How to make Pithla Bhakri -
A popular comfort food that most Maharashtrians like to enjoy with their family.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Oil (ऑइल)
Cuisine : Maharashtrian
Course : Main Course Vegetarian
For more recipes related to Pithla Bhakri checkout Kanda Peet Perun, Besan Ke Nimboo, Zhunka, Besan Kamal Kakdi . You can also find more Main Course Vegetarian recipes like Shaam Savera Dabi Arbi Ka Salan Chilli Tofu Malai Sak
Pithla Bhakri Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pithla Bhakri Recipe
Gram flour (besan) 1 1/2 cups
Oil 1 1/2 tablespoons
Mustard seeds 1 teaspoon
Green chillies slit 4-5
Asafoetida 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Onion finely chopped 1 large
Salt to taste
Red chilli powder 1/2 teaspoon
Kokum pieces 2-3
Fresh coriander leaves finely chopped 2 tablespoons
Bhakri
millet (jawar) flour 300 grams
Salt to taste
Onions Chopped to serve
Green chillies Slit to serve
Method
Step 1
To make pitle, heat oil in a non-stick pan, add mustard seeds and let them splutter. Add green chillies, asafoetida, turmeric powder, onion and sauté till translucent. Add 1½ cups water, salt and mix well. Cook till onions become soft.
Step 2
Mix gram flour, red chilli powder and salt in a bowl. Add sufficient water and mix well to make a batter.
Step 3
Add the gram flour batter and mix well. Cover and cook for 5-6 minutes.
Step 4
Add kokum pieces and mix well. Add coriander leaves and mix well.
Step 5
To make bhakri, mix millet flour and salt in a bowl. Add sufficient lukewarm water gradually and knead into stiff dough.
Step 6
Heat a non-stick tawa.
Step 7
Divide into equal portions and roll into balls. Pat each of them between dampened palms into bhakris. Similarly prepare the rest.
Step 8
Place a bhakri on hot tawa, apply a little water on top. Pat a bit and cook for a minute on each side.
Step 9
Transfer pitlein a serving bowl and serve with onions, green chillies and bhakri.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
