Maharashtrian Pithla Recipe step-by-step
During the monsoons we used to take our bikes and ride upto the Sinhagad fort just to enjoy Pithla with Jwarichi bhakri, some spicy thecha and onions pakoras. And this simple food, would hit the right spot. It had become such a tradition that even when we stopped going to Sinhagad we would still make it in our house. The taste of this Pithla with the Jwarichi bhakri and some spicy thecha takes me back in time, where things were simple but heartfelt.
So first let me tell you what Pithla means – Pithla is a vegetarian Traditional indian food and it’s very famous in the state of Maharashtra, Pithla is made from Chickpea flour/ Gram flour and is eaten with bhakri along with thecha, and is cooked till it reaches a semi solid form, It was also considered as a peasant’s meal but due to to its taste and easy cooking method its had now become a favorite in many households in Maharashtra, and it’s considered the must have food when you’re trekking the sinhagad.
So without any further ado let’s learn how to make the Maharashtrian Pithla Recipe.
Step by Step Video for ‘Pithla’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for Pithla
- 1 cup Besan/ Gram Flour
- 1 big finely diced Onion
- 2-3 Mild Green Chillies
- 10-12 Curry Leaves / Kadhi Patta
- ¼ cup Cilantro / Dhania
- 3-4 cloves Fresh Garlic Paste
- ¼ tsp Turmeric / Haldi
- ¼ tsp Cumin / Jeera
- ¼ tsp Mustard Seeds / Rai
- pinch Asafoetida / Hing
- 2 cups Water
- 11/2 tbsp Oil
- as per your taste Salt
Prepping for the Pithla
- Dice up the vegetables keep aside in a bowl.
Method for making the Pithla
- In a big mixing bowl let’s add the Besan.
- add the water. 1:2 ratio so if you have 1 cup besan you will be adding 2 cups of water.
- and now using a balloon whisk let’s mix it all in, make sure that there are no big lumps.
- And then keep it aside.
- Now in a vessel add the oil and once it’s hot add the mustard seeds or you call it rai
- and once they start sizzling add the cumin seeds which is jeera, followed by hing, Some curry leaves and the green chillies.. Now add the Garlic paste and the diced onions… and stir it well.
- Also at this point you can add the salt … and the turmeric and mix well.
- Now cook the onions for 2-3 minutes or until the onions are fully cooked.
- Once the onions are fully cooked it’s time to add the watered down Besan,
- Followed by some fresh dhania leaves / Cilantro. And give it a good mix.
- Now lower the flame to Low and cover it up and cook for the next 6-7minutes.
- Remember to stir in intervals.
- Once the Pithla starts to thicken and once the raw besan taste goes away that means the Pithla is ready to serve.
- Serve hot with Jwarichi Bhakri or tandalachi Bhakri and SOme spicy hot thecha.