BESAN PITHLA

Pithla - Bhakri is a staple food of rural Maharashtra & North Karnataka. Besan Pithla is cooked mainly with onions and gram flour, it is also popularly known as Kanda Besan. An easy and quick recipe, which goes fantastic with any bhakari of your choice.

Spicy pithla with bhakri is a popular dish in most roadside eateries in Mumbai called the 'Zunka Bhakar centres'.

Ingredients:

· Oil – 1.5 tbsp

· Mustard seeds – 1 tsp

· Cumin seeds – ½ tsp

· Hing – ¼ tsp

· Curry leaves – 1 sprig

· Onion – 1 big (finely chopped)

· Garlic cloves – 7-8 crushed

· Green Chillies – 2-3 crushed

· Turmeric powder – ¼ tsp

· Besan – 1 cup

· Water

· Salt

· Finely chopped Coriander leaves

Method:

· Take a kadai with oil in it, add mustard seeds and let them pop up.

· Now add cumin seeds and let them splutter.

· Add hing, curry leaves and onion. Now add curry leaves and finely chopped onion. Mix well and fry until onion gets light golden color.

· Till the onions are getting fried add besan into a bowl and add water. Mix well to make paste. No lumps of besan should be formed. Keep this aside.

· When onion begins to turn light golden add crushed garlic-green chili, turmeric powder and mix well.

· Add the besan mixture, salt and mix well. • Cook on medium heat stirring continuously until it thickens up a little.

· Cover and cook on medium heat for about 7-8 minutes. Turn off the gas stove.

· Finally garnish with freshly chopped coriander leaves and mix well.

· Besan pithale is ready to be served with Rice bhakri or Jowar bhakri or mixed bhakri of your choice.

Link for Rice Bhakri: https://www.hemafoodstudio.com/post/akki-rotti-plain