Bhakri and Pitla are the staple food of Maharashtra. They are also called the poor man’s food. Pitla is a curry made with besan – simple yet delecious.
| Preparation Time: | 30 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Besan (Chickpea Flour) | 1/2 cup |
| Dahi or Yogurt | 1.5 tbsp |
| Onion | 1/2 cup chopped |
| Green Chilli | 1 |
| Fresh Coriander Leaves | To garnish |
| Salt | 1/2 tsp |
| Jeera (Cumin Seeds) | 1/2 tsp |
| Haldi (Turmeric Powder) | 1/4 tsp |
| Red Chilli Powder | 1/4 tsp |
| Heeng (Asafoetida Powder) | A pinch |
| Kari Leaves | 8-10 |
| Vegetable Oil | 2 tbsp |
Method
- Chop onion, green chillies and colantro finely. Keep aside.
- Mix besan, yogurt and a pinch of haldi with one cup of water in a big bowl. Whisk well to remove any lumps.
- Heat oil in a sauce pan. Add jeera and wait till they puff up. Add heeng, haldi, green chillies and kari leaves. Saute for a few seconds.
- Add chopped onion and fry till they are translucent.
- Now add the besan mixture to the pan. Turn up the heat and keep stirring.
- Mixture will thicken immediately. Keep stirring. Once it starts to boil, reduce the heat while stirring. Add a little chopped coriander leaves. If it becomes too thick, add a little more water.
- Cook it till the mixture starts to shine. That means the besan is cooked. Turn off the heat. Pitla or Zunka is ready.
- Garnish with chopped coriander leaves and serve it hot with Bhakri.
Notes
- It’s very important to cook it until the besan mixture starts to shine.
- This tastes great with Bhakri and raw onions.
- You can add tomatoes if you don’t have yogurt. The whole idea is to make it a little tart.
Summary
Recipe Name
Pitla
Author Name
Jona Khandekar
Published On
Total Time
Average Rating
Based on 2 Review(s)