Pithla is a traditional Maharashtrian dish made using chickpea flour or besan. Here is how to make it.
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 runny texture to it, there is also a dry version which is called as Zunka.
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 the besan using a large sieve to avoid any lumps.
Add red chili powder, turmeric powder and garam masala powder in the besan and mix well.
Add 1 cup water and mix to make a lump free batter. Use a wire whisk to mix the batter.
Heat oil in a pan. Once teh oil is hot, add hing, mustard seeds and cumin seeds and let them crackle for a few seconds.
Add garlic green chilli paste and curry leaves and fry for a minute.
Now add fresh coriander and onions and cook for 2-3 minutes on medium heat.
Simmer the heat to low and add the besan mixture slowly and keep mixing while adding.
Add the remaining water and salt and mix well and make sure there are no lumps.
Cover the pan and cook pithla on low heat for 8-10 minutes. Garnish with fresh coriander and serve hot.
Traditionally, it is served along with Thecha and Bhakri, which is made with jowar or rice flour.
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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- 1 cup besan/chickpea flour
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ¼ tsp garam masala powder
- 1+1 cup water
- 2 tbsp vegetable oil
- ¼ tsp hing
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp garlic green chili paste
- 8-10 curry leaves
- 1 tbsp chopped coriander leaves
- ½ cup chopped onion
- salt (to taste)
- Sieve the besan using a large sieve to avoid any lumps.
- Add red chili powder, turmeric powder, and garam masala powder in the besan and mix well.
- Add 1 cup water and mix to make a lump free batter. Use a wire whisk to mix the batter.
- Heat oil in a pan. Once teh oil is hot, add hing, mustard seeds, and cumin seeds and let them crackle for a few seconds.
- Add garlic green chilli paste and curry leaves and fry for a minute.
- Now add fresh coriander and onions and cook for 2-3 minutes on medium heat.
- Simmer the heat to low and add the besan mixture slowly and keep mixing while adding.
- Add the remaining water and salt and mix well and make sure there are no lumps.
- Cover the pan and cook pithla on low heat for 8-10 minutes. Garnish with fresh coriander and serve hot.