Pitla – Maharastrian Comfort Food
Recipe type: Curries
Pitla is a wonder food from the State of Maharashtra. It is a vegetarian dish, so ‘down to Earth’ and full of flavor. A little twist on the traditional recipe gives it the WOW factor! Pitla is considered street-food and like a lot of other street-foods, delicious to the core!
- Chickpea Flour (Besan) – 6 Tbsp
- Oil – 2 Tbsp, divided
- Mustard Seeds – ½ tsp
- Cumin Seeds – ½ tsp
- Curry Leaves – few
- Asafoetida – ¼ tsp (divided)
- Onions – 1 medium, finely chopped
- Garlic – 6 cloves, finely chopped
- Green Chilies – to taste, finely chopped
- Roasted Cumin/Coriander Powder – 2 tsp
- Red Chili Powder – 1 tsp or to taste
- Turmeric Powder – ¼ tsp
- Tomatoes – 2 medium, chopped
- Cilantro (Coriander) – 5 sprigs, finely chopped
- Water – 2 cups
- Lime/Lemon Juice – 1 Tbsp or to taste
- Salt – to taste
- In a medium pan, heat 1 tbsp (of the 2 tbsp) Oil.
- Add in the Chickpea Flour and roast till it gets a wonderful aroma.
- Remove from flame and transfer to another bowl.
- In the same pan, heat the balance of the Oil (1 tbsp).
- Once hot, add Mustard Seeds, allow them to pop.
- Add in Cumin Seeds and let them splutter.
- Add in Asafoetida (1/8th tsp), Curry Leaves, Onions, Garlic and Green Chillies, in that order and mix well.
- Cook till the Onions are translucent.
- Lower heat and add in dry spices – Roasted Cumin and Coriander powder, Red Chilli Powder and Turmeric Powder.
- Cook them for a minute.
- Add in the roasted Chickpea Flour, cook for 2 minutes
- Add in Tomatoes, Cilantro and Water (little at a time).
- Mix well so there are no lumps and it forms a gravy.
- Add in Salt and Lime/Lemon Juice to taste.
- Allow it to come to a boil.
- Add in the balance of the Asafoetida and mix well.
- Serve hot with Chapatis, Bhakri or Bajra Roti.