Recipes, Vegetarian

Pithla Bakri

Pitla Bhakri is one of my favourite dishes. Very easy to make and tasty. Back in my childhood, my grandmother would make pithla on the natural stove (चुला). I miss it a lot.

Ingredients

  • 2 Tbsp Oil
  • 1/2 Tsp Mustard Seeds
  • 1/2 Tbsp Cumin Seeds
  • A pinch of hing (asafoetida)
  • 8-10 Curry Leaves
  • 1 Cup Besan
  • 3/4 Cup Water
  • Garlic-Green Chilli paste (8-10 garlic cloves & 3-4 green chillies or chopped garlic and chillies)
  • 1/4 Tsp Turmeric Powder
  • Salt to Taste
  • Coriander Leaves (finely chopped)

Preparation

Prep: 10 minutes
Cooking: 20 minutes

  1. In a pan, heat oil and add mustard seeds. Let them pop.
  2. Next, add cumin seeds and let them splutter.
  3. Then add hing, curry leaves and onions. Fry the onions until a light golden colour.
  4. By the time onions change colour, in a separate bowl, take besan and add water. Mix well to make a paste and make sure no lumps are formed.
  5. When the onions turn light golden, add garlic-green chilli paste, turmeric powder and mix well. Fry everything well for a minute.
  6. Then add the besan mixture and salt. Mix everything well.
  7. Cook on medium heat stirring continuously until it thickens up a little. Cover and cook on medium heat for about 7-8 minutes.
  8. Add a lot of chopped coriander leaves and mix well.
  9. The pithla is ready. Serve with any bhakari.

Watch
Manisha Chavan

I come from a village in Solapur district of Maharashtra. My father was a farmer and we had a big joint family. I used to be with my grandmother all the time, we all called her Aai. Aai always took care of everybody, she loved us and cooked for us. Whether it was her grandchildren, neighbours, house helps or even their children, Aai made sure no one sleeps hungry. This inspired me to live my life a certain way and to be a better human being - without any expectations or appreciation, just giving immense love. In 1975, I got married and came to Mumbai. I lived in a joint family here too. I had no idea what poha or upma was because we always ate bhakri and bhaaji for all the three meals in the village. Eventually, I learnt everything. I am vegetarian but I learnt how to cook meat, chicken and fish because my husband liked it. Akka, my mother-in-law taught me. Surprisingly Akka was also vegetarian. Today, I am 60 and still eager to learn interesting dishes - some might be updated with time, some could be a fusion. The other day, my granddaughter taught me a new dish that I am eager to make.