Pithale is a special Maharashtrian preparation that is quick to make and delicious to eat with bhakri, roti/chapati. Earlier I had shared a most common version of pithale, which is curry-style. Another very dry form of pithale is known as 'Jhunka', that is ideal for travel and packed lunches. This recipe of pithale is also very delicious, infact my favorite, and is neither very dry nor very thin. It is somewhere in between, very soft and yummy to eat with roti/bhakri.
- Gram flour - 1 cup
- Salt - To taste
- Red chili powder - To taste
- Oil - 1 tsp to add to the batter and 2 tsp for seasoning
- Mustard seeds - 1/2 tsp
- Aasafoetida (Hing) - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Cilantro/Coriander leaves (optional) - For garnishing
- Take 2 cups water in a pot and add the gram flour, salt, red chili powder, and 1 tsp oil.
- Mix thoroughly to leave no lumps. It will make a thin watery batter.
- Heat 2 tsp oil in a pan and add mustard seeds.
- After the mustard seeds crackle, add asafoetida, and turmeric powder.
- Carefully, pour in all the batter.
- Stir continuously, in a circular motion, as the batter starts thickening.
- When it is no longer thickening any more, reduce the heat to low, and cover to cook for 5 minutes.
- Garnish with chopped coriander, if you like.
- Serve hot with roti/bhakri.