Pithla is a very old and traditional recipe made in Maharashtra. You can experience its perfect taste only in Maharashtra, and I am a Maharashtrian. I am from the Satara region. We have been eating Pithla since childhood. It is very easy to make, as it is made from gram flour (besan). We can make Pithla in many ways. You must definitely try this Pithla. You will like it a lot. Perfect Maharashtrian Pithla Recipe.
Also Read – Maharashtrian Kairi che Pithla Recipe | Kairi che Pithla
Ingredients:
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- A Pinch Hing (Asafetida)
- 1 Medium-sized onion chopped
- 1 tbsp Thecha (Green Chilli, Garlic, Cumin Seeds)
- 1/4 tsp Turmeric Powder
- 3 tbsp Roasted peanut powder
- Water
- Salt to taste
- Coriander Leaves
- 1/2 Cup Besan (Gram Flour)
Also Read – Baingan Methi Sabzi | Perfect Eggplant With Fenugreek Leaves
Instructions:
- Heat oil in an iron pan (tava).
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and asafoetida powder.
- Add the chopped onion and saute it well until lightly golden brown.
- Add the “thecha” (chilli-garlic paste) and turmeric powder. Saute for about a minute on medium heat.
- Add the coarsely ground roasted peanuts and saute lightly.
- Add 1.5 glasses of water and add salt to taste. Bring it to a good boil.
- Once boiling, add chopped coriander leaves.
- Reduce the gas to low. Gradually add the gram flour while continuously mixing to avoid lumps.
- Increase the gas to medium and continue stirring and breaking any lumps that form. This type of Pithla has some lumps in it.
- Cook on medium-low heat, stirring occasionally, for 5-7 minutes until the gram flour is cooked and the Pithla thickens.
- Covered the pan with a lid for two minutes while cooking on low heat.
- Check if the Pithla is cooked by taking a small portion and seeing if it feels smooth when pressed.
- Once cooked, transfer the Pithla immediately from the iron pan.
- Serve hot with Bhakri (made from millet or sorghum), roti, or rice.
Perfect Maharashtrian Pithla Recipe
Pithla is a very old and traditional recipe made in Maharashtra. It is made from gram flour (besan). Perfect Maharashtrian Pithla Recipe.
Ingredients
- Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Curry Leaves
- A Pinch Hing Asafetida
- 1 Medium-sized onion chopped
- 1 tbsp Thecha (Green Chilli, Garlic, Cumin Seeds)
- 1/4 tsp Turmeric Powder
- 3 tbsp Roasted peanut powder
- Water
- Salt to taste
- Coriander Leaves
- 1/2 Cup Besan (Gram Flour)
Instructions
- Heat oil in an iron pan (tava).
- Once the oil is hot, add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and asafoetida powder.
- Add the chopped onion and saute it well until lightly golden brown.
- Add the “thecha” (chilli-garlic paste) and turmeric powder. Saute for about a minute on medium heat.
- Add the coarsely ground roasted peanuts and saute lightly.
- Add 1.5 glasses of water and add salt to taste. Bring it to a good boil.
- Once boiling, add chopped coriander leaves.
- Reduce the gas to low. Gradually add the gram flour while continuously mixing to avoid lumps.
- Increase the gas to medium and continue stirring and breaking any lumps that form. This type of Pithla has some lumps in it.
- Cook on medium-low heat, stirring occasionally, for 5-7 minutes until the gram flour is cooked and the Pithla thickens.
- Covered the pan with a lid for two minutes while cooking on low heat.
- Check if the Pithla is cooked by taking a small portion and seeing if it feels smooth when pressed.
- Once cooked, transfer the Pithla immediately from the iron pan.
- Serve hot with Bhakri (made from millet or sorghum), roti, or rice.
