Pithla is a traditional Maharashtrian food, a flavor-packed creamy gram flour curry served with Bhakri or Rice. It is cooked with onions, and garlic, with an earthy tempering of mustard seeds, and cumin seeds, and spiced with turmeric and green chilies. Made with basic pantry ingredients this EASY gluten-free and vegan curry is ready in under 20 minutes.
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What is Pithla
A stew-like gram flour curry made with a handful of ingredients, Pithla is a Maharashtrian dish that is especially popular in smaller villages where you may not always have access to fresh vegetables. It is often served with Bhakri or Rice for a hearty meal that is also gluten-free and vegan. There are several variations of this recipe and can be made even without onions and cilantro. The dry version of Pithla also known as "Zunka" is also quite popular.
I am excited to share my mom's authentic Pithla recipe with all of her tips. It's basically a no-fail recipe to try if you are new to Indian cooking. Mixing dry flour with cold water and then adding it to the tempering makes creamy Pithla. For a more textured Pithla, water is added to the tempering. Once the water comes to a boil, gram flour can be slowly sprinkled in while stirring continuously. This results in tiny round balls of gram flour that make for a more textured Pithla.
Tips and Variations
- Sift the gram flour and then measure in the cup for the perfect flour to water ratio
- This Pithla recipe makes stew-like consistency, you can add more water for a more flowy Pithla which is especially good with rice, or make it drier by reducing the water
- Onions are optional in this recipe, but mom adds them for texture and flavor
- If you do not have fresh green chilies, you can also add red chili powder instead
- Finely diced green scallions can be used as a garnish and the white part can be sauteed along with onions or used instead of onions
Ingredients
- Gram Flour - Also known as Besan, fine gram flour is packed with proteins and makes a creamy curry. I recommend LaxmiBrand fine Gram Flour for this recipe
- Onion, garlic, and green chili - Finely diced red onion, garlic, and green chili add authentic flavor and spice to Pithla
- Spices - Ground turmeric, mustard seeds, and cumin seeds make for a earthy tempering
How to cook Pithla
- Add gram flour and salt to a mixing bowl and slowly add water whisking well to make a smooth batter.
- Heat oil in a skillet over medium heat. Add mustard seeds and once they start popping add cumin seeds and asafoetida.
- Add garlic, and green chilies and mix well. Add onion and give a quick stir. Close covered for 4 to 5 minutes or until the onion turns translucent and soft.
- Lower the heat and slowly pour the gram flour batter into the skillet mixing constantly. Keep mixing to avoid any lumps.
- Once the batter is mixed in and smooth, cover the skillet and cook for 5 minutes on low heat.
- Garnish with cilantro. Optionally also garnish with sliced green scallions.
Serving
Drizzle a teaspoon of neutral vegetable oil into individual bowls when serving. Traditionally Pithla is served with Bajra Roti or Jowar Roti, Peanut Thecha, and red onion wedges for a delicious gluten-free meal. Steamed rice also pairs well with Pithla.
Storing
Pithla is best served hot. Any leftovers can be refrigerated for 2 to 3 days. As the Pithla cools down it will get thicker. To reheat you can add a few tablespoons of water and reheat in the microwave or on the stovetop.
More Easy Indian Curry Recipes
Recipe
Pithla
Equipment
Ingredients
- 1 cup gram flour 2.5 oz sifted
- 3 cups water
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafetida
- 2 tablespoons garlic finely minced
- 2 green chilies finely minced
- 1 medium yellow onion finely diced
- ¼ cup cilantro finely chopped
Instructions
- Add gram flour to a mixing bowl and slowly add water whisking well to make a smooth batter.
- Heat oil in a skillet over medium heat. Add mustard seeds and once they start popping add cumin seeds and asafoetida.
- Add garlic, green chilies and mix well. Add onion and give a quick stir. Close covered for 4 to 5 minutes or until the onion turns translucent and soft.
- Lower the heat and slowly pour the gram flour batter to the skillet mixing constantly. Keep mixing to avoid any lumps.
- Once the batter is mixed in smoothly cover the skillet and cook for 5 minutes on low heat.
- Garnish with cilantro and serve with roti or bhakri and rice
Video
Notes
- Make sure to sift the gram flour and then measure in the cup for the perfect flour to water ratio
- This Pithla recipe makes stew-like consistency, you can add more water for a more flowy Pithla which is especially good with rice, or make it drier by reducing the water
- Onions are optional in this recipe, but mom adds them for texture and flavor
- If you do not have fresh green chilies, you can also add red chili powder instead
- Finely diced green scallions can be used as a garnish and the white part can be sauteed along with onions or used instead of onions
Mugdha patwardhan says
Perfect recipe
Archana says
Thank you Mugdha!