5 Delicious Ambhadi Recipes You Must Try

If you've ever taken a stroll through the lush, green landscapes of Gujarat or Maharashtra, you might have come across a unique vegetable with a distinct aroma and taste. This vegetable is known as Ambhadi, or Ambadi in Hindi, scientifically recognized as Hibiscus cannabinus, or more commonly referred to as kenaf. Prized for its tangy flavor, Ambhadi can transform an ordinary dish into a culinary delight. In this blog post, we'll explore five delicious Ambhadi recipes that will leave your taste buds craving for more.

Ambhadi Dal

Ambhadi Dal is a traditional Gujarati dish that beautifully marries the tangy flavor of Ambhadi leaves with the creaminess of lentils.

• 1 cup of toor dal (pigeon peas)
• 1 cup of Ambhadi leaves, washed and chopped
• 2 green chilies, slit
• 1 tsp turmeric powder
• Salt to taste
• 1 tbsp ghee or oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3-4 garlic cloves, minced
• 3-4 curry leaves
• 1 dry red chili

Preparation Steps:

1. Boil the toor dal with turmeric and salt until fully cooked.
2. In a separate pan, heat ghee or oil, then add mustard and cumin seeds.
3. Once they start to pop, add minced garlic, green chilies, curry leaves, and dry red chili.
4. Now, add the Ambhadi leaves to the tempering and sauté until they reduce in volume.
5. Mix the cooked dal with the Ambhadi mixture, simmer for a few minutes, and serve hot.

🍜 Note: You can also make a spicy version by adding extra chili powder to the tempering.

Ambhadi Pani Puri

Give your street food a unique twist by using Ambhadi-infused water to make Ambhadi Pani Puri.

• 1 cup chopped Ambhadi leaves
• 4 cups water
• 2 tbsp tamarind paste
• 1 tbsp green chili paste
• 1 tbsp jaggery or sugar
• 1 tsp black salt
• 1 tsp cumin powder
• ¹⁄₂ tsp chaat masala
• ¹⁄₂ tsp mint powder

Preparation Steps:

1. Blend Ambhadi leaves with water until smooth, strain the mixture to remove any lumps.
2. Mix this liquid with tamarind paste, chili paste, jaggery, black salt, cumin powder, chaat masala, and mint powder.
3. Adjust the seasoning to taste, then chill the pani for a couple of hours.
4. Serve with traditional puris, boiled potatoes, chickpeas, and tangy chutney.

🌶️ Note: Adjust the spice level according to your palate by adding more or less green chili paste.

Ambhadi Potato Patties

For a delightful starter or a side dish, try making Ambhadi Potato Patties which bring a unique tanginess to the beloved potato patties.

• 3-4 large potatoes, boiled and mashed
• 1 cup chopped Ambhadi leaves
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1 tsp coriander powder
• ¹⁄₂ tsp red chili powder
• ¹⁄₂ tsp garam masala
• Bread crumbs for coating
• Oil for shallow frying

Preparation Steps:

1. Combine mashed potatoes, Ambhadi leaves, onion, green chili, and all the spices in a bowl.
2. Shape into patties and coat them evenly with bread crumbs.
3. Heat oil in a pan, shallow fry the patties until golden brown on both sides.
4. Serve with your favorite dipping sauce or chutney.

🍟 Note: The patties can also be baked for a healthier option.

Ambhadi Chutney

A simple yet bursting with flavor, Ambhadi Chutney can accompany various snacks or be used as a sandwich spread.

• 1 cup Ambhadi leaves
• 1 small tomato
• ¹⁄₂ cup grated coconut
• 2 tbsp roasted peanuts
• 1 tbsp sesame seeds
• 1 green chili
• Salt to taste
• 1 tbsp lemon juice

Preparation Steps:

1. In a blender, combine all ingredients except lemon juice.
2. Blend until smooth, adding a little water if necessary to achieve the desired consistency.
3. Squeeze in lemon juice, mix well, and serve with idli, dosa, or as a condiment.

🥑 Note: For a creamy texture, blend in some cashew nuts or yogurt.

Ambhadi Paratha

Reinvent your paratha game with the tangy taste of Ambhadi by stuffing these flatbreads with an Ambhadi filling.

• 2 cups whole wheat flour
• 1 cup chopped Ambhadi leaves
• ¹⁄₂ tsp turmeric powder
• ¹⁄₂ tsp red chili powder
• 1 tsp coriander powder
• ¹⁄₂ tsp cumin seeds
• Salt to taste
• Ghee or oil for frying

Preparation Steps:

1. Mix the flour with salt and water to make a soft dough, let it rest for 10-15 minutes.
2. Combine Ambhadi leaves with spices to make the filling.
3. Roll out the dough into small discs, add some filling in the center, and seal by gathering the edges.
4. Flatten and roll again, then cook on a hot skillet with a little oil or ghee until golden brown.

🍀 Note: You can also add finely chopped onions or garlic to the filling for extra flavor.

In these delectable recipes, we’ve explored the versatility of Ambhadi, revealing how this humble vegetable can be incorporated into various Indian dishes to elevate their flavors. From the traditional comfort of Ambhadi Dal to the street food twist with Ambhadi Pani Puri, from the innovative sides like Ambhadi Potato Patties to the refreshing burst of Ambhadi Chutney, and finally, the satisfying Ambhadi Paratha, we’ve seen how this ingredient can adapt to any culinary need. By experimenting with these recipes, you’re not just expanding your culinary horizons but also paying homage to the rich regional flavors of India. So, next time you spot these vibrant green leaves at the market, pick some up and give these Ambhadi recipes a try – your taste buds will thank you.

What does Ambhadi taste like?

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Ambhadi has a tangy and slightly sour taste, which adds a unique flavor to dishes, enhancing their overall taste profile with a refreshing twist.

Can I find Ambhadi in supermarkets?

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Ambhadi or Kenaf leaves are typically found in local or regional markets in areas where it is commonly grown. However, you might find them in specialized supermarkets or farmer’s markets that cater to Indian or Asian cuisine.

What are the health benefits of Ambhadi?

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Ambhadi is rich in iron, calcium, and vitamin C. Its sour taste also stimulates appetite and aids digestion. It has antioxidant properties and can be used for its anti-inflammatory benefits as well.

Is Ambhadi same as amla?

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No, Ambhadi and Amla (Indian Gooseberry) are different plants. Ambhadi comes from the Hibiscus family, while Amla is from the Phyllanthus emblica. Both have sour flavors but they are not related.