Pithla Bhakri

Its “Mothers Day” tomorrow.. And the first time/year that I am away from my mom on Mother’s day.. Miss ya mom.. My mom as well as my mummy (MIL) are not so choosy about food. They prefer simple home cooked food to restaurant food. In eating habits both are very similar. :) If I would have been home, I would have surely cooked a simple meal for them. I cooked Pithla Bhakri today specially to celebrate Mothers day. Happy Mothers Day Mom and Mummy!

I also take this opportunity to wish my fellow bloggers, who are proud Mothers, a very Happy Mothers Day! :)

Pithla Bhakri represents a humble meal in any Maharashtrain household. Pithla is made from besan/chickpea flour and tastes best when eaten with a bread called Bhakri which is typically prepared in Western Maharashtra using Jowar/Bajri flour. It can also be eaten with plain rice or rotis. Although Pithla Bhakri is said to be a “poor man’s meal”, it is enjoyed by one and all due to its simplicity! Loads of people visit the Sinhagad Fort in Pune just to have a feast of the Pithla Bhakri and Khekda Bhaji served there. Good old memories!! :)

This is my second entry for Nupur’s “P of Indian Vegetables” for A-Z of Indian Vegetables. The bhakris didn’t turn out as good as expected (and then I didn’t have much jowar flour left), and hence have not posted the recipe here. I’ll post it the next time when they turn out better with some good snaps. Here goes the recipe for Pithla.

Pithla

What you need:

4-5 tbsp Besan/Chickpea Flour
500 ml Water
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
3-4 Green Chillies
3-4 cloves Garlic
1 inch Ginger
Few strands of Corriander, chopped
Salt to taste

How to proceed:

1) Add besan to water and mix well so as to make it lump free mixture.
2) Grind chillies, ginger and garlic together
3) Heat oil in a pan and add mustard seeds and cumin seeds
4) When mustard seeds start spluttering, ass the chilli ginger garlic paste and fry a min
5) Now add the besan water mixture and stir well
6) Add salt as required and keep stirring at intervals (Continuous stirring will avoid formation of lumps)
7) Cook for 5-10 mins.
8) Garnish with corriander and serve hot with bhakri, roti or rice.

I served pithla with bhakris, rice, buttermilk and spring onion…. A perfect marathi meal, ideal for a weekend, cooked for moms and gobbled by their kids ;)