Thick or thin pithla?

Both are traditional — thick (to eat with bhakri) or a pourable zunka-style; adjust the water.

Zunka is the drier, crumbly version; pithla is softer and more saucy.

Pithla

Name: Pithla
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Besan (gram flour); 1 cup Onion, garlic, green chilli; 1 tbsp Mustard, cumin, curry leaves, turmeric; 2 tbsp Coriander; 3 tbsp Anveshan Wood-Pressed Groundnut Oil

A quick, rustic besan curry tempered with garlic and green chilli in Anveshan Wood-Pressed Groundnut Oil — the everyday Maharashtrian comfort dish, eaten with bhakri.

Time breakdown

Prep Time5 min

Cook Time15 min

Total Time20 min

Ingredients

Besan (gram flour)
Onion, garlic, green chilli
Mustard, cumin, curry leaves, turmeric
Coriander
💡 You can also use Mustard Oil / Sunflower Oil / Coconut Oil / Black Sesame Oil / Olive Oil as per your preference.

How to Make Pithla

1
Whisk the besan into 3 cups water with turmeric and salt, keeping it lump-free.
2
Heat the Anveshan Groundnut Oil and crackle mustard, cumin, curry leaves, garlic, chilli and onion.
3
Pour in the besan slurry, stirring continuously.

Tips for the Best Pithla

✓Add the besan as a watery slurry and stir constantly to avoid lumps.
✓Cook it long enough that the besan loses its raw taste.

Frequently Asked Questions

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