Pithla Bhakri Recipe

 

Pithla Bhakri Recipe

Experience the rustic charm of Maharashtra with this classic duo of spicy gram flour curry and wholesome millet flatbread.

Ingredients

For Pithla:

- 1 cup gram flour (besan)

- 2 cups water

- 1 medium onion, finely chopped

- 2-3 green chilies, finely chopped

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- A pinch of asafoetida (hing)

- 1/2 teaspoon turmeric powder

- Salt to taste

- 2 tablespoons oil

- Fresh coriander leaves, chopped (for garnish)

For Bhakri:

- 2 cups jowar (sorghum) flour or bajra (pearl millet) flour

- Warm water, as needed

- Salt to taste

Instructions

Preparing Pithla:

1. In a bowl, mix gram flour with water to form a smooth, lump-free batter. Set aside.

2. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and turmeric powder.

3. Add chopped onions and green chilies. Sauté until the onions turn translucent.

4. Lower the heat and slowly pour the gram flour batter into the pan, stirring continuously to prevent lumps.

5. Cook the mixture, stirring occasionally, until it thickens to a semi-solid consistency. Season with salt to taste.

6. Garnish with chopped coriander leaves.

Preparing Bhakri:

1. In a mixing bowl, combine the millet flour and salt. Gradually add warm water and knead to form a soft, pliable dough.

2. Divide the dough into equal portions and roll each into a ball.

3. On a flat surface, pat each ball into a flat, round disc using your palms or a rolling pin, dusting with dry flour as needed to prevent sticking.

4. Heat a tawa or flat griddle over medium heat. Place the rolled bhakri on the tawa and cook until brown spots appear on both sides, pressing gently with a cloth or spatula to ensure even cooking.

5. Optionally, puff the bhakri directly over an open flame for a few seconds to achieve a smoky flavor.

Serving:

Serve the hot Pithla alongside freshly made Bhakri. This dish pairs excellently with a side of thecha (a spicy green chili chutney) or kharda, enhancing the authentic Maharashtrian culinary experience.