The Traditional Marathi Food Pithla Bhakri

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The Traditional Marathi Food Pithla Bhakri

Maharashtrian food is very unique and consists of different ingredients. Once you taste it you will never forget its taste. Be it vada pav, Puran Poli, misal pav or any other dish, all of them are very delicious and healthy. Today’s special is a traditional Maharashtrian dish Pithla Bhakri.

Gram Flour
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Pithla Bhakri is a nutritious dish, in which pithala is made from gram flour, and spices, whereas bhakri is made from jowar flour. It is served with thecha prepared from green chilli, garlic and salt.

Do you know you can find the delicious pithla bhakri on the trek to the mountain for Sinhagad, Maharashtra? Don’t worry if you are not visiting there, you can make it at home with this Pithla Bhakri recipe.

  • Per serving consists of 458 kcal
  • Carbohydrates 52.9g
  • Protein 17.5g
  • Fat 19.6g
Prepare time: 20 min
Cook: 30 min
Ready in: 50 min

Ingredients

Cumin Seeds
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For Kharda

  • 10-12 green chillies
  • 8-10 garlic cloves
  • A large pinch of salt

For Pithla

  • 2 cups gram flour
  • 1 tsp turmeric powder
  • Salt to taste
  • 2 tbsp oil
  • water as required
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 1 tsp cumin seeds
  • 2-3 green chillies, slit
  • 1 medium onion, chopped
  • A handful of fresh coriander leaves
  • 1/2 tsp asafetida
  • Prepared kharda

For Bhakri

  • 2 cups Jowar flour (Sorghum Flour)
  • Salt to taste
  • Warm water as required

Method

The Traditional Marathi Food Pithla Bhakri
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For Thecha

  1. Add green chillies, garlic and salt into a mortar and pestle and crush it well. Keep aside for further use.

For Pithla

  1. In a bowl add gram flour, salt to taste, prepared thecha, and mix well. Then add the required amount of water and make a smooth paste and keep aside.
  2.  Take a wok and heat oil on medium flame. After that add mustard seeds, cumin seeds, and curry leaves and saute them. Now add onions, asafetida, and green chillies stir and cook it until onions turn translucent.
  3. Turn the flame on low and add gram flour and water and stir continuously to avoid lump. Cook it until thick consistency.
  4. Cover it and cook on low flame for nearly 5-6 minutes. Open the lid and stir it again for about five minutes.
  5.  Now add fresh coriander leaves and turn off the flame.

For Bhakri

  1. In a bowl add jowar flour, and salt and incorporate it. Then add warm water occasionally and knead the soft and moist dough.
  2. Divide the dough into small balls and sprinkle dry jowar flour over the dough balls and with the help of your hands flatten it and shape it in the traditional way by stretching it with your fingers and rotating it.
  3. Once shaped, place it on a pre-heated flat pan and sprinkle some water over it and when the water dries, flip it and cook from another side as well until spots appear. Once the bhakri is ready baste some ghee over it and transfer it on a plate.
  4. Make the rest of the bhakris with same process.

Serve the Pithla Bhakri Thecha. You can devour this relishing dish during breakfast or lunch.