Pithla is a traditional Maharashtrian dish made using chickpea flour or besan. Here is how to make it.
There are some traditional recipes, that are very simple but have unique taste and texture to it.
This PITHLA recipe is one of them!
A recipe that 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.
What is Pithla?
It 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 chillies, curry leaves, onions, coriander leaves, and spices.
While Pithla has a runny texture to it, there is also a dry version which is called as Zunka.
You can also add in other ingredients such as Palak or curd to it.
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.
Step By Step Recipe
Sieve the besan.
Add red chilli powder, turmeric powder and garam masala powder and mix well.
Add 1 cup water and mix to make a lump free batter.
Heat oil in a pan. 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.
Add the besan mixture slowly and keep mixing while adding.
Add the remaining water and salt 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.
- 1 cup Besan
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ¼ tsp Garam Masala Powder
- 1 cup Water (plus 1 cup)
- 2 tbsp Vegetable Oil
- ¼ tsp Hing
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
- 1 tsp Garlic Green Chilli Paste
- 8-10 Curry Leaves
- 1 tbsp Coriander Leaves (chopped)
- 2 tbsp Coriander Leaves (chopped)
- ½ cup Onion (chopped)
- Salt (to taste)
- Sieve the besan.
- Add red chilli powder, turmeric powder and garam masala powder and mix well.
- Add 1 cup water and mix to make a lump free batter.
- Heat oil in a pan.
- 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.
- Add the besan mixture slowly and keep mixing while adding.
- Make sure there are no lumps.
- Add the remaining water, salt and mix well.
- Cover the pan and cook pithla on low heat for 8-10 minutes.
- Garnish with fresh coriander and serve hot.