Maharashtrian · Lunch, Dinner

Pithla bhakri

A quick, spiced gram-flour curry eaten with a rustic millet flatbread, a rural Maharashtrian staple.

Calories

599 kcal

Protein

25 g

Carbs

93 g

Fat

14 g

Prep

15 min

Cook

20 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain
• Gluten free

Contains: dairy.

Ingredients

• 60 g Gram flour (besan)
• 100 ml Buttermilk
• 70 g Millet
• ¾ chilli Green chillies
• 1 tsp Cumin seeds
• ½ tbsp Sunflower oil
• ¼ tsp Turmeric
• 4 g Coriander
• ¼ tsp Salt

Method

1. Knead the millet with hot water into a soft dough, pat into flat discs and cook on a hot dry tawa until browned on both sides.
2. Whisk the besan smooth with buttermilk, turmeric and a cup of water.
3. Heat the oil, crackle cumin seeds and green chilli, then pour in the besan mixture, stirring constantly to avoid lumps.
4. Cook 8-10 minutes over low heat, stirring often, until thick and glossy.
5. Season with salt, scatter coriander and serve hot with the bhakri.

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