Paatal
Pithale/Pithala
Pithala is the most famous Maharshtrian
recipe, a lip-smacking delight and it comes in many avataars like paatal (liquid/semi
liquid) or semi soft or firm consistencies and can be made in varied ways using
various vegetables, constant ingredient being besan that is gram flour. Pithala
is also known as Jhunka in Marathi. One can use either green chillies or red
chilly powder as per one’s preference. It tastes best with jowar roti or rice.
Here, I am giving you the recipe of paatal pithala using green chillies. Hope
you all enjoy it.
There are many versions of this recipe in
other Indian states too. It is a quick to make dish and generally all these ingredients used are readily available in the kitchen. When you are short of vegetables at home, this is a quick fix recipe. The average Maharashtrian farmer's daily diet used to be Pithala Bhakri.
Ingredients
Besan (Gram Flour) – 1 cup
Onion – 1 large
Garlic – 10-12 cloves
Green Chillies – 2-3 nos
Dry coconut grated – 1 tablespoon
Turmeric powder – ½ teaspoon
Cumin – ½ teaspoon
Mustard Seeds – 1 teaspoon
Oil – 2-3 tablespoons
Water – 750 ml approximately
Salt – As per taste
Chopped coriander leaves (optional) – 2 tablespoons
Method
Chop the onion, coarsely crush together
chillies, garlic and dry grated coconut. Heat oil in a karahi and splutter
cumin and mustard. Add chopped onion and fry for about 3-4 minutes. Add
coarsely ground chiily, garlic and coconut. Add turmeric powder and water. Add
salt and bring to a boil. Once the water has boiled, lower the fame and add
besan, little by little and keep stirring so that it forms a smooth paste. Stir
well and cook by covering with a lid for about 7-8 minutes. Remove from fire
and add coriander leaves. Serve hot with a dollop of ghee along with jowar roti
and hot steaming rice.
Note –
Some people make a solution of besan and water and then add it to the fried
mixture to get extra smooth consistency. You can follow that method too.
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