mustard oil is unavailable or you prefer a milder flavor, use a neutral oil with a touch of crushed mustard seeds for tempering. Jhalmuri is forgiving: it’s more about balance than exact amounts. Your dadi would tell you to taste as you go and add more lime or spice until it sings. Serve it in small paper cones for a nostalgic finish, or pack a light version for picnics and easy snacking.
2. Chawli Upkari — Konkani spiced string-bean sabzi
Chawli upkari is the kind of vegetable dish that makes a simple meal feel complete. In Konkani households, upkari refers to a dry, lightly spiced stir-fry, and chawli usually means long green beans or cowpeas depending on local usage. Your dadi would have tempered mustard seeds and curry leaves in hot oil, added chopped beans, and cooked them until tender with turmeric, grated coconut, and a handful of fresh cilantro. The coconut gives a soft, aromatic finish, while the tempering frames each bite with fragrance. This sabzi reflects seasonality—fresh beans in the monsoon or early autumn were prized—and often accompanied rice, roti, or a simple dal. For North American kitchens, fresh green beans or yardlong beans from South Asian markets substitute comfortably; frozen beans work in a pinch but lose some texture. If fresh coconut isn’t on hand, use unsweetened desiccated coconut rehydrated briefly in warm water, or a spoon of coconut milk for creaminess. The dish is modest but layered; serve it warm with plain rice and a wedge of lime, and you’ll see how small, everyday techniques make a big difference.
3. Dali Toi — Goan dal finished with coconut and tamarind
Dali toi is a Goan-style dal where coconut and souring agents like tamarind or kokum lend a coastal brightness to a humble lentil pot. Many grandmothers in coastal regions cooked dal to a soft comfort and then finished it with a quick coconut-tempering or a ground coconut-tamarind paste—techniques that brighten and thicken without heavy cream. The charm is in the balance: earthy lentils, mild heat, a tang that cuts through, and a coconut whisper that lingers. Traditionally served with rice, a spoonful of dal-toi can anchor a multi-dish thali or shine on its own with a spoon of pickle. For cooks abroad, canned coconut milk provides the coconut element, while ready tamarind paste offers consistent sourness; adjust both to taste. Use split red lentils (masoor dal) or yellow split pigeon peas (toor dal) according to availability, and aim for a soft but not mushy texture. When your dadi tempered mustard seeds or curry leaves last, she was adding aroma and a final flourish—don’t skip that simple step for the authentic finish.
4. Farali Chivda — Fasting-day snack mix with peanuts and flattened rice
Farali chivda is the crunchy snack your dadi pulled out when family members observed fasts or needed a light treat. “Farali” refers to fasting-friendly foods in several regions, and this chivda is built from flattened rice (poha), roasted peanuts, roasted makhana (fox nuts), coconut slivers, and spices like rock salt, cumin, or mild black pepper. It’s cooked with care to keep each element crisp and separated, using minimal oil and quick, high-heat tossing. The result is a snack that fills and satisfies without breaking dietary rules of vrat days. In North America, you can source poha and makhana at Indian grocers; plain rice-based crisps also offer a quick substitute. Many grandmothers added a tempering of ghee for aroma, while others toasted ingredients in oil for a different mouthfeel—both are authentic variations. Store the finished chivda in an airtight container so it remains crisp for gifting or long snack sessions. This mix shows how resourceful home cooks turned a few pantry staples into a festival-ready comfort.
5. Methi Thepla — Gujarati fenugreek flatbread for tiffin
Methi thepla is a tiffin-time favorite in many Gujarati households, and it’s a perfect example of dadi’s pragmatism: blend greens into the dough so nothing goes to waste. Thepla combines wheat flour, chopped fresh fenugreek leaves (methi), spices such as turmeric and red chili, and a touch of yogurt or oil to make pliable dough. Your dadi’s two secrets were the right hydration and a gentle rolling touch so the breads cook evenly without tearing. They’re cooked on a hot griddle, brushed lightly with oil, and packed with pickles or plain yogurt for lunchboxes. For cooks who don’t find fresh methi easily, use frozen methi after thawing and squeezing, or mix in fresh spinach plus a teaspoon of fenugreek powder for the distinct bitterness. Theplas travel well and reheat simply, which is why they were tiffin staples. They balance bitter greens with mellow wheat, and they’re easy to scale for weekday meals or weekend experiments with fillings and flours.
6. Patal Poha Chivda — Regional poha-based savory flakes
Patal poha chivda takes flattened rice and turns it into a delicate, savory snack with the kind of crispiness a dadi would achieve by careful toasting. Unlike the wet-soaked poha used for breakfast, this variant is dried or lightly fried until flaked and crisp, then tossed with roasted peanuts, curry leaves, asafoetida, and mild chilies. The technique is deceptively simple: control the heat and move quickly so the poha crisps without burning. This chivda often appears at home as an evening nibble or packaged for festivals and travel. To recreate it in foreign kitchens, choose thick poha meant for chivda or aval at Indian stores; if using thinner flakes, lower the heat further to avoid over-browning. Your dadi might have varied spice mixes—some families like it tangier with dried mango powder, while others go for warm cumin notes. Store it in airtight jars, and you have a light, gluten-free snack that’s instantly nostalgic.
7. Kadhi-Chawal — Yogurt-based curry that feels like home
Kadhi-chawal is the kind of evening comfort many grandmothers made when the household needed warmth and simplicity. Kadhi is a yogurt-and-chickpea-flour curry simmered until it thickens and then tempered with mustard seeds, curry leaves, and dried red chilies to add aroma. The balance of tangy yogurt and nutty besan is what makes it comforting, and many grandmothers kept the yogurt slightly on the tangier side for character. Served with plain rice, kadhi is everyday food, but a well-made kadhi carries subtle layers from the tempering and slow simmer. For North American cooks, use whole-milk yogurt for richness and whisk besan into water before adding to avoid lumps. If you’re wary of curdling, maintain a gentle simmer and stir often. Notes your dadi might have—always temper in hot oil to bloom the spices and add a few curry leaves for an authentic finish—are worth following. Simple, soothing, and deeply satisfying, kadhi-chawal is ancestral comfort on a plate.
8. Bharwa Baingan — Stuffed eggplants cooked in a tangy masala
Bharwa baingan features small eggplants slit and filled with a spiced masala—often a mix of roasted peanuts, sesame, coconut, and spice powders—then cooked in a tangy tomato or tamarind gravy. Dadi’s hands knew how to slit without splitting, stuff without tearing, and simmer gently so the eggplants absorbed flavor without collapsing. This recipe highlights technique: roast or pan-fry the filling components first for depth, then combine into a paste that holds inside the eggplant. In many homes the filling changed by household: some leaned into sweetness, others into heat or smoky notes. For cooks outside India, use Italian baby eggplants or small Chinese eggplants as substitutes; they hold fillings well and cook evenly. If fresh sesame or peanuts are scarce, replace with store-bought roasted peanut butter for binding, but toast it lightly to remove raw flavor. Serve with plain rotis or rice; each bite carries a hearty, layered memory that many grandmothers perfected through years of repetition.
9. Puran Poli — Sweet stuffed flatbread your dadi made for festivals
Puran poli is a festival flatbread that many grandmothers made for special occasions, filled with a sweet dal mixture cooked down with jaggery and cardamom. The dough is rolled thin, the filling enclosed, and then the whole flattened gently and cooked on a hot tawa. Technique matters: the sweet puran must be dry enough not to burst the bread, yet soft so the poli stays tender. Smaller families often made a few and saved the rest for guests; larger households made enough for the whole neighborhood. Outside India, jaggery is sometimes hard to source; substitute with good-quality dark brown sugar or panela, and adjust moisture as you cook the filling. Cardamom, nutmeg, or a touch of ghee finish the profile and make the flatbread feel special. Your dadi’s tip—resting the dough briefly and rolling carefully—keeps the poli from tearing and gives you that thin, melt-in-the-mouth layer that distinguishes homemade versions from store-bought ones.
10. Litti Chokha — Rustic stuffed wheat balls with smoky vegetable mash
Litti chokha brings together roasted, smoky mashed vegetables (chokha) and wheat dough balls stuffed with a spiced gram flour mix (litti). Traditionally cooked over coals, litti develops a charred, earthy flavor that pairs beautifully with the bright chokha of roasted eggplant, tomato, and potato. Grandmothers soaked the litti dough, stuffed it generously, and brushed it with ghee after cooking for richness. For North American kitchens, oven-roasting or stovetop tandoor-style methods recreate some of that char; finish with a light smear of ghee or butter to mimic the original sheen. The gram-flour stuffing can be adapted with roasted spices and a dash of citrus or mango powder for tang. Litti chokha is rustic and hands-on, best enjoyed warm and shared—its textures and smoky notes stick in the memory the way dadi’s cooking often does.
Keeping dadi’s recipes alive: small steps to preserve big memories
Dadi’s recipes survived because they were practical, repeatable, and shared over and over. That repetition encoded small rules—when to add coconut, how long to temper spices, and how much salt feels right—that a written page rarely captures. To preserve those teachings, start by asking for one dish and record the session on your phone while cooking together, or write down the sensory cues she mentions, such as aroma or texture. When adapting for a North American pantry, prioritize substitute ingredients that preserve texture first, then flavor. Make notes about heat levels and resting times so the next generation has a clearer starting point than “add until it feels right.” Try one dish from this list, compare it with the version you remember, and then experiment gently. If you’re not cooking with a dadi, reach out to community elders, regional food groups, or local cooks—oral traditions are often kept alive by neighbors and festivals. Above all, treat these recipes as living documents: adjust them, pass them on, and record the stories behind them. That way, the flavors your family cherishes keep traveling forward, along with the memories that made them so meaningful in the first place.