Maharashtrian Pitla, Pitla Recipe, Besan Pitla Recipe
by Tarla Dalal
Added to 19 cookbooks
This recipe has been viewed 137322 times
pitla recipe | Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | with amazing 15 pictures
Pitla is a very famous Maharashtrian food, falls under the category of their comfort food. Not only Maharashtrians but many Indian households have pitla in their weekly menu.
Pitla is a very quick and easy dish to make with minimum of ingredients. All the ingredients used in the dish are found in every Indian well maintained pantry.
The base of the Maharashtrian pitla is made with besan. The first step is combining besan with enough water to get it started. Further, for the tempering take oil in a non stick pan, add garlic which gives a luscious taste to our Maharashtrian pitla. Next, add cumin seeds and curry leaves followed by green chillies and onions. Chillies can be adjusted according to the preference of spice and onions give a mouthful to the recipe, it basically adds crunch. Once onions are cooked, add the besan water mixture, with turmeric and coriander leaves for freshness. Further all you need to do is keep stirring it and make sure the besan doesn’t stick to the bottom of the pan. And also make sure you do not leave besan pitla unattended as it might burn.
Some places in Maharashtra also serve pitla as a street food. As pitla is super easy to make, I remember as a child when my mother was a working women she would make it for dinner as it doesn’t consume time and also she would cook it when we would run out of vegetables.
Pitla goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha.
Enjoy pitla recipe | Maharashtrian pitla | besan pitla | Maharashtrian pitla with chawal bhakri | with detailed step by step photos and video below.
- To make maharashtrian pitla, combine the besan and 1½ cups of water in a deep bowl and whisk well. Keep aside.
- Heat the oil in a deep non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds.
- Add the green chillies and onions and sauté on a medium flame for 1 minute.
- Add the besan-water mixture, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 minutes ,while stirring continuously.
- Cover with a lid and cook on a medium flame for 1 minute.
- Serve the maharashtrian pitla immediately.
Maharashtrian Pitla with Chawal Bhakri video by Tarla Dalal
Maharashtrian Pitla, Pitla Recipe, Besan Pitla Recipe recipe with step by step photos
If you like pitla recipe | Maharashtrian pitla | besan pitla | given below are the links to similar Maharashtrain snack recipes :
To prepare Maharashtrian Pithle, in a deep bowl, take besan. Many people even roast besan till it changes colour & turns aromatic before using.
Add ½ cups of water.
Whisk well to form a lump-free mixture. Keep aside.
For pitla | Maharashtrian pitla | besan pitla | heat the oil in a deep non-stick kadhai.
Once the oil is hot, add crushed garlic, saute for 30 seconds. Garlic would give our pitla a luscious taste and make it more flavorful. It is one of the main ingredients in pitla.
Further, add cumin seeds and curry leaves.
Add green chillies. Pitla is usually very spicy but you can add more or less as per your preference.
Add the onions.
Sauté on a medium flame for 1 minute or until they are soft.
Add the prepared besan-water mixture.
Add turmeric powder. These spices can also be added to the besan-water mixture.
Add coriander leaves. Coriander leaves would give it freshness.
Mix well and cook pitla recipe | Maharashtrian pitla | besan pitla | on a medium flame for 2 minutes, while stirring continuously. It will thicken as you cook so, switch off the flame when you have achieved a desired consistency of your choice. We would suggest if you are intending to serve it with rice, keep it liquid and solid if eating with Bhakri or Chapati. Make sure you do not leave besan pitla unattended and keep stirring continuously or you might burn it and it may also stick to bottom of the pan.
Serve pitla | Maharashtrian pitla | besan pitla | immediately with jowar roti, garlic chutney and onions. You can also enjoy pithla hot with Bajrichi Bhakri or Tandulchi Bhakri. If the Pithla goes cold, it will solidify. Just add some warm water, mix well and reheat for 2-3 minutes before serving.
Nutrient values (Abbrv) per serving
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.