Pithla
User Reviews
5
Pithla
Description
Pithla is primarily made by whisking gram flour with water into a smooth batter and cooking it slowly with a fragrant tempering of mustard seeds, cumin seeds, asafoetida, turmeric, garlic, and finely minced green chilies. Onions are softened to provide texture and depth of flavor before gradually incorporating the batter into the pan, stirring continuously to avoid lumps. The mixture cooks down to a thick but spoonable consistency that complements Indian flatbreads and rice well.
The flavor profile is mildly spiced, highlighted by the warmth of turmeric and the pungency of fresh garlic, balanced by the freshness of chopped cilantro on top. The gram flour offers a distinctive, hearty base that thickens the dish comfortably.
This pithla can be customized in consistency by adjusting the water volume, making it drier or more flowy depending on preference or the accompaniment. Onions add texture and savory notes but can be omitted if desired. Fresh green chilies provide authentic spice, though red chili powder may be substituted if unavailable.
Garnishing with finely diced green scallions adds additional freshness and can be cooked alongside the onions for subtle onion flavor variation, making the dish adaptable while maintaining its characteristic taste.
Ingredients
- 1 cup gram flour 2.5 oz sifted
- 2 teaspoons kosher salt
- 3 cups water
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅛ teaspoon asafetida
- ¼ teaspoon Turmeric ground
- 2 tablespoons garlic finely minced
- 2 green chilies finely minced
- 1 yellow onion finely diced, medium
- ¼ cup cilantro finely chopped
Instructions
- Add gram flour and salt to a mixing bowl and slowly add water whisking well to make a smooth batter.
- Heat oil in a skillet over medium heat. Add mustard seeds and once they start popping add cumin seeds, asafoetida and turmeric.
- Add garlic, green chilies and mix well. Add onion and give a quick stir. Close covered for 4 to 5 minutes or until the onion turns translucent and soft.
- Lower the heat and slowly pour the gram flour batter to the skillet mixing constantly. Keep mixing to avoid any lumps.
- Once the batter is mixed in smoothly cover the skillet and cook for 5 minutes on low heat.
- Garnish with cilantro and serve with roti or bhakri and rice
Notes
- Ensure gram flour is sifted for a smooth batter and measure accurately for proper thickness.
- Adjust water quantity to customize between stew-like consistency or a thinner sauce to suit your serving choice.
- Onions are optional but contribute additional texture and flavor when included.
- Fresh green chilies can be replaced with red chili powder, adjusting spice to taste.
- Use finely diced green scallions as a garnish or cook the white parts as an alternative to onions for slight flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 106mg | 4% |
| Potassium | 323mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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