Maharashtrian Pithla with Bajra Flatbread
Ingredients
Bajra bhakri
- 1 cup pearl millet flour
- Water as needed
Besan pithla
- 1 cup chickpea flour
- 2 cups water
- 1/2 teaspoon turmeric powder
- Mustard seeds to taste
- Cumin seeds to taste
- 2-3 tablespoons oil
- Green chili to taste
- 1 large chopped onion
- Salt to taste
- Cilantro for garnish
Garlic chutney
- 4-5 garlic cloves
- 1 tablespoon red chili powder
- Salt to taste
Tadka
- 2-3 tablespoons oil
Preparation
Bajra bhakri
Mix pearl millet flour with water to form a dough
Ensure the dough is not dry and add water drops while cooking on a griddle
Cook until done, applying oil and garlic chutney inside if desired
Besan pithla
In a bowl, combine chickpea flour and water
Add turmeric powder, mustard seeds, cumin seeds, oil, green chili, chopped onion, and salt
Stir continuously in a pan to avoid lumps and ensure it is watery
Cover and cook on low heat for a few minutes
Add cilantro and mix well
Garlic chutney
Pound garlic cloves, red chili powder, and salt together to make the chutney
Tadka
Heat oil in a pan
Add the garlic chutney and cook for 2 minutes
Pour the tadka over the pithla
Garnish with cilantro
Tips
Knead the dough properly for best texture in bajra bhakri
Maharashtrians often enjoy this dish with the special garlic chutney tadka
This recipe is vegan and gluten-free, making it suitable for various dietary preferences
