Pithla
A vegan, glutenfree and incredibly healthy Maharashtran dish made with Chicpea flour.
Ingredients
- ½ tbsp Cumin Seeds
- ½ tbsp Mustard Seeds
- ¼ tbsp Asafotida
- 1 Onion Chopped
- 5-6 Cloves Garlic Chopped
- 1 Small Piece Of Ginger Chopped
- 1 Cup Besan (chic pea flour)
- ¼ tbsp Turmeric Powder
- ½ tbsp Coriander Powder
- 1 tbsp Gingelly Oil / Vegetable Oil
- Salt To taste
- Green chillies Chopped , To taste
- 4.5 Cups Hot Water
Instructions
- Add oil to a hot skillet
- Add asafotida, cumin and mustard seeds.
- Once the seeds pop, add chopped onion and sautee for few minutes until light brown.
- Now add the green chillies, ginger and garlic. Sautee until light brown.
- Add turmeric and coriander powder. Sautee for a minute until fragrant.
- Add besan/ chickpea flour and cook for few minutes until its fragrant and the rawness goes.
- Remove the skillet from the stove and add salt and the hot water. Continuously whisk the mixture so no lumps are formed.
- Now transfer the skillet back to the stove. Let the curry bubble away on a low flame, whisking continuously until the liquid thickens and forms a glossy curry. It should neither be too thick or thin in consistency.
- Enjoy with some ghee and Bajra Bhakri.