Pithla Bhakri Recipe
10-01-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Pithla:
1 cup gram flour (besan)
2 cups water
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafoetida (hing)
2 green chilies, finely chopped
1 onion, finely chopped
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
Salt to taste
2 tbsp fresh coriander leaves, chopped
1 tbsp grated fresh coconut (optional)
For the Bhakri:
2 cups jowar flour (sorghum flour)
Warm water, as needed to knead
Salt to taste
Ghee or butter, for serving
Instructions:
Prepare the Pithla:
In a bowl, mix gram flour with water to create a lump-free batter. Set aside.
Heat oil in a pan. The mustard seeds Add, cumin seeds, and asafoetida.
Once the seeds crackle, add chopped onions and green chilies. Sauté until onions turn translucent.
Add turmeric powder, red chili powder, coriander powder, and sauté for a minute.
Pour in the gram flour mixture, stirring continuously to avoid lumps.
Cook on medium heat until the mixture thickens and the gram flour is cooked (about 7-10 minutes).
Season with salt and garnish with fresh coriander and grated coconut.
Make the Bhakri:
In the mixing bowl a , add jowar flour and salt. Gradually add the warm water and knead into a soft dough.
Divide the dough into small balls. Flatten each ball and roll it out into a circle on a flat surface, using jowar flour for dusting.
Heat a tawa (griddle) and cook each bhakri over medium heat until brown spots appear on both sides.
Apply ghee or butter on the hot bhakri.
Serve:
Serve the warm Pithla with hot Bhakri.
Pithla Bhakri can be enjoyed as a main meal, typically lunch or dinner.
Pithla Bhakri can be enjoyed as a main meal, typically lunch or dinner.
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