on Feb 07, 2024, Updated Mar 11, 2024 Also, try some other traditional Maharashtrian dishes from the blog: Misal Pav, Bharli Vangi, Shengdana Amti, and Puran Poli. Some traditional recipes are very simple but have a unique taste and texture. This Pithla recipe is one of them! When we moved to Pune, we saw many hoardings on the road promoting restaurants selling Pithla Bhakri. When researching the dish, I also learned that there is a dry version called Zunka, which is also very popular in Maharashtra. It is made slightly different and instead of being creamy like pithla, it is textured. Every household has its own way of making pithla. In this post, I am sharing the recipe I learned from a neighbor during our stay in Pune.
About Pithla
Pithla is a traditional Maharashtrian recipe made with besan (gram flour, chickpea flour). It is a pasty curry that goes very well with bhakri. Pithla Bhakri Thali is very popular in Maharashtra; It consists of Pithla, Jowar Bhakri, Gavar ki Sabji, and Thecha. You can make it slightly thinner to serve with rice. This recipe can also be made without onion and garlic. Just skip adding them to the recipe.
Storage Suggestions
Pithla is best served hot. Leftovers can be stored in an airtight container for up to two days. It has a tendency to thicken as it starts to cool. Add a few tablespoons of water before reheating it in a microwave or in a pan. Onions – Onions add a nice crunch to the soft pithla. Green Chili Ginger and Garlic are used to flavor it. Spice Powders – To spice it up, use basic spice powders such as Kashmiri red chili powder, turmeric powder, garam masala powder, and salt. Oil – This dish is traditionally made in peanut oil. If it’s not available, use any other cooking oil. Others – You will also need cilantro (fresh coriander leaves), curry leaves, asafetida (hing), brown mustard seeds, and cumin seeds for the tempering. Skip adding hing for a gluten-free recipe. You can add some yogurt to the besan mixture to make dahi pithla. Add chopped greens like fenugreek leaves (methi), spinach(palak), or spring onions to the pithla to make a new version. You can also add chopped green bell peppers (capsicum).
1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon chopped green chilies
½ teaspoon Kashmiri red chili powder ¼ teaspoon turmeric powder ¼ teaspoon garam masala powder
Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
¼ teaspoon asafetida ½ teaspoon brown mustard seeds ½ teaspoon cumin seeds
Add the besan mixture and 1 teaspoon salt to the pan and mix well. Garnish with fresh coriander and serve hot.
Besan Bhindi
Besan Chilla
Besan Halwa
Besan Ke Ladoo
