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|
|Besan (Chickpea Flour)||1/2 cup|
|Dahi or Yogurt||1.5 tbsp|
|Onion||1/2 cup chopped|
|Fresh Coriander Leaves||To garnish|
|Jeera (Cumin Seeds)||1/2 tsp|
|Haldi (Turmeric Powder)||1/4 tsp|
|Red Chilli Powder||1/4 tsp|
|Heeng (Asafoetida Powder)||A pinch|
|Vegetable Oil||2 tbsp|
- 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.
- 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.