Pithala Bhakri

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - gram flour.
  • 4-5 green chillies finely chopped.
  • 2 sprigs of spring onions finely chopped.
  • 1 onion finely chopped.
  • 1 stalk curry leaves.
  • 1 tbsp - coriander finely chopped.
  • 1/2 tsp - mint leaves finely chopped.
  • 1/2 tsp - ginger, grated.
  • 1/2 tsp - garlic, grated.
  • 1/4 tsp - turmeric powder.
  • 1 tsp - lemon juice.
  • 1/2 tsp - each cumin & mustard seeds.
  • 3-4 pinches asafoetida.
  • 3 tbsp - oil.
  • 2-2.5 cups - water.
  • For Bhakri:
  • 2 cups bajri, jowar or maize flour.
  • salt to taste.
  • water to knead.

How to Make Pithala Bhakri

  • For Pithala:
  • Make smooth paste of water, salt, turmeric, lemon and flour.
  • Mix in ginger, garlic, spring onion and green chilli. Keep aside.
  • Heat oil in a deep heavy vessel.
  • Add seeds, asafoetida, allow to splutter.
  • Add onions, curry leaves, coriander, mint and stir-fry for 2-3 minutes.
  • Add batter, stirring simultaneously.
  • Stir non-stop with a large ladle till all the lumps break and boil.
  • When boil is reached, check taste for salt, chilli etc., adjust.
  • Cook covered loosely, on low fire for 6-7 minutes, stirring frequently.
  • Serve hot with bhakri.
  • For bhakri:
  • Add salt to flour.
  • Add water little by little, kneading dough very well. It should become soft, pliable and smooth.
  • Kneading well is very important so the bhakri doesn't break.
  • Take a lump, dust generously with dry flour, pat with palm to flatter.
  • Use a rotating motion to make circular.
  • Use very little dry flour to pat. Make thin or thick as desired.
  • Place carefully on warm griddle (tawa).
  • Apply a little water on surface and spread evenly.
  • When water dries, flip and roast.
  • Put on direct flame and crisper like naan.
  • Or semi-cook all and crisp as required.
  • Top with ghee (optional) if desired.
  • Repeat for others as desired.
  • Serve hot with hot pithala, pickles, curd and raw chopped onions.