Pithla | Maharashtrian Pitla Recipe | Kanda Besan

Cooking Time: 15min

Item Quantity
Gram flour or Besan  1 and 1/2 Tablespoon
Ginger 1 CM
Desiccated coconut or dry coconut slices  1 Tablespoon
Green chilli 3 in Quantity
Garlic Cloves 4 in Quantity medium size
Turmeric powder 1/2 Teaspoon
Onion 1 Medium in size
Cumin seeds or Jira 1/2 Tablespoon
Mustered seeds  1/2 Tablespoon
Chopped Fresh Coriander  2 Tablespoons
Curry Leaves  5 to 6 Leaves
Oil 4 Tablespoon
Salt As per test

  1. Let's begin with a very famous Pithla recipe. It's very easy to make, and need very less amount of gram flour. We need finely chop the coriander and onion.
  2. We are going to grind green chilli, desiccated coconut or dry coconut slices, garlic cloves and ginger together and make the fine paste out of it.
  3. Now let's begin with the recipe, in a hot pan add oil, once it gets hot enough, add mustard seeds, once it crackles add cumin seeds, onion and curry leaves.
  4. Cook the onion on medium flame until its edges become golden and onion becomes little transparent. 
  5. Till that take bowl, add gram flour in it, which is only 1 and a half tablespoons. Add water in in gradually, to get rid of lumps in it. We need this mixture in flowing consistency.
  6. Now in onion, add the chilli mixture, which we grind earlier, turmeric powder and cook it for about half a minute.
  7. Add 1 and 1/2 cup of water in it and mix it well, let it boil first and then we are going to add the gram flour mixture, which we made in step 5.
  8. While adding gram flour mixture, we need to make sure we are stirring the mixture continuously, so that it will not cause any lumps in Pithla.
  9. Add chopped fresh coriander and salt, mix it well and keep stirring the mixture, until it starts bubbling. we can tur off the flame o this time.
  10. We keep the thickness as we like, but basically, it's in flowing consistency. Our Pithla is ready to eat, have it with Bhakri or Chapati.

When Pithla cools down a little, it becomes thicker, so we need to turn off the flame before half a minute early.

Pithla is one of the Maharashtrian traditional dishes which is having around 250 calories in the single-serving plate. It's very creamy in texture and delicious in the test.

Jhunka is the dry version of Pithla while going for the travelling, it's the best-suggested recipe. The making of Jhunka is also easy.

Earlier we have seen one recipe of Thecha, which people used to eat with Pithla. These are the Traditional Marathi best combinations.

With the combination Bhakari, its get served in many villages on the time of marriage ceremony as well. In some regions, people used to have it with rice as well.

People used to have it occasionally in Maharashtra. It is one of the affordable food items as well, as in we can see, here we made this Pithla from 1 and 1/2 tablespoon of gram flour. 

We can have it with Jowar or Bajra or Ragu (Nachani) roti, which is made by hand pressing the by palm and fingers. One side of this roti is cooked on a flat pan and another side is usually cooked on the top of the flame itself.

These roti are full of nutrition and so much healthy for our body. It's also light for the stomach to have it occasionally. 

Have it at your side as well, and don't forget to add the comments to us about your experience.