PITHLA BHAKRI

“Garam pithla, jowar ki bhakri.”

Soft, pourable besan pithla tempered with Sunder Rai, Sunder Jeera, garlic and green chilli, eaten with hand-patted jowar bhakri and raw onion at Maharashtra highway stops.

TIME 50 minSERVES 4DIET VeganHOST RameshjiDHABA ROUTE NH-160, Nashik to MumbaiTASTE Ghar ka swaadHEAT Medium

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RECIPE CREDIT

Rameshji

Chief Swaad Inspector

Garam pithla, jowar ki bhakri.

0/7 steps done. Tap a step below.

KITCHEN CLOCK

CHOPPING & PREP

15 min

SEASONING & REST

0 min

COOKING

35 min

TOTAL

50 min

Ghar ka swaad · Medium

NUTRITION PER SERVING

Calories	400 kcal
Protein	14 g
Carbohydrates	62 g
Fat	11 g
Fibre	10 g
Sodium	300 mg

Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.

SAMAAN

AISE BANAO.

01Whisk besan with 3 cups water and salt until lump free.

02Heat oil, add rai and jeera. When they crackle, add garlic, chillies and curry leaves.

03Add onion and cook until soft, then turmeric and chilli powder.

04Pour in the besan mix, stirring all the time. Cover and cook on low for 8 minutes, stirring now and then.

05Knead jowar flour with warm water, one bhakri at a time.

06Pat into a thin round, cook on a hot tawa, sprinkle water on top and flip.

07Puff the bhakri directly on the flame. Serve with pithla, onion and thecha.

RAMESHJI KA TIP“Chief Swaad Inspector approved. Sunder daalo, swaad badhao.”Stir pithla continuously when you add the besan, or it lumps at the bottom.