Pithala bhakri is a traditional dish of Marathi cuisine. Methi Pithala is a besan-based curry, which is typically prepared as a side dish for bhakhri. In this recipe, I made bhakhri with bajra flour, which is easy and slightly different from the traditional way. The best part of the recipe is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with mirchi thecha and onion for lunch or dinner. Do try this!
The key to making tasty pithala and bajra bhakri at home are
For bajra bhakri
- Firstly, follow the proportion (1:1 ratio) of bajra flour and water accurately. Also, make sure to knead the dough really well, if there are cracks then roti will not puff up.
- Secondly, once the dough is prepared, immediately start preparing the rotis. the dough should not be kept for a longer time as it will lose its moisture and would turn brittle.
- lastly, cook bhakhri on medium flame, also sprinkle some water on top of raw rotis once it is transferred to tawa. moisture would help rotis to turn soft and fluffy.
For pithala
- Firstly, pithala tastes great when besan is properly cooked, or else the raw flavor of besan remains. So cook it on medium-low flame till oil separates from its sides.
- Secondly pithala taste great when it is slightly spicy. You can adjust the amount of green chilli according to your taste.
- Lastly, pithala has to be served warm or immediately after it is prepared. once it is cooked, it may turn thicker in consistency hence add water before preheating it.
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Thali recipe | pithala bhakhri recipe | bajra bhakhri recipe | methi pithala recipe | mirchi thecha recipe
Ingredients
For methi pithala
- 1.5 cup methi leaves
- 1 cup besan
- 2 cup + 2 cup water
- 4-5 spicy green chilli
- 10-12 garlic cloves
- 4 tbsp oil + 2 tbsp oil
- ยฝ tsp cumin seeds
- ยฝ tsp mustard seeds
- Pinch of hing
- Some curry leaves
- 2 dry red chilli
- ยฝ cup chopped onion
- ยฝ tsp turmeric powder
- Salt to taste
For bajra bhakri
- 2 cup water
- Salt to taste
- 1 tsp oil
- 2 cup bajra flour
For mirchi thecha
- 2 tbsp oil
- 10-12 green chilli
- 10-12 garlic cloves
- 3 tbsp peanuts
- 1 tsp cumin seeds
- Pinch of salt
- Some coriander leaves
Instructions
Making methi pithala
- In a bowl, add besan and 2 cup water. Mix well and keep it aside.
- Now in mortal-pestal, add 4-5 green chilli and 6-7 garlic. Coarsely crush it and keep it aside.
- Then in a pan, add oil, mustard seeds, cumin seeds, hing, curry leaves and dry red chilli. Saute it.
- Now add 6-7 garlic cloves slices and saute it.
- Then add chopped onion, and green chilli-garlic paste and sautรฉ it.
- Now add turmeric powder and mix well.
- Then add 2 cup water and salt. Mix well and bring it to a boil.
- Now add the besan-water mixture gradually and mix well.
- Cover and cook mixture on low flame.
- Meanwhile, in a pan, add 2 tbsp oil and chopped methi leaves. Saute it till it becomes soft. Switch off the gas and keep it aside.
- now open the lid, pithala is properly cooked and oil is release from its sides.
- Add methi leaves and mix well.
- Serve hot methi pithal with bajra bhakhri.
Making bajra bhakri
- In a pan, add water, salt and oil. mix well and bring water to a boil.
- When the water starts to boil, lower the flame and add the flour mixture to it. mix well with a rolling pin.
- Switch off the gas. Cover and steam dough for 5 minutes.
- Now add the flour mixture into a large pan and knead it into a smooth dough. The dough should be smooth and soft. add little hot water if the dough is not properly bind.
- Now take a medium size ball and flatten it out between your palm. Now coat its upper part with sesame seeds.
- Then place it on a rolling board and dust some dry flour on it to prevent it from sticking while patting it.
- now pat gently with one hand or roll it slightly with a rolling pin.
- furthermore, place the bhakhri on hot tawa. press gently and cook all the sides.
- serve super soft bajra bhakhri with methi pithala.
Making mirchi thecha
- In a pan, add 2 tbsp oil, green chilli and garlic cloves. Saute it.
- Now add peanuts and saute them.
- Switch off the gas and add cumin seeds and salt. Mix well.
- Cool down the mixture and add it to the mixture jar.
- Also, add some coriander leaves and grind them into a coarse mixture.
- Mirch thecha is ready to serve with pithala-bhakhri
Notes
For bajra bhakhri
- The proportion of water and bajri flour should be equal.
- Add bajri flour gradually and mix with boiling water.
- Switch off gas and steam flour for 5 minutes.
- Knead soft and smooth dough.
- If dough is not bind properly, add little water and make it soft and smooth
- Roast bajra bhakhri on medium flame.
- 1: 4 besan-water ratio is perfect for pithala
- Cook pithala on low flame till oil separates from its sides
- Crush thecha into a coarse mixture.
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