Pithla

Is a spicy sauce made with chickpea flour, onions and spices. Typically eaten with bhakri or rice

Theres many ways of making this. However theres two that are most popular and my favorite! One is spicy, has more complex flavors, is thicker and eaten with bhakri also called jhunka. The other kind is milder, has a simpler flavor, is thinner in consistency and usually eaten with rice.

The basic ingredients for both are same, however the technique is a bit different.

Type 1: Jhunka

you will need:

oil 1 tablespoon (might need more, if you don’t add enough oil, the chickpea flour can taste nasty)
mustard seeds
pinch of asafetida
1 small onion chopped
1/2 teaspoon turmeric
2 cloves of garlic, crushed
2 green chillies chopped
3-4 curry leaves
1 teaspoon red masala/ kanda lasoon masala/ chili powder
2 cups water
3 tablespoons chickpea flour (besan)
chopped cilantro

1. heat oil in a kadhai
2. add mustard seeds, asafetida, turmeric, green chillies, curry leaves and crushed garlic
3. add the onion and cook covered till the onion is coked
4. add the red masala and fry for a bit
5.* Mix the chickpea flour into the water until homogenous
6. Pour this mixture into the pan, stir constantly
7. It will start to thicken immidiately.
8. add more water to adjust consistency
9. Cook until ‘uncooked’ flavor from the flour goes away
10. top with fresh cilantro and serve hot!

Type 2: Pithla

You will need:

oil 1 tablespoon (might need more, if you don’t add enough oil, the chickpea flour can taste nasty)
mustard seeds
pinch of asafetida
1 small onion chopped
1/2 teaspoon turmeric
2 green chillies chopped
3-4 curry leaves
2 cups water
2 heaped tablespoons chickpea flour (besan)
chopped cilantro

1. heat oil in a kadhai
2. add mustard seeds, asafetida, turmeric, green chillies and curry leaves.
3. add the onion and cook covered till the onion is half cooked.
4. Add the water into the pan and bring top a boil (the onion will get completely cooked while the water boils)
5. add the chickpea flour one small spoon at a time and stir constantly as you add
6. Break lumps as you stir with the spatula
7. This kind of pithla is a little gritty, but break the lumps as much as possible, because bigger lumps might remain uncooked inside
8. Brink the pithla to a boil and turn off the heat
9. garnish with cilantro and serve hot 🙂