Maharashtrian Pithala and Jowar Bhakri
Ingredients
Pithala
- 1 cup gram flour
- 1 teaspoon turmeric powder
- Salt to taste
- Pinch of asafoetida
- 1.5 cups water
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 3 chopped garlic cloves
- 1 chopped onion
- 2-3 chopped green chilies
- 10-12 curry leaves
- Fresh coriander
Jowar bhakri
- 1 cup sorghum flour
- Salt to taste
- 1/2 cup warm water or as needed
Preparation
Pithala
In a bowl, mix gram flour, turmeric powder, salt, asafoetida, and water, then set aside.
Heat oil in a pan over medium heat.
Add mustard seeds, cumin seeds, garlic, onion, green chilies, and curry leaves and sauté until onions are cooked.
Add the besan mixture and stir continuously.
Cook on medium heat for 7 to 8 minutes.
Add fresh coriander and mix well.
Bhakri
In a plate, mix sorghum flour and salt and make a medium-soft dough using warm water.
Take a portion of the dough and sprinkle some sorghum flour on the plate.
Flatten the dough with your hands to make a bhakri.
Heat a tawa and place the bhakri on it.
Apply some water and spread immediately to prevent cracks.
Cook the bhakri on both sides until done.
Serving
Serve Pithala and Bhakri together with sliced onions.
Tips
Water helps prevent cracks when applying it to the bhakri on the tawa.
