Pithla Recipe

Pithla is a traditional Maharashtrian food, a flavor-packed creamy gram flour curry served with Bhakri or Rice. It is cooked with onions, and garlic, with an earthy tempering of mustard seeds, and cumin seeds, and spiced with turmeric and green chilies

Ingredients for Pithla Recipe

• cup gram flour
• 2 tablespoons of oil
• 1 spoon mustard
• 1 tsp cumin seeds
• 1/2 teaspoon turmeric
• 1 finely chopped onion
• 1 finely chopped tomato
• 2-3 green chillies (chopped)
• 8-10 curry leaves
• 4-5 garlic cloves (finely chopped)
• Salt to taste
• Coriander (for garnish)
• 2 cups of water

Method For Pithla Recipe

• Take gram flour in a bowl, add 2 cups of water little by little, and mix well without making lumps. Make sure the mixture is very thin.
• Put a kadai on gas and heat oil in that kadai. Add cumin seeds and mustard seeds. After the mustard seeds splutter, add chopped garlic and saute it.
• Then add finely chopped onion and saute until the onion turns red. Then add finely chopped tomato to it and mix it all together.
• After all the mixture is sauteed, add chopped green chilies, curry leaves, and turmeric to it and saute it.
• Start adding the prepared gram flour mixture slowly to the batter and stir continuously.
• The mixture will start to thicken. Cook on medium heat and keep stirring until the mixture is smooth.
• If you want the batter thinner, you can add more water.
• Add salt and mix well.
• When the batter is cooked, add coriander on top.
• Serve hot with battered bread, rice or poly.

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Taking special care while kneading the dough can improve its taste and texture. Below are some tips.

• Be careful not to form lumps while mixing gram flour with water. Make a paste by first mixing gram flour with a little water and then slowly adding the rest of the water and stirring.
• The amount of oil should be right while frying. Do not add too much oil, otherwise the batter may become tough.
• Add the gram flour mixture to the batter slowly without adding it all at once and keep stirring so that the gram flour cooks well and does not form lumps.
• Stir constantly while the batter is cooking, otherwise, it may stick to the bottom.
• The batter should be a little thin and smooth, so it tastes good. If it becomes thick, it is okay to thin it a little by adding water.
• It is better to eat pitha hot. It solidifies when cold, so serve hot.

This care will make the batter beautiful, smooth and delicious.

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