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

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe

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.

EXPLORE CATEGORIES