📝 About This Recipe
Originating from the rugged heartlands of Maharashtra, Pithla Bhakri is the ultimate comfort food—a humble yet flavor-packed gram flour porridge paired with hand-patted sorghum flatbread. This dish celebrates the earthy, nutty notes of roasted Besan elevated by a spicy 'Thecha' tempering of green chilies and garlic. It is a testament to how simple, pantry-staple ingredients can create a meal that is deeply satisfying, nutritious, and soul-warming.
🥗 Ingredients
For the Pithla (Gram Flour Porridge)
- 1 cup Besan (Gram Flour) (sifted to avoid lumps)
- 2.5 cups Water (room temperature)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (or to taste)
The Tempering (Tadka)
- 2 tablespoons Oil (peanut oil is traditional)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Asafoetida (Hing) (strong variety)
- 4-5 pieces Green Chilies (coarsely pounded into a paste)
- 8-10 pieces Garlic Cloves (crushed or pounded)
- 10-12 leaves Curry Leaves (fresh)
- 1 large Onion (finely chopped)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
For the Bhakri (Sorghum Flatbread)
- 2 cups Jowar Flour (Sorghum) (freshly milled if possible)
- 1 cup Hot Water (as needed for kneading)
- 1/4 teaspoon Salt (optional)
👨🍳 Instructions
-
1
Start by preparing the Pithla slurry: In a large mixing bowl, whisk together the Besan, turmeric, and salt with 2.5 cups of water until completely smooth and lump-free.
-
2
Heat 2 tablespoons of oil in a heavy-bottomed kadai or wok over medium heat. Add mustard seeds and let them crackle, then add cumin seeds, hing, and curry leaves.
-
3
Add the pounded garlic and green chili paste. Sauté for 1 minute until the raw smell of garlic disappears, then add the chopped onions.
-
4
Sauté the onions until they become translucent and slightly golden. Do not brown them excessively; they should provide a soft crunch.
-
5
Lower the flame to the minimum. Slowly pour the Besan mixture into the kadai with one hand while stirring continuously with the other to prevent lumps from forming.
-
6
Continue to stir as the mixture thickens. Once it reaches a custard-like consistency, cover the pan with a lid and steam for 5-7 minutes on low heat, stirring occasionally.
-
7
While the Pithla steams, prepare the Bhakri dough. Place Jowar flour in a wide plate (parat), add salt, and gradually add hot water. Use a spoon initially, then knead by hand into a smooth, pliable dough.
-
8
Divide the dough into equal-sized balls. Dust a flat surface with Jowar flour and gently pat a dough ball with your palm, rotating it to form a thin, circular flatbread (about 6-7 inches).
-
9
Carefully lift the Bhakri and place it on a hot iron tawa (griddle). Apply a little water over the top surface with your fingers to keep it moist.
-
10
When the water on top dries slightly, flip the Bhakri. Cook the other side until brown spots appear, then place it directly over the flame for a few seconds to let it puff up.
-
11
Check the Pithla; it should be glossy and have lost its raw flour taste. If it's too thick, add a splash of hot water. Garnish generously with fresh cilantro.
-
12
Serve the steaming hot Pithla alongside the warm Bhakri, accompanied by a dollop of white butter or a drizzle of raw peanut oil.
💡 Chef's Tips
Use hot water for the Bhakri dough to ensure it stays soft and doesn't crack while patting. For the best Pithla, pound the green chilies and garlic in a mortar and pestle rather than using a blender for a rustic texture. If you prefer 'Sukha Pithla' (dry version), reduce the water to 1 cup and cook until the mixture crumbles. Always sift your Besan; even small lumps can ruin the silky texture of the liquid Pithla. Don't skimp on the oil in the tempering; it carries the flavors of the spices into the gram flour.
🍽️ Serving Suggestions
Serve with a side of 'Thecha' (a fiery green chili and garlic chutney) for an authentic kick. Include a few slices of raw red onion and a wedge of lemon to cut through the richness of the Besan. A side of cold curd or buttermilk (Taak) balances the heat and aids digestion. Top the Bhakri with a spoonful of homemade white butter (Loni) for a truly decadent experience. Add a few fried salted chilies on the plate for an extra crunch.