Saturday, December 4, 2010

Simple Maharastrian Thali - Pitla Bhakri

I came to know about this simple yet yummy gravy very recently through my Maharastrian friend. I have already tried this twice in a week's time. It's a super-duper hit in my home.



Besan - 1 cup
Shallots - 5
Green Chilies - 5 (medium)
Garlic - 4
Methi Leaves – Handful
Curry Leaves – 1 sprig
Hing - 1/4tsp
Turmeric - 1/4 tsp
Red Chili Powder - 1/4 tsp
Salt - 2 tsp
Water - 4 - 4 1/2 cups


Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Corriander leaves- 1 tbs


Crush green chilies and garlic with a pinch of salt in a mortar & pestle and keep it aside. Dry roast the besan flour in a kadai on a low fire, constantly stirring until the raw smell of besan is gone. Keep oil in a pan and add mustard seeds, cumin seeds. Once the mustard seeds start to splutter, add onions, curry leaves and chili-garlic paste and sauté it well. Meanwhile make a smooth paste of besan by adding a cup of water, turmeric, chili powder and salt. Add the paste to the pan and add the rest of water. Let it cook in low flame, until the gravy thickens. Garnish with coriander leaves.



Jowar flour(Chola mavu) - 1 cup
Salt - 1/2 tsp
Oil (optional)

Mix Jowar flour with salt. Add enough water and knead it into a soft dough. Divide the dough into equal lemon-sized portions. Roll it into circles with the palm of your hands. Use a plastic sheet to expand the circle so that the circle won't break. Heat a tava, place the rolled circle and cook on both the sides on a low fire.

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