Pithla is a customary Maharashtrian dish made utilizing chickpea flour or besan. This is the way to make it.
Additionally attempt some other customary Maharashtrian recipes from the blog – Maharashtrian Misal Pav, Bharli Vangi, Shengdana Amti, Puran Poli, and Maharashtrian Masale Bhat.
There are a few customary recipes, that are exceptionally basic yet have remarkable taste and surface to them. This PITHLA recipe is one of them!
Pithla is a customary Maharashtrian recipe that is made with gram flour or as we call it, Besan. The gram flour is cooked alongside garlic, green chilies, curry leaves, onions, coriander leaves, and flavors.
It is compulsory to make in each Maharashtrian family with Bhakri, during Monsoons. Due to its effortlessness and delightful taste, it has become well known in Maharashtra as well as all over India.
Each family has its own particular manner of making this recipe, yet here I am showing the genuine approach to making this customary Maharashtrian recipe. You simply need a couple of regular fixings from the storage space to make this thick curry.
It has a yellow tone to it which will unquestionably help you to remember kadhi, however here we are not utilizing yogurt and making this dish just with gram flour or besan.
It is likewise an extraordinary dish to make when you are out of vegetables or need to eat something else.
While Pithla has a glue like surface to it, there is likewise a dry form which is called as Zunka.
This recipe utilizes besan or chickpea flour, which I am certain you can undoubtedly find at your close by stores or on the web.
Add in a few finely cleaved onions, that adds a decent mash in the delicate Pithla.
Green Chili Garlic Paste
Make green stew and garlic glue or include finely hacked green chilies and garlic. You can change how much green chilies according to the zest level you want.
Coriander Leaves are an unquestionable necessity in this recipe, as alongside adding a reviving taste, it likewise adds a decent sprinkle of green tone.
Add in some curry passes on to make it considerably more scrumptious. Utilize the new curry leaves, as they have the best smell and flavor.
To flavor it up, we will utilize some essential ordinary zest powders, for example, red bean stew powder, turmeric powder, garam masala powder, and salt.
You can utilize any vegetable oil or ghee to make this Pithla. Its customarily made utilizing nut oil.
Apart from the previously mentioned fixings, we will require a few additional essential fixings, for example, hing, mustard seeds, and cumin seeds for the treating.
How to make Pithla?
- Sifter 1 cup besan utilizing an enormous strainer to stay away from any knots.
- Add ½ teaspoon red bean stew powder, ¼ teaspoon turmeric powder, and ¼ teaspoon garam masala powder in the besan and blend well.
- Add 1 cup water to the bowl and blend to make a knot free hitter. Utilize a wire speed to blend the hitter. In the event that by any opportunity there are still protuberances in the hitter, you can go the player through a soup sifter.
- Heat 2 tablespoon oil in a container. When the oil is hot, add ¼ teaspoon asafoetida (hing), ½ teaspoon mustard seeds, and ½ teaspoon cumin seeds and let them pop for a couple of moments.
- Add 1 teaspoon garlic green bean stew glue and 8-10 curry leaves and sear briefly.
- Presently add 1 tablespoon cleaved coriander and ½ cup slashed onion and cook for 2-3 minutes on medium intensity.
- Stew the intensity to low and add the besan combination gradually to the skillet and continue blending while at the same time adding.
- Add the leftover 1 cup water and salt to taste and blend well and ensure there are no knots.
- Cover the skillet and cook pithla on low intensity for 8-10 minutes. The consistency of pithla resembles a thick glue. Decorate with new coriander and serve hot.
- Generally, it is served alongside Thecha and Bhakri, which is made with jowar or rice flour.
- However, you can likewise serve it alongside Chapati, Tawa Paratha, Steamed Rice or Jeera Rice.
- Pithla Bhakri Thali is exceptionally famous in Maharashtra and it comprises of Pithla, Jowar or Bajra Bhakri, Gavar ki Sabji and Thecha.