Pithla is one of the maharashtrian recipes that’s famous outside Maharashtra. Very easy to make pithla is one versatile recipe which can be twisted to suit one’s palate. Very quick and easy to prepare with basic handy ingredients you can twist this recipe any which way you like it and still it’ll taste awesome. You can prepare it without the addition of leafy vegetables also, just plain and simple. It tastes great either ways. Addition of leafy vegetables increases its nutritional value. The only point to be be kept in mind is it has to be real hot while serving. Pithla is one recipe that tastes best when served directly off the flame to the serving plate. Hence it should be prepared just before serving. My take on pithla : prepare the same just enough for one meal for best taste and flavour.
- Approximately 4 tbsp gram-flour / besan (dry roasted OR as is/ as per individual choice)
- 1 1/2 to 2 cups water (adjust to consistency required)
- 12 fresh green garlic rinsed well, roots trimmed off and the green garlic and its stalks finely chopped(chop them separately) OR 6 cloves of regular garlic
- 4 to 5 green chillies (adjust spice level to individual choice)
- 1/4” piece of ginger crushed in a mortar and pestle
- 4 curry leaves torn
- 2 tbsp finely chopped spring onion whites
- 2 tbsp finely chopped spring onion greens
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 1/8 tsp asafoetida
- 1/4th tsp of turmeric powder
- Finely chopped coriander leaves to garnish(as per choice)
- Dry roast the besan a bit till just fragrant( or till it loses its raw flavour) on low heat. This is very much optional but I personally feel when the besan is roasted it results in a tastier pithla. Set aside to cool.
- Rinse the green garlic well, trim off the roots, separate the garlic and its stalks . Crush the garlic, ginger and green chillies in a mortar and pestle. Cut the stalks with a scissor around 1/2” in length and keep aside. Add the crushed garlic ginger and green chillies, asafoetida, curry leaves to the roasted besan, then add salt as required and water say about 1 1/2 to 2 cups and mix well. Ensure that there are no lumps at all and keep aside.
- In a deep iron kadai heat oil, pop in cumin seeds. When they crackle add finely chopped spring onion whites, saute till soft and transluscent, then add and finely chopped spring onion greens, saute well then add the besan mixture and mix well. Add in the fresh garlic stalks, stir well. You have to keep stirring continuously.
- As it cooks it’ll start bubbling first and thickening as well. Keep stirring till cooked. A sign that the mix is cooked is it’ll bubble up first and then it’ll start spluttering. Hence use a deep kadai. Switch off the flame once you get the desired consistency of pithla : semi liquid for rice and a little thicker to go with bhakris. Once done switch off the flame. Stir well and sprinkle finely chopped coriander leaves and mix well. Serve immediately.
- Tastes best when served piping hot with rice or bhakri.
- If you don’t stir quickly lumps will be formed, hence stir well and continuously
- Tastes best when cooked in an iron kadai and served piping hot.
- You can adjust the consistency of pithla to your choice . Semi liquid pithla tastes great with rice while thick pithla tastes great with bhakri. You can add more or less gramflour depending on how thick or thin you want the pithla to be.
- Prepare pithla just enough for one meal, for best taste. To be served piping hot. This proportion is sufficient for approximately 2 people when served with rice as an accompaniment.
- While choosing green garlic, see that the stems are firm and not wilted.
- Ensure that the pithla is thoroughly cooked. If it tastes raw, it means it needs more cooking.
- I like spicy pithla hence have added more spice, Adjust spice to individual choice.
- Gramflour is hard to digest, ginger aids digestion, hence its addition.