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.
- ▢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 the 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.