Pithla Recipe | Maharashtrian Pitla Bhaji with detailed photo and video recipe. An authentic and easy curry recipe prepared with chickpea flour combined with basic spices and herbs. It is typically prepared in dry regions of Maharashtra and Saurashtra, but is popular across India. It is generally served with bhakri or jowar roti, but not limited to, and it tastes great when served with plain chapati and roti.
Pithla Recipe | Maharashtrian Pitla Bhaji with step-by-step photo and video recipe. Each state in India has its own native recipes, which are predominantly prepared to suit its local demography. Some are prepared with various vegetables, while others are prepared with dry ingredients, using naturally sourced ingredients. Pithla Bhaji is one such easy and simple curry from Maharashtra made with besan flour.
I have posted numerous recipes covering most of India’s states. These are either lentil, paneer or vegetable-based curries. However, preparing the entire curry with besan or chickpea flour is an interesting alternative. People in the dry regions of western India first developed the concept of dry, besan-based curries. These areas do not grow many vegetables, so cooks use chickpea flour as an alternative. This simple and innovative concept has now spread across India, serving multiple purposes. Today, people also serve it with various breads such as roti, naan, and tandoori roti. Try these variations, and your family will surely enjoy them.
Furthermore, some additional related tips, suggestions, and variations for the pithla recipe are provided. Firstly, use the best quality chickpea flour for this recipe. Preferably, use the same besan flour used in the besan ladoo, as it should give the same smooth and shiny texture. Secondly, the recipe is generally prepared with a high spice level due to the chickpea flour’s creamy taste. However, adjust the spice level according to individual taste preferences and the intended audience. Lastly, once the curry has rested, it may thicken and attain a jelly-like texture. It is best to add some water before reheating so that it gets its semi-thick gravy consistency.
Finally, I request that you check my other related Curry Recipes Collection alongside this post on the pithla recipe. It mainly includes my other recipes, such as Kadhi Pakora Recipe, Mirchi Ka Salan Recipe, Shahi Paneer Recipe: Creamy and Delicious Dish, Methi Chaman Recipe, Aloo Methi Recipe, Paneer Butter Masala Recipe – Restaurant Style, Aloo Baingan Sabji Recipe, Veg Jaipuri Recipe, Paneer Lababdar Recipe, Channa Kurma Recipe – South Indian Style. Furthermore, some more related recipe categories like,
About Maharashtrian Pithla Bhaji
Pithla is a traditional Maharashtrian curry known for its simplicity and earthy flavour. It originated in the dry regions of western India, where water scarcity limited the cultivation of vegetables. People prepared flour-based curries, such as Pithla, using besan and basic spices. Whisk together gram flour, water, turmeric, and green chillies to cook until the mixture is thick and creamy. Temper the curry with mustard seeds, garlic, and curry leaves to enhance its aroma. Serve Pithla most often with bhakri or jowar roti, though it also pairs well with many Indian breads. Its rustic taste and simple preparation make it a comforting daily meal. The spicy flavour balances beautifully with the mild creaminess of besan. Every bite brings warmth and satisfaction, making it a staple of rural homes in the state of Maharashtra.
This recipe holds cultural significance in regions that frequently experience droughts. Due to the unavailability of fresh vegetables, households relied on protein-rich gram flour for their daily nutrition. The dish is quick to prepare and uses very few ingredients, making it a favourite for working couples and lunch boxes. Once cooled, the curry thickens naturally due to besan’s texture, but can be thinned again with water and reheating. The spice level is often adjusted with extra green chillies to balance the smooth base. Its simple ingredients make it both sustainable and wholesome. Pithla brings a taste of traditional village cooking into modern kitchens. It remains one of the easiest and most nourishing Indian curries.
Fun Fact:
In Maharashtra, farmers traditionally carried Pithla-Bhakri to the fields as lunch because it stayed fresh for hours without refrigeration.
Chef Tips for Pithla Bhaji
The classical Maharashtrian Pithla Bhaji is a quick gram flour curry from western India. It is creamy, spicy, and pairs perfectly with bhakri, roti, or rice.
- Roasting: Dry roast gram flour for a minute. This enhances flavour and removes raw taste.
- Lum Free Mixing: Whisk besan with water until smooth. A lump-free batter ensures even cooking.
- Spice Addition: Combine turmeric, salt, and green chillies while whisking. This helps flavours infuse from the start.
- Stir Continuously: Keep stirring throughout the cooking process. It prevents the mixture from sticking and keeps it creamy.
- Consistency: Add warm water gradually while reheating. This brings the pithla back to the desired consistency.
FAQs
- How do I make Pithla smooth and creamy?
Whisk besan with water before adding to the pan. Stir continuously while cooking to get a smooth and creamy texture. - Can I make Pithla without garlic or onion?
Yes, skip garlic and onion if you prefer a simple version. Use green chillies and asafoetida to enhance the flavour. - Why does Pithla become too thick after resting?
Besan naturally absorbs water and thickens on cooling. Add warm water and reheat to restore the desired consistency. - What can I serve with Pithla?
Traditionally, serve it with jowar bhakri or rice. It also goes well with roti or phulka for a simple meal. - How long can I store Pithla?
You can refrigerate it for up to one day. Reheat gently with water before serving for the best taste and texture.
Video Recipe
Recipe Card for Pithla Bhaji:
Pithla Recipe | Maharashtrian Pitla Bhaji
Email Tweet ShareIngredients
For batter:
- ½ cup besan / gram flour
- ½ tsp turmeric
- ¼ tsp chilli powder
- 3 cup water
For tempering:
- 2 tbsp oil
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
- 3 chilli, finely chopped
- 1 tbsp ginger garlic, grated
- few curry leaves
- ½ onion, finely chopped
- ¼ tsp turmeric
- 1 tsp salt
- 2 tbsp coriander, chopped
Instructions
- Firstly, in a bowl, take ½ cup besan, ½ tsp of turmeric, and ¼ tsp of chilli powder.
- Add ½ cup of water and prepare a lump-free batter.
- Now add 2 cups of water and mix well, forming a watery consistency batter. Keep aside.
- In a kadai, heat 2 tbsp oil, 1 tsp mustard, ½ tsp cumin and a pinch of hing.
- Add 3 chilli, 1 tbsp ginger garlic, few curry leaves and splutter the tempering.
- Now add ½ onion and saute till the onion softens.
- Add ¼ tsp turmeric, 1 tsp salt, and sauté slightly.
- Pour in the besan batter and mix continuously.
- Stir until the mixture starts to thicken and turns glossy.
- Cook till the mixture turns creamy.
- Add 2 tablespoons of coriander and mix well.
- Finally, add Besan Pithal Recipe with bhakri or roti.
How to make Pithla with step-by-step photos
- Firstly, in a bowl, take ½ cup besan, ½ tsp of turmeric, and ¼ tsp of chilli powder.
- Add ½ cup of water and prepare a lump-free batter.
- Now add 2 cups of water and mix well, forming a watery consistency batter. Keep aside.
- In a kadai, heat 2 tbsp oil, 1 tsp mustard, ½ tsp cumin and a pinch of hing.
- Add 3 chilli, 1 tbsp ginger garlic, few curry leaves and splutter the tempering.
- Now add ½ onion and saute till the onion softens.
- Add ¼ tsp turmeric, 1 tsp salt, and sauté slightly.
- Pour in the besan batter and mix continuously.
- Stir until the mixture starts to thicken and turns glossy.
- Cook till the mixture turns creamy.
- Add 2 tablespoons of coriander and mix until well combined.
- Finally, add Besan Pithal Recipe with bhakri or roti.
Notes
- Firstly, ensure the curry is spicy; otherwise, it will end up being bland.
- Also, you can add methi and green garlic to enhance the flavour of the pitla recipe.
- Additionally, cook the besan mixture continuously; otherwise, lumps may form.
- Finally, Besan Pithla Recipe thickens once cooled, so adjust the consistency accordingly.