Pithla Bhakri: A Traditional Maharashtrian Curry Made With Besan
Image Credit: iStock, Pithla Bhakri

I am a Netflix addict. The OTT app is where all the drama-heads love to binge-watch shows. Although I can watch just about anything for entertainment, I do admit that there are a couple of things that I just remember to watch almost out of the blue because I love the vibe of the characters, the conversations which focus endlessly on life, or there’s that one scene I cannot get out of my head. This time, I kept on thinking about ‘Little Things’, that famous show about Dhruv and Kavya: the two Mumbaikars who are forever etched in our hearts. The show really shines the spotlight on what it’s like to be a millennial today; that life is not sunshine and roses all the time. But in spite of the complicated challenges, the sweet stuff the gestures and the soft moments are not to be missed. Remember that scene when Dhruv makes pithla bhakri for Kavya in season 2, episode 5?

I was so enticed by the idea of eating pithla bhakri. I wanted to give it a try too. So I decided to go for it. Pithla is a dish based in gram flour, and resembles a porridge of sorts. On the other hand, bhakri is a jowar roti. Word is that it is eaten by peasants for breakfast or lunch. But due to cultural intermingling, pithla bhakri is famous in cities too. This recipe of pithla bhakri will hit a chord with Mumbaikars who are far more used to eating it than me. Starting from riding on bikes, savouring the weather, and going all out on relishing this famous snack with chai to trekking the Sinhagad fort and being treated to this delicious meal, to nostalgically craving it on a gloomy day, pithla bhakri is an all-time classic!  

Source: iStock, Pithla Bhakri 

Here’s how you can make pithla bhakri too.   

Ingredients 

For Pithla

  • 1 cup gram flour 
  • 1 onion, chopped 
  • 1-2 green chillis, chopped  
  • 1 1/2 cup water 
  • 1 teaspoon cumin seeds  
  • 1 teaspoon turmeric powder 
  • 1/2 teaspoon mustard seeds 
  • 1 tablespoon garlic paste 
  • 5-6 curry leaves 
  • 1 1/2 tablespoon oil 
  • A pinch of salt  

For Bhakri 

  • 200 grams jowar flour 
  • 2 teaspoons sesame seeds 
  • Ghee, as required  

Method 

For Pithla

  • Sieve the gram flour in a large bowl.  
  • Add water. Mix properly so that there are no lumps in the water.  
  • Heat oil in a pot.  
  • Once the oil splutters, add cumin seeds, mustard seeds and curry leaves.  
  • Add chopped onions. Mix well on low flame, until the onions turn light brown.  
  • After two minutes, add green chillis and garlic paste.  
  • Now put turmeric powder. Mix well so everything is coated properly in turmeric.  
  • Finally add water and the gram flour batter.  
  • Serve with bhakri.  

For Bhakri

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To make the dough, follow the traditional method.  

  • Mix jowar flour, sesame seeds and ghee.  
  • Knead and slap, until it comes together, all the while adding water.  
  • Divide the dough into eight balls.   
  • Wet your hands with water, and pat the dough ball gently until it takes the shape of a disc.  
  • Heat oil on a pan. Wait till it’s hot.  
  • Place the roti on the pan.  
  • Sprinkle sesame seeds.  
  • Flip it over, once the bottom side is cooked.  
  • Remove when crisp on both sides. 
  • Smear ghee on the roti. Serve with pithla.