Wednesday, March 8, 2017



I am fond of Maharashtrian cuisine to which we were first exposed when we lived in Pune. Elsewhere in this blog, you will find recipes for some favourites like Hirwi Mirchi Cha Thecha, Kothimbir Vadi, and Peanut & Garlic Chutney.

Pitla is an easy to make and popular side dish in Maharashtra which is primarily made of "besan" or gram flour. It is served with rice or with rotis. The pitla served with rice tends to be more watery while the one served with bhakri or jowar roti is far more thick. The consistency which is based on one's taste is determined by the amount of water that you would add.

Nowadays, I make pitla as an accompaniment for rotis that we have for dinner.

  • Besan (Gram Flour) , 1 cup
  • Water, 3 cups
  • Green Chillies, 5-6
  • Garlic Cloves, 4
  • Mustard Seeds, 1 tsp
  • Cumin Seeds, 1 tsp
  • Onion, chopped, 1
  • Oil, 1 tbsp
  • Turmeric Powder, 1/2 tsp
  • Salt, to taste
  • Coriander Leaves, chopped, for garnishing, 2 tbsp

Mix the besan with some of the water in a bowl. Take care that no lumps are formed. Keep aside.
In a small mixer jar, coarsely grind the green chillies and the garlic to make a paste. Keep aside
Heat oil in a kadhai and when it gets hot add mustard seeds, when they splutter add cumin seeds and when the cumin seeds sizzle add the chopped onion. Saute till the onion becomes translucent 
Add turmeric powder,  and the garlic and green chilli paste
Mix well and fry for a minute or two till the raw smell of the garlic goes
Now add the mixture of besan and water, add salt, mix well and cook covered on medium flame for about 5 minutes
As the mixture thickens, add the remaining water, a little by little to get the consistency you desire
Finally, garnish with chopped coriander leaves
Serve hot with rotis, bhakris etc

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