Pithla
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Ingredients
- 1cup Besan / Chick pea flour / gram flourgram
- 2 onionschopped
- 4 – 5 green chillieschopped
- 4 – 5pods garlicpeeled
- 1 coconutu201d piece dried (Khopra)
- xbdtsp seedsCumene
- xbdtsp mustard seeds
- xbctsp turmericpowder
- 2tsp oil
- ~ 2 – 3cups water
- coriander leavesChopped for garnishing
- Saltas per taste
Instructions
- Pithla Ingredients u2013 Coarsely ground chutney(Green chillies+garlic+cumene seeds+coconut) ,onion, Besan(chickpea flour) and granite mortar pestle for pounding
- In a mortar and pestle pound (or coarsely grind in a mixie) together chopped Green chillies, garlic pods, dried coconut piece and cumene seeds.
- Heat oil in wok/kadai.
- Add the mustard seeds and once they splutter add the coarsely ground chutney(Chilli-garlic).
- Add the chopped onions and fry till they become translucent.
- Add 2-3 cups of water and bring it to a nice rolling boil.
- Add salt (at this stage, you can check the salt proportion by tasting the liquid)
- Slowly add the Besan with your left hand, constantly stirring with a spoon in your right hand.
- Adjust the besan proportion to the required consistency.Remember that after the Pithla cools, it becomes thicker. So keep it a little liquidish (that is actually a word in my vocabularyJ) if you want to serve it with rice.
- Boil nicely for a few minutes more.
- Garnish with fresh coriander leaves and serve piping hot with Bhakri/Roti/Rice.
Recipe Notes
Pithla served with Roti, Green chilli and onion
Pithla, Bhakri and Thecha served with Green chillies and Raw onion make a fabulous combination.
Don’t cut the onion. Take a small onion (preferably white onion).Break it with the base of your palm. Remove the cover and eat it…this tastes much better than the cut onion J
This assal(meaning- hardcore) Marathi Pithla goes for RCI-Maharashtrain Cuisine hosted by- the versatile and very popular, Nupur of One Hot Stove.