Recipes

Pithla Bhakri

This dish is dedicated to the farmers of Maharashtra and enjoyed by everyone, especially during the monsoons. COVID19 has kept us indoors, but our minds still wander to places faraway reminiscing long treks in monsoons followed by sumptuous Pithla Bhakri at a farmer’s stall.

Ingredients

  • 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 

Preparation

Prep: 30 minutes
Cooking: 30 minutes

  1. 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.
  2. 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.
  3. 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.
  4. Add a cup of finely chopped coriander leaves and mix well with the gram flour mixture. Turn off the gas. The pithla is already. 
  5. 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. 
  6. 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. 
  7. Once done, it will look like a lumpy mixture. Cover the utensil with a plate and allow it to rest for 10-15 minutes. 
  8. 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.

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Shubhangi And Omeya Nair

As the official food taster of the house, I could tell how good (dare I say bad) the food is by its aroma. At home, my wife and I often discussed the ingredients and aromas of the food we enjoy. Until the lockdown, it was she who cooked or else we ordered in. Now with both of us working from home and our favourite restaurants temporarily shut, we teamed up to recreate authentic Indian dishes we love. As we began cooking together, my wife took over the vegetarian domain while I made non-vegetarian dishes. Little did I know, we'd be good at this together. Making these dishes have brought back the taste and with that fond memories.