Pithla- Bhakri

Continuing my love for millets, the millet used in today’s dish is Jowar. Last week I spent a few days in the village for a family wedding and was spoiled rotten by my mum in law with farm fresh food. One of the traditional meals that is eaten in the villages very frequently is PITHLA BHAKRI and served with a delicious peanut chutney and raw whole onion on the side. I am so fond of this simplistic food that decided to recreate it.
The best part of this meal is it barely takes any time for preparation within 30 minutes you can enjoy a full meal. I yet haven’t mastered the skill of making Bhakri but my mum in law yesterday guided me through every step and now I am pretty confident of making a decent bhakri.
My 2 yr old son enjoyed this meal a lot and I got a tight hug from both my kids.:)
So enjoy my mum in laws special!!

Ingredients for Pithla

  • 1 cup besan/ yellow gram flour
  • 1 big onion finely chopped
  • 1 tsp mustard seeds
  • 1/2 tsp hing
  • Few curry leaves
  • Green chillies as per taste
  • 1/4-1/2 tsp turmeric
  • 4-5 garlic pods
  • 2.5 cups water
  • Coriander leaves for garnish
  • Sea salt to taste

Ingredients for Bhakri

  • 1.5 cups jowar flour
  • Warm water to knead the flour

Ingredients for peanut chutney

  • 1 cup raw peanuts with peel
  • 1/4 cup garlic pods
  • 8-9 green chillies
  • 1 tbsp cumin seeds
  • Sea salt to taste
  • Roast the peanuts

Method for Pithla

  1. Boil the water and keep aside.
  2. Make a thick paste of besan with very little water.
  3. Heat a thick bottom steel pan add mustard seeds and let them pop.
  4. Add hing, curry leaves, garlic and onion. Saute for a minute or two. Add a teaspoon of water and then add the turmeric. Mix well.
  5. Now add the hot water, mix well.
  6. Keep stirring and add the besan paste. Add salt. Cover and cook till besan is done ( it will change colour and thicken, also the raw flavour will be gone.
  7. Turn the heat off and garnish with coriander leaves.

Method for Peanut Chutney

  1. In a chutney grinder, grind garlic, green chillies and cumin seeds till its finely ground. (do not add water)
  2. Add the peanuts and coarsely grind it till the peanuts just breakdown. Do not run the mixer for a long time.
  3. Pulse and grind. Roast the chutney on a hot tawa till the peanuts crisp up. Serve with Pithla-Bhakri
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