Jowar Bhakri with Pithla
Jowar Bhakri with Pithla is an Indian lunch dish made with jowar flour, warm water to knead, besan, onion and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 30 min
- Calories (estimate)
- ~360 kcal
- Course
- Lunch
- Cuisine
- Indian
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 1 cup jowar flour (for bhakri)
- Warm water to knead
- 1/2 cup besan (chickpea flour)
- 1 onion, finely chopped
- 2 green chillies, chopped
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 1 sprig curry leaves
- Salt to taste
- Fresh coriander
Method
- 1Knead jowar flour with warm water and salt into a soft dough.
- 2Roll small portions into thin discs between palms, cook on hot tawa till both sides have golden spots.
- 3For pithla: dry-roast mustard seeds, curry leaves, onion and chillies with a splash of water.
- 4Whisk besan into 1.5 cups water until smooth. Pour into the pan with turmeric and salt.
- 5Stir constantly on low heat for 6–8 minutes until it thickens to a porridge consistency.
- 6Garnish with coriander and serve hot with the jowar bhakri.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
