Pitla Bhakri
An authentic vegetarian recipe from Maharashtra, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Sorghum flour (jowar) or bajra flour
200g Gram flour (besan)
2piece Onion, finely chopped
4piece Green chillies, finely chopped
5g Mustard seeds
12piece Curry leaves
4g Turmeric powder
2g Asafoetida
10g Ginger, grated
30ml Oil
30ml Ghee
10g Salt
500ml Water
13 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Make bhakri: mix jowar flour with salt and enough warm water to form a soft, pliable dough. Divide into balls. Pat each ball between wet palms into a thin round. Cook on a hot dry tawa (no oil) until cooked, pressing gently with a cloth to ensure even cooking. Apply ghee.
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Make pitla: heat oil in a pan. Add mustard seeds and let splutter.
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Add curry leaves, asafoetida, and ginger. Sauté 30 seconds.
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Add chopped onion and green chillies. Cook until onion softens.
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Add turmeric and stir.
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Mix besan with water to a smooth, lump-free batter. Slowly pour into the onion mixture, stirring constantly.
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Cook on medium heat, stirring continuously, until the mixture thickens and comes together, about 5–7 minutes.
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Adjust salt. The pitla should be soft and dropping consistency.
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Serve hot pitla with freshly made bhakri and raw onion salad.
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Chef's Tips
Pitla Bhakri is the quintessential Maharashtrian village meal — simple, nourishing, and deeply satisfying.
Pat bhakri with wet hands for smooth texture — this is the traditional technique without a rolling pin.
The pitla should be soft like thick porridge — it sets as it cools, so serve immediately.
A drizzle of ghee and a piece of raw onion alongside complete the authentic experience.
About This Dish
Pitla Bhakri is a traditional vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Pitla Bhakri is the quintessential Maharashtrian village meal — simple, nourishing, and deeply satisfying. - Pat bhakri with wet hands for smooth texture — this is the traditional technique without a rolling pin. - The pitla should be soft like thick porridge — it sets as it cools, so serve immediately. - A drizzle of ghee and a piece of raw onion alongside complete the authentic experience.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy