Pithla Bhakri

Pithla Bhakri is a beloved traditional dish from the Indian state of Maharashtra. Known for its simplicity and robust flavors, Pithla is a spiced gram flour curry, while Bhakri is a rustic and hearty flatbread made from millet or other grains. This combination not only satisfies hunger but also warms the soul. Legend has it that this dish was a staple for farmers in Maharashtra, providing much-needed energy during long days in the fields. Over time, it found its way into various households, becoming an integral part of Maharashtrian cuisine.

Ingredients

For Pithla

• Gram Flour (Besan) - 1 cup
• Water - 3 cups
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/2 tsp
• Green Chilies - 2, chopped
• Ginger - 1 tsp, grated
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Curry Leaves - a few
• Salt - to taste
• Oil - 2 tbsp
• Coriander Leaves - for garnish

For Bhakri

• Jowar Flour (Sorghum) - 1 cup
• Water - as needed
• Salt - to taste

Preparation

Making Pithla

1. Begin by preparing the ingredients. Measure out the gram flour and ensure all other spices and vegetables are ready.
2. In a mixing bowl, combine the gram flour with a cup of water to form a smooth paste; this will prevent lumps from forming later.
3. Heat oil in a pan over medium heat. Add the mustard seeds and allow them to crackle.
4. Add cumin seeds, curry leaves, and green chilies to the pan, sautéing for a few seconds.
5. Add the onion and sauté until it becomes translucent. Follow this with the ginger and garlic, cooking until the raw aroma disappears.
6. Stir in the turmeric powder.
7. Reduce the heat to low and slowly add the gram flour paste while continuously stirring.
8. Gradually add the remaining water and keep stirring to ensure the mixture remains smooth.
9. Season with salt. Allow the Pithla to cook for about 10-15 minutes, stirring occasionally, until it thickens to your desired consistency.
10. Finish with a generous garnish of coriander leaves.

Making Bhakri

1. Combine jowar flour and salt in a bowl. Add water gradually, mixing until a dough forms.
2. Knead the dough well, ensuring it is smooth and pliable.
3. Divide the dough into small balls. Using a rolling pin, flatten each ball into a disc, about 5-6 inches in diameter.
4. Pre-heat a tawa or griddle on medium heat and cook the Bhakri on one side until small bubbles form.
5. Flip it over and cook on the other side, pressing gently with a cloth to ensure even cooking.
6. Continue pressing and flipping until the Bhakri is fully cooked and lightly charred.

How to Enjoy

Pithla Bhakri can be enjoyed hot, straight off the stove. Serve the Pithla in a bowl, allowing its aromatic steam to rise and tantalize your senses. Pair it with freshly made Bhakri for a wholesome meal. Traditionally, this dish is eaten with hands, using pieces of the bhakri to scoop up the pithla. Accompany it with a side of pickles or raw onions to enhance the rustic flavors. For an authentic experience, serve it in a steel plate and enjoy with family, reminiscing about the rich cultures of Maharashtra.