Pithla

I am trying to go gluten free these days. I tell you its not easy task, i just love my breads, biscuits and cakes 😉

But i have decided will give my best shot at it. Last week i dis my gluten free shopping, brought barley, (millet) jowar, bajra, and besan for daily use. I have totally stopped making wheat roti which was must have in my house hold, now instead started making bhakris ( flatbread made out of millet flour).

Making bhakris is not easy, take lots of patience and time. I watched few videos on YouTube, how to make bhakris. Looked easy but i tell you it not for freshers lime me.. lol

This bhakri can be eaten with any vegetables but in Maharashtra it is served with Pithla, it was thick gravy like dish made out of chickepea flour. It super spicy and delicious.

So today I thought of serving authentic maharastrain meal of ‘Pithla and Bhakri’

In this post i will be sharing Pithla recipe. And For bhakri i will make a separate post later.

You check out short video of pithla



Recipe for Pithla

Ingredients:

4 tbsp Chickpea Flour

3 tbsp oil

1 onion finely chopped

4-6 Green chillies

1/8 tsp hing

1/2 tap Turmeric powder

1 tsp Cumin seeds

1 tsp Mustard seeds

4 cloves garlic

2-3 tbsp Coriander leaves

1 tsp Lemon juice

Salt to taste

3 cups Water

Method

Put chickpea flour ( besan) in a mixing bowl and slowly add water and mix well with whisk to avoid any lumps, Keep aside.

Crush garlic and 2 green chilies with mortar and pestle and keep it aside.

In a Pan add oil when hot add mustard seeds and let in splutter. Then add cumin seeds sauté for a minute. Now add crushed garlic and green chillies, hing and 2 slit green chilies. Sauté for a minute or two.

Once the garlic is cooked add finely chopped onion. Sauté onion until pink in color. Add 2 tbsp of chopped green coriander leaves followed by turmeric powder and salt. Cook for a minute, then add remaining water. Bring it to boil.

Once its starts boiling, reduce the heat and add chickpea flour and water mix gradually, but keep stirring continuously.

Cover with lid and let it cook on low heat for 8-10 minutes. Keep stirring occasionally.

Pitla is cooked, garnish with chopped green coriander leaves.

Serve with hot bhakri and chopped raw onion.

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