Pithla Bhakri is a traditional Maharashtrian recipe cooked in every Maharashtrian household specially during the monsoons. The conventional Pithla is always accompanied with sorghum read, famously known as Jowari chi Bhakri, freshly sliced onion, spicy chilli pickle—thecha.
Maharashtrian cuisine is one of the most balanced cuisines India has.
The fresh flavour and texture are what makes it unique. There are some recipes which requires tremendous efforts and time to turn out scrumptious; let me tell you this recipe NOT one of those. On a Contrary, its a simple and time-saving recipe with just handful of ingredients required. Because of its simplicity and appetizing flavours, this recipe is not limited to Maharashtra but also popular in the rest of India.
The Pithla is made using Gram flour/ Besan, green chillies, curry leaves, garlic, onion, and spices and garnished with coriander leaves. Every household has a unique recipe to make Pithla Bhakri carried forward over generations, which also gives variations in the consistency of the Pithla, the dry version of Pithla is known as Zunka while the traditional Pithla is a thick curry.
From a huge range of Indian breads, Bhakri is one of its kind. It´s been the staple food of Maharashtrians for decades over decades. The trend of leading a healthy life and organic life has made this bread viral. The higher nutritive value is making people prefer Bhakri over regular Chapati or Paratha.
India is famous for its humongous variety of breads which differs from state to state. Unlike this one, most of the Maharashtrian Sabji´s are accompanied with Poli. Bhakri here, is made from grounded sorghum/jowar; not pin-rolled but flattened with hand palms.
Hot sizzling Pithla Bhakri is a perfect meal when you are out of veggies or want to eat something different. Honestly, there are no good reasons to eat good food!
Today I am sharing, the authentic Pithla Bhakri recipe that I have been enjoying all my life, (as I come from Maharashtra) and still crave for it every now and then…
Can Pithla be cooked differently?
Affirmative!! I remember how my Mom used to fool me by saying there is Pithla for lunch or dinner. Ofcourse she didn´t lie, but the Pithla was not always the traditional Pithla rather sometimes she incorporated veggies in it which i usually din´t eat.
What a smart way to make you eat the things you don´t like!
So, yea… You can easily make a recipe of your choice by adding any leafy or other greens in it. For example,
#Palak/ Spinach
#Methi/ Fresh Fenugreek
#Saragwa/ Drum sticks
You can also add curd/ joghurt to make Pithla, if you like.
When using different veggies, add them with onion and allow them to cook, before adding the batter. For drum sticks, boil them before adding it to the Pithla.
Pithla can also be served with?
Pithla is a versatile dish which goes well with almost all kinds of breads. To name some…
1. Bajari Bhakri/ Pearl Millet
2. Nachani Bhakri/ Finger Millet
3. Maharashtrian Poli
4. Chapati
5. Paratha
Not a fan of breads?? That should be no reason for not making Pithla because Pithla tastes amazing with white rice. Don´t trust me ?? then why not give it a try.
Pithla Bhakri
Equipment
- Sieve
- Skillet with lid
- Spatula
- Bowl
- Chopping Board
- Knives
Ingredients
- 2 cup Gram Flour Besan/Chana Atta
- 1½ tsp Red Chilli Powder
- 1 tsp Turmeric Powder
- ½ tsp Garam Masala Check the recipe here: https://www.youtube.com/watch?v=7oekAaW3fgQ
- ¼ tsp Asafoetida/ Hing
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds
- 3 tbsp Sunflower Oil or any other Oil
- ⅔ tsp Green Chilli and Garlic grind paste Grind around 4-5 cloves of garlic with 3-4 green chillies
- 2 cloves Garlic finely chopped
- 6-7 leaves Curry Leave fresh
- 1 Onion Medium sized, finely chopped
- 2-3 tbsp Coriander Leaves finely chopped
- Salt salt to taste
- 5 cup Water
Instructions
- Start with sieving the Gram flour to have knot-free Pithla.
- Add the dry spices (turmeric, red chilli powder, garam masala) to the sieved flour. Also add salt to have a well blended mix.
- Add 2 cup water to the flour and mix it to make a lump free batter.
- Add oil to a well heated skillet over the stove.
- Add mustard seeds and allow it to crackle, once done; add asafoetida and curry leaves. After few seconds, add garlic chilli paste, chopped garlic and let it quick fry for a minute.
- Now, add chopped onion and let it cook until they turn translucent. Add chopped coriander to the skillet.
- Go ahead with adding the gram flour batter slowly to the skillet with continuous stirring to avoid any lumps.
- After adding the batter, make sure of no lumps in the Pithla.
- Now add the remaining water to the mix and continue stirring the Pithla with a spatula, until it has a runny consistency.
- Cover the skillet with lid and let it cook for 5-6 mins on low heat.
- The Pithla is ready to be served with Bhakri, Garnish it with fresh coriander.
Notes
- Sieve the flour to avoid lumps.
- When preparing the batter, its best that you add water to an empty bowl and add flour to the bowl or directly sieve into the bowl.
- Using lukewarm water will help to dissolve the lumps, if there are any.
- If you get lumps in the batter, make sure to sieve them out before adding it to the skillet.
- You can change the water proportions to get thicker or thinner consistency, depending on your preference.
- Keep stirring the Pithla, once added to the skillet.
- Once the Pithla thickens, it starts shooting out of the pan, reduce the heat and continue stirring or cover it with the lid.
Jowari chi Bhakri/Sorghum Bread Recipe
Equipment
- Flat Pan
- Spatula
- Large Bowl
- Rolling pin
- Rolling board
Ingredients
- 4 cups Jowar Flour / Sorghum Flour
- 1½ cup Water use lukewarm water.
- Salt to taste
Instructions
- Take the flour in the bowl, add salt. Knead the dough by adding water to the flour slowly, as required.The dough should not be very hard or too soft, just appropriate to roll out easily.
- Make equal sized balls of the dough. Dust the dough ball in flour and start rolling it on a board.Make sure your Bhakri is approx. a cm thick and not too thin.
- On a medium heated pan, place the rolled Bhakri. Apply some water on the top surface of the Bhakri with the help of your fingers, and allow it to cook.
- Once the water evaporates from the top layer, flip it and cook on the other side.
- Now place the Bhakri on direct flame and roast it on both sides.
- Once the blackish brown spots start to appear on the Bhakri, remove it from the flame.
- Your Bhakri is ready, apply Ghee/ refined butter and enjoy it hot with Pithla.
Notes
- Use lukewarm water to have soft and smooth dough.
- Add water to the dough very carefully, if the dough becomes very soft then rolling out would be difficult.
- If using a hot plate or inductive unit, repeat roasting on both sides until spots starts to appear.
- If you have difficulty in rolling the Bhakri, then place fresh foil or clean plastic bag over the rolling board and then try rolling the bhakri, also try dusting several times with flour.
Author: Kinnari
Welcome! I am Kinnari, a 20 something Engineer from Pune, India. Presently residing in Germany, which got me an opportunity to explore the world around me! Staying far from my family also got me a chance to step into the kitchen and put my apron on! Altogether a big opportunity to share my experiences with you!
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Awesome post.
Glad to hear that:):) Thanks for stopping by :D:D
Loved the recipe 😀 It was perfect for my taste buds even the spicy-ness 😛 ;D ; will be making it frequently now on..