Pithla Bhakri Recipe
Pithla Bhakri is a traditional Maharashtrian dish that is made from a simple dough of gram flour (besan) and water and is served with a spicy and flavorful Pithla (watery gram flour curry) made from gram flour, onion, garlic, and various spices. This dish is commonly consumed by farmers as it is easy to make and isa very filling dish. It is a very popular dish in rural areas of Maharashtra and is often made during festivals and special occasions. It is also known as "Pithla-Bhakri" in Maharashtra, "Pithla-Bhakri" in Gujarat and "Pithla-Bhakri" in Goa.
Ingredients
For the Bhakri:
- 1 cup Besan / Gram flour besan
- 1/2 tsp salt
- 1/2 tsp turmeric powder
- water
For the Pithla:
- 1 cup Besan / Gram flour besan
- 1/2 cup Onions
- 1/4 cup Tomato
- 1/4 cup coriander leaves / cilantro
- 1 tsp mustard seeds / rai
- 1 tsp Cumin (Jeera)
- 1/2 tsp Red Chilli Powder
- 1/2 tsp turmeric powder
- Salt
- Oil
Instructions
Pre-Cooking prep steps
- In a mixing bowl, combine the gram flour, salt, and turmeric powder.
- Gradually add water and knead the dough to form a smooth and pliable dough.
- Cover the dough and let it rest for 15 minutes.
- In another mixing bowl, combine the gram flour, onion, tomato, coriander, mustard seeds, cumin seeds, red chili powder, turmeric powder, and salt.
- Add water and mix well to form a smooth and watery batter.
Cooking steps
For the Bhakri:
- Divide the dough into small balls and roll them out into thick circles.
- Heat a griddle or tawa and place the bhakri on it.
- Cook the bhakri on both sides until golden brown spots appear.
For the Pithla:
- Heat oil in a pan and add mustard seeds and cumin seeds.
- Once the seeds start to splutter, add the onion and fry until golden brown.
- Add the tomato and cook until it becomes mushy.
- Add the gram flour batter, red chili powder, and turmeric powder.
- Mix well and cook on medium heat until the pithla thickens.
- Add water as needed to achieve the desired consistency.
- Servet he hot Pithla Bhakri with the Pithla, and garnish with chopped coriander.
Notes & Tips
Notes
- Pithla Bhakri can also be served with yogurt or achar (pickle) for added flavor.
- If the Pithla is too thick, you can add more water to adjust the consistency.
- Pithla Bhakri can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it before serving.
- You can also add vegetables like bottle gourd, okra, eggplant, etc to the Pithla for added nutrition and flavor.
- Some people also add garlic while making Pithla, it can be added while frying onion.
Nutrition Information (Note: Approximate)
Nutrition Facts
Pithla Bhakri Recipe
Serving Size
1 g
Amount per Serving
Calories
167
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.3
g
2
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
224
mg
10
%
Potassium
397
mg
11
%
Carbohydrates
25
g
8
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
9
g
18
%
Vitamin A
167
IU
3
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
1
mg
5
%
Vitamin B5
0.3
mg
3
%
Vitamin B6
0.2
mg
10
%
Vitamin C
2
mg
2
%
Vitamin E
0.5
mg
3
%
Vitamin K
7
µg
7
%
Calcium
28
mg
3
%
Iron
2
mg
11
%
Magnesium
73
mg
18
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.