Pithla Bhakri is a famous combo from Maharashtra, it is even accompanied by thecha. Pithla is a curry prepared from besan (chickpea flour). It is very easy and simple to make. Normally, onion is stir fried and water is added to it, then besan paste is to be added. Parchure aunty had told me another style, to add dry flour instead of paste and that makes it more tasty and gives a nice texture. You may use some more ingredients like red chilly powder, garlic and curry leaves, which I have not used in my recipe and kept it very simple. It is normally served with jowar bhakri, but one can also serve it with roti or chapati. Sometimes even served with rice.

Here goes the recipe:

Measurement: 1 Cup = 180 ml
Serves: 2

  1. Besan (chickpea flour)- 1/2 cup approx
  2. Onion (chopped) - 1 medium
  3. Green chillies (clit or chopped) - 2 to 3 or as per your requirement
  4. Turmeric powder - 1/4 tsp
  5. Mustard seeds - 1/3 tsp
  6. Cumin seeds - 1/3 tsp
  7. Crushed cumin seeds or cumin powder - 1/4 tsp (optional)
  8. Oil - 1 to 2 tbsp
  9. Coriander leaves (chopped) - 1 to 2 tsp 
  10. Water - 2 to 2 1/2 cups
  11. Salt to taste
  • Heat oil in a kadai and add mustard seeds. Let them splutter.
  • Add cumin seeds, let them crackle.
  • Add onion and stir fry till onion turns golden brown.
  • Add green chillies, cumin powder and turmeric powder. (If you want to use garlic and curry leaves, then add at this stage.)
  • Add besan and mix well.
  • Add water and salt. Stir well. Simmer. (adjust the quantity of water depending upon the desired consistency)
  • When it starts bubbling, stir continuously till it thickens and raw smell goes away.
  • Add coriander leaves.
  • Serve hot with jowar bhakri.

  • You may follow a slightly different procedure. Combine besan with half the quantity of water and keep aside. After adding green chillies, cumin powder and turmeric powder, add remaining water. When it comes to boil, add besan paste, salt and stir well. 
  • If you want to prepare it without onion, then use asafoetida, ginger, potato and tomato. Exclude cumin seeds.
  • Drumsticks are also used in pithla sometimes.