Pithla Bhaakar or say Bhaakari, is a divine and healthy food combination. Pithla is basically a vegetarian traditional Indian food preparation. It belongs to the state of Maharashtra.
Pithla has a semi solid consistency and is made from chickpea flour and is eaten with bhaakari. Many a times it is accompanied by some onions and kharda or thecha made using chillies.
Bhaakari is a flat round unleavened bread coarser than a chapaati. It’s combined with Pithla, Zunka, Fish curries, Malvani chicken or mutton rassa or just with some Lasun chutney or the very basic thechlela kaanda (smashed raw onion) and green chillies!
Bhaakari is made of different cereal grains of sometimes of a combination of different grains. Here I have made taandlaachi bhaakari (rice bhaakari) and teamed it with pithla which is a thinner version of the delicious Zunka.
Prep Time : 15 min
Cooking Time : 25 min
Serves : 4
Cup Used : 200 ml
- 1/2 cup Besan (chickpea flour/gram flour)
- 3 1/2 cup water (7 times the quantity of besan)
- 1 1/2 tbs Fresh Curd
- 3 Medium Onions
- 1/2 tsp Turmeric powder
- 1 tsp Corriander powder
- 1 tsp Garam Masala
- 3 tbs Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Asafoetida
- 1/4 tsp Cumin seeds
- 1 Green Cardamom
- 2 sticks Cinnamon (1″ each)
- 2 Cloves
- 3 Green chillies
- 1 sprig Curry leaves
- 3 Garlic cloves
- 1/4 inch Ginger
- Salt to taste
- 1/2 cup Fresh Corriander leaves
- To make the Pithla, first beat together the besan, curd and little water in a mixing bowl to remove lumps if any. Beat well gradually adding all the remaining water to make a thin mixture.
- In this mixture, add the spice powders and half of the turmeric powder and mix well.
- Finely chop the onions, ginger and garlic and roughly break the green chillies into medium pieces. Wash and chop the corriander leaves and keep aside.
- Heat the oil in a iron kadhai or a saucepan and add the mustard seeds. As soon as they splutter add the asafoetida and then the rest of the whole spices.
- Next, add the curry leaves and the green chillies.
- When the spices splutter and release their wonderful aroma, add the chopped onions and a little salt and saute. Cover and cook on low flame for a while.
- After about 5 minutes, when the onions are a bit cooked, add the chopped ginger and garlic and saute. Cover and cook again for a while.
- Now add the remaining turmeric powder and cook till the onions turn translucent and are well cooked.
- Add to it the besan mixture and bring it to a boil stirring constantly.
- Lower the flame and add salt to taste. Cover and cook for a few minutes stirring the pithla occasionally.
- After about ten minutes when the besan is cooked and the pithla has thickened to medium thick consistency, add the chopped coriander leaves and mix well. Switch off the heat.
- Serve hot with Bhaakari or Ghaavan or chapatis with some NKGSB Style Lasun Chutney and onions and green chillies by the side. Serve an appetising drink like Kokum Kadhi.
Zunka bhaakar which is a thicker version of the pithla is equally famous in Maharashtra. You can get the recipe for zunka as well as bhaakari in my next posts. Here I have added few whole spices for additional flavour, though some might not use them. Pithla is a high protein food due to chickpea flour being the main ingredient. A highly nutritious and filling traditional dish…… Pithla Bhaakar makes for a wholesome meal any time of the day!