Pitla And Bhakri


Pitla And Bhakri

Pitla And Bhakri

Gram Flour Curry with Millet Bread

One of the Favourite Meals of Maharashtrian Farmers


For the Pitla

1 cup gram flour

1/4 tsp turmeric powder

1 tsp lemon juice

Salt to taste

2-2 ½ cups water + buttermilk

2 spring onions, finely chopped

4-5 green chillies, slit

3-4 curry leaves

1 tsp garlic

3 tbsp oil

1/2 tsp mustard

1/2 tsp cumin seeds

1/2 tsp asafoetida

For the Bhakri

2 cups millet flour

2 tbsp yogurt

Sa It to taste

Water to bind the dough

To Serve

White butter

Chilli-garlic thecha (recipe follows)


For The Pitla

1. Make a smooth paste of gram flour, turmeric powder, lemon, salt, and water. Mix in ginger, garlic, onion and green chillies. Set aside.

2. Heat oil in a wide pan, add mustard and cumin seeds and when they splutter, add asafoetida, curry leaves and fry for two minutes. Add the batter. Stir while adding. Keep stirring until all the lumps have broken and it begins to boil.

3. Adjust the seasoning. Cook on a slow flame for six to seven minutes. Serve hot with bhakri.

For The Bhakri

1. Add salt to the flour. Make a soft dough by adding yogurt and water. Take a lump of the dough, dust it with flour and pat it with your palm to flatten it out.

2. Use a circular motion to make a round flat bread (could be thick or thin, as you desire). Place this carefully on a griddle, flip and roast both sides completely.


3. Then place on a direct flame for a few seconds to make crisp. Serve hot with pitla, chilli- garlic thecha and white butter. 

Chilli-Garlic Thecha

Coarsely pound in a mortar ten to twelve green chillies, six to eight cloves garlic, one teaspoon of salt and one teaspoon of ghee.


Serves 4-6 

Do you have any questions?

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