Pithla - Maharashtrian accompaniment

Simple yet extremely flavourful. Great as an accompaniment with Bhakri and Spicy Garlic chutney (Click for recipe) . Its traditionally rural food as it is made with simple readily available ingredients but people in Urban areas also relish it equally, as it can be a nice n refreshing change from the otherwise heavy urban diet. Gram flour paste fried over a phodani or tadka with spices. Best when it is enjoyed HOT and when accompanied by bhakari or phulkas is a completely satiating meal. I am presenting the style we prepare it at home . Each home has its own version of this recipe. Hope you like mine.

INGREDIENTS :

5-8 Tbsp Gram flour 

1 onion finely chopped 

coriander finely chopped for garnising

Peanuts  1/2 wati (Small bowl)

Pinch of hing powder (asafoetida)

1/2 tsp turmeric Powder

mustard seeds 1/2 tsp

Oil 2-3 Tbsp 

salt to taste 

FOR THE MASALA :

Cumin seed 1/2 Tbsp

Grated dry coconut 2 Tbsp. (If not available then you can use dessicated coconut)

4 to 5 green chillies 

1.Dry roast the cumin seeds and the coconut till nice and brown. 

2.Be careful so as to avoid it from burning.

3.Grind this in a mixer along with the chillies to get a grainy powder (DO NOT ADD WATER)

MAKING THE PITHLA :

1. Make a watery paste of the gram flour. Add the salt as per taste to this . Mix well so as to break all the lumps. Keep aside.

2. In a wok or kadai, heat the oil.

3. Once the Oil is hot , add the peanuts. Fry till they are brown and crisp.

4. Now add mustard seeds, hing powder, turmeric powder, chopped onions. 

5. Saute till onions are translucent.  (Keep flame low else the peanuts will burn)

6. Now add the cumin-coconut-chiili masala and stir for a minute or two.

7. Now add the gram flour watery paste.

8. Stir well. Keep covered for a minute.

9. Turn of flame once it becomes a little semi-solid. (That is how I personally prefer it to be however if you want you can heat it for some more time so it becomes a little more dry.

10 Garnish with chopped coriander leaves . Serve Hot with Bhakari/Poli/Phulka or even plain steamed rice. 

11. Dry Spicy Garlic chutney (Click for recipe) and an onion on the side will truly make it complete.