Pithla is a simple Maharashtrian recipe mostly served with roti. It is an easy and healthy traditional recipe. Pithla is made up of besan [gram flour] mixture, which is added to sautéed chilies and onion.
It is one of the easy traditional recipes and my favorite quick dinner recipe to make with bajra roti and rice. A combination of plain or jeera rice with pithla [pithla bhat] also tastes good. It is also known as zunka in some regions.
Also try our other Maharashtrian recipes like Maharashtrian Misal Pav, Brinjal Curry, Dry Peanut Chutney, Green Chili Thecha, Kadhi Recipe, Moong Dal Recipe, Methi Bhaji Recipe, and Khandeshi Dubuk Vade Curry.
Maharashtrian Pithla Recipe
Ingredients
- 3-4 tablespoons gram flour
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 3-4 garlic cloves
- 3 green chilies
- 4-5 curry leaves
- 1 onion
- ¼ teaspoon turmeric powder
- 2 tablespoons oil
- coriander leaves
- salt to taste
Instructions
- Take 3-4 tablespoons of gram flour [besan] in a bowl. Add salt to it. Add water slowly into small parts and prepare a pourable mixture without any lumps.
- Heat 2 tablespoons of oil in a kadai. Add cumin seeds and mustard seeds to it. Also, add finely chopped green chilies, garlic cloves and curry leaves to it.
- Saute it for a couple of minutes.
- Then add finely chopped onion to it. Mix and cook it until the onion becomes translucent.
- Now, add turmeric powder to it and a little salt. Mix it well.
- Pour the besan mixture into the kadai and mix it. Also, add 1-2 cups of water and mix it.
- Let it cook until the consistency of pithla becomes thick. Then, add finely chopped coriander leaves to it.
- Turn off the flame and serve Maharastrian pithla with roti or chapati.
How To Make Pithla Recipe:
1. Take 3-4 tablespoons of gram flour [besan] in a bowl. Add salt to it. Add water slowly into small parts and prepare a pourable mixture without any lumps.
2. Heat 2 tablespoons of oil in a kadai. Add cumin seeds and mustard seeds to it. Also, add finely chopped green chilies, garlic cloves and curry leaves to it. Saute it for a couple of minutes.
3. Then add finely chopped onion to it. Mix and cook it until the onion becomes translucent.
4. Now, add turmeric powder to it and a little salt. Mix it well.
5. Pour the besan mixture into the kadai and mix it. Also, add 1-2 cups of water and mix it.
6. Let it cook until the consistency of pithla becomes thick. Then, add finely chopped coriander leaves to it. Turn off the flame and serve Maharashtrian pithla with roti or chapati.
