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.


  • 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)


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.