Pithla Bhakri is considered to be the comfort meal by Maharashtrains. It is also called a Farmer's meal or a poor man's meal in Maharashtra which has become highly popular in Pune. Pithla is made from besan or chickpea flour and Bhakri is prepared using Jowar/Bajra flour.
- 2 cups - Bajra flour
- 2 tbsp - Yoghurt
- water as required
- salt to taste
- 1 cup - besan
- 1/4 tsp - Turmeric powder
- 1 tsp - Lemon juice
- 2-1/2 cups - buttermilk + water
- 1 tsp - Ginger & Garlic paste
- 2 - spring onions, finely chopped
- 4 green chillies, slit
- 3 tbsp - oil
- 1-1/2 tsp - Mustard Seeds
- 1-1/2 tsp - cumin
- 1-1/2 tsp - Hing
- 4 Curry leaves
- salt to taste
For chilli-garlic thecha:
- 10 - Green chillies
- 6 - Cloves of Garlic
- 1 tsp - salt
- 1 tsp - Ghee
For Chilli-garlic thecha:
- Coarsely pound the ingredients together in a mortar.
- Season the flour with salt.
- Add yoghurt and water to the flour to make a soft dough.
- Take a small ball of dough, dust with flour and pat it on your palm to flatten it out.
- Roll out to make a round flat bread, as thick or thin as you desire.
- Place this carefully on a griddle, roast, flip and roast the other side.
- Put on direct flame for a few seconds to make it crisp.
- Repeat with the remaining dough.
- Make a smooth paste of the besan, turmeric powder, lemon juice, salt and buttermilk.
- Add the ginger-garlic paste, spring onions and green chillies.
- Heat the oil in a wide pan. Add the mustard and cumin seeds and allow them to splutter.
- Add the hing and curry leaves and fry for two minutes.
- Add the besan batter, stirring to prevent any lumps, and bring to a boil.
- Add the seasoning and cook on low heat for 7 minutes.
- Serve hot with bhakri, chilli-garlic thecha and white butter.