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Pithla
Traditional Maharashtrian gram flour curry with onion, garlic and warming spices
Servings: 4
Calories: 173kcal
Equipment
Ingredients
- 1 cup gram flour 2.5 oz sifted
- 2 teaspoons kosher salt
- 3 cups water
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafetida
- ¼ teaspoon ground turmeric
- 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 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, asafoetida and turmeric.
- 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
Nutrition
Calories: 173kcal | Carbohydrates: 23g | Protein: 7g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 106mg | Potassium: 323mg | Fiber: 5g | Sugar: 5g | Vitamin A: 84IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
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