Written Recipe for Pithala bhakri
For pithala
Ingredients:
• For kharda/ thecha
1. Green chillies 10-12 nos.
2. Garlic 8-10 cloves
3. Salt a large pinch
• Besan 2 cups
• Salt to taste
• Turmeric 1 tsp
• Water as required
• Oil 2 tbsp
• Rai (mustard seeds) 1 tsp
• Jeera (cumin seeds) 1 tsp
• Curry leaves 10-12 nos.
• Onions 1 medium size (chopped)
• Hing (asafoetida) ½ tsp
• Green chillies 2-3 nos. (slit)
• Fresh coriander leaves a handful
Methods:
• First start with making kharda also known as thecha, by adding green chillies, garlic and big pinch of salt in a mortar and pestle and crush it well. Keep aside to be used later while making pithala and while serving.
• In a bowl, add besan, salt to taste, turmeric powder and 2 tbsp kharda/ thecha mix well and water as required to make a smooth and lump free mixture, keep aside.
• Set a wok on medium heat, add oil, rai, cumin seeds and curry leaves, sauté it briefly foe few seconds or until the rai and jeera crackles, further add onions, hing and green chillies, mix and continue to cook on medium flame for onions turn translucent.
• Low down the flame to low heat, Add the besan mixture and 500 ml water to the wok and stir continuously to avoid any lump formation. Cook until the pithala is semi thick in consistency.
• Cover it with a lid and cook for 5-6 minutes on very low flame, make sure the pithala doesn’t burn so keep the flame to low heat only.
• After 5-6 minutes, open the lid and mix well, add a handful of freshly chopped coriander leaves, check for the seasoning, your pithala is ready.
• Serve hot with hot bhakri and some onions, green chillies, thecha / kharda and some matka dahi.
For bhakri
Ingredients:
• Jowar flour 2 cups
• Salt to taste
• Warm Water as required
Methods:
• In a mixing bowl add jowar flour and salt mix well and add warm water as required to knead a soft and moist dough.
• No need to rest the dough like we rest other dough, you can directly start to shape the without resting.
• Divide the dough in small equal dough balls, sprinkle some dry jowar flour over the dough balls and flatten with hands and start to shape them in traditional way with hands by stretching it with your fingers and rotating it, I tried doing it but its not that easy as it looks, but still am trying, if you're not able to shape it with hands then you can use a rolling pin and shape it like a roti, sprinkle some flour when it sticks to the rolling pin. Do not keep the bhakri to thick or too thin.
• Once shaped, cook it on hot tawa and sprinkle some water over it, as the water dries flip and cook on other side as well until brown spots appear, cook it open flame, your hot bhakri’s are ready, pour some ghee over hot bhakri and serve it with hot pithala.
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