Pitla Recipe: A Simple and Delicious Maharashtrian Dish Introduction

Pitla Recipe is a typical Maharashtrian dish with a flavorful creamy gram flour curry eaten with Bhakri or rice. It’s made with onions and garlic, tempered with mustard seeds and cumin seeds, and seasoned with turmeric and green chilies. This Simple gluten-free and vegan curry comes together in about 20 minutes using cupboard staples.

Pitla Recipe is a simple and comforting dish that is often served with bhakri (a type of flatbread made from millet or sorghum flour). Pitla recipe has various variations and can be cooked with or without onions and cilantro. The dry form of Pithla, dubbed “Zunka,” is also popular.

This gluten-free and vegan dish is made with besan (gram flour), onions, spices, and herbs. This article will explore the step-by-step process of preparing Pitla recipes and highlight its unique flavors and health benefits.

Pitla recipe, a traditional Maharashtrian dish made from besan (gram flour) and spices, offers several potential health benefits:

1. Rich in Protein: Besan is a good source of plant-based protein, making Pitla a nutritious option for vegetarians. Protein is essential for building and repairing tissues in the body.
2. High in Fiber: Pitla is a source of dietary fiber due to its besan content. Fiber aids in digestion, helps maintain bowel regularity and can contribute to a feeling of fullness, which can be beneficial for weight management.
3. Low in Fat: Pitla is a relatively low-fat dish, as it’s typically prepared with minimal oil. Reducing saturated fat intake can have positive effects on heart health.
4. Rich in Essential Nutrients: Pitla is also a source of essential nutrients like vitamins (e.g., B vitamins, especially folate) and minerals (e.g., iron, magnesium, and zinc), which are important for overall well-being.
5. Gluten-Free: For individuals with gluten sensitivities or celiac disease, besan used in Pitla is naturally gluten-free, making it a safe and tasty option.
6. Anti-Inflammatory Spices: The spices used in Pitla, such as turmeric and cumin, have anti-inflammatory properties, which may help reduce inflammation in the body.
7. Supports Digestion: Some of the spices and herbs used in Pitla, like asafoetida and coriander, are known to aid digestion and alleviate digestive discomfort.:

Ingredients

• 1 cup besan (gram flour)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium-sized onion, finely chopped
• 2-3 green chilies, finely chopped (adjust according to your spice preference)
• 4-5 garlic cloves, minced
• 1/2 inch ginger, grated
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 cups water
• Fresh coriander leaves, chopped for garnishing

Instructions:

1. In a mixing bowl, add besan (gram flour), turmeric powder, red chili powder, and salt. Mix well to combine all the dry ingredients.
2. Slowly add water to the besan mixture while continuously whisking to avoid any lumps. The consistency should be smooth and thin, similar to pancake batter. Set aside.
3. Heat oil in a large pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to crackle.
4. Add finely chopped onions, minced garlic, grated ginger, and green chilies to the pan. Sauté until the onions turn translucent and lightly golden.
5. Reduce the heat to low and pour the besan batter into the pan. Stir continuously to prevent lumps from forming.
6. Cook the mixture on low heat for about 8-10 minutes, stirring frequently, until the besan is cooked and the mixture thickens to a smooth consistency. Adjust the consistency by adding more water if required.
7. Once the pitla is cooked, turn off the heat and garnish with freshly chopped coriander leaves.

Serving Suggestion:

Pitla Recipe is best enjoyed with bhakri (a flatbread made from millet or sorghum flour), chapati, or rice. The combination of Pitla and bhakri is a classic Maharashtrian delicacy that will transport you to the vibrant streets of Maharashtra.

Tips:

1. Ensure the besan paste is smooth and free from lumps to get a smooth and creamy pitla.
2. Adjust the quantity of water according to your preference. If you like a thicker pitla, use less water, and if you prefer a thinner consistency, add more water.
3. Sautéing the spices, onions, garlic, and ginger well enhances the flavor of the pitla. Take your time with this step.
4. Stir the pitla continuously while cooking to prevent it from sticking to the bottom of the pan and forming lumps.
5. Cooking Pitla on low heat ensures that the chickpea flour is thoroughly cooked and eliminates any raw taste. Stir continuously to prevent the mixture from sticking to the bottom of the pan.
6. The tempering of mustard seeds, cumin seeds, asafoetida, and other spices is crucial to enhance the flavor of Pitla. Allow the seeds to crackle properly and release their aroma before proceeding with the recipe.
7. Serve pitla hot with bhakri (a type of Indian bread) or rice for a traditional meal.

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.

FAQs

1. Is Pitla’s recipe suitable for vegans and vegetarians?

Yes, Pitla is a vegan and vegetarian-friendly dish. It does not contain any animal products, making it a perfect choice for individuals following a plant-based diet.

2. What are the health benefits of the Pitla recipe?

Pitla recipe offers several health benefits due to its nutritious ingredients. Gram flour, the main component of the Pitla recipe, is rich in protein and essential nutrients. Additionally, the spices and herbs used in Pitla contribute to its antioxidant and anti-inflammatory properties.

3. Can Pitla be made gluten-free?

Yes, the Pitla recipe can be made gluten-free by using gluten-free besan (gram flour). Ensure that the besan you choose is labeled as gluten-free if you have dietary restrictions or preferences.

4. How can I adjust the consistency of Pitla?

The consistency of the Pitla recipe can be adjusted by varying the amount of water added. For a thicker consistency, use less water, and for a thinner consistency, add more water. Adjust the consistency according to your preference and the dish you plan to pair it with.

Yield: 5

Pitla Recipe: A Simple and Delicious Maharashtrian Dish Introduction

Print

Pitla Recipe is a typical Maharashtrian dish that consists of a flavorful creamy gram flour curry eaten with Bhakri or rice. 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 cup besan (gram flour)
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 medium-sized onion, finely chopped
• 2-3 green chilies, finely chopped (adjust according to your spice preference)
• 4-5 garlic cloves, minced
• 1/2 inch ginger, grated
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 cups water
• Fresh coriander leaves, chopped for garnishing

Instructions

1. In a mixing bowl, add besan (gram flour), turmeric powder, red chili powder, and salt. Mix well to combine all the dry ingredients.
2. Slowly add water to the besan mixture while continuously whisking to avoid any lumps. The consistency should be smooth and thin, similar to pancake batter. Set aside.
3. Heat oil in a large pan or kadai over medium heat. Add mustard seeds and cumin seeds. Allow them to crackle.
4. Add finely chopped onions, minced garlic, grated ginger, and green chilies to the pan. Sauté until the onions turn translucent and lightly golden.
5. Reduce the heat to low and pour the besan batter into the pan. Stir continuously to prevent lumps from forming.
6. Cook the mixture on low heat for about 8-10 minutes, stirring frequently, until the besan is cooked and the mixture thickens to a smooth consistency. Adjust the consistency by adding more water if required.
7. Once the pitla is cooked, turn off the heat and garnish with freshly chopped coriander leaves.

conclusion

In conclusion, Pitla is a delicious and comforting Maharashtrian dish that is quick and easy to prepare. This simple recipe combines besan (gram flour) with spices and water to create a flavorful and nutritious dish that can be enjoyed with rice or bhakri (a type of Indian bread). It’s a versatile dish that can be customized with various ingredients like onions, garlic, and green chilies to suit your taste. Pitla is a popular choice for a quick and satisfying meal, making it a favorite among those who appreciate the flavors of Indian cuisine. Whether served as a side dish or as a main course, Pitla is a flavorful and budget-friendly option for anyone looking to enjoy the tastes of Maharashtra.

Nutrition:

Calories	167kcal
Fat	10g
Sodium	888mg
Potassium	739mg
Carbohydrates	14g
Protein	10g
Vitamin A	334IU
Calcium	207mg
iron	2mg

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