Pithla & Bhakri

INGREDIENTS

For Pithla (Spiced Besan Curry):

• 1 cup besan (gram flour)
• 1 medium onion – finely chopped
• 2–3 green chilies – chopped
• 6–8 garlic cloves – crushed (or paste)
• ¼ tsp turmeric
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch of hing (asafoetida)
• Salt – to taste
• 2 tbsp oil
• 2½ cups water
• Fresh coriander – for garnish

For Bhakri (Jowar Flatbread):

• 1 cup jowar flour
• Warm water – as needed
• Pinch of salt (optional)

Recipe

👨‍🍳 How to Make Pithla:

1️⃣ In a bowl, mix besan + water to make a lump-free slurry. Set aside.

2️⃣ Heat oil in a pan. Add mustard seeds → let them splutter.

3️⃣ Add cumin, hing, green chilies, and garlic. Sauté till raw smell goes.

4️⃣ Add onions and sauté till soft.

5️⃣ Add turmeric + salt. Mix well.

6️⃣ Now pour in the besan slurry, stir constantly to avoid lumps.

7️⃣ Cook on medium-low heat for 7–10 minutes, stirring continuously till thickened.

8️⃣ Garnish with chopped coriander.

🔥 Pithla can be made dry (zunka style) or semi-liquid (runny) depending on preference. Add less or more water as needed.

👨‍🍳 How to Make Bhakri:

1️⃣ In a bowl, take jowar flour. Add warm water gradually and knead into a soft, pliable dough.

2️⃣ Make a ball, sprinkle dry flour, and pat it into a circle with your fingers OR use a rolling pin (light pressure).

3️⃣ Heat a tawa. Place the bhakri gently.

4️⃣ Cook one side → flip → press edges with a cloth for puffing.

5️⃣ Optional: Roast directly on flame for charring and puff.

6️⃣ Smear a bit of ghee on top before serving (traditional way is plain though).