Pithla is a traditional Maharashtrian dish made using chickpea flour or besan. Here is how to make it.
Also try some other traditional Maharashtrian recipes from the blog – Maharashtrian Misal Pav, Bharli Vangi, Shengdana Amti, Puran Poli, and Maharashtrian Masale Bhat.
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About This Recipe
There are some traditional recipes, that are very simple but have unique taste and texture to them. This PITHLA recipe is one of them!
Pithla is a traditional Maharashtrian recipe that is made with gram flour or as we call it, Besan. The gram flour is cooked along with garlic, green chilies, curry leaves, onions, coriander leaves, and spices.
It is mandatory to make in every Maharashtrian household with Bhakri, during Monsoons. Because of its simplicity and delicious taste, it has become popular not only in Maharashtra but all over India.
Every household has its own way of making this recipe, but here I am showing the authentic way of making this traditional Maharashtrian recipe. You just need a few everyday ingredients from the pantry to make this thick curry.
It has a yellow color to it which will surely remind you of kadhi, but here we are not using yogurt and making this dish only with gram flour or besan.
It is also a great dish to make when you are out of vegetables or want to eat something different.
While Pithla has a paste like texture to it, there is also a dry version which is called as Zunka.
Ingredients
Besan – This recipe uses besan or chickpea flour, which I am sure you can easily find at your nearby stores or online.
Onion – Add in some finely chopped onions, that adds a nice crunch in the soft Pithla.
Green Chilli Garlic Paste – Make green chili and garlic paste or add in finely chopped green chilies and garlic. You can adjust the amount of green chilies as per the spice level you need.
Coriander Leaves – Coriander Leaves are a must in this recipe, as along with adding a refreshing taste, it also adds a nice hint of green color.
Curry Leaves – Add in some curry leaves to make it even more delicious. Use the fresh curry leaves, as they have the best aroma and flavor.
Spice Powders – To spice it up, we will use some basic everyday spice powders such as red chili powder, turmeric powder, garam masala powder, and salt.
Oil – You can use any vegetable oil or ghee to make this Pithla. Its traditionally made using peanut oil.
Others – Apart from the above-mentioned ingredients, we will need some more basic ingredients such as hing, mustard seeds, and cumin seeds for the tempering.
You can also add in other ingredients such as Palak or curd to it.
How to make Pithla?
Sieve 1 cup besan using a large sieve to avoid any lumps.
Add ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, and ¼ teaspoon garam masala powder in the besan and mix well.
Add 1 cup water to the bowl and mix to make a lump-free batter. Use a wire whisk to mix the batter. If by any chance there are still lumps in the batter, you can pass the batter through a soup strainer.
Heat 2 tablespoon oil in a pan. Once the oil is hot, add ¼ teaspoon asafoetida (hing), ½ teaspoon mustard seeds, and ½ teaspoon cumin seeds and let them crackle for a few seconds.
Add 1 teaspoon garlic green chili paste and 8-10 curry leaves and fry for a minute.
Now add 1 tablespoon chopped coriander and ½ cup chopped onion and cook for 2-3 minutes on medium heat.
Simmer the heat to low and add the besan mixture slowly to the pan and keep mixing while adding.
Add the remaining 1 cup water and salt to taste and mix well and make sure there are no lumps.
Cover the pan and cook pithla on low heat for 8-10 minutes. The consistency of pithla is like a thick paste. Garnish with fresh coriander and serve hot.
Serving Suggestions
Traditionally, it is served along with Thecha and Bhakri, which is made with jowar or rice flour.
But you can also serve it along with Chapati, Tawa Paratha, Steamed Rice or Jeera Rice.
Pithla Bhakri Thali is very popular in Maharashtra and it consists of Pithla, Jowar or Bajra Bhakri, Gavar ki Sabji and Thecha.
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Recipe Card
Pithla Recipe
Ingredients
- 1 cup chickpea flour (besan)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 2 cups water (divided)
- 2 tablespoon vegetable oil
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon garlic green chili paste
- 8-10 curry leaves
- 1 tablespoon chopped coriander leaves
- ½ cup chopped onion
- salt (to taste)
Instructions
- Sieve 1 cup besan using a large sieve to avoid any lumps.
- Add ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, and ¼ teaspoon garam masala powder in the besan and mix well.
- Add 1 cup water to the bowl and mix to make a lump-free batter. Use a wire whisk to mix the batter. If by any chance there are still lumps in the batter, you can pass the batter through a soup strainer.
- Heat 2 tablespoon oil in a pan. Once the oil is hot, add ¼ teaspoon asafoetida (hing), ½ teaspoon mustard seeds, and ½ teaspoon cumin seeds and let them crackle for a few seconds.
- Add 1 teaspoon garlic green chili paste and 8-10 curry leaves and fry for a minute.
- Now add 1 tablespoon chopped coriander and ½ cup chopped onion and cook for 2-3 minutes on medium heat.
- Simmer the heat to low and add the besan mixture slowly to the pan and keep mixing while adding.
- Add the remaining 1 cup water and salt to taste and mix well and make sure there are no lumps.
- Cover the pan and cook pithla on low heat for 8-10 minutes. The consistency of pithla is like a thick paste. Garnish with fresh coriander and serve hot.
Lakshmi M Phadke
On our no vegetable day, we prefer Pithla and Thecha.
Neha Mathur
Same here 🙂