Pithla and Bhakri is a famous combo from Maharashtra. Pithla is a thick curry prepared from besan (chickpea flour). It is very easy and simple to make. You may use some more ingredients like red chili powder, garlic, and curry leaves, which we have not used in our recipe and kept it very simple.
PithlaCourse: Veg, Veg BreakfastCuisine: IndianDifficulty: Medium
Besan (chickpea flour)- 1/2 cup
Onion (chopped) – 1 medium
Green chilies (clit or chopped) – 2 to 3
Turmeric powder – 1/4 tsp
Mustard seeds – 1/3 tsp
Cumin seeds – 1/3 tsp
Crushed cumin seeds or cumin powder – 1/4 tsp (optional)
Oil – 1 to 2 tbsp
Coriander leaves (chopped) – 1 to 2 tsp
Water – 2 to 2 1/2 cups
Salt to taste
- Heat oil in a kadai and add mustard seeds. Let them splutter.
- Add cumin seeds, let them crackle.
- Add onion and stir fry till onion turns golden brown.
- Add green chilies, cumin powder and turmeric powder. (If you want to use garlic and curry leaves, then add at this stage.)
- Add besan and mix well.
- Add water and salt. Stir well. Simmer. (adjust the quantity of water depending upon the desired consistency)
- When it starts bubbling, stir continuously till it thickens and raw smell goes away.
- Add coriander leaves.
- Serve hot with Bhakri.
- You may follow a slightly different procedure. Combine besan with half the quantity of water and keep aside. After adding green chilies, cumin powder and turmeric powder, add remaining water. When it comes to boil, add besan paste, salt and stir well.
If you want to prepare it without onion, then use asafoetida, ginger, potato and tomato. Exclude cumin seeds.
Drumsticks can also be used in pithla.