Pithla Bhakri

In recent times apart from Vada Pav the other dish that has been most loved in State of Maharashtra is Pithla (Jhunka) Bhakri. It is the staple food of people residing in areas near Goa and some parts of Karnataka. Phitla Bhakri has been comfort food for most of the Maharashtrian families. I have been grown up in one such traditional Maharashtrian family where Pithla Bhakri used to be part of our lunch or dinner delicacy. There is a slight difference between Jhunka and Pithla. Jhunka can be made out spring onion, cabbage or capsicum. I have already added recipe for Jhunka on my blog for Jhunka with Capsicum. It can be substituted with spring onion or cabbage. On other hand Pithla is purely made out of Chickpea/Gram flour which is commonly known as "Besan". Pithla's consistency is more fluid compared to Jhunka. Jhunka is more on the dry side of the dish. My mother makes Pithla out of buttermilk (taak) and so does my mother in law and her mother in law. In a way I am sharing a recipe which has been handed down over to next generations over period of time.

Let's have a look at the recipe for Pithla.

Ingredients:

1 cup Besan (Gram Flour/ Chickpea Flour)

1 cup Buttermilk (Taak)

3 cups Water

1 Onion finely chopped

2 Garlic chopped

1 tsp Ginger chopped

3-4 Green chilies chopped

1 tsp Coriander Powder (dhania powder)

1 tsp Mustard seeds

1 tsp Cumin Seeds (Jeera)

1/2 tsp Turmeric Powder

1 sprig of Curry leaves

Coriander Leaves chopped

Salt to teste

2 tbsp Oil

Method:

Take a mixing bowl and add Besan to it along with it add buttermilk and whisk it well into a smooth batter. Add 3 cups of water and mix batter well. Make sure there are no lumps in the mixture, as it will not make into a lump free Pithla.

In a pan add oil and add mustard seeds. Await till the seeds splutter, then add curry leaves to it on medium flame. Wait until curry leaves splutter, and then add chopped ginger garlic and chilies.

Once ingredients start turning golden brown add chopped onions to it and mix well

Cook onions until they turn golden brown. Add salt at this point and mix it well. Add 1 tsp chopped coriander too and mix well.

Add coriander powder and mix well.

Turn the flame low and now add the Besan, buttermilk and water mixture to the pan and mix well.

Make sure all ingredients mix well to form a good consistency.

Add turmeric powder to the mixture and adjust the salt at this point if required. 

Do not turn the flame high as besan has a tendency of thickening quickly and we don't need a tough consistency dish.

Cook for 5-8 mins on low flame. Make sure besan is cooked completely orelse it could harm the digestion system.

Once the besan starts to thickening add coriander to the pan and adjust the salt at this point if required.

Turn off the flame and close the pan with a lid. 

After 5-8 mins open the lid and give it a good stir and serve it with Bhakri, Roti or Phulka. 

Recipe of Bhakri is on my blog under Gaavran Chicken and BHakri recipe.