Ingredients

• 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.