Maharashtrian Pitla with Chawal Bhakri, popular Maharashtrians dish.
Recipe Link : https://www.tarladalal.com/Maharashtrian-Pitla-Pitla-Recipe-Besan-Pitla-Recipe-40781r
https://www.tarladalal.com/Chawal-Bhakri-40160r
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Maharashtrian Pitla with Chawal Bhakri
Pitla is a popular accompaniment that Maharashtrians never tire of having! Once you try it, you will want to have it too, as often as possible. Made with minimal and commonly available ingredients, the Besan Pitla is a quick and easy accompaniment that goes well with chawal bhakri, rotis and puri. Here, besan dissolved in water, is cooked with onions, green chillies and an aromatic tempering. Just ensure you have the Maharashtrian Besan Pitla immediately on preparation because besan tends to thicken upon cooling.
Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Serves 3.
For the pitla
1 cup besan (Bengal gram flour)
2 tbsp oil
1 tbsp crushed garlic (lehsun)
½ tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
1 tbsp roughly chopped green chillies
½ cup finely chopped onions
¼ tsp turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
Salt to taste
For the chawal bhakri
1 cup rice flour (chawal ka aata)
Salt to taste
Rice flour (chawal ka atta) for rolling
For the pitla
1. Combine the besan and 2 cups of water in a deep bowl and whisk well. Keep aside.
2. Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
3. Add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds.
4. Add the green chillies and onions and sauté on a medium flame for 1 minute.
5. Add the besan-water mixture, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve immediately.
For the chawal bhakri
1. Heat 1 cup of water and salt in a deep non-stick pan and allow the water to come to a boil.
2. Once the water boils, add the rice flour and mix very well. Switch off the flame and cover with a lid and keep aside for 15 minutes.
3. Knead the dough well. Divide the dough into 5 equal portions.
4. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle using a little rice flour for rolling
5. Heat a non-stick tava (griddle) and cook the bhakri on a medium flame till both the sides are cooked.
6. Repeat steps 4 and 5 to make 4 more bhakris.
Serve immediately with red chilli thecha.
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