How to make Kelphulachi Bhaji -

Delicious dish made with banana flower and split green gram.

Sanjeev Kapoor

This recipe is from the book Konkan Cookbook.

Main Ingredients : Banana Flower, Split Green Gram

Cuisine : Maharashtrian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Tikha Batata Soya Nuggets 65 Kakdi Ki Sabzi South Indian Mushroom Masala

Kelphulachi Bhaji

Kelphulachi Bhaji Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kelphulachi Bhaji Recipe

  • Banana Flower 1

  • Split Green Gram 1/2 cup

  • Oil 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 5-6

  • Asafoetida a pinch

  • Green chillies finely chopped 2-3

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Jaggery (gur) grated 1 teaspoon

  • Coconut scraped 1/4 cup

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Remove outer part of banana flower, separate the inner white stalks/flowers and use these flowers for this bhaji. Wash the thin white flowers (kelphool), drain and chop.

Step 2

Keep soaked in water overnight. Soak moong dal in one cup of water for at least thirty minutes. Drain. Heat oil in a pan and add cumin seeds.

Step 3

As they begin to change colour, add curry leaves, asafoetida and green chilllies. Stir well. Add moong dal and sauté for a minute. Add kelphool, mix well and add red chilli powder, turmeric powder, salt and jaggery.

Step 4

Cover and cook till kelphool is done. Add coconut and mix well. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.