Pitla and Bhakri

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • For bhakri:
  • 2 cups - bajra flour
  • 2 tbsp - yoghurt
  • water as required
  • salt to taste
  • For pitla:
  • 1 cup - besan
  • 1/4 tsp - turmeric powder
  • 1 tsp - lemon juice
  • 2-1/2 cups - buttermilk + water
  • 1 tsp - ginger & garlic paste
  • 2 - spring onions, finely chopped
  • 4 green chillies, slit
  • 3 tbsp - oil
  • 1-1/2 tsp - mustard seeds
  • 1-1/2 tsp - cumin
  • 1-1/2 tsp - hing
  • 4 curry leaves
  • salt to taste
  • For chilli-garlic thecha:
  • 10 - green chillies
  • 6 - cloves of garlic
  • 1 tsp - salt
  • 1 tsp - ghee
  • Accompaniment:
  • white butter

How to Make Pitla and Bhakri

  • For Chilli-garlic thecha:
  • Coarsely pound the ingredients together in a mortar.
  • For bhakri:
  • Season the flour with salt.
  • Add yoghurt and water to the flour to make a soft dough.
  • Take a small ball of dough, dust with flour and pat it on your palm to flatten it out.
  • Roll out to make a round flat bread, as thick or thin as you desire.
  • Place this carefully on a griddle, roast, flip and roast the other side.
  • Put on direct flame for a few seconds to make it crisp.
  • Repeat with the remaining dough.
  • For pitla:
  • Make a smooth paste of the besan, turmeric powder, lemon juice, salt and buttermilk.
  • Add the ginger-garlic paste, spring onions and green chillies.
  • Heat the oil in a wide pan. Add the mustard and cumin seeds and allow them to splutter.
  • Add the hing and curry leaves and fry for two minutes.
  • Add the besan batter, stirring to prevent any lumps, and bring to a boil.
  • Add the seasoning and cook on low heat for 7 minutes.
  • Serve hot with bhakri, chilli-garlic thecha and white butter.

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