Pithla bhakri is a rustic recipe from Maharashtra. If the main ingredients are pithla which is a gram flour-based savoury curry prepared very quickly and is quite flavour-rich, and bhakri, a traditional flatbread made of millet flour, then this duo forms a wholesome meal often enjoyed in many Maharashtrian homes. Pithla bhakri begins with pithla. Gram flour dough is prepared using besan, adding water to the mixture to bring it to a paste. Then, in a pan, onions, green chillies, garlic, tempering of mustard seeds, cumin, and curry leaves are mixed in, all cooked with gram flour. This creamy, rich, thick curry, flavoured with turmeric and just a dash of coriander, is prepared. Meanwhile, Bhakri is a preparation where jowar or bajra flour is kneaded with water to make a soft dough. Then it's rolled into flat rounds and cooked on a hot tawa -griddle- until lightly crisp and golden on the outside and soft on the inside. This Pithla Bhakri recipe will surely be one of the finest comfort foods, with a delightful mix of earthy flavours. Pithla is high in proteins and nutrients. Bhakri is a gluten-free, high-fibre bread that seems to touch the heart of the meal. Enjoy this simple yet flavourful recipe of pithy bhakri with a side of green chutney or fresh yoghurt for a complete, traditional Maharashtrian meal that is hearty, healthy, and delicious.

• 2 cup jowar flour
• 2 cup besan
• 2 tbsp cooking oil
• Salt
• 1 tsp turmeric powder
• 2 green chilli
• 1 onion
• Coriander
• 1 tsp mustard seeds
• 1 pinch hing
• 1 tsp cumin seeds

• Begin with making Pithla. Heat 2 tablespoons of oil in a pan over medium heat.
• When the oil is hot, add a teaspoon of mustard seeds. Let them splutter, releasing their nutty aroma.
• This infuses the oil with great flavour and forms an excellent base for curry.
• Now add 1 Tsp of cumin seeds, a pinch of asafoetida or hing, available at Indian grocery stores, and two finely chopped green chillies.
• Saut the spices for just a few seconds until they emit their fragrance.
• The green chillies will add heat to the dish, while the aromatic flavour of the cumin and asafoetida will further improve the flavour profile.
• Now, when the spices have lightened up a bit in colour, it is time to put one finely chopped onion into the pan.
• Saut the onion until it turns golden brown, which will take about 5-7 minutes. The browning caramelises the onions and gives them a deeper flavour.
• While the onions turn golden, add one teaspoon of turmeric powder and mix it well.
• Turmeric gives a appetizing colour and also contributes towards the health benefits of this dish.
• In a mixing bowl, take 1 cup of gram flour (besan) mixed with 2 cups of water to make a smooth paste.
• This shall be the major Pithla ingredient.
• Now, gradually add this paste into the pan and stir constantly so that lumps do not form in it, making it creamy.
• Meanwhile, season to taste with salt and stir. The mixture should be low-heat simmered for about 10 to 15 minutes.
• During that time, the Pithla will get thick, and all the flavours will blend perfectly.
• You'll know it is ready when it reaches a smooth and pourable consistency.
• Then you can prepare the Bhakri. While the Pithla is still simmering, in a large bowl, take 2 cups of jowar flour.
• Gradually add water and start kneading the mixture into a soft dough.
• Jowar flour can be problematic sometimes as it is drier than wheat flour; hence it should be added in small quantities only to mix it up nicely.
• Now that the dough has been kneaded divide it into equal portions.
• Roll out every portion into a flat, round shape by rolling it with a pin or flattening it with your hands, avoiding making the thickness level extremely uneven as it may marginally affect uniform cooking.
• Now, heat a tawa/griddle over a medium flame. Place each of the rolled Bhakri carefully on the tawa so that it browns well on both sides.
• It would take almost 2-3 minutes for one side. If you like, you can even pour some ghee or oil while cooking them.
• Once the Pithla and Bhakri are prepared, serve hot garnished with chopped coriander leaves for an extremely fresh flavour.
• This combination of Pithla and Bhakri is not only delicious, but it is full enough to have lunch or dinner.
• Have a bowl of the homemade recipe of Pithla Bhakri with a dollop of yoghurt or salad, making it a complete, wholesome meal rich in the grand traditions of the food from Maharashtra!