Pithla Bhakri
Pithla Bhakri is a traditional Maharashtrian recipe cooked in every Maharashtrian household, specially during the monsoons. The conventional Pithla is always accompanied with sorghum bread famously known as Jowari chi Bhakri along with freshly sliced onion, spicy chilli pickle—thecha.
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
Making Pithla is a quick recipe, but few things needs to be done right to get delicious results.
- 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.