Cook it Up: Pithla Bhakri

Pithla Bhakri

It was rainy Sunday today and we were planning to have something hot and spicy... So decided to cook Pithla Bhakri... The traditional Marathi dish for farmers...

We tasted in Singhad Fort (which is famous for its Pithla Bhakris) and decided to try it at home.

It was easy, quick and tasty recipe, esp. for a rainy day or cold weather:

Things you need for Pithla(for 2 people):

- Besan(About 1.5 cup)

- Tomato- 1 chopped in small pieces

- Capsicum -half chopped in small pieces

- Ginger- little chopped in small pieces

- Green Chilly- 1or2

- Lemon juice- 1 tea spoon

- Curd (Dahi)- about half cup optional

- Turmeric powder(Haldi)

- Mustard Seeds(Rai)

- Cumin Seeds (Jeera)

- Asfoetida (Hing)

- Curry Leaves(Meethi neem)

- Red Chilly powder(optional)

- Salt (to taste)

Preparation:

1. Mix besan, turmeric powder, lemon, capsicum, salt, dahi well; so there is no lump formation
2. Add water accordingly to make it like Kadi mixture
3. In a Kadai heat oil, put Rai and Jeera.. Allow them to splutter
4. Add Hing and Curry leaves to the oil
5. Add tomatoes and cook them till they are soft
6. Add the mixture to the oil and stir well for 10 mins
7. See if there is lump formation.. Add red chilly powder if you'd like it to be more spicy
8. Add water according to the thickness you want in the Pithla
9. Its ready to be served

Bhakri:

Things you need:

- Jowar aata

- Hot water

- Salt to taste

Method:

1. Mix Jowar atta and salt
2. Add water slowly to make a dough (like that for Rotis)
3. Make small dough balls and dust it with Jowar aata powder
4. Flatten it with hands or with help of chakla- belan
5. Roast it on pan(tawa) and let it cook
6. Roast on gas chulha directly(it will be crispy and not balloon up like Rotis)
7. Apply butter or ghee on it and serve it hot

Serve Pithla- Bhakri either with green chilly or Spicy achar or chuttney