Pithla

19 Oct

Maharashtra is an agrarian state and prides on it’s cuisine while using the most simplest of ingredients and creating one of the most yummy dishes is Pithla. Pithla is incomplete without mentioning Bhakri, but honestly I struggle making bhakris, if not eaten hot mine become chewy and sometimes break. So I make rotis or chapati with it and I love to eat rice with it and serve pickle on the side. Pithla is made mostly by hardworking people who have physical work mostly farmers, because it satisfies their hunger and gives them energy to get back to work, because it has chickpea flower which is a source of protein. This recipe needs more oil because it aids in digestion. Well, let’s go for it.

Tip: Mix in some ghee before serving. Since chickpeas are a little tough on the tummy, ghee softens the process.

All you need:

  1. 1 cup chickpea flour
  2. 1 large onion, finely chopped
  3. 1 tbsp of crushed ginger, garlic and green chilies(I use 3 cloves, an inch of ginger and 2 green chilies and just pound them together)
  4. 2 tbsp cilantro, finely chopped
  5. 1 tsp turmeric powder
  6. 1/2 tbsp red chili powder
  7. 1 tsp cumin powder
  8. 1 tsp mustard seeds
  9. 1 tsp cumin seeds
  10. pinch of asafoetida
  11. 2 cups of water
  12. 3 tbsp oil
  13. Salt as needed

Ready, Set, Go:

  1. Heat oil really well.
  2. Temper it with mustard seeds, once they pop, add cumin seeds. Let them sizzle.
  3. Add half the cilantro add the crushed garlic and ginger and green chili. Saute the mixture for about 30 seconds.
  4. Add the chopped onion. Saute them until they turn light brown in color.
  5. Add the spice powders, turmeric, cumin and red chili powder. Saute till oil starts leaving the sides.
  6. Add the gram flour slowly making sure you mix it well.
  7. Add the water slowly, stirring the mixture continuously and make sure there are no lumps.
  8. If the mixture thickens immediately, add ore water to thin it out.
  9. Cover the mixture, let it cook for about 10-12 minutes. It will thicken once cooked.
  10. Stir well and check for no more raw chickpea flour.
  11. Season with salt.
  12. Garnish with the remaining cilantro leaves. Serve with a dollop of ghee alongside bhakri/roti.
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