Pune Pithla Confection

Background and History

Pithla is a traditional Maharashtrian dish, often associated with the city of Pune. This hearty and flavorful gram flour-based dish has a rich history that reflects the culture of Maharashtra. Pithla has been enjoyed by generations, often as a comforting meal during hot summers due to its light and easy-to-digest nature. Typically prepared in rural areas as a quick meal for farmers, it gained urban popularity over time due to its simplicity and delicious taste.

In essence, Pithla is a savory chickpea flour curry, seasoned with spices and often served with Bhakri, a type of flatbread. It's known for its smooth texture and spicy, tangy flavor profile—making it a perfect accompaniment to various Indian bread. In Pune, you can find this dish at roadside eateries as well as in upscale restaurants, illustrating its wide-ranging appeal.

Ingredients

• Chickpea flour (Besan) - 2 cups
• Oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Carom seeds (Ajwain) - 1/2 teaspoon
• Green chilies - 2, finely chopped
• Curry leaves - 8-10
• Turmeric powder - 1/2 teaspoon
• Water - 4 cups
• Salt - to taste
• Fresh coriander - for garnishing

Preparation Instructions

Step 1: Preparing the Chickpea Flour Mixture

In a large mixing bowl, combine chickpea flour with 2 cups of water. Whisk thoroughly to ensure there are no lumps and form a smooth batter set aside. This will be the base for your Pithla.

Step 2: Cooking the Masala Base

Heat oil in a heavy-bottomed pan over medium heat. Add mustard seeds and let them crackle. Then, add carom seeds, green chilies, and curry leaves. Sauté the mixture until the chilies soften and the aroma of the spices intensifies.

Step 3: Combining Ingredients

Add turmeric powder, then pour the chickpea flour mixture into the pan, stirring constantly to avoid lumps. Continue stirring and gradually add the remaining water. Season with salt as desired.

Step 4: Cooking to Perfection

Adjust the heat to low and let the mixture simmer. Continue stirring frequently to achieve a smooth consistency and prevent sticking. The Pithla will thicken as it cooks. Use a cooking timer to simmer the mix for about 15-20 minutes, or until you reach the desired thickness. Remember, the consistency should be slightly thicker than usual curry but looser than a dip.

Serving and Enjoyment

Once the Pithla is ready, garnish with freshly chopped coriander. It is traditionally enjoyed alongside "Bhakri," but it pairs equally well with steamed rice or roti. Pithla is best served hot and is often accompanied by raw onions or a splash of lemon juice to enhance its flavors.