- For the Pithla
- 2 Tbsp Oil
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Cumin seeds
- A Pinch of Asafoetida
- 1 Sprig Curry leaves
- 1 Cup Onions (finely chopped)
- 1 Cup Besan
- Garlic-Green Chilli Paste (8 garlic cloves and 6 green chillies)
- 1/2 Tsp Turmeric powder
- Salt to Taste
- 1 Cup Coriander leaves
- For the Bhakri
- 1 Cup Rice flour
- 1 Cup Water
- Salt to Taste
- 1 Tsp Oil
Prep: 30 minutes
Cooking: 30 minutes
- For the pithla, heat oil in a pan. Add mustard seeds and let them splutter. Now add cumin seeds and allow them to splutter as well.
- Now add asafoetida, curry leaves and onions. Allow them to fry until onion gets light golden. Then add garlic-green chilli paste, turmeric powder and mix well. Fry everything well for about a minute.
- Now take a bowl and add gram flour to it. Add water and make a smooth paste ensuring there are no lumps. Add this besan mixture to the pan and mix well. Season with salt and mix again. On medium heat, keep stirring until it thickens up a little. Cover and cook on medium heat for about 7-8 minutes. The gram flour mixture will start bubbling up so remember to cover with a lid.
- Add a cup of finely chopped coriander leaves and mix well with the gram flour mixture. Turn off the gas. The pithla is already.
- While serving, pour the pithla in a small bowl and add a teaspoon of ghee or any cooking oil as garnish. Serve with hot bhakris.
- For the bhakris, take water in a deep utensil and allow it to boil well. Now add salt and oil. Once it boils well, add the rice flour and give it a mix. Now turn off the flame. Ensure all the rice flour is covered in water and no dry powder is left.
- Once done, it will look like a lumpy mixture. Cover the utensil with a plate and allow it to rest for 10-15 minutes.
- After that, transfer the mixture on a plate and allow it to cool before kneading. Then add just a teaspoon or two of water to loosen the mixture a little. Take some oil on your palm and knead the mixture into a smooth dough.