Pithla Bhakri is called as Farmer's meal or poor man's meal in Maharashtra. It represents a humble and very comfort meal in any Maharashtrian household. Pithla, Bhakri /bhakari and Red chili Thecha / Green chilli thecha served with Green chillies and Raw onion make a fabulous combination But because of it's awesome taste and simplicity it got popular among all Maharashtrian households. It can also be eaten with plain rice or rotis.Although Pithla Bhakri is said to be a “poor man’s meal”, it is enjoyed by one and all due to its simplicity!
Pithla is traditionally made from besan/chickpea flour and tastes best when eaten with Bhakri which is prepared using Jowar/Bajri flour. Making Pithla is handy when you are either out of stock for veggies. For jowar bhakri recipe pls click here.
Depending on whether you want to serve Pithla with Rice or Bhakri/Roti, the consistency also varies. Pithla served with rice has almost watery- liquid like consistency. Semi liquid or dry Pithla goes well with Bhakri or Roti. This dry version of Pithla is alternately known as Zunka /Zhunka. I have earlier blogged about tomato pithla but todays recipe is the conventional besan /chickpea flour pithala.
1 cup Besan/Chickpea Flour
3 cups Water
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3-4 Green Chillies
8-10 curry leaves
3-4 cloves Garlic smashed
1 tbsp ginger garlic paste
1 onion chopped
Few strands of Corriander, chopped
Salt to taste
8-12 garlic cloves
1 tsp red chilli powder
4 tsp oil
1) Add besan to water and mix well so as to make it lump free mixture.
2) Grind chillies to coarse paste
3) Heat oil in a pan and add mustard seeds and cumin seeds
4) When mustard seeds start spluttering, add the chilli, ginger garlic paste ,curry leaves and fry a min
5) Now add the besan water mixture and stir well.Add more water if you feel the pithala is thick.
6) Add salt as required and keep stirring at intervals (Continuous stirring will avoid formation of lumps)
7) Cook covered with a lid for 2-3 minutes.
8) Garnish with coriander and serve hot with bhakri, roti or rice.
9) Tempering or tadka is optional just to give a spicy touch to pithale.
10)Heat 3 tsp (take more oil) oil in a tempering pan.Add garlic flakes once oil is hot .Once garlic is golden brown add hing, switch off gas & remove the pan from gas . Next add red chilli powder & mix well in tempering .TAKE CARE NOT TO BURN MASALA.
11)Pour tempering on pithla just before serving.
12). Garnish with coriander leaves & serve with jowar bhakri & red mirchi thecha.
I had served pithala with jowar tandalachi bhakri ,lal mirchi cha thecha & methichi kanda takun bhaji.