- 4 tbsp Gram-flour ( besan) mixed in water mentioned to make a smooth paste. There should be no lumps. Also add the red chilli powder mentioned and mix well and keep aside
- 2 cups water ( adjust to consistency required)
- 4 spring onion whites chopped fine
- 6 to 8 finely crushed garlic cloves
- 1 green chilli crushed
- 1/8th” ginger crushed
- 2 sprigs coriander leaves chopped fine
- 2 tsp kashmiri chilli powder ( keep in mind green chilli is added. Adjust to taste)
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 1/4 tsp of turmeric powder
- 1/2 cup finely chopped spring onion greens
- 1 1/2 to 2 tbsp oil
- 2 tbsp fresh grated coconut
- 1tbsp coriander leaves chopped fine
- In an iron kadai heat oil , pop in mustard seeds. When they splutter add asafoetida and crushed garlic, green chilli, ginger, coriander leaves,saute well till you get the aroma of garlic then add finely chopped spring onion whites and turmeric powder and saute the onions till transluscent.
- Then add spring onion greens and saute well . Add salt,stir and then add the water+ gramflour + red chilli powder paste and bring to a boil stirring continuously. As it cooks it thickens. Keep stirring till cooked. Once done add 1tbsp fresh grated coconut and stir well.
- Garnish with finely chopped coriander leaves and fresh grated coconut and serve immediately.
- Tastes best when served piping hot with rice or bhakri.
- If you don’t stir quickly lumps will be formed.so stir well.
- Tastes best when cooked in an iron kadai and served hot.
- You can add 1 petal kokum if you want a tang to the pithla.
- You can adjust the consistency of pithla to your choice . Thin pithla tastes great with rice while thick pithla tastes great with bhakri. For a thinner version of pithla you need to cook for lesser time. For thicker pithla cook it a little longer.
- Ensure that the pithla is thoroughly cooked. If it tastes raw , it means it needs more cooking.