Pithla
A quick and comforting Maharashtrian curry made from chickpea flour. This rustic, savory dish comes together in minutes and is perfect with hot bhakri or rice for a wholesome meal.
For 4 servings
7 steps. 15 minutes total.
- 1
In a mixing bowl, combine the besan with 3 cups of water
- a.Whisk vigorously for 1-2 minutes until you have a completely smooth, lump-free slurry. Set this aside.
- 2
Heat oil in a kadai or heavy-bottomed pan over medium heat
- a.Once hot, add the mustard seeds. When they begin to splutter (about 30 seconds), add the cumin seeds, asafoetida, and curry leaves. Sauté for another 30 seconds until fragrant.
- 3
Step 3
- a.Add the finely chopped onion, green chillies, and ginger-garlic paste to the pan. Sauté for 4-5 minutes, stirring occasionally, until the onions become soft and translucent.
- 4
Stir in the turmeric powder and optional red chilli powder
- a.Cook for 30 seconds, stirring to prevent the spices from burning.
- 5
Reduce the heat to low
- a.Give the besan slurry one final whisk and slowly pour it into the pan in a steady stream, while stirring continuously with your other hand. This step is crucial to prevent lumps from forming.
- 6
Add salt and mix well
- a.Increase the heat to medium-low and continue to cook for 6-8 minutes, stirring frequently to prevent it from sticking to the bottom. The mixture will thicken, and the raw smell of besan will disappear. It's ready when it becomes glossy and starts to pull away from the sides of the pan.
- 7
Turn off the heat
- a.Stir in the fresh lemon juice and garnish with chopped coriander leaves. Serve immediately while hot with bhakri, chapati, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a smooth Pithla is a lump-free slurry and constant stirring when you add it to the pan.
- 2Adjust the water quantity for your desired consistency. For a thicker, sliceable version called 'Jhunka', use about 1.5 to 2 cups of water.
- 3Pithla thickens significantly as it cools. If reheating, add a splash of hot water to loosen it to the right consistency.
- 4For a richer flavor, you can use peanut oil for the tempering, which is traditional in many parts of Maharashtra.
- 5Don't skimp on the onions; they add a lovely sweetness and texture that balances the earthiness of the besan.
Adapt it for your goals.
Dahi Pithla (Yogurt Pithla)
Whisk 1/4 cup of plain yogurt into the besan slurry before adding it to the pan. This adds a pleasant tangy flavor to the dish.
JhunkaJhunka
Reduce the water to 1.5-2 cups to create a much thicker, almost solid consistency. Once cooked, spread it on a greased plate, let it cool, and cut it into squares to serve as a dry side dish.
Vegetable PithlaVegetable Pithla
Add 1/2 cup of finely chopped vegetables like bell peppers, carrots, or green peas along with the onions for added nutrition and texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan is an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this a great dish for vegetarians and vegans.
High in Dietary Fiber
The fiber from chickpea flour aids digestion, promotes a feeling of fullness which can help with weight management, and helps regulate blood sugar levels.
Naturally Gluten-Free
This dish is a perfect choice for individuals with celiac disease or gluten sensitivity, as it's made entirely from naturally gluten-free ingredients.
Good Source of Complex Carbs
Pithla provides sustained energy release from complex carbohydrates, unlike simple carbs, keeping you feeling energized for longer without a sugar crash.
Frequently asked questions
A typical serving of this Pithla recipe (around 1 cup or 230g) contains approximately 195-210 calories, making it a light yet filling main course.