Back to 4 servings Pithla 1 cup gram flour (besan), sifted 3 cups water, divided; cold or room temperature to start 2 tablespoons oil, or ghee 1 teaspoon mustard seeds 0.5 teaspoon cumin seeds 0.25 teaspoon asafoetida (hing), optional 8 curry leaves 1 medium onion, finely chopped 2 green chilies, chopped, adjust to taste 4 cloves garlic, minced or crushed 1 inch ginger, grated 0.5 teaspoon turmeric powder 0.5 teaspoon red chili powder, optional salt, to taste 2 tablespoons fresh cilantro, chopped, for garnish Bhakri 2 cups jowar flour (sorghum flour), fresh for best results 0.75 cup hot water, approximately; add gradually salt, a pinch ghee or oil, optional, for brushing
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1 Step 1: Whisk the gram flour with 1 cup of cold water in a bowl until completely smooth and lump-free. Set aside the remaining 2 cups of water.2 Step 2: Heat the oil in a deep pan over medium heat. Add the mustard seeds and let them splutter, then add the cumin seeds, asafoetida and curry leaves.3 Step 3: Add the chopped onion, green chilies, garlic and ginger. Sauté for 3 to 4 minutes until the onion is soft and translucent.4 Step 4: Stir in the turmeric and red chili powder and cook for about 30 seconds.5 Step 5: Lower the heat to low. Slowly pour in the gram flour mixture while stirring constantly to prevent lumps.6 Step 6: Gradually add the remaining 2 cups of water, the salt and stir well. Raise the heat to medium and bring to a gentle boil, stirring often.7 Step 7: Reduce the heat to low, cover and simmer for 8 to 10 minutes, stirring occasionally, until thick and creamy and the raw smell of the gram flour is gone. Add a splash of hot water if it becomes too thick.8 Step 8: Turn off the heat, stir in the chopped coriander and adjust salt to taste.9 Step 9: For the bhakri, combine the jowar flour and a pinch of salt in a bowl. Add hot water a little at a time and mix until a soft dough forms.10 Step 10: Knead the dough with the heel of your palm for 4 to 5 minutes until smooth and crack-free. Cover with a damp cloth to keep it from drying out.11 Step 11: Divide the dough into 4 to 5 balls. Pat each ball between your palms, then press on a lightly floured surface into a round about 5 to 6 inches across.12 Step 12: Heat a tawa or flat griddle over medium-high heat. Place a bhakri on the tawa and cook for about 1 minute until the underside has light spots.13 Step 13: Flip the bhakri, brush the top lightly with water and cook for 30 seconds, then flip again.14 Step 14: Cook the second side until light brown spots appear. Press the edges with a folded towel so the bhakri puffs up. Brush with ghee if desired.15 Step 15: Serve the hot pithla with the bhakri.getsaucepan.com/r/09efba15-266d-53fb-bb1a-d450516ea216
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