Pithla Bhakri
Pithla Bhakri is a Maharashtra Indian lunch dish made with besan, onion, green chillies, curry leaves and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 35 min
- Calories (estimate)
- ~480 kcal
- Course
- Lunch
- Cuisine
- Maharashtra (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 besan (gram flour)
- 1 large onion, finely chopped
- 2 green chillies, slit
- 1 sprig curry leaves
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 2 tbsp oil
- Salt to taste
- 2 cups water
- 2 cups jowar flour (for Bhakri)
Method
- 1Heat oil in a pan, add mustard seeds, curry leaves, and green chillies.
- 2Add chopped onion and sauté until translucent. Add turmeric powder.
- 3Whisk besan with water to form a lump-free thin batter.
- 4Pour the besan batter into the pan, stirring continuously to prevent lumps. Add salt.
- 5Cook on low heat, stirring occasionally, until the pithla thickens to a semi-liquid consistency and is cooked.
- 6For bhakri: Mix jowar flour with warm water to form a soft dough, flatten into discs.
- 7Cook bhakri on a hot tawa until done. Serve hot pithla with 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.
