Pithla
A rustic, thick gram flour curry simmered with onions, green chillies and garlic, traditionally paired with bhakri as the poor farmer's staple meal turned beloved comfort food.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 3
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Kadhai
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 9 g
- carbs
- 18 g
- fibre
- 4 g
- protein
- 9 g
- calories
- 190 kcal
Instructions
- 1
Whisk the besan (gram flour) with water. Make sure there are no lumps and the mixture is thin.
- 2
Heat oil in a kadhai (deep pan). Add mustard and cumin seeds until they pop.
- 3
Add asafoetida, garlic and green chillies. Fry them gently until they smell fragrant.
- 4
Add the chopped onion. Cook until it turns soft and see-through.
- 5
Add turmeric and salt. Pour in the besan mixture while stirring constantly to keep it smooth.
- 6
Cook on medium-low heat for 8-10 minutes, stirring often. Stop when it looks thick and glossy with no raw smell.
- 7
Top with fresh coriander. Serve hot with bhakri (flatbread).
Chef's tips
Stir constantly as you pour the mixture into the pan to avoid lumps. Keep extra hot water ready to thin the pithla if it thickens too fast.
Ingredient substitutions
- besan → besan mixed with a little rice flour for extra thickness
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat gently on the stovetop with a splash of water, stirring continuously.
Common mistakes to avoid
- •Pouring in the mixture without stirring, which makes it lumpy.
Serving suggestions
Cooked Pithla?
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