It's time to be a bit of Maharashtrian.. I learnt this from my friends in Pune and it's one my favourite dishes when it comes to Maharashtrian Cooking.
Ingredients for PITHALA
Gram Flour - 1 cup
Salt to taste
Turmeric
Onions - 2 finely chopped
Ginger garlic paste - 1 tbsp
Green Chillies - 3 chopped
Coriander leaves for garnish
Lemon juice - 1 lemon
Water - 3 to 4 cups ( depending on the consistency of the PITHALA)
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Oil/ghee 1 tbsp
Ingredients for Bhakri
Jowar Flour - 1 cup
Wheat flour - 1 cup
Salt to taste
Water to knead the dough
Tempering/LAAL GHEE
Ghee - 1 tbsp
Jeera - 1 tsp
Kashmiri red chilli powder - 1 tsp
Method
1. Heat oil in a Kadai, add Mustard seeds and Jeera to it. Add ginger garlic paste, green chillies and onions and saute on a high flame.
2. In a Bowl, Add gram flour turmeric powder, salt and water to make a dilute flour mix without lumps
3. Add this to mix to Sauteed onions and keep stirring constantly till it thickens and cooks. The consistency should be like a melted butter
4. Add Coriander leaves and Lemon Juice and remove from the flame. Your PITHALA is ready
5. For Bhakri, khead the ingredients with warm water till the dough is soft
6. Rest the dough for 10 mins and roll it and grill on Tawa with little oil to cook and then grill it on Gas flame directly to give smoky taste
7. To temper PITHALA, heat ghee in a Kadai and add Jeera and Kashmiri red chilli powder to it after turning off the heat..
8. To serve, add PITHALA on the plate, top it with the tempering and serve with hot Bhakri
Ingredients for PITHALA
Gram Flour - 1 cup
Salt to taste
Turmeric
Onions - 2 finely chopped
Ginger garlic paste - 1 tbsp
Green Chillies - 3 chopped
Coriander leaves for garnish
Lemon juice - 1 lemon
Water - 3 to 4 cups ( depending on the consistency of the PITHALA)
Mustard seeds - 1/2 tsp
Jeera - 1/2 tsp
Oil/ghee 1 tbsp
Ingredients for Bhakri
Jowar Flour - 1 cup
Wheat flour - 1 cup
Salt to taste
Water to knead the dough
Tempering/LAAL GHEE
Ghee - 1 tbsp
Jeera - 1 tsp
Kashmiri red chilli powder - 1 tsp
Method
1. Heat oil in a Kadai, add Mustard seeds and Jeera to it. Add ginger garlic paste, green chillies and onions and saute on a high flame.
2. In a Bowl, Add gram flour turmeric powder, salt and water to make a dilute flour mix without lumps
3. Add this to mix to Sauteed onions and keep stirring constantly till it thickens and cooks. The consistency should be like a melted butter
4. Add Coriander leaves and Lemon Juice and remove from the flame. Your PITHALA is ready
5. For Bhakri, khead the ingredients with warm water till the dough is soft
6. Rest the dough for 10 mins and roll it and grill on Tawa with little oil to cook and then grill it on Gas flame directly to give smoky taste
7. To temper PITHALA, heat ghee in a Kadai and add Jeera and Kashmiri red chilli powder to it after turning off the heat..
8. To serve, add PITHALA on the plate, top it with the tempering and serve with hot Bhakri
