Maharashtrian Pitla Recipe

In this recipe guide, we will walk you through the step-by-step process of making the perfect Pitla recipe at home.

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If you are a fan of Indian cuisine, you have probably heard of Pitla. Pitla is a popular Maharashtrian dish that is simple to make and can be enjoyed as a main course. The Pitla is known for its unique flavor and texture and is a healthy and nutritious option for those looking for a quick and easy meal.

Pitla is commonly served with Bhakhri, but can also be eaten with rice or chapati.

What is Pitla?

Pitla is a traditional Indian dish that originated in the state of Maharashtra. It is a simple and hearty dish that is made from chickpea flour and water. Pitla is usually eaten with a side of Bhakri, which is a type of flatbread made from millet or wheat flour. It is a popular dish among farmers and laborers in Maharashtra, as it is filling and provides a quick burst of energy.

About Pitla recipe

For the Pitla recipe, cook besan (chickpea flour) with water and spices such as cumin, hing, turmeric powder, etc. And make thick, creamy, and delicious Pitla.

Here we have given an easy Pitla recipe.

You can also try our other healthy and tasty recipes at your home.

• Recipe for Dal Dhokli
• Kamal kakdi ki sabzi
• Sabudana khichdi without soaking
• Instant Poha recipe
• Barley pudding recipe

Ingredients for Pitla Recipe

• 1 cup Besan (chickpea flour)
• 4 cups of water
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 finely chopped Onion
• 2-3 grounded green chilies
• 5-6 cloves of Garlic (grounded)
• 1 pinch of Turmeric powder
• 1 pinch of Asafoetida (hing)
• Some Curry leaves
• Salt to taste
• 2 tbsp Oil
• Coriander leaves for Garnishing

How to make Pitla?

Firstly, in a mixing bowl, whisk together 1 cup of Besan (chickpea flour) and 4 cups of water until there are no lumps. Set the mixture aside.

Now put 2 tbsp of oil in a pan and heat over medium flame.

Once the oil is hot, add 1 tsp of mustard seeds and 1 tsp of cumin seeds. Let them splutter for a few seconds.

Then add the 1 finely chopped onion and curry leaves and saute for 2 to 3 minutes until the onion turns translucent.

Add 1 pinch of turmeric powder and 1 pinch of asafoetida (hing) to the pan and mix well.

After that, add the 2-3 grounded green chilies and ground garlic to the pan and saute for another minute.

Now, reduce the heat to low and slowly pour the chickpea flour mixture into the pan. Stirring continuously to avoid lumps.

Add salt to taste and continue stirring until the mixture thickens and starts to bubble.

Now cover the pan with a lid and let the mixture cook for 5 to 7 minutes.

Stir occasionally until the Pitla is cooked through and has a smooth consistency.

Cook for an additional 2 to 3 minutes if you are not satisfied with the thickness of the Pitla.

Once the Pitla is cooked, turn off the heat and garnish the Pitla with finely chopped coriander leaves.

That’s it! Your delicious Pitla is ready to be served. Enjoy!

RECIPE CARD