Pithla
Pithla is favourite food for many Maharashtrians, to make Pithla, one needs only a few ingredients and it takes only ten minutes to cook best Pithla ! Serve with bhakri or plain steamed rice, this Best Pithla dish is the food equivalent for a warm hug from Mom
- Heat 2 tbsp oil
- Add 1/2 tsp jeera (cumin seeds)
- 1/4 tsp haldi (turmeric)
- 1 tbsp ginger-garlic-green chilli paste
- Add some coriander
- Add 2 onions, finely chopped
- Let the onions fry well in the seasoning
- Add salt to taste
- As the onions cook, mix some water in the chana (chickpea) flour
- TIP: While mixing water and flour, be careful to leave no lumps
- In a bowl, add 1 bowl chana (chickpea) flour and 1 tsp mix masala
- Add water and mix well, ensuring no lumps
- Add the mix into the seasoning
- Stir constantly to ensure the flour doesn't stick to the vessel
- Add water if needed
- Tip: You can skip the jeera (cumin seeds) in the seasoning and add it in the ginger-garlic-chilli paste instead
- Stir constantly
- Cover the pot with a lid and steam for 5-10 days
- Add water to the lid to avoid the Pithla from burning
- The Pithla turns almost transparent when cooked
- Garnish with coriander and serve hot!
Archana Arte
Archana shares simple recipes, cooking techniques and kitchen hacks to make delicious Maharashtrian food. Watch Archana prepare simple yet mouth-watering recipes on Archana�s Rasoi.
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