Phala. is a traditional Maharashtrian dish made using chickpea flour or besan. There are some traditional recipes, that are very simple but have unique taste and texture to it.
Pithala bhakhri is one of them!
A recipe that is mandatory to make in every Maharashtrian household during monsoon. Because of its simplicity and delicious taste, it has become popular not only in Maharashtra but all over India.
Every household has its own way of making this, but here. I am showing the authentic way of making this traditional Maharashtrian recipe.
You just need a few everyday ingredients from the pantry to make this thick curry. It has a yellow color to it which will surely remind you of kadhi, but here we are not using yogurt and making this dish only with gram flour.
It is also a great dish to make when you are out of vegetables or what to eat something different.
Try out the recipe and share your experience with me and don't forget to comment.
PREP TIME: 10 MINUTES
COOK TIME:35 MINUTES
TOTAL TIME: 45 MINUTES
SERVINGS: 2
AUTHOR: CUISINE CULTURE
COURSE: LUNCH
KEYWORD: Pithala Bhakhri
Ingredients
For Pithala
6-7 green chili
5-6 cloves garlic
salt 1 teaspoon
1 cup besan
salt to taste
1/2 tbsp turmeric powder
water as required
1 tbsp oil
1/2 tbsp mustard seeds
1/2 tbsp cumin seeds
5-6 curry leaves
1 small sized onion
2 green chilies, chopped
2 tbsp. of fresh coriander leaves, chopped
For Bhakhri
2 cups jowar(sorghum) flour
salt to taste
warm water as required
Instructions
Prepare Pithala
1 - First start with making thecha by adding green chili garlic and salt into a mortar pestle and crush it well.keep aside to be used later while. making pithala and while serving.
2 - In a bowl, add besan, salt to taste, turmeric powder, and 1 tbsp thecha mix, mix well and add water as required to make a smooth. and a lump-free mixture. keep aside.
3 - Set a heavy-based pan or vessal=[]\on medium heat, add oil, mustard seeds, cumin seeds, and curry leaves. saute it briefly for few seconds or until the seeds crackle. further add onions and asafoetida and green chili, mix and continue to cook on. medium flame for onions turns translucent.
4 - Low down the flame to low heat add besan mixture and 250. ml of water and stir continuously to avoid any lump formation.cook until the pithala is semi-thick inconsistency.
5 - Cover it. with a lid and cook for 5-6 minutes on very low flame.make sure the pithala doesn't burn so keep the flame to low heat only.
6 - Serve hot with hot bhakhri and some onions,thecha, and some curd if you like.
Prepare Bkakhri
1 - In a mixing, bowl add jowar flour and salt mix well and add warm water as required to. knead a soft and moist dough.
2 - No need to rest the dough like we rest other dough, you can directly shart shaping without resting.
3 - Divide the dough into small equal dough balls and flatten with hands and start to shape them in a traditional way with hands by stretching it with your fingers and rotating it, I tried Doing it but it's that easy as it looks, but still I did and made small-sized bhakhri. if not able to shape it with hands then you can use a rolling pin and shape it like roti, sprinkle some dry flour when it sticks to the rolling pin.dp not keep the bhakhri too thick or too thin.
4 - Once shaped, cook it on hot Tawa and sprinkle some water over it, as the water dries flip and cook on the other side as well until brown spots appear, cook it on direct flame-like regular roti.
5 - Hot bhakhri is ready to be served with thecha.pour some ghee over hot bhakhri and serve hot.
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